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    Aditya
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    A survey was conducted at IIM Shillong to analyze food waste patterns among students. A closed-ended questionnaire was distributed using random sampling and storekeepers and hostel members were interviewed. Statistical analysis revealed that 45% of students skip a meal daily, 78% skip meals twice weekly, and food quality is the main reason for skipping. The cafeteria produces around 8kg of dry waste and 15kg of wet waste daily and uses an average of 2 LPG cylinders of 18kg per day.

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    PPT on sustainability.

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    A survey was conducted at IIM Shillong to analyze food waste patterns among students. A closed-ended questionnaire was distributed using random sampling and storekeepers and hostel members were interviewed. Statistical analysis revealed that 45% of students skip a meal daily, 78% skip meals twice weekly, and food quality is the main reason for skipping. The cafeteria produces around 8kg of dry waste and 15kg of wet waste daily and uses an average of 2 LPG cylinders of 18kg per day.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    7 views2 pages

    Final 2 Slide

    Uploaded by

    Aditya
    A survey was conducted at IIM Shillong to analyze food waste patterns among students. A closed-ended questionnaire was distributed using random sampling and storekeepers and hostel members were interviewed. Statistical analysis revealed that 45% of students skip a meal daily, 78% skip meals twice weekly, and food quality is the main reason for skipping. The cafeteria produces around 8kg of dry waste and 15kg of wet waste daily and uses an average of 2 LPG cylinders of 18kg per day.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Methodology/Tools and

    Techniques
    Closed ended questionnaire
    Food waste patterns in the student are found
    Random sampling technique is used
    Interaction with the store keeper of IIM Shillong Mr. Banri
    and Hostel committee members gave us an insight of
    food disposal techniques used
    Inferential statistics used to deduce results for the whole
    community

    Results and Analysis

    45% of the students skip a meal in a day


    78% of the students skip meals twice in a week
    Food quality appears to be most prominent factor for
    meal skip
    Around 8 kg of dry waste and 15 kg of wet waste is
    produced per day
    Average 2 LPG cylinders of 18kg are used per day in

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