The document discusses problem scoping for an AI project. It outlines canvases for identifying the who, what, where, and why of the problem. The who canvas identifies stakeholders as restaurants offering buffets and their chefs. The what canvas states the problem is food waste from leftover buffet food at restaurants. The where canvas notes this occurs at restaurants serving buffet food, especially at the end of the day. The why canvas suggests reducing food waste could save restaurants losses and improve their situation. The goal is to predict the daily quantity of food dishes to prepare for restaurant buffets.