GoGreen2

Saving Food
Clever Cooks
Aishwarya Main
Soumita Tapaswi
Aarav Mishra
Shanaika D’souza
Food Waste Observation:

Each group member maintained a three day

diary on how much food waste they
themselves and their family members
produced.

After the three day observation, tips to

reduce food waste were implemented and
another three day observation took place.
Based on the usefulness of each tip, group
members have rated the tips ranging from
1-5.
Food Waste Observation Aishwarya Main
Tips implemented
Monday Food Waste Observation Table
Breakfast Little Little None Little

Lunch Little None Little None

Dinner Little Little None Little

Snacks None None None Little

Tuesday
Breakfast None None Little Little

Lunch Little None Little Skipped

Dinner Little Little Little None

Snacks None None None Little

Wednesday

Breakfast Little None None skipped

Lunch Little Little Little None

Dinner Little None none None

Snacks Little Little None None

Tips Implemented

❖ Tip 1( Start small)

❖ Tip2 ( Use leftovers)
❖ Tip 3 (Buy only what you need)
❖ Tip 6 ( Using produce bought previously)
❖ Tip 5 (Proper storing techniques )
❖ Tip 7 (Understand dates)
 Summary
In the initial three days food was wasted in a considerable amount ,
most of it was wasted when either of the family member ate less or
skipped meals .Hence , we made a point to cook food according to each
person’s appetite and practiced self service.

On implementation of tip 2 (Use leftovers) we faced challenge reusing

leftovers for another meal, however we came across various recipes
using leftovers on internet which sorted our problem.

We also started being more cautious while grocery shopping and

worked on our storing techniques to improve the shelf life of
ingredients as more of our fresh bought produce got spoiled before it
was used..
Summary
Food Waste Observation Soumita Tapaswi
Tips implemented
Monday Food Waste Observation Table
Breakfast None None None None

Lunch None None None None

Dinner None None None None

Snacks Little None None None

Tuesday
Breakfast None None None None

Lunch None None None None

Dinner None None None None

Snacks Little Little None Little

Wednesday

Breakfast None None None None

Lunch None None None None

Dinner None None None None

Snacks None None Little None

Tips Implemented

❖ Tip1 ( Start small)

❖ Tip 2 ( Use leftovers )
❖ Tip 3 ( Buy only what you need)
❖ Tip 5 ( Proper storing techniques)
❖ Tip 6 (Use previously bought produce)
❖ Tip 8 (Compost organic waste eg.fruit peels & core)
 Summary

There wasn’t much difference observed after implementation of tips as

the family had a regular practice of reducing food waste.
Summary
Food Waste Observation Aarav Mishra
Tips implemented
Monday Food Waste Observation Table
Breakfast None None None None

Lunch None None None Little

Dinner Little None None None

Snacks None None None None

Tuesday
Breakfast None None None None

Lunch Little None None None

Dinner None None None Lot

Snacks None None None Little

Wednesday

Breakfast None None None None

Lunch None None None None

Dinner None None None Little

Snacks Lot None Little None

Tips Implemented

❖ Tip 1 (start small)

❖ Tip 2(Use leftovers)
❖ Tip 3 ( Buy only what you need)
❖ Tip 7 (Understand dates)
 Summary

The food waste produced in the first three days was little
hence there wasn’t much of a difference observed after
the implementation of tips .

However, this gave the family an idea to use food more

efficiently than before.
Summary
Food Waste Observation Shanaika D’souza
Tips implemented
Monday Food Waste Observation Table
Breakfast None None None Little

Lunch Little None None Skipped

Dinner None Little None Little

Snacks None None None None

Tuesday
Breakfast Skipped None Little None

Lunch None None None None

Dinner None None None Little

Snacks Little None None Little

Wednesday

Breakfast Little None None Lot

Lunch None Skipped None Lot

Dinner Little None Little Little

Snacks None None Little None

Tips Implemented

❖ Tip 1 (Start small)

❖ Tip 2 ( Use leftovers)
 Summary

In the initial three days food was wasted considerably and

most of the waste was discarded food .

After implementing tips 1 and 2 the problem was sorted as the

surplus was reused and beginning meals with small quantities
reduced the amount of discarded food and members could
help themselves with their second servings.
Summary
Interview with member of the school board
(Cookery teacher-Ms.Arshi Khan)
 Interview with member of the school board
1.Does the school have a policy for food waste?
a. If so, what is this policy?
b. If not, why not?
Ans: No, the school doesn’t have a policy for food waste as of now but it encourages
students to save food and value it. Teachers assist to supervise children during breaks to
ensure minimal food waste. Dishes cooked during the cookery lessons are shared among the
students and staff post class.

C. Is there a specific future goal in terms of food waste that the school is working
towards?
Ans: The school aims to minimise the food wastage and spread maximum awareness on
food wastage among the students.

2.What, do you think, are the best ways the school can prevent or reduce food waste at
school?
Ans: The school can issue measures to provide food in balanced serving and portion sizes.
 Interview with member of the school board
3.What, in your opinion, does the school do really well in terms of food waste
management?
ans: It uses the organic waste such as peels and core as a compost in the school
ground.
Conducted food awareness through posters etc.
Encourage students to share meals.

4.What, in your opinion, could the school improve in terms of food waste management?
ans: School can maintain a log for annual food waste and work on reducing it.
Charge on leftovers.
Involve students in leftover collection program and making food choices.
Introduce self service method so that students can help themselves to get the right
quantity.
School can improve prepping and food storing techniques.
School can form teams of students to carry out tasks to educate their schoolmates about
food waste and its effect.
Interview With CFO KAPCO Banquet
(Mr.Sudipta Tapaswi)
 Interview With CFO KAPCO Banquet
1. Does the restaurant have a policy for food waste?
a. If so, what is this policy?
b. If not, why not?
ans: Yes, they have a detailed policy which highlights the reason for food wastage and a
step by step guidance to minimise the same.

2. Is there a specific future goal in terms of food waste that the restaurant is
working towards?
ans: The restaurant is working on reducing the annual food wastage and aims to reduce it to
1 percent.

3. What, in your opinion, does the restaurant What, in your opinion, does the supermarket
do really well in terms of food waste
management?
Ans: It plans to reduce the serving or portion size and opts buffet( will enable people to get
right quantities of food)
 Interview With CFO KAPCO Banquet

4. What, in your opinion, could the supermarket improve in terms of food waste
Management?
ans:The restaurant distributes the extra food among the needy however this is
small scale , they are looking forward to do this on a larger scale .

Food waste can be reduced at restaurants by composting organic food waste.

They can use ingredients which are versatile, so they can be used over a wide
range of dishes.
Interview with IIT campus mess ex-manager
(Mr.Raphel David)
Interview with IIT campus mess ex-manager

1. What are the effects of food waste on climate change?

ans: The food waste we produce emits carbon dioxide in the
atmosphere which is a greenhouse gas and can cause global
warming, global warming results in climate change( eg:
unseasonal rains ) which destroys crops creating food loss.

2.What are the most effective ways for reducing food waste?
ans: Making dishes out of versatile ingredients which can be reused
to prepare another dish.

Proper storing techniques.

Making food according to one’s appetite or following servings and

portion sizes.
SDG Activity
Our research can be linked to SDG’s 2nd goal ie” ZERO HUNGER”.
Their goal is to end hunger,achieve food security and improved nutrition and
promote sustainable agriculture.

As our research is about saving food ,SDG’s goal is to achieve zero hunger and
saving food contributes to its goal.
Hence, We might implement the same methods .

Hunger is a major concern in the world, all lives depend on food for their
survival hence its the basic and most essential amenity .
To carry our research we encouraged people to reduce food waste which
results in surplus food which can be contributed to SDG’s goal .

Therefore our research is indirectly connected to the topic hunger.

Conclusion
Food waste is the most concerning topic in the world ,around
30-40 percent of population still suffer from hunger and lack of
food on the other hand people continue to waste heaps of food
annually. We must as responsible citizens issue measures and
work towards reducing food wastage.
This research has given us the opportunity to know more about
our food and its value.

After observation and research we draw a conclusion that

food can be used efficiently and its wastage can be
minimised to a greater extent .
Conclusion
❖ We must be wise while shopping and buy only what we need.
❖ Schools can maintain a log of annual food waste and work
towards reducing it.
❖ Using organic waste in compost.
❖ Donate surplus food to food collecting organisations.
❖ Schools can introduce self service methods which will enable
students to take right quantities.
❖ Understanding dates on food packaging.
❖ Carrying out awareness programs to encourage younger
audience.
❖ Schools can switch to demand supply method of cooking which
will avoid excess food wastage.
Awareness Activity
Awareness Activity
Awareness Activity
Awareness Activity
 Awareness Activity

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