MEET THE TEAM
IntroDuction
Why we need to Save food.
While on a downward trend between 2005 and 2015, world hunger has slowly but steadily increased in recent years. In 2018, approximately 820 million people were undernourished, which is a huge jump upward from 785 million people in 2012. According to the Food and Agriculture Organization (FAO) of the United Nations, approximately 1.3 billion tonnes of food is wasted every year; or 35.6 million tonnes of food is wasted daily. The sheer amount of food wasted has to be a shock for everybody, especially compared to the number of people who must have gone to sleep hungry every night. At the rate food is being wasted, soon people will waste more food daily than they consume. Eventually, food shortages will start affecting everybody in the world. This has to stop. People will waste food; that is inevitable. However, the amount of food wasted can certainly be decreased by at least 80%. It must be decreased by at least 80% in order for everybody in the world to go to bed with a full stomach.
Three Concepts to Save Food
COMMUNITY FRIDGESPeople who have surplus amount of food can go and store their food in the community fridge. This helps those who are in need of food and cant afford it and also helps in mitigating food wastage
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FOOD BANKSGrocers and other supermarkets who have bought too much stock can donate the unsold food to food banks, which helps out by collecting and distributing meals to those in need and also to hunger relief charities. This also reduces the amount of food that expires on the shelf of markets.
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Smart ShoppingBy simply making a list with weekly meals in mind , you can save money and time and eat healthy food . AI powered smart shopping carts can help you buy the right amount of groceries according to your needs. Since you buy no more than what you expect to use, you will be more likely to keep it fresh and use it all.
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ACTION PLAN
1. The chief researcher and chief web editor will find out one Non-Government Organization and one local supermarket
2. The chief interviewer will interview two people who work there and record their answers.
3. We upload this information after editing it.
4. We summarize their answers, as well the results of the diaries and our own reflections and conclusions; and upload it.
5. We added extra information, after holding a survey of 35 people on some basic questions on saving food.
2. The chief interviewer will interview two people who work there and record their answers.
3. We upload this information after editing it.
4. We summarize their answers, as well the results of the diaries and our own reflections and conclusions; and upload it.
5. We added extra information, after holding a survey of 35 people on some basic questions on saving food.
SURVEY RESULTS
A NGO THAT TAKEs PART IN SAVING FOOD
Robin Hood Army : The Robin Hood Army is a zero-funds volunteer organization that works to get surplus food from restaurants and communities to serve the less fortunate. “Robins” are largely students and young working professionals . The lesser fortunate sections of society they serve include homeless families, orphanages, patients from public hospitals and old age homes.
Modeled on the Re-Food program in Portugal, the Robin Hood Army started on the streets of Delhi, India in August 2014. At last count the Robins have served 63.6 million people across 204 cities in 12 countries. Still 1% Done. Their vision is simple really, beat global hunger and bring out the best of humanity using food as a medium. The idea is to create self-sustained chapters across the world who will look after their local community. And in the process, inspire people around us to give back to those who need it most.
On interviewing a member of The Robin Hood Army we got this response:
Modeled on the Re-Food program in Portugal, the Robin Hood Army started on the streets of Delhi, India in August 2014. At last count the Robins have served 63.6 million people across 204 cities in 12 countries. Still 1% Done. Their vision is simple really, beat global hunger and bring out the best of humanity using food as a medium. The idea is to create self-sustained chapters across the world who will look after their local community. And in the process, inspire people around us to give back to those who need it most.
On interviewing a member of The Robin Hood Army we got this response:
Summary of interview :
Q. Does food wastage affect the climate, and if does , then how so ?
Ans. Basically, food goes through a long journey, from the time it is grown till it finally reaches our plate . While most people don’t realise it , there is the fact that food waste does affect the climate. It starts right from when it is being grown, from when some crops require a lot of water for growth . It carries on, to the large amount of fossil fuels that are wasted, and the subsequent aggravation of global warming , in the large scale transport of crops. Furthermore , in the processing stage and packaging stage , plastic and other such materials are used, which are even more harmful to the environment. Finally when the food does come on our plate, there are some people who throw this food away. Fruits, vegetables and other such organic wastes decompose to give methane and carbon dioxide , which intensify climate change and global warming. Of course , this food is given to the needy as well… but that is not an excuse to waste food!
Q. How does the Robin Hood Army manage to save food on such a massive scale, despite being a non-funds organization ?
Ans. I would like to start by saying that there is a wrong idea that you need money to save food , as we , a non-funds organization, manage just as well without it . The Robin Hood Army does not have a central office , in any sense of the word, just several thousand volunteers. We have a diverse age group , from young school boys , to elderly people above the age of seventy . Each of these persons have their own connect ,with their families and friends , and thus we receive surplus food . We receive food from such sources as well as from restaurants . It is a win-win situation for the restaurants that cooperate with us . There is not a single restaurant that does not produce excess food. We reach their premises after their serving time , and collect the leftovers to give it to the needy . The restaurants feel that they are serving society, food wastage is being reduced and they sometimes mix the leftovers of a few dishes to make a new dish. This is on Sundays. On other days , if you have excess food due to a party ,etc, at your house, we either send you a volunteer to collect it if you contact us ,or if no one is present , we direct you to a centre , near your residence , where our volunteers collect that food . Most importantly, all of our volunteers have jobs and are just devote two hours every week.
Q. Any pointers to save food at home ?
Ans. I would like to start by quoting the famous saying-‘Practice what you Preach’ . This is for every age group – children , parents, etc. If you have excess food , plan to give it away toa needy soul or reuse it in making some other meal . People often refrain from following the former course , because they feel that there is no one to take it . However , if we expand our viewpoint , we see that there are several people, such as labourers who are more than willing to take it . Secondly, several of us , from well-to-do households , always make a little more than required , especially if they have guests at home, for fear of food getting over . However , the extra food , which is inevitably left, is often dumped rather than used. Thus an approximate estimation of making food is always beneficial. This excess food should not be dumped , but rather given to NGOs like us.
Q. Does food wastage affect the climate, and if does , then how so ?
Ans. Basically, food goes through a long journey, from the time it is grown till it finally reaches our plate . While most people don’t realise it , there is the fact that food waste does affect the climate. It starts right from when it is being grown, from when some crops require a lot of water for growth . It carries on, to the large amount of fossil fuels that are wasted, and the subsequent aggravation of global warming , in the large scale transport of crops. Furthermore , in the processing stage and packaging stage , plastic and other such materials are used, which are even more harmful to the environment. Finally when the food does come on our plate, there are some people who throw this food away. Fruits, vegetables and other such organic wastes decompose to give methane and carbon dioxide , which intensify climate change and global warming. Of course , this food is given to the needy as well… but that is not an excuse to waste food!
Q. How does the Robin Hood Army manage to save food on such a massive scale, despite being a non-funds organization ?
Ans. I would like to start by saying that there is a wrong idea that you need money to save food , as we , a non-funds organization, manage just as well without it . The Robin Hood Army does not have a central office , in any sense of the word, just several thousand volunteers. We have a diverse age group , from young school boys , to elderly people above the age of seventy . Each of these persons have their own connect ,with their families and friends , and thus we receive surplus food . We receive food from such sources as well as from restaurants . It is a win-win situation for the restaurants that cooperate with us . There is not a single restaurant that does not produce excess food. We reach their premises after their serving time , and collect the leftovers to give it to the needy . The restaurants feel that they are serving society, food wastage is being reduced and they sometimes mix the leftovers of a few dishes to make a new dish. This is on Sundays. On other days , if you have excess food due to a party ,etc, at your house, we either send you a volunteer to collect it if you contact us ,or if no one is present , we direct you to a centre , near your residence , where our volunteers collect that food . Most importantly, all of our volunteers have jobs and are just devote two hours every week.
Q. Any pointers to save food at home ?
Ans. I would like to start by quoting the famous saying-‘Practice what you Preach’ . This is for every age group – children , parents, etc. If you have excess food , plan to give it away toa needy soul or reuse it in making some other meal . People often refrain from following the former course , because they feel that there is no one to take it . However , if we expand our viewpoint , we see that there are several people, such as labourers who are more than willing to take it . Secondly, several of us , from well-to-do households , always make a little more than required , especially if they have guests at home, for fear of food getting over . However , the extra food , which is inevitably left, is often dumped rather than used. Thus an approximate estimation of making food is always beneficial. This excess food should not be dumped , but rather given to NGOs like us.
INTERVIEW WITH LOCAL SUPERMARKET
For this interview, we chose a local supermarket in the Powai region called Haiko. We conducted the interview asynchronously by sending over our questions and allowing them to respond via chat.
Q. What methods have you implemented that reduce wastage of food?
A. Wastage has come down due to following:
i. Proper ordering from vendors as per requirement.
ii. Efficiency in handling of stock where damage have come down.
iii. Proper FIFO (First In, First Out) managing has reduced the expiry to food.
Q. How do you handle surplus good or extra stock that is not getting sold?
A. Surplus and extra good are identified prior and moved on heavy discounts for customers. Still left out are offered to Staff for further more discounted rate.
Q. When the produce you receive is not perfect or good, do you throw it away or donate it, and why?
A. If produce is not as per requirement, we have very simple policy of returning the stock to vendor back at the time of receiving.
Conclusion:
From the above answers, it is clear that Haiko actively tries to prevent food wastage. Any excess food is still sold, and the correct handling of food ensures it doesn’t go bad while on shelves. Kudos to Haiko. However, there are still several ways in which food can still be saved such as:
• When ugly vegetables are received, they are still sold, even if it is at a discount.
• Understanding the terms of “use by” and “best before”, and selling or donating products as appropriate
• Putting a limit on the number of items a person buys to ensure food is not wasted.
Q. What methods have you implemented that reduce wastage of food?
A. Wastage has come down due to following:
i. Proper ordering from vendors as per requirement.
ii. Efficiency in handling of stock where damage have come down.
iii. Proper FIFO (First In, First Out) managing has reduced the expiry to food.
Q. How do you handle surplus good or extra stock that is not getting sold?
A. Surplus and extra good are identified prior and moved on heavy discounts for customers. Still left out are offered to Staff for further more discounted rate.
Q. When the produce you receive is not perfect or good, do you throw it away or donate it, and why?
A. If produce is not as per requirement, we have very simple policy of returning the stock to vendor back at the time of receiving.
Conclusion:
From the above answers, it is clear that Haiko actively tries to prevent food wastage. Any excess food is still sold, and the correct handling of food ensures it doesn’t go bad while on shelves. Kudos to Haiko. However, there are still several ways in which food can still be saved such as:
• When ugly vegetables are received, they are still sold, even if it is at a discount.
• Understanding the terms of “use by” and “best before”, and selling or donating products as appropriate
• Putting a limit on the number of items a person buys to ensure food is not wasted.
Difference between food loss and food waste
Food loss is the decrease in quantity or quality because of the actions of food suppliers at the beginning of the food supply chain, including on farm-activities, storage and transportation. The decrease in quality or quantity of food based on the actions of the store or the consumer is called food wastage. So, if the supermarkets waste food, or you waste or throw away food at home or at restaurants, then it is known as food waste. However, if the food you or your supermarket/restaurant receive is spoiled or not good, then it is known as food loss.
DIARIES OF THE TEAM MEMBERS
Conclusion and reflection
"वही खाना को कूड़ा मानता है, जिसने भूख महसूस न कि हो ।”
He who throws food away, has never truly felt hunger .