Analysis and Optimization Of Food wastage

Analysis and Optimization of Food Wastage in IIST

Analysis and Optimization of Food Wastage in IISTIndian Institute of Space Science and Technology

AIMTo analyse all the factors responsible for the difference between food supply and consumption in IIST, thus leading to its wastageExplore all the ways possible to optimize the wastage of food by conducting a survey of students.Why survey? Because it tells us about the likes/dislikes of students and helps us check the food wastage.Gathering all the opinions given by the students regarding food provided by the mess and about its wastage

Facts on food wasteAs per the WHO growth standard, the percentage of malnourished and severely malnourished children in Kerala is 36.92% and 0.08% respectively as on March 2011.

FAO estimates that avoidable food waste in the US alone, yearly exceeds a staggering 55 million metric tonnes, nearly 29% of annual production.

1,94,502 metric tonnes of food grain worth crores of rupees was wasted in India due to various reasons between 2005 and March 2013.

According to the UNDP, up to 40% of the food produced in India is wasted. About 21 million tonnes of wheat are wasted in India and 50% of all food across the world meets the same fate and never reaches the needy

India ranks 63 among 88 countries in Global Hunger Index.The number of hungry people in India has increased by 65 million ,more than the population of France.

6100 students were chosen from different years and states for the survey and opinion poll. The opinion poll consisted of the following questions:

What is your opinion regarding the time schedule for meals?

2. How frequent do you dump the food in your plate in the bins?

3. What is your opinion on the food provided in IIST?4. Do you think any of the dishes provided needed to be replaced?Then the results were plotted in graphs and data was analysed.Methodology of the Study

OPINION The opinions of some students from each year was taken. Some of them are as follows.

The Dal provided by them does not have any taste and is usually wasted. The quality of Chapatis is not good ,so mostly we prefer to go outside for lunch and a lot of it is wasted. Sambhar should contain more vegetables. A lot of it is dumped.Sometimes Idlies smell and taste very bad and the result is that they are found in the dustbin

Opinion Poll

SURVEYQuestions were asked during the survey .Some of them are:

The students were asked to rate the food items provided in the mess on a scale of 1 to 10.

How many people go outside for lunch and dinner and skip the mess food.

The preferences of the students for breakfast , lunch and dinner were taken .

Statistics of food wastageS.NoFood itemTotal Production weightWastage weight1Mixed veg curry77.23.052Plain rice117.315.0 3Sambhar60.15.014Kofta41.2005.160 5Dal60.44.076Pav Bhaji Masala49.257Masala rice10058Curd276.1 9Potato fry41.2310Scrambled egg13011Butter chicken141012Raitha49.50.25013Paneer68014Salad254.35

Inference from Statistics

Highest Wasted Food ItemsCurd (22.6%)Salad (17.4%)Plain rice (12.8%)Kofta (12.5%)

Lowest Wasted Food ItemsPaneerButter ChickenScrambled EggRaitha

Moderate Wasted Food ItemsDal , Potato fry , Masala rice , Sambhar , Mixed veg curry ,Pav Bhaji Masala

ANALYSIS OF THE SURVEYThe majority of the people complained about particularly the lunch menu in IIST.

25% of the people chose the preference of hostel cooking than eating in mess.

28% of the people preffered to eat in the canteen ,parantha shop.

Dinner was seen with 50% of the dishes being registered with no opinions.

According to students the curd is disliked more than it is liked .

All the non vegetarian items were liked more than the vegetarian items.

56% voted for the improvement of sambhar idli and chapati

76% collectively voted for the quality of curd to be improved

ANALYSIS OF THE SURVEY

SUGGESTIVE MEASURESAn Aramark study in 2008 when college dining halls go trayless for a day , food wastage is decreased 25 to 30 percent per person .

It not only lowers food waste , but also the cost of water , energy and cleaning supplies used when cleaning the trays.

Educating students and staff about food wastage ,providing smaller serving utensils ,and limiting the number of dishes each student food waste by 2.66 ounces per meal.

Thus, 145.4 pounds less food waste per lunch period.

The left over food can be packed and can be sent to nearby orphanges rather than making them into a compost.

Places nearby colleges can be selected for this purpose or a contract with an organization can also be done.

For food not to be sent to bio-gas plant there should be a decrease in left over food by having the feed- back every semester on the opinion on food.

SUGGESTIVE MEASURES

ConclusionThe supply of food and its consumption are not in equilibrium In IIST due to factors like :Taste of individualTime schedule of messThe quality of foodPotential of the studentsBetter alternatives and other factorsWe suggest that fine should be imposed on student for wastage of food.

Thank YouMade by:Naveen JangirUttam JodawatMadhu SwapnikaNayan RawatAkash Kanaujia