FOOD WASTAGE
Sustainable Development Goals
Key Learnings
Research Methodology
Collaboration
SDGs
Interview Questionnaire Guide
Tools used
Qualitative Research
Simulation
Project OVERVIEW
Food waste represents high waste management costs and money wasted. Wasting food also raises social questions, particularly given the current global financial crisis, rising food prices and international food shortages. That's where waste prevention issue emerges. Even cutting waste in half would be a huge step toward global food security and a boon for the environment.
The aim of the project is to understand why food is being wasted and what measures can be taken to ensure food security.
The project also aims to understand "Research Methods, Tools & Techniques".
RESEARCH QUESTION
Understanding the attitude of caterers towards utilization of unconsumed excess food
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What are Sustainable development goals?
For human populations, sustainability means transforming the ways of living to maximize the
chances that environmental and social conditions will indefinitely support human security,
well-being, and health. In particular, the flow of non substitutable goods and services from
ecosystems must be sustained.
In September 2015, the General Assembly adopted the 2030 Agenda for Sustainable
Development that builds on the principle of “leaving no one behind”. This new Agenda
emphasizes a holistic approach to achieving sustainable development for all.
STATISTICS
RESEARCH PROCESS
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INTERVIEW QUESTIONS
TARGET GROUP
Catering Service Providers
SAMPLE SIZE: 9
STAKEHOLDERS
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Mess coordinator & workers
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Restaurant owners
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Banquet hall owners
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NGO workers
Semi structured interview plan was chosen as the formal ones would have intimidated
the interviewee. Through this plan we could get most out of the interviewee as he
became comfortable with us and then spoke freely.
Then an interview guide was drafted keeping in mind the semi structured interview
plan. This guide had open ended questions and written in local language for easy
understanding and communication purpose for both interviewee and interviewer.
The interview guide was tested by playing role of interviewee. It was done to know how
one can react and response to the interview guide.
While interviewing, each conversation was recorded in detail. Also how the person is
expressing his views and person’s gestures were observed. It helped in understanding
person’s attitude.
To view interview guide click here.
Behavior to negate (during interview)
Social desirability bias/Courtesy bias:
The tendency to give an opinion that is more socially correct than one's true opinion, so as to avoid offending anyone.
WHAT PEOPLE SAID..
BEHAVIOR ANALYSIS
Belief bias: Since they feel that left over food is stale and can’t in any way be reused so they throw it.
Illusionary truth bias: It is easier to throw food than to think of a way to reuse it. And they might have lived and experienced the same process all their life.
Ostrich Effect: It is easier for them to ignore the fact that in a way they are wasting food.
“Khaana jyada bachta nhi hai, karib 6-7 kg hota hai jo hum dump kr dete hain”
NIFT Gandhinagar Mess Coordinator
“We have biogas plant toh sara khaana vahi chala ja jaata hai. Humko sir collect karke bahar rakhna hota hai.”
IIT Gandhinagar Mess Coordinator
“Saara bacha hua khaana mix karke gaushala bhej dete hain”
NID Gandhinagar Mess Coordinator
“Leftover food is thrown now. Earlier we used to donate which caused food poisoning and so we stopped”
Tulsi Caterers
“Attitude and mentality of Indians- ‘The things we buy we have right to waste it’ “
AASTITVA Foundation
"Extra khana toh municipality wale le jaate hain. Jo meetha bacha hota hai vo hum restaurant me use kr lete hain"
Banquet Hall in Gandhinagar
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INSIGHT
1
Leftover food is not valued as consumable quality food. Often discarded as waste
2
Apprehensive towards donating food as it can be a potential risk to brand value.
3
Caterers who are positive towards donation face multiple constraints in donating food.
DIRECTION TO SOLUTION
Mindset change, Behavior change on how to treat food
Excess or left over food as waste
Consumable quality food
SOLUTION
CSR activities that can be taken up by food aggregators like faasos, swiggy, zomato, uber eats wherein they can collect food from caterers and restaurants to be distributed amongst needy or to be sold at cheaper price at the aggregators platform itself.
In order to deliver safe healthy eatable food, a device can be invented to check if the food is eatable or not. If eatable, it can be packaged with it own standardized certification mark as"Good Food Certification Mark" This way trust and reliability is increased on acceptor side. The donor also feels safe from legal system.
Caterers Left over food
Restaurant Left Over Food
Food Aggregators Collecting Food
Needy at Low or Minimal Price
Good Food Certification mark, for standardization, safety, trust and reliability
A common platform to bridge the donors and acceptors based on the location and scale of excess food.
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Incentivising
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Nudging for positive reinforcement
