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    S - Aicte Activity Points

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    vjy stvkb
    This document summarizes surveys conducted on food waste. It finds that the average home wastes 10-12 grams of rice before cooking and 5-7 grams left on plates daily, with around 300 grams of leftover food. Refrigeration helps reduce waste. Hotels waste raw foods like curry leaves and cut onions as well as cooked foods like rice and roti. A survey of 60 individuals, hotel owners, and workers was conducted through in-person and video interviews to understand challenges to achieving zero food waste. Educating people on solutions was done by meeting with survey participants.

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    S - Aicte Activity Points

    Uploaded by

    vjy stvkb
    161 views9 pages
    This document summarizes surveys conducted on food waste. It finds that the average home wastes 10-12 grams of rice before cooking and 5-7 grams left on plates daily, with around 300 grams of leftover food. Refrigeration helps reduce waste. Hotels waste raw foods like curry leaves and cut onions as well as cooked foods like rice and roti. A survey of 60 individuals, hotel owners, and workers was conducted through in-person and video interviews to understand challenges to achieving zero food waste. Educating people on solutions was done by meeting with survey participants.

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    part 2 acite pts

    Original Title

    S_AICTE ACTIVITY POINTS

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    This document summarizes surveys conducted on food waste. It finds that the average home wastes 10-12 grams of rice before cooking and 5-7 grams left on plates daily, with around 300 grams of leftover food. Refrigeration helps reduce waste. Hotels waste raw foods like curry leaves and cut onions as well as cooked foods like rice and roti. A survey of 60 individuals, hotel owners, and workers was conducted through in-person and video interviews to understand challenges to achieving zero food waste. Educating people on solutions was done by meeting with survey participants.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    161 views9 pages

    S - Aicte Activity Points

    Uploaded by

    vjy stvkb
    This document summarizes surveys conducted on food waste. It finds that the average home wastes 10-12 grams of rice before cooking and 5-7 grams left on plates daily, with around 300 grams of leftover food. Refrigeration helps reduce waste. Hotels waste raw foods like curry leaves and cut onions as well as cooked foods like rice and roti. A survey of 60 individuals, hotel owners, and workers was conducted through in-person and video interviews to understand challenges to achieving zero food waste. Educating people on solutions was done by meeting with survey participants.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    AICTE ACTIVITY POINTS

    ZERO FOOD WASTAGE


    Submitted by
    Souryadeep D (1JB18CS145)
    Vaishak N Kumar (1JB18CS168)
    Vijaya Sathvika B (1JB18CS170)
    Task 1 : Theory, Case Study and
    Understanding
     Survey on food waste at home
    a) Quantity of wastage before cooking in GRAMS per day..??
     Approximately 10 to 12 grams of rice. 
    b) Quantity of wastage left on Plates in GRAMS per day..??
     Approximately 5 to 7 grams. 
    c) Quantity of cooked food left by the end of day in GRAMS per day..??
     Rarely around 300 grams of food left at the end of the day.
    d) Has Refrigeration solved the Food Waste issue..??
     Yes refrigeration has been the key solution for food wastage. 
    e) Water Consumption in a home per day..?? (Both Domestic and Food)

     Approximately 95 litres.
    Task 1 : Theory, Case Study and
    Understanding
     Survey on food wastage at Vegetable shop keeper
    a) Quantity of Vegetables / Fruits left unsold in KGS per day..??
     - 5 kgs.
    a) Quantity of Vegetables / Fruits damaged in KGS per day..??
     - Around 1 kgs.
    a) What does he do with damaged / unsold / rotten Vegetables / Fruits..??
     - Feed it to animals or Dispose.
    a) Any process followed to remove the rotten Vegetables or Fruits..??
     - Hand picking the rotten Vegetables or fruits.
    Task 1 : Theory, Case Study and
    Understanding
     Survey on food wastage at Hotels

    List of
    List of Cooked
    Raw Reason Reason
    Food
    Food
    Curry Left in On food
    Rice
    Leaves food plate plate
    On food
    Carrot Peeling Curry
    plate
    Removal
    Onion Cutting Roti of burnt
    parts
    Task 2: Practical Survey, analysis and
    Ground work
     Interview is done with 60 individuals / Hotel Owners / Hotel Workers
      Interview is done either in person or on video call
      Photo of each individual is attached to the interview
      Finally the analysis report is generated
    Task 2: Practical Survey
    Task 2: Analysis of survey

    Understanding
    the problems
    faced by
    individuals to
    achieve zero
    food wastage.
    Task 2:Ground work

     Educating the people on how to achieve zero food wastage was done by
    meeting about 60 people individually after analysis of the problems.
    Thank You

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