A study on the reasons behind “Food wastage in the BIT-Patna college

Campus, hostel mess by the students”

A Project Report
submitted in partial fulfilment of the requirements for
the award of the Degree of

BACHELOR OF BUSINESS ADMINISTRATION

By

MOHIT RAJ
BBA/15008/14

BIRLA INSTITUTE OF TECHNOLOGY

MESRA, PATNA CAMPUS

2017
 DECLARATION CERTIFICATE

This is to certify that the work presented in the training report entitled “A study on
the reasons behind “Food wastage in the BIT Patna college Campus, hostel
mess by the students” in partial fulfilment of the requirement for the award of
Degree of Bachelor of Business Administration of Birla Institute of Technology
Mesra, Patna campus is an authentic work carried out under my supervision and
guidance.

To the best of my knowledge, the content of this training report does not
form a basis for the award of any previous Degree to anyone else.

Date : (Guide’s Name & Signature)

Department of Management

Head
Department of Management
 CERTIFICATE OF APPROVAL

The foregoing training report entitled “A study on the reasons behind

Food wastage in the BIT Patna college Campus, hostel mess by the
students” is hereby approved as a creditable study of research topic and
has been presented in satisfactory manner to warrant its acceptance as
prerequisite to the degree for which it has been submitted.

It is understood that by this approval, the undersigned do not necessarily

endorse any conclusion drawn or opinion expressed therein, but approve
the training report for the purpose for which it is submitted.

(Internal Examiner) (External Examiner)

 ACKNOWLEDGEMENT

My sincere thanks is for all the contributors without whose efforts this
project as research would not have been completed. No task of this
nature is a single effort, so I’m very thankful to Ms. Shilpi Kavita &
Dr.Iffetkhar Ahmad (guide cum in charge of this project).

Under whose guidance i successfully completed my project. Their

unfailing interest and support gave a new dimension to my work. They
made it possible to collect abundance of materials, the relevant portion of
which is quoted in this project. I’m also very grateful to the professors of
Birla Institute of Technology Patna campus whose teaching
methodology helps me in completion of my project without any hurdle.

I also express my gratitude to the all respondent for their proper

responses and co-operation during my dissertation project. I would like to
extend my thanks to my all friends for their valuable suggestions and
cooperation at various stages of my project.

(MOHIT RAJ)
 ABSTRACT

This report moves around in the college mess of BIT-Patna campus, with the objective to know
the reason behind the wastage of food in boy’s hostel number-2.

In the past decade, food waste has received increased attention on both academic
and societal levels. As a cause of negative economic, environmental and social effects, food
waste is considered to be one of the sustainability issues that needs to be addressed.so it was
very much important to contrast on this serious problem.

The present paper presents the results of a literature review and interviews , observations on
factors causing student-related food waste in boys hostel number-2 in the patna campus. Also
the brief working system of Sodexo Food Solutions India Pvt. Ltd who works as food serving
agent in the hostel is precisely elaborated.

The assumed solutions or say suggestion have been given at the last of the project, from
that the seeker can easily conclude the reasons of food wastage and can apply in any same
environmental problem. Furthermore a well elaborative questionnaire has been made for
knowing the reasons behind the .problem

In short the research focuses on exploring specific food waste contexts and interactions more
in-depth. Experiments and interventions in particular can contribute to a shift from analysis
to solutions.
 CONTENTS:

SERIAL No TITLE PAGE No.

1. Introduction………………………………………………………… …………………. 1
2. Research Problem……………………………………………………………………… 2
3. Research objective…………………………………………………………………….. 3
4. Literature Review……………………………………………………………………….. 4-6
5. Research Design…………………………………………………………………………. 7-8
6. Sampling design…………………………………………………………………………. 9
7. Data collection Method……………………………………………………………… 10
8. Survey Instrument……………………………………………………………………… 11
9. Questionnaire Design………………………………………………………………… 12
10. Type of question………………………………………………………………………… 13
11. Data analysis and Interpretation………………………………………………… 14-28
12. Limitations…………………………………………………………………………………. 29
13. Findings……………………………………………………………………………………… 30
14. Suggestions………………………………………………………………………………… 31-32
15. (5) Inspiring Initiatives……………………………………………………………..... 33
16. Conclusion…………………………………………………………………………………. 34
17. Reference………………………………………………………………………………….. 35-36
18. Annexures………………………………………………………………………………….. 37-42
(Questionnaire)
 INTRODUCTION

For human populations, sustainability means transforming the ways of living to maximize the
chances that environmental and social conditions will indefinitely support human security,
wellbeing, and health. In particular, the flow of nonsubstitutable goods and services from
ecosystems must be sustained. Much early discussion about sustainability has focused on
readily measurable intermediate outcomes such as increased economic performance, greater
energy efficiency, better urban design, improved transport systems, better conservation of
recreational menities, and so on. These are the true ends of sustainability— and there has been
some recognition that their attainment, and their sharing, will be optimized by reducing the
rich-poor divide. Our soil, water, native vegetation and oceans need to be sustainably managed
so we can continue to produce food, improve our productivity and protect our environment.

India remains an important global agricultural player; despite the fact that agriculture’s share in
the country’s economy is declining. It has the world’s largest area under cultivation for wheat,
rice, and cotton, and is the world’s largest producer of milk, pulses, and spices (World Bank
2012). While India has seen impressive economic growth in recent years, the country still
struggles with widespread poverty and hunger. India is home to 25 percent of the world’s
hungry population. An estimated 43 per cent of children under the age of five years are
malnourished (WFP2012).

Food security refers to the availability of food and one's access to it. The World Health
Organization defines three facets of food security: food availability, food access, and food use.
India faces a threefold challenge to achieve food security; to match the rapidly changing
demand for food from a larger and more affluent population to its supply; do so in ways that
are environmentally and socially sustainable; and ensure that the poorest people are no longer
hungry. This challenge requires changes in the way food is produced, stored, processed,
distributed, and accessed.

1|Page
 RESEARCH PROBLEM

Food waste has been an important environmental issue in foodservice industry and the food
waste issue has been highlighted in the university/college foodservice settings because this
issue is related to college student food waste behaviors and the food waste is usually generated
by food quality, product mixes, and menu items according to previous researches.

The main emphasis of problem is why the good food is being wasted by the educated students
?Do they really enjoy in throwing the food in the dustbins ? or are they not satisfied with the
quality of food materials is being used ? Is there a problem of drastic change in taste of the food
? Are they unhappy with the menu items ? the reasons could be in a long list , this is where I
found the gap or vague of our society or say college society .

As my self is a student of this college I found this very interesting vis-à-vis pessimistic situation.
When I got to know about the aforesaid information and my reading newspaper habits made
me to know about the condition of India regarding food security. I was stunned at the
beginning by analyzing the charts, data and graphs of food waste in our country as well as in
our planet .Therefor I decided to know the real cause or motive behind this catastrophic
problem.

Recent and significant changes in the global economy have been shifted the food industry how
to improve food cost management related to food waste. Even though there are abundant
previous researches revealing solutions of food waste for college and university but there are
limited researches about college students’ perceptions about food waste. Therefore, the
purpose of this research project was to find out college students’ food waste perceptions
related to cafeteria menu items as well mess menu items in college and university dining
operations.

2|Page
 RESEARCH OBJECTIVE

1. To know to the main perception of the students i.e; why the food is being wasted by
them ?

2. To make aware the students regarding what percentage of food they waste so that they
can think on this global issue with this precise pilot study.

3. To come out with a effective suggestions by analysing the real cause behind this
problem.

3|Page
 LITERATURE REVIEW
My research literature moves around the students of bit Patna campus .

Since our college is in Patna the state capital Bihar, the occupancy of local students ought to be
high as compared to the other states student. Eliet the occupancy ration moves around 60% -
40% .

However I will give a glace about the company’s profile which serve in boys hostel no. 2 the
company itself is world recognized called Sodexo with the motto or say the tag line “quality of
life services”.

The study of this company is very crucial in doing the research since the above mentioned
company itself serving the students of boy’s hostel no. 2 at Patna campus since its inception.
therefor to study the propaganda of this world class company becomes very effective as it will
help me to know the loop holes from the beginning as well as it will help me in revealing the
facts regarding the titled problem

However the wasting of food is a global concern therefor I am mentioning some secondary data
of other top universities of our country. This data will help me in giving a suitable conclusion
and suggestions at the end of this project. This becomes very important because it will help the
researcher in not giving biased solution to the problem.

Quality of Life in education means an environment where students of all ages take pride in
achieving academic honors, completing homework, excelling in sports and activities. It also
means healthier and more satisfying meals – that provide students the energy they need during
class, sporting activities and all the busy happenings of the day.

For over 45 years, Sodexo has been working with clients in the education market to support
academic achievements and maintain the welfare of students and teachers and staff. In India,
Sodexo operates in more than 30 schools and coat Sodexo, they believe a healthy body leads to
a healthy mind, which is why they prioritise healthy eating at the schools in which we operate.

Not only do our dishes meet food standards regulations and Government guidelines on
nutrition, but they also appeal to your pupils.

To support our foodservices offer, we use lively food-based characters to promote the
importance of a nutritionally balanced diet and support a healthy lifestyle.

Sodexo provides support for educational efforts in the classroom and the cafeteria to teach
students about the importance of physical activity through signage programs and organized
wellness activities.

4|Page
Campus management services

By focusing on Quality of Life Services, we reinforce the overall experience of campus life,
which in turn improves our partners’ effectiveness and performance.

Each student’s experience is at the core of our work. With that approach, our offers are built
with a focus on innovation, excellent service, environmental focus, support for wellness and
insights into student trends. Those are the building blocks to create truly exceptional student
experiences.

Our engineers and technicians are responsible for project management from the design stage
to the fittings and fixtures for classrooms, campus accommodations, gymnasiums, etc. Their
expertise is especially in demand to design energy efficiency systems for buildings and interior
organization and equipment.

Nutrition and wellness

At Sodexo, we believe a healthy body leads to a healthy mind, which is why we prioritise
healthy eating at the schools in which we operate.

Not only do our dishes meet food standards regulations and Government guidelines on
nutrition, but they also appeal to your pupils.

To support our foodservices offer, we use lively food-based characters to promote the
importance of a nutritionally balanced diet and support a healthy lifestyle.

Sodexo provides support for educational efforts in the classroom and the cafeteria to teach
students about the importance of physical activity through signage programs and organized
wellness activities.

Sodexo On-site Services

Sodexo India On-site Services is the leading provider of services that impact the Quality of Life
of clients and their employees in the corporate segment and remote sites, patients and visitors
in the healthcare segment, and students and faculty in the education segment. Sodexo is
considered a strategic partner to its clients and delivers more than 40 different food and
facilities management solutions across 1100+ sites, through its 40,000 employees who touch
the lives of 800,000 consumers daily.

Indian Institute of Technology, Bombay has 14 hostels with each hostel having its own mess
except those hostels 12, 13 and 14 have a combined mess. The amount of food wasted in each

5|Page
mess per day is given in Table 1. Assuming that each mess works nine months per year, amount
of waste food generated per year in each mess has been calculated and given in Table 1.

Table 1 Amount of waste food generated in all the hostel messes at IITB campus .

From the above account it is clear that all messes at this campus generate 257040 Kg, i.e.
around 257 tones of waste food every year and this value of waste food is likely to go up
because new hostels are being constructed to accommodate continuously increasing number
of students in this institute. Food wastage not only affects environment but also leads to
wastage of money of hostel messes and ultimately the energy consumed in making food, and
the effort put in growing grains is also wasted.

6|Page
 RESEARCH DESIGN

The research design refers to the overall strategy that one may choose to integrate the
different components of the study in a coherent and logical manner. This is done in order to
ensure that one effectively addresses the research problem. Research design constitutes the
blueprint or the roadmap for the collection, measurement, and analysis of data. According to
Kothari (2004), research design is a plan, a roadmap and blueprint strategy of investigation
conceived so as to obtain answers to research questions; it is the heart of any study.

The research designs answers the questions what, where, why, how much by what means ?
research would be carried out . a good research design should be situational that is it should
reflect the setting of the investigations. It should be feasible, situational as well as redundant.

The report Study is about the wastage of food in hostel mess of bit Patna by the students. This
study is being made because it is a very serious problem not only in the colleges of Bihar but in
all over India the educated students are wasting the food despite knowing the food crises of
our well known country.

The problem will be studied out in the boys hostel no. 2 of bit Patna campus which consists of
400-500 students. The company which has taken the contract of providing food to students is
Sodexo Food Solutions India Pvt. Ltd the suitable data will be given throughout the study of
the problem For studying the problem the primary date as well as secondary date will be used
as both will depend upon the need of the problem. The collection of both the date will be
available from the mess committee students as well as the manager of the Sodexo Food
Solutions India Pvt. Ltd has assured to provide the necessary data.

The sample design of the problem will be precisely discussed below, with the suitable
techniques of data collection and much relevant information regarding the problem.

7|Page
 
EXPLORATORY RESEARCH DESIGN :

We are doing an exploratory research design as we are exploring something new thing i.e;
discovery of the problem as an idea with a deep inspection. The study is flexible just to provide
opportunity for considering different accepts of a problem .since I am doing a exploratory
research secondary data will be at main priority the as method of data collection some help of
the primary data as well as the observational data may also be used whenever need arises.
Both will be used just for the realibility of the project.


RESEARCH METHODOLOGY :
The process used to collect information and data for the purpose of making business decisions.
The methodology may include publication research, interviews, surveys and other research
techniques, and could include both present and historical information.

Methodology involves procedures of describing, explaining and predicting phenomena so as to

solve a problem; it is the ‘how’; the process, or techniques of conducting research. A
Methodology does not set out to provide solutions but offers the theoretical underpinning for
understanding which procedure, set of procedures can be applied to a specific case.

Research methodology encompasses concepts such as research designs, target population,

sample size and sampling procedure, data collection instruments and data analysis procedure.


RESEARCH TECHNIQUES
THE METHODS / TECHNIQUES that are used for a conduction of research. Research methods or
techniques thus refer to the methods the researcher use in performing research operations. In
other words all those methods which are used by the researcher during the course of research
problem are termed as research techniques.

 
The research methods can be put in the following groups :

1. First group is concerned with the collection of data

2. Second is concerned with the statistical techniques which is used for

establishing relationship between the data and unknown.

3. And the third one, evaluate the accuracy of the results obtained .

8|Page
 SAMPLING DESIGN


SAMPLING:
Sampling is the process of selecting a sub-set of randomized no. of members of the population
of a study and collecting data about their attitude.


Sampling technique :
The type of sampling carried out during this project is probabilistic sampling as well as non-
probabilistic sampling. In probabilistic sampling I have used simple random sampling as it
allows each possible sample an equal probability of being selected. Since I have mentioned
above my sample population is itself the hostel students or boys of hostel mess.

On the other hand for the non probabIIistic sampling I have used

i. Convenience sampling
ii. Judgmental sampling

Convenience sampling because it makes easy in picking or selecting any available set of
respondents for the quick response of the developed questionnaire where as in judgmental
sampling units are selected on the advice of some experts by the institution/experience or by
the researcher himself. The method relies on the judgement of the researcher as to who he
showed in the sample. But eventually it suffers from researcher bias.


SAMPELING SIZE:

The total no. of these selected person is called sampling size. In this case the study sample units
are Three hundred and seventy one.


SAMPLE AREA :

BIT Patna, boys hostel no.2

9|Page
 DATA COLLECTION METHOD

 
COLLECTION OF THE DATA:

i. Primary data
ii. Secondary data

Primary data: during this research primary data is used though researcher can obtain data
directly from the sample that is through observation or by direct communication with
respondent in one form or another or through personal interview.

The methods of primary data collection which are being used in this project are;
  Observation method
 
 Interview method
 
Through questionnaire

Secondary data: for doing this research the availability of some sort of secondary data is much
needed. As it will help in telling the past perception of the people as well the items (food items
being used in the hostel mess)

Observation method: Researcher gather data by observing the behavior, actions of the relevant
students without asking any question from the respondents. The observation took place at the
hostel mess during 4 timings of gathering of students.

Personal interview : researcher also collected data from students through door to door
technique. During this interview executive interview also took place which made the
interviewer to wait for the respondents.

Meanwhile telephonic interview also took place because of the time consideration and
unavailability of respondents in their room.

Components used in personal Interview:

i. Researcher
ii. Interviewer
iii. Respondent
iv. Environment

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 SURVEY INSTRUMENTS

Researcher’s instrument is questionnaire for collecting the primary data (new) . this is very
common and flexible instrument.

Through questionnaires:

During this project as a problem, researcher collects and concluded most of the data
through questionnaires ; researcher himself went to the respondents and requested them to
fill the questionnaires.

Secondary data:
 
 Through company profile i.e; Sodexo which is serving food to students in the hostel mess.
 
 Through previous food used items data given by the hospitality manager
 
 Through passed out students profile.
 
 Through feedback registers used by the mess committee .
 
Through old employees

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 QUESTIONNAIRES DESIGN

Main aspects of questionnaire used in this research are:

1. General form:

a) Structured and un structured: when there is definite concrete and

predefined question. Reasons for asking structured question is to
improve consistency of burdning used in doing the study. This increases
the realibility of study by ensuring that every respondent is asked the
same question word for word.

Ex. Do you live in patna ?

Yes/no

b) Open ended and close ended question : in open ended choice of the
question is not given by the researcher where as in close ended choices
of the question is given. In this research I have tried to ask close ended
questions where ever possible.

c) Disguised and undisguised question : direct question and indirect

question with the respondents.

2. Question sequence :

A proper sequence of question reduces the chances of asking appropriate question which must
be understood by the respondents. Question sequence designed with taking in consideration
the clarity, smoothness and has been designed such that it can arouse the human interest i
have tried to avoid personal question as far as possible.

3.Question formulation and wordings:

The question formulation is precisely done with taking the consideration of respondents
attitude towards understanding the question. The easy language and word has been used by
researcher with ease of recording and ease of coding and removal of fatigue is done as far as
possible. However social desirability bias has been taken into consideration while forming the
questions.

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 TYPE OF QUESTIONS

1. Open ended ( somewhere close ended)

2. Dichotomous ( yes/no having two ans.)

3. MCQ

4. Rating or ranking

5. Paired comparison

Ex. Pepsi
Thums up
Coke

6. Semantic differential (on scale or parameter)

Ex. Expensive to inexpensive

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 DATA ANALYSIS AND INTREPRETATION

"Data analysis is the process of bringing order, structure and meaning to the mass of collected
data. It is a messy, ambiguous, time-consuming, creative, and fascinating process.

The purpose of analysing data is to obtain usable and useful information. The analysis,
irrespective of whether the data is qualitative or quantitative, may:

• describe and summarise the data • identify relationships between variables • compare
variables • identify the difference between variables • forecast outcomes


INTERPRETING THE INFORMATION

Numbers don’t speak of themselves. interpreting is the process of attaching meaning to the
data. While doing the interpretation of the data I have gone through fair and careful
judgement. Although the same data can be interpreted in different ways. Therefore I have
taken their consideration of interpreting the data with different angle.

 
 Tools to support data analysis :



i. Spreadsheet –simple to use, basic graphs

ii. Statistical packages, e.g. SPSS

iii. Qualitative data analysis tools

iv. Categorization and theme-based analysis, e.g. N6

v. Quantitative analysis of text-based data

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 USED GROCERY,BEVERAGE AND MASALA BY THE MESS :

GROCERY, BEVERAGE, MASALA & MRP

01-Jun-2015 Monday
OPEN
Sl.N ITEMS ING
CATEGORY RATE
o. STOC Receiv Issue Closing
Amount
K ing
130.
1 Ajwain (July To sep 14) 00 0.00 - -
45.6
2 AMCHOOR POWDER 0 0.00 - -
AMCHOOR POWDER (JULY 31.0
3 &AUGUST) 0 0.00 - -
KUMAR 43.0
4 American corn SALES 0 0.00 - -
Amul Fresh Cream (july to Sep 14) 42.1
5 .100 gm 4 0.00 - -
382.
6 Amul Ghee (OCT TO DEC 14) 20 0.00 - -
110.
7 ARAHAR DAL (june 15 ) 00 0.00 - -
86.0
ARAHAR DAL April to june 15 0 30.00 5.00 430.00 25.00
36.0
8 ARRAROT 0 0.00 - -

20.0
278.0
9 ATTA (oct to dec 14) 0 0 25.00 500.00 253.00
170.
10 BACKING POWDER 00 0.00 - -
BACKING POWDER TOPS (july to Sep 68.6
11 14) 0 0.00 - -
90.0
12 BAY LEAVES (oct to dec 14) 0 0.00 - -
39.0
BERIYANI MASALA 100GM 0 0.00 - -
44.0
13 BERIYANI MASALA 100GM j m 0 0.00 - -
besAN SRI KAMAL (january to march 84.6
14 15) 4 2.50 - 2.50
75.4
15 BESAN SRI KAMAL (oct to dec 14) 4 0.00 - -
BESAN SRI KAMAL (APRIL TO JUNE 92.0
15) 0 10.00 - 10.00
44.0
16 Black CHANA WHOLE (oct to dec 14) 0 8.00 2.00 88.00 6.00
160.
17 Black Cumin (oct to dec 14) 00 0.60 0.10 16.00 0.50
80.0
18 black dal (oct to dec 14) 0 3.00 - 3.00
1155
19 BLACK PAPER POWDER KS .00 3.20 - 3.20
BLACK PAPER WHOLE (JULY TO 805.
SEP 14) 0.00 - -
20 00
24.0
BLACK SALT (oct to dec 14) 0 7.00 1.00 24.00 6.00
58.0
21 BLACK SALT ds 0 0.00 - -
38.0
22
15 |
P BOILED RICE (OCT TO DEC 14)
age
0 0.00 - -
 CARDOMOM SMALL (JULY TO SEP 1200
23 14) .00 0.00 - -
cardomon green (january to 1500
March 15) sai 1.50 - 1.50
24 .00
1358
25 CARDOMON GREEN BIG jf .00 0.00 - -
1271
26 CARDOMON GREEN SMALL DS .00 0.00 - -
55.0
27 chana dal (june 15) 0 0.00 - -
46.0
CHANA DAL (APRIL TO JUNE 15) 0 89.00 5.50 253.00 83.50
37.5
28 CHANA MASALA (.100 GM) 0 0.00 - -
260.
29 CHARMAZAZ (oct to dec 14) 00 7.50 0.20 52.00 7.30
231.
30 CHAT MASALA 01 KG DS 00 0.00 - -
38.4
31 CHAT MASALA .100 GM kumar s 1 49.00 1.00 38.41 48.00
140.
32 Cherry Cut (oct to dec 14) 00 0.00 - -
34.7
33 CHICKEN MASALA ds 0 6.00 - 6.00
34.0
34 CHILLI SOUCE kumar s 0 11.00 - 11.00
33.7
35 CHOLE MASLA .100 GM kumar s 5 0.00 - -
37.2
CHOW NOODLES TOPS (M.A) 4 0.00 - -
chole masala kumar sales may june 38.4
36 15 1 19.00 - 19.00
kumar 52.3
37 CHOWMIN .800 GM sales 0 6.00 - 6.00
28.0
38 Chuda Mota (OCT TO DEC 14) 0 16.00 - 16.00
CINAMON STICK (January to march 220.
39 15) SAI 00 1.00 - 1.00
208.
40 CINAMON STICK (OCT TO DEC 14) 00 0.00 - -
1300
41 CLOVES (OCT TO DEC 14) DS +SAI .00 1.70 - 1.70
1663
42 CLOVES CATCH 3SN .00 0.00 - 0.00
1744
43 COFFEE (OCT TO DEC 14) .00 0.00 - 0.00
1813
COFFEE (APRIL TO JUNE 15) CLASSIC .00 0.40 - 0.40
40.0
44 COOKING SODA (july to Sep 14) 0 0.30 - 0.30
150.
45 CORIENDER POWDER IGSSB 00 0.00 - -
CORIENDER POWDER (JULY TO SEP 139.
46 14) 00 0.00 - 0.00
CORIENDER WHOLE (OCT TO DEC 120.
47 14) 00 0.00 - -
142.
48 CORNFLOUR 02 kg 00 0.00 - -
148.
49 CORNFLOUR (April to June 15) 00 5.00 - 5.00
240.
CUMIN POWDER ( J.F) IGSSB 00 0.00 - 0.00

16 | P a g e
 200.
50 Cumin Seed (OCT TO DEC 14) SAI IGSSB 00 0.00 - -
CUMIN POWDER (APRIL TO JUNE 288.
51 15) 75 0.00 - -
228.
52 CUSTARD POWDER (ND) 00 0.00 - -
68.0
53 DALDA HANUMAN (OCT TO DEC 14) 0 2.00 1.00 68.00 1.00
DALDA KHAJUR (JNUARY TO MARCH 75.0
54 15 ) 0 0.00 - -
23.0
55 daliya (OVT TO DEC 14) 0 5.00 - 5.00
56.0
56 DRY GREEN PCS (OCT TO DEC 14) 0 0.00 - -
86.0
57 Green Moong (OCT TO DEC 14) 0 0.00 - -
100.
58 Green Moong (APRIL TO JUNE 15) 00 22.00 - 22.00
87.0
59 HING (JULY TO SEP 14) .100 GM 0 0.00 - -
1357
60 JAIFAL .65 0.00 - -

61 JAIFAL (JULY TO SEP 14) 7.00 0.00 - -

2200
62 JAVETRI (JULY TO SEP 14) .00 0.00 - -
1068
63 JAVRTRI (JULY TO SEP 14) .500GM .00 0.00 - -
kabULI CHANA WHOLE BIG (OCT TO 75.0
64 DEC 14) 0 5.50 - 5.50
KABULI CHANA WHOLE MEDIYAM 65.0
(OCT TO DEC 14) 0 16.00 - 16.00
450.
65 KAJU BROKEN (OCT TO DEC 14) 00 0.00 - -
KAJU BROKEN JAMBO (APRIL TO 490.
JUNE 15) 00 2.80 0.20 98.00 2.60
550.
66 kaju whole 00 0.00 - -
KASHMERI MIRCHA POWDER 33.7
67 (J.F).100 GM KS 5 75.00 5.00 168.75 70.00
289.
68 KASHMERI MIRCHA POWDER 01 KG DS 00 2.90 0.20 57.80 2.70
KASTURI METHI (JANUARY TO 41.6
69 MARCH 15) 0 57.00 1.00 41.60 56.00
61.5
70 KASTURI METHI (JULY TO SEP 14) .100 GM 0 0.00 - -
280.
71 KISMIS (OCT TO DEC 14) 00 1.00 - 1.00
42.0
72 KITCHEN KING MASLA .100 GM kumar s 0 0.00 - -
381.
73 KITCHEN KING MASLA 01 KG DS 00 1.00 - 1.00
57.0
74 MAGGI ( OCT TO DEC 14) .600 GM 0 0.00 - -
60.0
MAGGI ( APRIL TO JUNE 15) 0 18.00 - 18.00

22.0
190.0
75 MAIDA(OCT TO DEC 14) 0 0 15.00 330.00 175.00
400.
76 MAKHANA (OCT TO DEC 14) 00 0.50 - 0.50
70.0
77 MasOOR DAL (APRIL TO JUNE 15) 0 0.00 - -
78 MasOOR DAL (oct to dec 14) 74.0 76.00

17 | P a g e
 0 - 76.00
38.0
79 MEAT MASALA (JULY TO SEP 14) .100 GM 0 8.00 2.00 76.00 6.00
60.0
80 METHI SEEDS (OCT TO DEC 14) 0 1.70 - 1.70
MILK POWDER AMULIYA (OCT DEC 341.
81 14) 00 35.50 - 35.50
35.0
82 MITHA ATAR(M.A) 0 19.00 - 19.00
100.
83 MIX FRUIT JAM (OCT TO DEC 14) 58 0.00 - -
36.0
84 MIX PICKLE (OCT TO DEC 14) 0 11.00 3.00 108.00 8.00
KUMAR 72.4
85 MIXFRUITS JAM SALES 0 2.50 - 2.50
50.0
86 MIXTURE pkt .500 0 0.00 - -
100.
87 MIXTURE SUNIL (OCT TO DEC 14) 00 15.00 - 15.00
50.0
88 MOODI (M.A) 0 0.00 - -
90.0
89 MOONG DAL(oct to dec 14) 0 18.00 - 18.00
100.
MOONG DAL(APRIL TO JUNE 15) 00 0.00 - -
142.
90 mushroom 10 0.00 - -
95.4
91 MUSTARED OIL (April to June 15) kumar s 0 37.00 2.00 190.80 35.00
MUSTERD SEED BLACK (OCT TO DEC 54.0
92 14) 0 1.00 - 1.00
MUSTERED SEED YELLOW 56.0
93 (OCT TO DEC 14) 0 1.00 - 1.00
87.0
94 MUSTRED OIL NUTRELA 0 0.00 - -
28.0
95 papad anik DS 0 0.00 - -
34.9
96 PAO BHAJI MASALA 9 18.00 - 18.00
56.4
97 PAPAD Lijjat (April to June 15) 0 0.00 - -
58.0
98 PAPAD LIZZAT (pkt) 0 47.00 - 47.00
84.0
99 PEANUT (OCT TO DEC 14) 0 4.00 0.50 42.00 3.50
500.
100 POPY SEED (OCT TO DEC 14) 00 0.00 - -
96.0
101 RAJMA BLACK (OCT TO DEC 14) 0 0.00 - -
116.
102 RAJMA CHITRA (OCT TO DEC 14) 00 5.00 - 5.00
150.
103 RED CHILLI POWDER IGSSB 00 0.00 - 0.00
INDIRAGA 160.
104 RED CHILLI POWDER NDHI 00 0.00 - 0.00
RED CHILLI WHOLE (JULY TO SEP 173.
105 14) CATCH 00 2.00 - 2.00
RED CHILLI WHOLE (OCT TO DEC 151.
106 14) DS 43 0.00 - -
82.5
107 Refine oil (forchun) kumar s 0 0.00 - -
78.0
108 REFINE OIL NUTRELA 0 214.0 13.00 1,014.00 201.00

18 | P a g e
 0
REFINE OIL NUTRELA (April to June 77.6
15) 0 0.00 - -

44.0
357.0
109 RICE MINIMOGRA (OCT TO DEC 14) 0 0 22.00 968.00 335.00
34.0
110 RICE SONAM (OCT TO DEC 14) 0 8.00 - 8.00
63.7
111 ROSE WATER (JULY TO SEP 14) 0 13.00 - 13.00
134.
112 SABUDANA 00 0.00 - -
85.0
113 safal green pcs kumar s 0 5.00 - 5.00
850.
114 SAHAJERA (H.H.M) 00 0.00 - -
795.
SAHAMARICH (H.H.M) 00 0.00 - -
12.0
115 SALT ANNAPURNA (OCT TO DEC 14) 0 75.00 3.00 36.00 72.00
32.3
116 SAMBER MASALA (JULY TO SEP 14) DS 0 7.00 - 7.00
84.6
117 SATTU KAMOL (JULY TO SEP 14) 4 0.00 - -
99.3
SATTU KAMOL (APRIL TO JUNE 15) 6 1.00 - 1.00

118 SEWAI BOMBINO (JULY TO SEP 14) 9.70 17.00 - 17.00

130.
119 SOUNF (JULY TO SEP 14) 00 1.00 - 1.00
48.0
120 Soya chunk 0 0.00 - -
35.0
121 SOYA SOUCE kumar s 0 4.00 - 4.00
74.0
122 SOYA WADI (JULY TO SEP 14) 0 0.00 - -
343.
123 Sudha ghee 00 0.00 - -
36.0
124 SUGER (JANUARY TO MARCH 15) 0 0.00 - -
34.0
125 SUGER (APRIL TO JUNE 15) 0 96.00 4.00 136.00 92.00
49.0
126 SUJI 0 0.00 - -
240.
127 SWEET CORN 00 2.00 - 2.00
46.0
128 TAMARIND (JULY TO SEP 14) 0 5.00 - 5.00
TEA POWDER TATA GOLD (OCT TO 407.
129 DEC 14) 68 4.00 0.50 203.84 3.50
130.
130 TERMARIC POWDER IGSSB 00 0.00 - 0.00
INDIRAGA 140.
131 TERMARIC POWDER NDHI 00 3.30 0.20 28.00 3.10
47.3
132 TOMATO SOUCE kumar s 0 26.00 2.00 94.60 24.00
82.0
133 URAD DAL (oct to dec 14) 0 0.00 - -
86.0
URAD DAL (APRIL TO JUNE 15) 0 7.00 - 7.00
28.0
134 VINIGER TOPS kumar s 0 9.00 - 9.00
28.5
135 VINIGER TOPS (JULY&AUGUST) 0 0.00 - -

19 | P a g e
 WHITE PAPER POWDER 700.
136 (JULY&AUGUST) 00 0.00 - -
32.0
137 white muttor 0 8.00 - 8.00
122.
138 soya bean bori (nutaliya) 00 4.00 - 4.00
125.
139 mushroom( .500 gm) 00 0.00 - -
118.
140 CUSTARD POWDER (ND) 00 1.00 - 1.00
155.
141 TERMARIC POWDER 12 0.00 - 0.00
199.
142 coriender powder 44 1.20 0.10 19.94 1.10
317.
143 CUMIN POWDER ( J.F) 60 3.00 0.20 63.52 2.80
200.0
0 - 200.00
144 maggi plate 1.00
50.0
145 maggi spoon 0 0.00 - -
184.
146 red chillin powder 68 4.00 - 4.00
265.
147 cumin seed kumar sales may june 15 38 2.90 0.30 79.61 2.60

 
 INTERPRETATION:

 
 The products which have been used in making food is up to the mark.

 
 The quality as well as the quantity looks suitable.


As my knowledge no any item is missing that is they are using all the needful items in
making the food.

20 | P a g e
 BAKERY ITEMS USED BY THE MESS

MILK, BAKERY,VEG,FRUITS & NON VEG

01-Jun-2015 Monday
OPENI
Sl.No. ITEMS CATEGOR RATE
NG
Y STOCK Receivin Issu Amoun Closing
g e t
BREAD( .800
1 GM) 33.95 - -
BREAD (.400
2 GM) 22.00 - -

3 PAO 15.00 - -

1st Qtr
2nd Qtr
3rd Qtr
4th Qtr

 
 INTERPRETATION:

As per the consumption or uses the above data is appropriate.

21 | P a g e
 MILK ,DESERTS MISSELANEOUS ITEMS USED BY THE MESS

MILK, DESERTS
01-Jun-2015 Monday
OPENI
Sl.N ITEMS CATEGOR RATE
NG
o. Y STOCK Receivi Issue Amount Closing
ng

1 0.00 - -
AMUL BUTTER (APRIL TO 178.3
JUNE 15) 6 21.00 1.00 178.36 20.00

2 cow milk 35.00 18.00 20.00 24.00 840.00 14.00

120.0
3 GULAB JAMUN .500 GM 0 0.00 - -
1050.
4 gulab jamun 05 kg 00 0.00 - -

5 0.00 - -

6 MILK SUDHA (shakti) 37.00 0.00 - -

7 0.00 - -
290.0
8 PANEER 01 KG AMUL 0 0.00 - -
110.0
9 PLAIN CARD 01 KG 0 0.00 - -

10 PLAIN CURD (NEW)JULY 14 22.00 0.00 - -

177.6
11 amul cream 0 0.00 - -
177.6
12 amul chease 0 0.00 - -

13 SUDHA MILK SMART(NEW) 30.00 0.00 - -

kumar
14 ice cram sales 10.00 0.00 - -
kumar 288.0
15 amul paneer sales 0 11.00 - 11.00
374.4
16 AMUL GHEE 0 7.00 - 7.00

cold drinks 80.00 0.00 - -

TOTAL 57.00 1,018.36 52.00

 
 INTERPRETATION:

The brand
of milk which is above mention is correct, students to get milk in the night at sharp
 10:00 PM

Paneer  item is available in the mess routine, as per the consumption the quantity looks
 correct.

 is available in the above list, but as per researcher observation
There is one item of ice-cream
students hardly get this.

22 | P a g e
 GREEN VEGETABLES USED BY THE MESS :

MILK, BAKERY,VEG,FRUITS & NON VEG

01-Jun-2015 Monday
ITEMS RATE OPENING
Sl.No. CATEGORY
STOCK Issue Amount Closing
Receiving

1 BEANS 80.00 - -

2 BHENDI 8.00 - -

3 BRINJAL 26.00 - -

4 CABBAGE 15.00 - -

5 CAPCICUM 60.00 - -

6 CARROT 36.00 3.00 - 3.00

7 CORIENDER LEAVES 80.00 1.00 - 1.00

8 CUCCMBER 20.00 5.80 - 5.80

9 curry leaves 10.00 - -

10 GARLIC 52.00 0.50 0.50 26.00 -

11 GARLIC 58.00 2.00 1.00 58.00 1.00

12 GINGER 45.00 2.00 2.00 90.00 -

13 GREEN CHILLI 24.00 3.00 2.00 48.00 1.00

14 LEMON 2.00 15.00 15.00 15.00 30.00 15.00

15 LONG BEANS 16.00 12.30 12.30 196.80 -

16 LOUKI 15.00 20.00 - 20.00

17 mango 50.00 - -

18 onion 19.00 96.00 32.00 608.00 64.00

19 PARWAL 28.00 - -

20 POTATO 8.50 81.00 65.00 552.50 16.00

21 ROW MANGO 23.00 - -

22 TOMATO 25.00 5.00 5.00 125.00 -

23 WATER MELON 19.00 - -

TOTAL 204.50

23 | P a g e
 1st Qtr
2nd Qtr
3rd Qtr
4th Qtr


INTREPRETATION :


All the seasonal vegetables is mentioned above, which tells that the mess manager keep this is his
consideration that students ought to get seasonal vegetables


Fruits are also being usedby the mess staff to make custard, to meet the requirement of mess menu.
 But the quantity is poor.
 
Green vegetables are being used throughout the season.

24 | P a g e
 FRUITS ITEMS USED BY THE MESS

MILK, BAKERY,VEG,FRUITS & NON VEG

01-Jun-2015 Monday
ITEMS RATE OPENING
Sl.No. CATEGORY
STOCK Amount Closing
Receiving Issue

1 anar 160.00 - -

2 anar 170.00 - -

3 anar 175.00 - -

4 apple 175.00 - -

5 apple 170.00 - -

6 apple 190.00 - -

7 apple 190.00 - -

8 apple 200.00 - -

9 banana 4.00 - -

10 banana 3.50 - -

11 khajur 100.00 - -

12 khajur 200.00 - -

13 mango 55.00 - -

14 MANGO 50.00 - -

15 mango 60.00 - -

16 mango 45.00 - -

17 long beans 44.00 - -

18 khajur 180.00 - -

19 - -

TOTAL 0.00 - -

INTERPRETATION :


Fruits are also being usedby the mess staff to make custard, to meet the requirement of mess menu.
But the quantity is poor.

25 | P a g e
 NON-VEG ITEMS USED BY THE MESS :

NON VEG ITEMS

01-Jun-2015 Monday
ITEMS RATE OPENING
Sl.No. CATEGORY
STOCK Issue Amount Closing
Receiving

1 CHICKEN (J.M) 185.00 - -

2 EGG (J.M) 4.90 181.00 20.00 98.00 161.00

3 MUTON (J.M) 450.00 0.00 - -

4 FISH (J.M) 190.00 0.00 - -

TOTAL 181.00 98.00 161.00

1st Qtr
2nd Qtr
3rd Qtr
4th Qtr


INTERPRETATIONS:
 
 The above data is correct students get these non-veg items according to their mess routine.

 
With the price it looks that the fresh flesh is being bought by the mess manager.

26 | P a g e
 HOUSEKEEPING AND CLEANESS ITEMS :

HOUSE KEEPING, DISPOSABLES & FUEL

01-Jun-2015 Monday
OPEN
Sl.N ITEMS CATEGO RATE ING
o. RY STOC Receiv Issue Amount Closing
K ing

1 CEMICALE GLAVES (M.A) 40.00 0.00 - -

CEMICALE GLAVES (OCT TO DEC
2 14) 65.00 10.00 - 10.00

3 CHECK DUSTER (M.A) 18.00 0.00 - -

4 CHECK DUSTER (OCT DEC 14) 20.00 16.00 - 16.00

CHECK DUSTER BLUE
5 (JULY&AUGUST) 16.00 0.00 - -

6 COOK CAP 5.15 33.00 10.00 51.50 23.00

7 COSTIC SODA 80.00 1.50 - 1.50

8 DETOL HAND WASH 165.00 0.00 - -

9 DISPOSABLE CAP (M.A) 6.00 0.00 - -

10 DISPOSABLE GLASS 1.00 0.00 - -

11 disposable glaves 25.00 0.00 - -

DISPOSABLE HAND GLOVES
12 (JULY&AUGUST) 4.00 68.00 10.00 40.00 58.00
DISPOSABLE HAND GLOVES (OCT
TO DEC 14) 5.00 0.00 - -

13 DISPOSABLE MASK 6.00 50.00 - 50.00

14 DISPOSABLE MASK 4.00 0.00 - -

15 DUST PAN 45.00 2.00 - 2.00

16 FLOOR WIPER (JULY TO SEP 14) 90.00 0.00 - -

17 FLOOR WIPER (M.A) 80.00 1.00 - 1.00

18 GARBAGE BAG (M.A) 30.00 3.00 - 3.00

19 HARD BRUM (JULY TO SEP 14) 40.00 3.00 - 3.00

20 MOP REFIL (JULY TO SEP 14) 150.00 0.00 - -

21 MOP REFIL (JULY&AUGUST) 110.00 4.00 - 4.00

22 MUSLIN CLOYH (F.M) 30.00 2.00 - 2.00

23 PAPER NAPKIN 50.00 1.00 - 1.00

24 SCOTCH BRITE (july TO SEP14) 11.76 25.00 - 25.00

25 SCOTCH BRITE (july&auguist) 11.40 0.00 - -

27 | P a g e
26 SERGICAL CAP (JULY TO SEP 14) 7.00 0.00 - -

27 SERGICAL GLAVES 2.40 63.00 - 63.00

28 SERGICAL GLAVES (M.A) 7.00 0.00 - -

29 SOFT BRUM (JULY TO SEP 14) 50.00 2.00 - 2.00

30 SOFT CARE GEL 162.00 1.00 - 1.00

31 laa 45.00 0.00 - 0.00

32 SUMA BREAK UP 100.40 13.00 - 13.00

33 suma deat 814.00 0.00 - 0.00

34 SUMA GRIL(april to may 15) 279.89 4.50 - 4.50

35 SUMA MULTI (april to may 15) 97.04 20.00 - 20.00

36 soft care gel (april to may 15) 173.55 2.00 - 2.00

37 SUMA TAB (PKT 50 PCS)J.F 145.38 41.00 - 41.00

38 suma deat (april to may 15) 98.97 10.00 - 10.00

39 soft care star (aprl to may 15) 148.00 5.00 - 5.00

40 VIM BAR (JULY TO SEP 14) 9.80 28.00 2.00 19.60 26.00

WHEEL ACTIVE SHARF (JULY TO

160.0
41 SEP 14) 10.00 0 7.00 70.00 153.00

42 0.00 - -
569.0
43 TOTAL 0 181.10 540.00

 
INTREPRETATION :


The house keeping data analysis was important during this project as it  tells how much the
mess is clean and tidy. Because it is directly proportional to the food waste.


With the above data , it is concluded that the detergents and other cleanness items is being
used by the mess department, which is good in keeping the mess utensils and floor clean.


 students find the eating
Therefor if the mess is clean and tidy, the less flies would come. So the
environment appropriate, which might result in less wastage of food.

28 | P a g e
 LIMITATIONS


Small sample size:

In my research I have taken a sample size of 371 students, but with this strata I
couldn’t be able to know the precise findings.


Time constraint:

Time for this project is not sufficient because of the short spring semester. Also because
of the unavailability of students in mean time period. Because of the time constraint I
couldn’t be able to cover the other hostels.


Sample area:

The study of this problem was conducted only in boys hostel no. 2. The other hostels
of the colleges went left including the girls hostel as this project couldn’t be able to
know the perception of female students.


Money constraint:

Budget and finance had always been the main constraint of this project.

29 | P a g e
 FINDINGS

The findings which are given below represent positivity as well as negativity towards the titled
problem. There is nothing to do with the personal biasness.


 of food
With the information of data provided by the mess department, what I found is that quality
 raw items is remarkable. All the top brands items are being used by the mess department.


Some of the students have a habit to eat fast food in a college canteen which results in the
 of food by them. (These students forcefully do sit with the friends on a prime dinner
wastage
 time.)



Many students have a habit to eatnon-oily food, therefor they cannot able to eat the oily vegetables
 which are being made by the chef.
 
 Some students eventually found small flies in their food. But this comes under a rare case.



While observing the students during different time tables what I found is some of the students
were just taking plates because of their friends . Indeed they were not much starving as their
friends were, they were actually trying to give company to them in fun or say friendship.


Many of the respondents were not very much decided about the quantity of food they ought to
 in breads and rice). So at last they used to throw that remaining food into the
take (specially
 dustbin.



Although about half of the students are satisfied with the quality of items being used but very few are
 satisfied with the taste of vegetables.


Above 90% percent of the students are satisfied with the taste  of cereals, and they considered it as
 tasty one also said it helps us in maintaining the good health.


During the observation, the disastrous view came into existence when I observed that about 90% of
 the students left vegetable in their plate.


Some of the students found the mess routine inappropriate acoording to them it doesn’t match their
taste.

30 | P a g e
 SUGGESTIONS
The below said suggestions are the personal views although the suggestions have been given for the
titled project report problem. Indeed some suggestions might inclined towards national or global issue
of food wasting.
 
As soon as possible try to use less oils in making the vegetables items.


For knowing the  real or exact perception of the taste of food there ought to be the emergence of
 instant feedback.



The main chef should be regional because he knows the procedure of making the items
according to the target studentspreference. As there will be the more possibility of regional
students studying in the college.


The 3-5 blue print ofthe mess routine should be made and the one which gets the high attraction
 ought to be selected.



 should be served by the mess staff, so that there could be the less possibility of
Rotis or say breads
 wastages occur.


There should be the installation of CCTV cameras inside the food making areas, and there ought
 to bethe regular vigilance. This may also help in knowing the real causes of uncertainties on
time.
 
The installations of flying catching machine should be done inside the main area.


 of students in the hostel should be given to the mess staff members during
The real availability
festival season.


The hospitality manager of the mess should communicate with the students and should narrate the
 food wastages problem In India. So that the students can influence.



 curriculum . there should be the addition of
Indeed students do read many extra subjects in their
 one extra subject on food and waste management.

 
Thus, it is very important to take few steps to minimize ill effects of food wastage and
protect environment which are discussed in subsequent paragraphs.

31 | P a g e
In general, there are three ways of utilization of waste food. First one is to feed the animals especially
swine with this food. Second option available is composting of waste food and last but very important
alternative available is biogas production. Biogas production is an attractive mean to recycle waste food
because it produces gaseous product with methane as the main constituent along with solid residue
which can be used as manure similar to that of compost manure. Gaseous product produced from
biogas plant can be used as cooking gas. Moreover, this gas can also be used as fuel in generation of
electricity and thus, methane is not emitted in the environment thus, alleviating its greenhouse effect.
However, during composting methane is generated and released into the environment and that is why
biogas production is more beneficial than composting . The most economical method of biogas
production which can be implemented at IITB campus has been discussed here. This method was
developed by “Appropriate Rural Technology Institute” situated at Pune and has been awarded with
Ashden award for sustainable energy.


In 2008, Christian Medical College (CMC), Vellore, started its solid waste management 
programme with the aim of ‘throwing nothing away’. “We started this programme as a small
initiative to keep our institute and campus as environmentally friendly as possible,” says Dr Sunil
Chandy, director of the college.
All the waste from the campus’s hospital, college and hostel is collected and segregated into wet, dry
and plastic waste. Biodegradable materials such as fruit peels and tea and coffee grains are converted
into manure in compost pits. Non-biodegradable materials such as paper and plastic waste are
segregated and resold by the college.


A similar waste management model is in place at the Tata Institute of Social Sciences (TISS),
Mumbai. A biogas plant with a capacity of 500 kg converts kitchen waste into biogas and since
2011, it has saved the institute close to 4,000 kg of LPG. The flora on the campus also benefits
from the organic fertilizer that is produced by a vermicompost unit and all recyclable waste is
sent to recyclers through a waste pickers' savings group that comprises more than 1,500

workers.


Similarly, the University of Pune has adopted simple methods like setting up compost pits
within the campus. They are managed by waste pickers working with the organization SwaCH,
who also segregate wet waste from dry waste and sell dry recyclables to scrap dealers. This
becomes a valuable addition to their income. The Maharshi Karve Stree Shikshan Sanstha in
Pune has also ensured that only a minimal amount of waste goes to the city’s dumping yard. The
canteen and campus streetlights run on the biogas created in the biogas plant, while the

gardens are well maintained with manure from the compost pits.

32 | P a g e
5 Inspiring Initiatives Working to Reduce Food Waste
Around the World

1. Al Maha Desert Resort (Dubai, United Arab Emirates) – In an effort to attract clients,
many hotels and restaurants tempt guests with access to a wide range of elaborate–and
often large–meal options. To prevent waste, the Al Maha resort incorporates uneaten
items into later meals – for example, serving breakfast pastries as lunchtime desserts.

2. University of Cincinnati Soler Cool (Ohio, United States) – Developed by MBA students
at the University of Cincinnati, this solar-powered refrigerator runs on eight solar panels
to keep food comfortably cool when it is being transported.

These initiatives cover a wide range of sectors – private businesses, universities, and
nonprofit organizations – and illustrate the extent to which collaboration is the key to
change.

3. The Postharvest Education Foundation (Oregon, United States) – This organization

offers training materials, e-learning programs, and mentoring opportunities that help
farmers around the world prevent food loss. Their postharvest management guide is
available in 10 languages, featuring topics such as how to choose the best time for
harvest and the advantages of different transportation methods

4. Love Food, Hate Waste (United Kingdom) – This program teaches consumers about food
waste and provides them with helpful portioning and planning tips, as well as an array
of recipes to make sure food doesn’t go to waste.

5. . Hands for Hunger (The Bahamas) – This organization is working to improve food security
in the Bahamas while simultaneously reducing food waste. By mobilizing individuals and
community organizations, Hands for Hunger gathers unused food from grocery stores,
hotels, and other businesses, which is then distributed to low-income residents,
including victims of abuse and psychiatric patients.

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 CONCLUSIONS

The study demonstrated that how college students perceived food waste in hostel mess dinning
services. Results indicated that there are relationships college students satisfactions food quality
and menu options. The results showed that better food options, better food quality and value of
meal plan are main factors of food waste. This research was focused on college students
perception of food waste in college dinning operations at the mess.

Food waste is clearly a complex issue, with a multitude of factors impacting food wastage or
avoidance of such waste along the food supply chain from “farm to fork”, interacting in various
directions. Nevertheless, we suggest that, based on the literature review and experts statements, it
is possible to group and identify sociodemographic- and psychographic factors of especially
crucial relevance and that the research allows us to holistically visualize the factors.

For future research, the researcher may conduct group interviews in diverse universities to
further explore food waste perceptions among college students and how universities dinning
service managers can effectively reduce food waste related to menu options and food quality.

At the outset, a crucial factor is the degree to which consumers have the motivation to avoid food
waste.

Furthermore, of special relevance are a number of factors related to awareness, knowledge and
capabilities, which determine if, how and to what extent consumers/students can manage food
provisioning and handling throughout the whole circle from planning the purchase, choosing
foods, storing these, planning and preparing meals and organizing reuse or disposal.

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 REFERENCES

Books consulted:


Research Methodology : C.R Kothari, Gaurav Garg , (New age International Publication, 3rd
edition), chapter name- design of sample survey ,page no.52 ,sample design, page no. 52 ,
Research design ,page no. 29 , collecting primary data, page no. 91


Business statistics : S.P Gupta, M.P Gupta (Sultan chand and Sons, Educational
Publishers, 17th edition New Delhi)
 , chapter name – Sampling and sampling
 Distribution, page no.493-521

 
Marketing Management : Philip Kotler (Pearson,14th edition)

Websites consulted:

https://hs699.wordpress.com/2011/05/09/review-of-food-wastage-in-all-hostel-messes-at-iitb-
campus-and-possible-solution-to-utilize-waste-food/

http://www.satyamevjayate.in/Dont-Waste-Your-Garbage/EPISODE-
3Article.aspx?uid=E3-BigEst-A1

http://www.downtoearth.org.in/blog/reducing-food-waste-vital-for-india-s-food-security-57345

https://foodtank.com/news/2015/01/twenty-one-inspiring-initiatives-working-to-reduce-food-
waste-around-the-wo/

https://www.freshu.io/daphine-henderson/food-waste-at-u-s-colleges-what-is-it-and-what-
can-we-do-about-it

https://foodtank.com/news/2015/01/twenty-one-inspiring-initiatives-working-to-reduce-food-
waste-around-the-wo/

 
 http://in.sodexo.com/home.html

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Professors consulted:
 
 R.A. Khan
 
 Dr. Iffetkhar Ahmad

 
 Mr. Arshad Hussain

 
Ms. Shilpi Kavita

Special thanks to:

Santosh Prakash Singh

Hospitality Manager
Birla Institute Of Technology Patna
Sodexo Food Solutions India Pvt. Ltd.
Sr. Boys Hostel 2 , Near B.V. College
Patna - 800014 (Bihar)
Mb-+918294411761
E-mail: santosh.singh@sodexo.com

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 ANNEXURES

QUESTIONNAIRES FOR THE STUDENTS

NAME : …………………………………………………………………

ADDRESS : …………………………………………………………………

AGE : …………………………………………………………………

NATIONALITY : …………………………………………………………………

PHONE NO. : …………………………………………………………………

E-Mail : …………………………………………………………………

1. Do you live in a hostel ?

(a) Yes (b) no

2. If yes , do you take the food of mess all 4 times a day.

(a) Yes (b) no

3. How much you like the taste of the food of the hostel mess?

(a ) Fair (b) good (c) very good (d ) it tastes like my home food.

4 If no, what’s the reasons for not liking the food?

(a) Unhygienic Food quality (b) Poor Food taste

(c) Uncleanness of mess makes you feel not to eat (d) Above all

5. Are you satisfied with the quality of food?

(a) yes (b) No

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 6. Tick the items which you think is best made according to your preference of taste?

(a ) Mix veg (b) Paneer kofta (c) Chicken kadhi (d) veg-Biryani

4. Tick the item which is worst made according to you ?

(a) Mix veg (b) Finger chips (c) Paneer kofta (d) Chicken-Biryani

5. Are you satisfied with the quality/taste of bread and rice?

(a) Yes (b) No

6. Do you prefer to eat green leaves vegetables?

(a) Yes (b) no

7. Do you like non-veg items more than veg items?

(a) Yes (b) no

8. Do you have your food between the mess timing?

(a) Yes ( b) no

9. Which type of vegetables you like to eat?

(a) Oily ( b)Semi oily (c)Boiled (d) Depends on the taste

10. Which variety of pulses do you prefer to eat?

(a) Arhar (b) Masoor (c) Chana (d )Moong (e) None of these

11. If your friends orders a meal from a restaurant and ask you to join him, will you join him or you
would prefer to eat in the mess ? give reasons for your answers.

……………………………………………………………………………………………………………………………………………………..
……………………………………………………………………………………………………………………………………………………..

12. Does mess timing is according to your suitability?

(a) Yes (b) no

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 17. Are you satisfied with the mess routine ?

(a) Yes (b) no

18. Have you ever found the flies in your food?

(a) Daily (b) Sometimes (c) Never (d) I don’t perceive (e) Never thought of this

19. How often do you throw your unfinished food into the green composting bins? Everytime /

8-9 out of 10 times / 5-6 out of 10 time / 1-2 times out of 10 times / Never

20. How much of the initial amount do you usually throw into the composting bin?

0% / 2% / 30% / 50% / 75% / 98% / 100%

21. Do you usually waste the same amount of food when you eat at home?
(a) Yes (b) No

22. If you were allowed to take-home your unfinished food by paying a reasonable price per
pound, would you do so?
(a)Yes (b) No

23. Why do you sometimes not finish your food?

Bad food quality / Taking too much food / Others (please specify):_______________

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 24. How important do you think it is to do the followings? With 5 being the most important and
1 being the least important.

Least important most important

Paper recycling 1 2 3 4 5

Plastic bottle recycling 1 2 3 4 5

Switching off the lights which are not in use 1 2 3 4 5

Compositing food waste 1 2 3 4 5

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 QUESTIONNAIRES FOR THE MESS STAFF

NAME : …………………………………………………………………

ADDRESS : …………………………………………………………………

AGE : …………………………………………………………………

NATIONALITY : …………………………………………………………………

PHONE NO. : …………………………………………………………………

1. Are you a resident of Patna, Bihar ?

Yes/ no

2. What is your experience in this area of job ?

(a) 1 years (b) 3 years (c) 5 years (d) More than 5 years

3. Are you satisfied with the quality of food items as a ingredients which you get from your
management team ?

Yes/no

4. Do you get all the ingredients which are being used in making food items ?

Yes/no

5 Are you satisfied with the behavior of your managers ?

Yes/no

6 Your expertise is in making?

(a )Veg items (b) Non-veg items (c) Both

7 Many students throw food in the dustbins ? whats do you think on this ?

(a )They don’t like the taste (b) They are all full (c) They do like to waste the food or enjoy.

(d) They have an habit. (e) difference of techniques in making the items

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 8. Do you enjoy serving the students here?

Yes/no

9. Are you familiar with the different procedures of making food items as compared to yours?

Yes/no

10. What feedback you people receive from the students?

(a) Tasty (b) Very tasty (c) Average (d) Good (e) Poor (f) Needs improvement

11. Do you ,like when foods are being wasted in huge amount ?

Yes/no

12. Do you know how much food waste is produced in kilograms or litres? (only one answer is
required - whichever volumes you have access to (daily/weekly/monthly/annually) - remember to
enter kg or litres after the amount please

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