Food Waste Initiative SRMIST
"We can't afford to waste food. Not when so many people are going hungry." - Michelle Obama
Why care about food waste ?
1/3 Global
1/3 of all food produced globally is wasted or spoiled before it is consumed.
$ 940 / Year
Total cost of food waste per year is $940 billion.
45% Death
45% of all deaths of children under 5 years of age are linked to malnutrition.
8% of GHG
8% of global greenhouse gas emissions are associated with food waste.
"SRM waste food around 1.5 tonnes per day. Which is roughly 3,65,000+ kg per year"
How food is wasted in SRM ?
How often do SRM students waste food?
A survey was conducted among 1800+ students of SRMIST to know how often they waste food. The results are as follows:
- Sometimes - 66.7%
- often - 11.6%
- Never - 21.7%
Reason behind SRM students wasting food
A survey was conducted among 1800+ students of SRMIST to know the reason behind food wastage. The results are as follows:
- Poor quality of food - 86.4%
- No time to complete - 13.6%
How often do SRM student take food more than required ?
A survey was conducted among 1800+ students of SRMIST to know the reason behind food wastage. The results are as follows:
- Sometimes - 42.8%
- Often - 2.8%
- Never - 54.3%
Hostlers suggestion to reduce food waste
- Some students mentioned that the food is good, while others expressed dissatisfaction with the quality and taste.
- There were complaints about improper cooking, such as half-boiled food or food lacking proper seasoning.
- Several students suggested specific improvements, such as providing well-cooked rice, tamarind rice, and lemon rice, avoiding bread in tomato rice, and offering different gravies on specific days.
- Students expressed a desire for healthier food options and snacks.
- Many students emphasized the need for a change in food quality, variety, and reducing the repetition of dishes.
- Hygiene and cleanliness issues were raised, including unclean plates and instances of finding cockroaches in the food.
- Some students suggested focusing on better quality rather than a wide variety of dishes.
- Requests were made for North Indian-style food, proper vegetables, and avoiding excessive oil in the preparations.
- Some students mentioned the wastage of food and the need to avoid overcooking or providing excessive quantities.
- The importance of including nutritious food, conducting menu polls, and extending mess timings was highlighted.
- Students expressed the desire for monthly menu changes, improved food taste, and cleaner cooking practices.
Final suggestion
Would you prefer more focused on quality rather than quantity ?
A survey was conducted among 1800+ students of SRMIST to know their opinion on the food quality and quantity in the mess. The results are as follows:
- Yes - 88.6%
- No - 11.4%