Visvesvaraya Technological University

Jnana Sangama, Belgavi – 590018

AICTE ACTIVITY POINTS PROJECT REPORT (20 Points)

ON

Zero Food Waste – Connecting Foodless with Hotels and Community Halls

Submitted By

Mr. RAJAKUMARA [3GU19ME419]

Under the Guidance of

Dr. Shivanand Swamy

HoD & Professor
Department of Mechanical Engineering

Government Engineering College

[Affiliated to Visvesvaraya Technological University, Belgaum]
Yarmaras Camp, Raichur – 584135
2021-2022
 Zero Food Waste – Connecting Foodless

Government Engineering College

[Affiliated to Visvesvaraya Technological University, Belgaum]
Yarmaras Camp, Raichur - 584135

CERTIFICATE
Certified that the AICTE Activity Points Project entitled “Zero Food Waste – Connecting
Foodless with Hotels and Community Halls” carried out by Mr. Rajakumara bearing USN:
3GU19ME419 a bonafide student of Government Engineering College in partial fulfillment for
the award of Bachelor of Engineering in Mechanical Engineering of the Visvesvaraya
Technological University, Belagavi during the year 2021-22. It is certified that all
theory/practicals/corrections/suggestions indicated for Activity Points have been executed under
the directions of Dr. Shivanand Swamy. The project report has been approved as it satisfies the
academic requirements in respect of AICTE Activity Points prescribed for the said degree.

Signature of Guide & HoD Signature of Principal

Dr. Shivanand Swamy Dr. Renukaswamy G Shivakumar

HoD & Professor Principal
Dept of ME
GET - Raichuru
GEC - Raichuru
 Zero Food Waste – Connecting Foodless

DECLARATION

I, Mr. Rajakumara bearing the USN 3GU19ME419, student of 8th Semester B.E. Department of
Mechanical Engineering, Government Engineering College, Raichuru declare that the AICTE
Activity Project work entitled “Zero Food Waste – Connecting Foodless with Hotels and
Community Halls”, has been duly executed by me under the guidance of LGS Social Innovation
and Research Centre (An unit of LGS Trust) and Dr. Shivanand Swamy, HoD & Professor,
Department of Mechanical Engineering, Government Engineering College, Raichuru. The Project
report of the same is submitted in partial fulfilment of the requirement for the award of Bachelor
of Engineering degree in Department of Mechanical Engineering by Visvesvaraya Technological
University, Belgaum during the year 2021-2022.

Date: Mr. Rajakumara

Place: Raichuru 3GU19ME419
 Zero Food Waste – Connecting Foodless

ACKNOWLEDGEMENT
The satisfaction that accompanies the successful completion of the project report which would be
complete only with the mention of the almighty God and the people who made it possible, whose
report rewarded the effort with success of project presentation

We are grateful to Government Engineering College for providing us an opportunity to enhance

our knowledge through the project.

We express our sincere thanks to Dr. Renukaswamy G Shivakumar, Principal, GEC – Raichuru
for providing us an opportunity and means to present the project.

We express our heart full thanks to Dr. Shivanand Swamy, Professor and Head, Department of
Mechanical Engineering, GEC – Raichuru for encouragement in our project work, whose
cooperation and guidance helped in nurturing this project report.

We would like to express profound thanks to the project guide Dr. Shivanand Swamy, HoD &
Professor, Project head and Internal Guide, Department of Mechanical Engineering for the keen
interest and encouragement in our project presentation.

We extend our thanks to the LGS Social Resource and Research Center for their effort and
endurance to bring out the best in us.

Finally, we would like to thank our family members and friends for standing with us through all
times.

Mr. Rajakumara

[3GU19ME419]
 Zero Food Waste – Connecting Foodless

ABSTRACT

The AICTE Activity Points project has the focus on applying engineering skills to solve the social
problems existing in India. The project “Zero Food Waste – Connecting Foodless with Hotels
and Community Halls” throws a light on possible opportunity for the engineering solution in
preventing Food Waste and Networking Foodless with the Food Wasting Centers. The Project is
executed in 2 phases, Theoretical and Practical Phase.

In Theoretical Phase, the meaning of food, growing methods, preserving methods were studied.
For the sake of understanding the food is divided as Raw Food and Cooked Food. In the initial
theory classes the meaning and growing methods of Raw Foods were studied. The stages of
movement of raw food from grower to consumer till cooking were studied. The Raw Food
Wastages that may happen in the various stages of consumer cycle and the reason behind them
were analyzed. In the next stage, The Cooked Food meaning and its processes in the Domestic,
Hotels and Community halls were studied. The wastages of Cooked food during and after cooking
was analyzed. The kind of wastage that are happening due to the unorganized, unplanned and
unhealthy diet practices were explored. Also the various scientific methods to preserve the food
were explored. Towards the end the present solutions provided by Government and NGO’s, its
ineffectiveness and incapacity to reach the Zero Food Waste was studied. The gap existing in
reacting and responding to the Zero Food Waste was explored and the engineering solution was
proposed.

In Practical Phase, a data survey is conducted with 20 individuals. For every individual, 60
questions regarding the Food Wastage, Present solutions, its ineffectiveness, necessity of
engineering solution were discussed. The survey is helping in analyzing the type of Engineering
Solutions needed to provide platform for the Zero Food Waste. The complete analysis of 1200
answers collected is recorded along with photos.

The Final probable solutions along with Financial, Legal and Beneficiary analysis to bridge the gap
in Zero Food Waste were discussed. This solution has a potential to be implemented in the
Practical world along with the necessary infrastructures.
 Zero Food Waste – Connecting Foodless

PROJECT FEATURES AND IMPLEMENTATION PLAN

Project Name: Zero Food Waste – Connecting Foodless with

Project Category as per AICTE
Activity Points:
Total Hours of Involvement:
Hotels and Community Halls
Food Preservation / Packaging
80 Hours

Total Activity Point Earned by this

20 Points
Project:

Implementation Plan:

For the easiness of Implementation, the project was divided to 2 phases. In each phase, the
separate dynamics of the project was understood.

Phase-1 details:

 10 Hours of Theory Class understanding the Source of Problem, Features of Problem, Present
Solutions, Success and Failure of Present Solutions, The Possible Solution to solve such issues
 20 Hours of Case Studies, Interviews and Problem Analysis

Phase-2 details:

 40 Hours of Practical Survey and Ground Work with the nearby Beneficiaries
 10 Hours of Report Writing

Implementation Plan of Project for 80 Hours

Phase – 1 Phase – 2
(30 Hours) (50 Hours)
Theory – Case Study – Report Practical Survey – Analysis - Report
Under the LGS Trust Mentorship Under the LGS Trust Mentorship
 NGO Darpan Id – GSTIN – 29AABTL9441K1Z3
Project KA/2020/0254433
Completion
LGS Social Innovation and Research
Centre
College: GEC-Raichur
An initiative of LGS TRUST ®
Course: BE
Branch: ME
Mr. RAJAKUMARA

USN:
3GU19ME419 for participating in a 80 Hours of Theory and Practical on Project “Zero Food
Certificate ID:
ZFH01C4283 Waste – Connecting Foodless with Hotels and Community Halls” designed to
award 20 Activity Points towards the “AICTE Activity Points Program” from
15-May-2022 to 30-May-2022

Mr. B G Shivanna Mr. Harsha S Mrs. B Kowsalya

President Secretary Treasurer
 LGS Social Innovation and Research Centre
An Initiative of LGS Trust ®
No.04, 4th Floor, Nagarabhavi 2nd Stage, 6th Block, Bangalore - 560072

CERTIFICATE

Certified that the project work entitled “Zero Food Waste – Connecting Foodless with Hotels
and Community Halls” carried out by Mr. Rajakumara bearing USN: 3GU19ME419 and NGO
Certificate ID ZFH01C4283 a bonafide student of Government Engineering College, Raichuru
in earning 20 AICTE Activity Points (80 Hours) for the AICTE Activity Points Project on the
partial fulfillment for the total of award of Bachelor of Engineering in Department of
Mechanical Engineering of the Visvesvaraya Technological University, Belagavi during the year
2021-22.

It is certified that the student has participated in all the activities assigned by Centre that can
impart knowledge on the project. It is also certified that student has involved in making the best
model to help the society and solve the social problem related to the project. The Report written
by the student about the completion of the project is found to be satisfact ry in terms of AICTE
rules on Activity Points Program. The project report has been approved as it satisfies the
necessary requirements

Signature of NGO Resource Person

Signature of N GO Key Person
Mr. Harsha S
M.Tech, PGDFCS Mr. B G Shivanna
LGS Social Innovation and Research Centre President, LGS Trust
lgstrustindia@gmail.com lgstrustindia@gmail.com
Ph: 9448165040 / 9742942597 Ph: 9448165040 / 9742942597
 LGS Social Innovation and Research Centre
An Initiative of LGS Trust ®
No.04, 4th Floor, Nagarabhavi 2nd Stage, 6th Block, Bangalore - 560072

CERTIFICATE

Certified that the project work entitled “Zero Food Waste – Connecting Foodless with Hotels
and Community Halls” was carried out by “LGS Social Innovation and Research Centre, an
initiative of LGS Trust” under the guidance of Mr. B.G. Shivanna, a Red Cross Coordinator, NSS
Coordinator, Himalaya Wood Badge Holder, Scouts and Guides Instructor

My suggestion was considered in creating the syllabus, conducting theory class – Survey – Case
Study and Practical Surveys.
The implementation was done as per the standards to make
students learn the social problems and come up with the solution for the same.

The procedures followed by the LGS Social Innovation and Research Centre towards this project
to earn 20 AICTE Activity Points for the student is satisfactory as per my experience in the Red
Cross - Scouts and Guides,

Signature of NGO Resource Person

Signature of Red Cross Coordinator
Mr. Harsha S
Mr. B. G. Shivanna M.Tec h, PGDFCS
B.A., M.P.Ed, LGS Social Innovation and Research Centre
Red Cross Coordinator harshas@lgstrust.com
Ph: 9448165040 / 98804 6959 Ph: 9448165040 / 9742942597
3
 Zero Food Waste – Connecting Foodless

01. Problem Statement

For any organism, food is vital for the survival. Everyone is dependent on one or other organism for food.
While Carnivorous feed on other animals, Herbivorous feed on the plants and Saprophytes feed on dead
and decaying organisms. Human is dependent on Plants, animals and Synthetic foods for their survival.

If we trace human food source to ancient period, we find that majority was from animals. As the
civilization evolved, the plant sourced food became majority. The consideration in this project is not the
type of human food source but the quantity. From the ancient to present period, the population has
increased, the area of cultivation increased, forest place decreased, rain pattern changed, agriculture
method changed, the perspective on the food has changed.

In the earlier days, there were no preservation techniques; hence foods were not preserved for long days.
As a result people knew the value of food and they were not wasting the food. In today’s generation,
there is preservation technique, foods can be preserved for long days and food is available in large scale.
Still people are wasting the food more than the earlier days. The main reason is identified as the
carelessness, not knowing the value of food, easy availability and no experience of food shortage.

It is the people attitude about the food that is considered as the major reason for the today’s wastage of
food. Illiterates and poor are avoiding food wastage while the Literates and rich are contributing to the
more food wastage.

Following are considered as the types of food to study the food wastage:
 Raw Food
 Cooked Food

The analysis of both is needed in depth to avoid the food wastage. In this generation, it is difficult to
create awareness but it is easy to bring implementation by government policy.
For the reason of analysis, we have considered following as the steps of Food Chain:
 Growing
 Distribution
 Retail Sales
 Consumption

Thorough analysis of food wastage and causes are analyzed in each and every stage. The discussion is
made on the possible methods to stop such wastages.

In India, today it is estimated that every person is wasting 50 KGS of Food Per Year. On an average, India
is contributing 7 Crore tones of food wastage in a year. Such a food is sufficient to feed entire African
countries. The density of food availability and wastage graph shows that it’s the inefficient food
monitoring that has caused the food wastage.

In this project, we try to understand the lack of engineering solution in the food industry to avoid the
food wastage. End of the day, we all earn to make life easier and smooth. Food is the major life savior. But

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 Zero Food Waste – Connecting Foodless
engineering solution is absent in such food wastage segment. The thorough analysis is made in this
project.

The present government policies, solution of Non Government Organizations, its ineffectiveness, the
reason behind the failure will be explored in this project. Finally the engineering solution that can bridge
the gap in food wastage industry is studied. The financial analysis along with its effectiveness is explored
in the final part of this project.Hence a platform is needed along with government policy to address such
food wastages. Developing such solution is studied here

This project addresses the engineering solution that has potential to fill the wide gap existing in the Food
Wastage and methods to check them. Developing such solution helps in
 Enhancing the Rural Economy
 Enhancing the National Economy
 Enhancing the Employment and Entrepreneurship
 Enhancing the availability of food
 Enhancing the availability of food source to future generations

02. Difference between Raw and Cooked Food
When any food is heated above 40 degree Celsius, variation happens inside the food converting a raw
food to cooked food. While some argues Raw Food are healthier, some says Cooked Food are healthier.
Let us try to understand them here.

Raw Food Cooked Food

They are the non-cooked and non-processed They are cooked and/or processed food
Foods
Ex: Fermented Foods, Sprouted Grains, Raw Ex: Boiled food, processed food
Vegetables, Raw Foods, Nuts and Seeds
They are more nutritious They are less nutritious as enzymes and nutrients
are lost during processing and heating
There are advantages And disadvantages There are advantages and disadvantages associated
associated with Raw Food with Cooked Food
Raw Food may contain dangerous micro Cooked Food eliminates dangerous microorganisms
organisms whose ingestion are fatal to human whose ingestion are fatal to human
Raw Food needs less enzymes in Human Body for Cooked Food needs more enzymes in Human body
Digestion for digestion
Raw food has more water soluble vitamins Cooking and Processing loses the water soluble
vitamins in Food
Raw Food loses less nutrients with the time Cooked Food loses more nutrients with the time of
Cooking
More energy and effort are needed to chew Raw Less energy and effort are needed to chew Cooked
Food Food
Incomplete chewing may cause indigestion, gas Incomplete chewing may not cause much issue as it
and bloating is easily digestible
Digestion of some raw foods are difficult as cells Digestion of cooked foods are easy as cells of food
of foods are hard are broken by heating
Absorbing nutrients from digested raw foods are Absorbing nutrients from cooked foods are easy as
difficult due to food cell walls food cell walls are broken

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Consuming raw food is not enjoyable due to lack
of taste and aroma
One can depend on raw food sourced from plants
but cannot eat raw meat for long time
Some Raw Foods provide less energy compared
to the cooked part
It produces less anti-oxidants like Beta carotene
and Lutein
Raw foods may cause the food borne illness due
to the harmful bacteria ingestion
Zero Food Waste – Connecting Foodless
Consuming cooked food is enjoyable due to taste and
Aroma
One can depend on cooked food sourced from plant
and animal for long time
Some Cooked Foods provide more energy compared
to the raw part
It produces more anti-oxidants like Beta carotene
and Lutein
Cooked foods may not cause the food borne illness
as the bacteria gets killed during heating

Hence neither complete Raw Food nor complete Cooked Food is a healthy food habit. A blend is needed
03. Food Taste and its Effects
Food is not eaten to fill the stomach. Mainly the food has to perform following tasks:
 Giving the pleasure in eating experience
 Providing the necessary carbohydrates, fats and proteins
While we discuss first task here, second task is out of the scope of this project as it needs the chemical
analysis of each food.

Pleasure in Eating:
Pleasure in eating is seen when it satisfies the sensory organs – Eye, Ear, Mouth, Nose and Skin
Let’s explore the roles of sensory organs in the eating pleasure.
 Eye: Any food with the nice presentation, added colors stimulates the remaining sensory organs
adding to the pleasure in eating.
 Ear: Any food preparation sound, cooking sound, eating sound and serving sound certainly
stimulates the remaining sensory organs adding to the pleasure in eating.
 Nose: Food smell whether raw or cooked will stimulated the remaining sensory organs adding to
the pleasure in eating
 Skin: The touch of food by bare hands, eating food with fingers provides the satisfactions while
eating
 Mouth: The tongue and taste buds play a key role in identifying the taste of food. This organ plays
a major role in providing the pleasure in eating. The quantity of food eaten majorly depends on
the pleasure experienced by the Taste Buds

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 Zero Food Waste – Connecting Foodless
Though all 5 sensory organs contribute to the satisfaction in the eating experience, it is the taste that
plays major role. Studying about taste is very important as Humans waste the food or leave food on plate
citing the reasons of taste. We go to hotel to eat food without testing the taste and finally leave foods on
plate if it fails to reach the
expectation. Hence studying
taste buds and other details is
crucial to this project.

Taste Organ:
Taste Buds are the primary
taste organs that are found
on the Tongue. It helps in
experiencing the taste –
Sweet, Salt, Sour, Bitter and
Umami

Tastes providing Sugar and

Fats are considered to be
pleasant to eat while others
are not considered to be
pleasant.

 Sweet:
a. It is the most pleasant taste
b. It is caused by the presence of Glucose, Sucrose and Fructose
c. Its taste buds are present in the tip of tongue

 Salt:
a. It is the primary taste found in all foods
b. It is the taste of alkali metal ions such as Potassium and Sodium
c. Eating pure salt is considered as unpleasant
d. Its taste buds are present in the borders of tongue

 Sour:
a. It is caused by acids such as Vinegar in alcoholic beverages
b. It is a sign that food has gone Rancid (Incomplete Oxidation) due to bacteria
c. It stimulates the taste buds and flavor
d. Its taste buds are in the horizontal ends of tongue

 Bitter:
a. It is considered as unpleasant due to its sharp pungent taste
b. Its taste buds are in the hind-mid region of the tongue

 Umami:
a. It is a savory taste

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 Zero Food Waste – Connecting Foodless
b. It has characters of broths and cooked meats
c. Its taste buds are present in complete anterior and mid region of tongue

04. Food Distribution Methods

Due to the civilization, the separation of villages and towns increased. The tasks of villages and towns
became generalized since then. The villages were tagged for growing and farming activities. The towns
were tagged for industrial activities.

Before Independence, Agriculture was the primary economy. Hence rural population exceeded the urban
population. Post 1947 and 1990, country saw Industrial and IT-BT Revolution respectively. This caused
the drastic increase in urban population. This is due to the migration of people from Rural to Urban areas
searching the jobs. As a result the gap between Village and Urban areas increased.

This caused the revolution in distribution. Many researches helped the development of this segment. The
supply of food between Villages and Urban areas became a pivotal topic. This caused the development of
Food Chain.

For the sake of understanding, let’s understand the Food Supply Chain in
 Agricultural Products (Raw Foods)
 Industrial Food products (Industrial Processed / Packed Foods)
Food Supply Chain in Agricultural Products (Raw Food):

There are 4 major nodal points and 1 connecting chain in the Food Chain.

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 Zero Food Waste – Connecting Foodless
Following are 4 Major Nodal Points:
 Farming Place
 Agricultural Market / Distributor
 Retailer
 Consumer
The only connecting Nodal Points is:
 Road Network

Farming Place:
 It is the growing places of agriculture products
 It is the Rural Area
 Farmer harvests on daily / 15 days / Monthly / 3 Months / 6 Months / 9 Months / Yearly basis
 Harvested products are Perishable / Semi Perishable / Non Perishable
 Harvested products has to be reached to second nodal point within less duration

Agricultural Market / Distributor:

 It is the primary market place for farmer
 It is the place where harvested products are accumulated and shipped to Wholesalers/Retailers
 Here the products have to be kept for lesser duration

Wholesalers / Retailers:
 Wholesalers buy the products in bulk and distribute to the retailers on demand basis
 Wholesalers are present in the central part of the town
 Retailers are distributed pan city
 The products have to be distributed to retailers in less duration

Consumers:
 It is the end point
 They are the domestic users, hotel consumers, restaurant consumers, community hall consumers
 They utilize the agriculture products to prepare and eat/supply cooked food

Road Network:
 Since the villages are found in remote places, it is difficult to provide rail network. Hence road
transport is widely used with the corresponding vehicles
 However rail network is used for transport between states
 Ship and Air network is used for transport between countries

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 Zero Food Waste – Connecting Foodless
Food Supply Chain in Industrial Food Products (Packed Food):

Except the additional nodal point, the supply chain remains the same.

Agri and Food Industry/Processors:

 The farmer products are given to Agri and Food Processors
 They do the bulk purchase of items
 They are value added or processed
 They are distributed to the market via Distributors, Wholesalers and Retailers

This supply chain is involved with less complexity than the supply chain of Agricultural Products
.

05. NGO Role in Reducing Food Waste

NGO is a Non Government Organization that acts as a parallel government in solving the social issues
with its experience and non profit motive. It helps in analyzing the issue in local level and develop a
solution for that. Considering the limits of this project, NGO has strong hold on the local
interconnectivity. They have details on places of excess food and the needy beneficiaries. Their non profit
motive helps in interconnecting them.
Out of the 45,000+ registered NGO’s in India, 99% are working on responding to the excess food by re
distributing to the foodless people. However only 1% of them are working on preventing the food
wastage even before cooking.

Following are the stakeholders in interconnecting places of excess food generation and places of foodless

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 Zero Food Waste – Connecting Foodless

1) Donors: They are the excess food generators and donating to the NGO to redistribute
2) Partners: They are the NGO’s bridging the donors and foodless beneficiaries
3) Beneficiary: They are the foodless who receives the excess food donated by the Donors
4) Volunteer: Any individuals or organisation wanted to participate in any of this chain

There are many NGO’s working in the root level. There are thousands of them. However following are
few NGO’s registered with Government to redistribute the food:

NGO Name Contact # Contact Email ID

Aashray Adhikar Abhiyan 9312668807 parakaur8115@gmail.com
All India Roti Bank Trust 9455209530 allindiarotibanktrust@gmail.com
Annakshetra 9928029319 info@annakshetra.org
Delhi Langar Seva Society 9811023110 bicky@heirloom.in
Double Roti 9810088563 tairabhargava@gmail.com
Feeding India 9015026026 srishti.jain@feedingindia.org
Feed The Need Foundation 9738480882 ammacatering.hennur@gmail.com
Feed The Poor Campaign 9555902345 feedthepoorcampaign@gmail.com
India Food Banking Network 9810845674 vandana.singh@indiafoodbanking.org
Food Bank – India 9003661122 snehamohandoss@gmail.com
Giveaway India 9962518992 asif@giveawayindia.org
GlowTide Society Development 8919356100 mmalihashmi@gmail.com
Help Foundation 9804788406 pathikritsaha7@gmail.com
Helping India 8092744870 kabhijeet192@gmail.com
Jeevandayini Foundation 8882890002 jeevandayanifoundation@gmail.com
Jeewan Hi Udeshya 7042517264 ddhawan2@gmail.com
Little India Foundation 9560688867 littleindiafoundation@gmail.com
MCKS Food for the Hungry 9873800500 info@mcksfood.com
Mera Parivar 7838594404 meraparivar@gmail.com
No Food Waste 9087790877 nofoodwaste.in@gmail.com
Rasoi on Wheels 9811982272 rassoionwheels@gmail.com
Responsenet Developmet Services 9810007524 kuldip@responsenet.org

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 Zero Food Waste – Connecting Foodless
Rise Against Hunger India 9900816948 dmohapatra@riseagainsthungerindia.org
Robinhood Army 9958674179 info@robinhoodarmy.com
Roti Bank 9811425299 rotibank1@gmail.com
Roti Ghar 9769181218 chinukwatra@gmail.com
SAB Ki Rasoi 9870091236 kohlinamneet90@gmail.com
Society For The Promotion of Youth And 9891268872 rajesh@spym.org
Masses
Vijay Sri Foundation 9935888887 vishalvirat@gmail.com

Inspite of these organizations, we have failed in reaching the foodless with the excess food due to
numerous administrative and logistics issues. Though these measures are appreciables, its not a final
solution to the issue.

17. Engineering Solution to the Zero Food Waste

Till now, with the discussions happened, it is evident that India is coming up with the solutions to
address the excess food by redistributing to the needy one. However we have seen less research to check
the food wastage before cooking.

However the above solutions are not addressing the food wastages. The recent survey says that India is
still wasting food worth of Rs. 92,000 crores per year. If we look at the above solutions, there is not even
30% of engineering solution adopted except the freezing method of preservations.

Though Food Science is a developed field with the ongoing research, it is seen that engineering solutions
are barely seen. The engineering solutions can definitely solve this with the automations and available
technologies. The AICTE Activity Points are meant to introduce the Engineering Students in
understanding such solutions and prepare a plan to solve them.

By the summary, the above discussions prove that a wide gap exists in the technology to solve the Food
Wastage issues. Engineering Solution is essential to bridge this gap. The ultimate aim of such Engineering
Solutions is
 Checking the Food Waste before cooking
 Addressing the Extra Cooked Food
 Addressing the spoilt Food Waste

Following are needed to address them:

 Government Policy
 Engineering Solution

While government policy is not favorable and delayed solution at this moment, engineering solution will
be quick and effective. Hence Engineering solution is very much essential to promote the Zero Food
Waste. Along with the expertise in LGS Social Innovation and Research Centre, we have proposed
following as the better engineering solution to create Zero Food Waste world. While many models are
there to solve such issues, following were discussed as they were believed to solve the issue with more
efficiency

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 Zero Food Waste – Connecting Foodless
1) Collection Centre in Every Gram Panchayat:

 India is in such a agriculture support system that,

 Every Gram Panchayat has one or other Banks to provide loan
 Every Gram Panchayat has one or other pesticide shop to sell to farmers
 Every Gram Panchayat has one Milk Collection centre to purchase milk
 But every gram Panchayat does not have collection centre to purchase their products
 But every Taluk has only one APMC to purchase farmer’s products
 While there is one Bank, one pesticide shop , one milk collection centre for every 10 villages, we
have 1 APMC for every 300 Villages
 Such a system pushes a farmer to go for food wastage by improper demand-supply and improper
buying mechanisms.
 An engineering solution needed here is:
 One Collection centre in every Gram Panchayat to purchase farmer’s products
 Grading and Quality check certificate issued by the Collection Centre
 Regular supply of collected products to the retail shops and industries in other areas
 Conducting live auction to the sellers from pan India
 Connecting sellers from pan India
 Avoiding middleman
 Well organized logistics
 Such a solution helps in developing 2.5 lakhs of collection centers, Inter connecting them with live
auctions help in solving the farmer issues and the food waste. It also helps in connecting farmers
to the sellers
 The financial stability and sustainability is discussed as an overlay in the theoretical discussion

2) Taste Digitization:

Taste Digitization is a new method of identifying and quantifying the taste. We know that for every
human the taste is a mixture of 5 basic tastes – Sweet, Salt, Sour, Bitter and Umami. Any food that we eat
is tasted by the combination of these 5 tastes.

We have seen in the earlier discussion that Food Taste is one of the primary reasons to leave food on
plate. Even today we go to a Hotel and Restaurant; order the food without checking the taste. There is no
sample system to verify the taste. In the snacks and instant foods, such sample system becomes
completely difficult as they prepare instant and sample system cannot be adopted

To solve such issues, we can develop a quantification system to the taste

 Similar to pH level
 Digitizing the all basic tastes

Quantifying the taste:

We need to analyze the sensation technique of taste buds in Human. Same food is tasted differently by
different human. We need to understand the reason for same. Upon understanding the working method
of such taste buds, we can rate the taste as

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 Zero Food Waste – Connecting Foodless
 Sweet from 0 to 5; with 0 is lowest and 5 as highest
 Salt from 0 to 5; with 0 is lowest and 5 as highest
 Sour from 0 to 5; with 0 is lowest and 5 as highest
 Bitter from 0 to 5; with 0 is lowest and 5 as highest
 Umami from 0 to 5; with 0 is lowest and 5 as highest

Then onwards we can utilize this data in 2 ways:

1) Upon cooking any food, the chef calculates the reading of every taste by placing the sample on
device. This says the reading of each taste for that food. This helps in digitizing the taste and
delivering to the customer saying the taste of that food
2) Every Human has different taste likings.
3) So while ordering the food itself he can say the digital values of taste needed so that chef cooks
accordingly in case of instant foods
4) If already cooked food are there, before purchasing to eat, he can get to know the digital value of
taste and purchase it or not as per the reading displayed

By this, we get a TASTE SIMULATOR that helps in identifying the taste of any food and hence avoiding the
food to be left on the plate.

Implementing this needs lot of engineering principles and adaptation methods. However this will have a
good potential in limiting the wastage of food

This method completely replaces the “DIGITAL TASTE MACHINES” that uses electrodes to create he
virtual sensation of the taste.

3) Food Wastage Score:

Like the CIBIL score to track the Financial Credit of a Human, if a score system is implemented to track
the Food Wasted by an individual in an year, it helps in accounting each individual to the waste
happened.
Such a score helps in
 Tracking the Food Waste by a person
 Tracking the type of food wasted
 Tracking the reason for food wastage
 Placing penalty for such food wastage

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The Engineering principles needed here is to develop platform and making people involve in such
tracking system. There are many case studies to be discussed here such as

 What if meat bones are left – Can it be considered as waste?

 What if chillies are left on plate – Can it be considered as waste?
 What if outer layer of fruits and vegetables are thrown? – Can it be considered as waste?
 Who will segregate to calculate the weight?
 What is the punishment – Money or any environment tasks?

All such case studies and implementation issues are to be addressed by the Engineering Solution

4) Food Waste Compost Machine:

Compost Machine is a device that converts the food waste to compost by aerobic method. Such machines
are available in an industrial scale. If engineering solution provide such machines in a domestic scale,
then government can mandate such device in every home so that

 Every home composts its own wasted food

 The Green House Gas Emissions can be reduced
 The money input by government in Solid Waste Management can be reduced
 Domestic individuals can start using or selling such compost
 Cleanliness can be achieved

However a handy machine is yet to be designed and developed by an engineering solution

According to the survey, such services help in resolving the existing issue in Zero Food Waste. The
engineering solution needed here is the platform development, website development, involving public,
utilizing technology to involve the public in utilizing the service at less price.

This project needs equal participation of business and engineering skills

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22. Analysis of Data Survey

Data is collected from
 531 - Common Public, 46 – Hotel Owners and 63 – Hotel Workers
 Activity done by 32 students as a group activity
 Totally data is collected from 640 public individuals
 I have collected data from 20 individuals
 I have attached photos taken while conducting interview here

Following graph shows the survey result for the corresponding questions listed in previous page. Graphs
are drawn for the corresponding questions

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23. Collage of t he Photos collected during Data Survey

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25. Conclusion
Majority of the interviewed individuals has expressed the following

 Wide gap in Food Waste Prevention procedure and Scientific Methods

 Necessity of Engineering Solution in the addressing Food Waste Prevention issues
 Necessity of Organized platform for reaching the Zero Food Waste objective

The engineering solution needed here is the platform development, website development, involving
public, utilizing technology to create awareness and actions in every step of food movement. This project
needs equal participation of business and engineering skills

In this 80 hours of work, the problem statement analysis and the ground work of data interview can be
done. This solution can be implemented only if another 300 hours of involvement is done

26. References
 www.lgstrust.com
 https://foodprint.org/issues/the-problem-of-food-waste/
 http://www.fao.org/news/story/en/item/196402/icode/#:~:text=The%20global%20volume%20of%20food,into
%20the%20atmosphere%20per%20year
 http://www.fao.org/fao-stories/article/en/c/1309609/
 https://science.jrank.org/pages/2814/Food-Preservation.html#:~:text=It%20includes%20methods%20such%20a
s,the%20addition%20of%20chemical%20additives
 https://www.chintan-india.org/sites/default/files/2019-09/Food%20waste%20in%20India.pdf
 https://sharefood.fssai.gov.in/ifsaifsn-network.php

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