economics project

1. Indian Institute of Space Science and
Technology

2. AIM
 To analyse all the factors responsible for the difference between food supply
and consumption in IIST, thus leading to its wastage
 Explore all the ways possible to optimize the wastage of food by conducting
a survey of students.
 Why survey?
 Because it tells us about the likes/dislikes of students and helps us check
the food wastage.
 Gathering all the opinions given by the students regarding food provided by
the mess and about its wastage

3. Facts on food waste
 As per the WHO growth standard, the percentage of malnourished and severely
malnourished children in Kerala is 36.92% and 0.08% respectively as on March 2011.
 FAO estimates that avoidable food waste in the US alone, yearly exceeds a staggering 55
million metric tonnes, nearly 29% of annual production.
 1,94,502 metric tonnes of food grain worth crores of rupees was wasted in India due to
various reasons between 2005 and March 2013.
 According to the UNDP, up to 40% of the food produced in India is wasted. About 21
million tonnes of wheat are wasted in India and 50% of all food across the world meets the
same fate and never reaches the needy
 India ranks 63 among 88 countries in Global Hunger Index.The number of hungry
people in India has increased by 65 million ,more than the population of France.

4. 100 students were chosen from different years and states for the survey and
opinion poll. The opinion poll consisted of the following questions:
1. What is your opinion regarding the time schedule for meals?
2. How frequent do you dump the food in your plate in the bins?
3. What is your opinion on the food provided in IIST?
4. Do you think any of the dishes provided needed to be replaced?
Then the results were plotted in graphs and data was analysed.

5. OPINION
The opinions of some students from each year was taken. Some of them are as follows.
 The Dal provided by them does not have any taste and is usually
wasted.
 The quality of Chapatis is not good ,so mostly we prefer to go
outside for lunch and a lot of it is wasted.
 Sambhar should contain more vegetables. A lot of it is
dumped.
 Sometimes Idlies smell and taste very bad and the result is
that they are found in the dustbin

6. Opinion Poll

13. Questions were asked during the survey .Some of them are:
 The students were asked to rate the food items provided in the mess
on a scale of 1 to 10.
 How many people go outside for lunch and dinner and skip the mess
food.
 The preferences of the students for breakfast , lunch and dinner were
taken .

19. S.No Food item Total Production weight Wastage weight
1 Mixed veg curry 77.2 3.05
2 Plain rice 117.3 15.0
3 Sambhar 60.1 5.01
4 Kofta 41.200 5.160
5 Dal 60.4 4.07
6
Pav Bhaji
Masala 49.2 5
7 Masala rice 100 5
8 Curd 27 6.1
9 Potato fry 41.2 3
10 Scrambled egg 13 0
11 Butter chicken 141 0
12 Raitha 49.5 0.250
13 Paneer 68 0
14 Salad 25 4.35

20. Inference from Statistics
Highest Wasted Food Items
Curd (22.6%)
Salad (17.4%)
Plain rice (12.8%)
Kofta (12.5%)
Lowest Wasted Food Items
Paneer
Butter Chicken
Scrambled Egg
Raitha
Moderate Wasted Food Items
Dal , Potato fry , Masala rice , Sambhar , Mixed veg curry ,
Pav Bhaji Masala

21. ANALYSIS OF THE SURVEY
 The majority of the people complained about particularly the lunch menu in
IIST.
 25% of the people chose the preference of hostel cooking than eating in mess.
 28% of the people preffered to eat in the canteen ,parantha shop.
 Dinner was seen with 50% of the dishes being registered with no opinions.

22.  According to students the curd is disliked more than it is liked .
 All the non vegetarian items were liked more than the vegetarian items.
 56% voted for the improvement of sambhar idli and chapati
 76% collectively voted for the quality of curd to be improved
ANALYSIS OF THE SURVEY

23. SUGGESTIVE MEASURES
 An Aramark study in 2008 when college dining halls go trayless for a day
, food wastage is decreased 25 to 30 percent per person .
 It not only lowers food waste , but also the cost of water , energy and
cleaning supplies used when cleaning the trays.
 Educating students and staff about food wastage ,providing smaller serving
utensils ,and limiting the number of dishes each student food waste by 2.66
ounces per meal.

24.  Thus, 145.4 pounds less food waste per lunch period.
 The left over food can be packed and can be sent to nearby orphanges rather
than making them into a compost.
 Places nearby colleges can be selected for this purpose or a contract with an
organization can also be done.
 For food not to be sent to bio-gas plant there should be a decrease in left over
food by having the feed- back every semester on the opinion on food.
SUGGESTIVE MEASURES

25. The supply of food and its consumption are not in equilibrium In IIST due to factors
like :
•Taste of individual
•Time schedule of mess
•The quality of food
•Potential of the students
•Better alternatives and other factors
We suggest that fine should be imposed on student for wastage of food.

26. Made by:
Naveen Jangir
Uttam Jodawat
Madhu Swapnika
Nayan Rawat
Akash Kanaujia