E Lab Presentation Problem

Identification And Solving

BIMTECH
Mess- Food
Wa s t a g e

AAKASH RAO 22DM002

AAYUSH WANCHOO 22DM005
AKSHITA SOOD 22DM024
APURV RAJ 22DM046
AYUSH SRIVASTAVA 22DM067
AYUSHI GUPTA 22DM069
 INTRODUCTION

• Food wastage in BIMTECH mess and RCI mess is a huge problem.

• Even after getting a quality food, students don't respect the importance of a single bite.

• We eat four meals a day, so if merely the campus mess wastes 10 kg of food per day on average, that's

40 kg per day.

• We don't understand that it is not just about the money, it is about the efforts the mess staff put in, and

also about the people who are starving out on the roads.
 PROBLEM STATEMENT

• Nearly every day, the BIMTECH campus and the RCI mess trash hundreds of kg of food.

• The majority of students have no idea how much food they daily squander, whether

knowingly or unconsciously.

• “I don't care how it affects the people or the community as a whole.” casual attitude

towards food wastage is observed in majority of the students.

 WHY WE CHOSE THIS PROBLEM?

• To make students of a premium B-school understand the importance of zero-food wastage.

• Around 50kgs of food was wasted on freshers at dinner only.

• We can all see the waste board is a mess and that it frequently displays a bad two-digit

number.
SAMPLE PICTURES OF FOOD WASTAGE
Picture of RCI Hostel Mess Food Picture of Campus Mess Food Wastage
Wastage
Buyer Utility Map

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Root Cause Analysis
 Solutions to Food Wastage

 To serve meals to students in significantly smaller quantities and assist prevent food waste, more

mess staff should be hired.

 To ensure that the kitchen staff can only make food for individuals who are there, develop a

smartphone app that will enable students to register themselves as absent in advance.

 The seating configuration in the mess should be such that students don't feel like they have to

stand up repeatedly to fetch food, encouraging them to consume everything at once.

 Eliminating those combinations from the menu which sees a higher amount of wastage.

 Increasing the number of food counters in mess would be an effective way as frequent access will

encourage them to take in small quantity as per requirement .

Feasibility Analysis
 Feedback From the Stakeholders

 The F&B manager, Mr. Amit Joshi, was quite impressed with the suggestions we made. Even to some

extent, he agreed to put these into practice. He merely objected to the idea of an app because it

takes time to prepare food and many students don't intend to skip meals, so it won't be very helpful.

 Even Mr. Vinod (the catering officer), with whom we spoke, thought that these options were highly

workable and simple to implement, but it would take some time.

 Both of them preferred the alternatives that call for getting rid of the most useless combination

because it is the most practical and easy to put into practice.

 Learnings from the Project

 It's not necessarily about launching a brand-new concept or item. Sometimes we can

solve a problem even simply changing something.

 Have a wider perspective rather than a narrow one.

 Whether they are nice or negative, comments are very important.

Interaction with the Mess Team

RCI Mess Campus Mess

Thank
YouThank You