Part 1 : Introduction
A : Research - Methods (Summary of the interviews)
We interviewed two people from different categories of food institutions.
Mr. Chaitayna, Canteen Manager of Siemens India Ltd. and Mr.Fahad Hasan Senior Chef at Jumeirah Royal Saray Hotel. Based on Mr. Chaitayna and Mr. Hasan’s interaction, it was clear that food wastage has been taken seriously by every institution be it a corporate office or a restaurant. Every institution follows a standard operating procedure to ensure minimal wastage of food and are responsible for any form of deviation against these rules. The common points taken from these interviews with regard to food waste are : Regular supply of raw material is ordered rather than storing the food items on a large scale as it leads to contamination. |
Technology helps in a great way for a canteen manager to have an instant count of the estimated number of people with the help of the employees daily punch in attendance. Also for a restaurant pre bookings help to keep a count of the guests expected.
Educating the employees / guests in the restaurant about saving food with posters and hoardings all over the eating area helps in a big way. The quantity of the food cooked is maintained and ensured that not more than 20-25% of food is cooked with regard to the daily consumption. The corporation has a tie-up with a local Ashram for giving away the leftover food. The plate wastage or spoiled food is given to a piggery farm for the animal consumption. In the restaurant the leftover food is given for the staff canteen and also treated and used for composting to create nutrient-rich fertilizer. |
A : Research - Methods (Diaries maintained by students)
A : Research - Methods (Graphical representation of the diaries maintained)
Part 2 : Research
B : Sub questions
Part 2 : Research C : Conclusion
How can we reduce food waste at home and at school
Think twice before throwing food away
Always make a shopping list
Avoid buying too much
Store food correctly
Make a weekly menu
Use leftovers
Think about the packaging used in your lunch and try to prepare a waste free lunch
Composting saves money, saves, energy, saves water
Think twice before throwing food away
Always make a shopping list
Avoid buying too much
Store food correctly
Make a weekly menu
Use leftovers
Think about the packaging used in your lunch and try to prepare a waste free lunch
Composting saves money, saves, energy, saves water
Part 2 : Research D : Pictures and Videos (Food waste, day-wise diary, communication)
Part 3 : Collaboration & Communication
Part 4 : Comparison
Based on our research and survey we concluded that to save food we need to think twice before throwing food away, Always make a shopping list, Avoid buying too much, Store food correctly, Make a weekly menu, Reuse leftovers, Use leftover food for composting.
The ideas shared by our partner school to save food was students bringing home cooked meals to school to minimise food wastage and save the environment. They also shared the idea of monitoring the cooking done at their homes to ensure minimal wastage of ingredients and promote zero food waste. As most of our students bring home food to school and have taken by an interest in cooking during the pandemic situation, our approach towards saving food was very similar.
The ideas shared by our partner school to save food was students bringing home cooked meals to school to minimise food wastage and save the environment. They also shared the idea of monitoring the cooking done at their homes to ensure minimal wastage of ingredients and promote zero food waste. As most of our students bring home food to school and have taken by an interest in cooking during the pandemic situation, our approach towards saving food was very similar.
Part 4 : Reflection
The save food project helped my collaboration and communication skills while conducting group research. I had an excellent mentor and my group leader Zayna was very helpful and cooperative. I was happy to attend the session with the Netherland school and realise how similar we all are in our ideas and perception to save the environment. I wish we could conduct this research in a normal scenario and not during the lockdown period. It would have helped us more in our interactions and be more proactive. I wish to be a part of Eumind projects in the near future too.
Vaanya Bhatnagar
Vaanya Bhatnagar