Introduction of Students
Research Work
Eumind Project Report
This year our group was working on the topic “food wastage”. We were group of five students who were assisted by Mrs. R. Yadav. First of all we enjoyed working on this topic as it is a major factor in everyone’s lives now. There are many people who starve every day.
So our group decided to take this topic and find out the different ways so we can save food and manage food waste efficiently.
In all we completed three tasks. Our first task was to research how much food is being wasted at our home. In this assignment everyone had to maintain a diary in which we had to write the amount of food wasted during every meal for a week. The second assignment was bit similar to the first assignment however first we had to explain the nine tips to our family members and maintain the diary for a week again and mention about how the wasted food can be efficiently recycled or used in some other way. In the third assignment students had to take interviews of the school catering department head and the other professionals in the food and agriculture department. Some questions which were asked as follows, ‘What are the main reasons of food wastage in India?’ ‘What else is wasted?’ and ‘ Do you think the food Banks in India are as efficient as food banks in other countries?’.
Overall it was an interesting project we learnt a lot from it. We learnt, enjoyed and had first-hand experience. We learnt many new things and we shall use the knowledge that we gained in positive and constructive ways. We shall use the things in our lives as well and educate others who aren’t aware of the ways they can save food.
In the end , on behalf of all the students I would like to thank our Principal and the organising committee for giving us this opportunity, where the students from our country can interact with each other and learn new things. Most importantly
we would like to thank our teachers for guiding us in doing the project and helping us with the assignment.
FOOD WASTAGE CHART
WORKSHEET 1 |
WORKSHEET 2 |
Interviews :
|
|
Interview of supermarket manager
Date: - 26th of December 26, 2020 Time: - 7 p.m. Supermarket: - Dhiraj Sons Manager: - Ashish Goel He believed in “Charity begins at home”, we should reduce food wastage at domestic level. This will help to weaken the bad effects of food wastage. The steps taken by them are:
About 3000 kilograms of food is leftover at Supermarket, which is passed on to Food Banks or Temple. Sea food is wasted the most at Supermarket in India because people in India do no prefer to buy it from Supermarket. He suggested that we should prepare “Food List” before we go to buy food items. In conclusion, Sir warned us and said that we should take things seriously before it becomes issue of major concern. He also informed that food wastage has affected only some places but soon we also will be affected. |
Interview of Head of Kitchen Department
Date:- 26 December, 2020Time: - 3:00 p.m. Manager: - Amit Kharat 1. Food wastage is a problem which can end if every individual has the right understanding about it. According to Mr. Amit the students have awareness about this issue and know measures to reduce it. 2. Food Wastage has a big impact on climate, water, land and biodiversity. Wasting 1.3 billion tons of food causes huge economic losses and a lot of needless hunger, but there are climate environmental issues deeply connected to food waste, according to a report from the U.N.'s Food and Agriculture Organization. 3. Ways to reduce Food Waste at school level:- i) Providing food which the students prefer. ii) Serving in smaller quantities and providing second or even third helpings. iii) Allowing the students to pick what they want for the meal. iv) Spreading awareness among students about Food Waste through assemblies. 4. Economic Consequences:- i) The lost consumer surplus resulting from our food waste pushes up the price of food. ii) Approximately one-third of all food produced for human consumption is lost or wasted. The economic costs of this food wastage are substantial and amount to about $1 trillion each year. 5. Surplus food at school level:- i) Food is cooked according to number of students so most of the times there is no surplus food. ii) But if there is some food left it is served to the Class-IV Employees. iii) The kitchen department uses the surplus food in creative ways. 6. Steps are taken to reduce food wastage:- i) Providing food which the students prefer. ii) Spreading awareness among students about Food Waste through assemblies. 7. Food Wastage is like a tool it is neither bad nor good as it depends on what we use it for, in this scenario it depends how it is dealt at the end is important. |
PART TWO:- REASEARCH WORK
Part two research sub questions
Yes, all the research questions were covered and it was indeed splendid project. While working on this project we discovered difference between ‘ food waste and food loss’. Food loss is the food discharged before arriving at grocery shop whereas food waste is food discharged which is edible by us. Food wasted in landfills are responsible to produce greenhouse gases(GHG). GHG emission leads to climate change. It is about 14.5 percent of GHG emission from human activities. Meat is one of the main sources of emission of GHG. Yes, people do throw away food. We had surveyed our family for a week. At initiative food wastage was a lot but it gradually decreased.
To save food at home follow these tips: -
1. Avoid buying too much
2.Make food list
3. First in, First out
4. Donate leftover food
5. Compost extra food
6. Preserve wisely
Unfortunately, we could not interview our school official due to COVID- 19 pandemic. We had interviewed a supermarket manager about food wastage at supermarket. They have put up banners about importance of and they also spread awareness about disadvantages of food wastage. Some more ways to reduce food wastage at supermarket are : -
Compost food
Donate food
Make a chart of average food purchased and place order accordingly.
Yes, all the research questions were covered and it was indeed splendid project. While working on this project we discovered difference between ‘ food waste and food loss’. Food loss is the food discharged before arriving at grocery shop whereas food waste is food discharged which is edible by us. Food wasted in landfills are responsible to produce greenhouse gases(GHG). GHG emission leads to climate change. It is about 14.5 percent of GHG emission from human activities. Meat is one of the main sources of emission of GHG. Yes, people do throw away food. We had surveyed our family for a week. At initiative food wastage was a lot but it gradually decreased.
To save food at home follow these tips: -
1. Avoid buying too much
2.Make food list
3. First in, First out
4. Donate leftover food
5. Compost extra food
6. Preserve wisely
Unfortunately, we could not interview our school official due to COVID- 19 pandemic. We had interviewed a supermarket manager about food wastage at supermarket. They have put up banners about importance of and they also spread awareness about disadvantages of food wastage. Some more ways to reduce food wastage at supermarket are : -
Compost food
Donate food
Make a chart of average food purchased and place order accordingly.
CONCLUSION
Research D Pictures:
COMMUNICATION
We had two video conferences on 4th November and 4th December. Communication with them was amazing. It surely helped us to know what stratergies they used and how they controlled food wastage.