Food Waste Management in India

This assignment delves into the issue of food waste within the context of India. It analyzes various factors contributing to food wastage, both at household and industrial levels, and examines existing policies and initiatives aimed at addressing this problem. The document draws upon a range of sources, including academic journals, news articles, and online reports, to provide a comprehensive overview of food waste management in India.

PROJECT
FUNDAMENTAL 1
SBM 1101

Table of Contents
introduction................................................................................................................................1
Main Body..................................................................................................................................1
Project Objectives......................................................................................................................1
Initiation.....................................................................................................................................2
Planning......................................................................................................................................6
Executing....................................................................................................................................8
Creating project Team............................................................................................................8
Team operations.....................................................................................................................8
Allocation of project resources...............................................................................................8
Controlling and monitoring........................................................................................................9
Closing.....................................................................................................................................12
Project Team............................................................................................................................12
Project Communications..........................................................................................................12
Risk register.............................................................................................................................13
CONCLUSION........................................................................................................................14
REFERENCES.........................................................................................................................15

INDEX OF FIGURE
Figure 2 Food wastages in Weddings........................................................................................3
Figure 3 Planning methodology.................................................................................................6
Figure 4 Food wastage in Melbourne.........................................................................................9
Figure 5 BANJARA HILLS.....................................................................................................10
Figure 6 INDIRAMMA NAGAR............................................................................................11
Figure 7 Project team...............................................................................................................12
17

INDEX OF TABLE
Table 1 Project monitoring.......................................................................................................11
Table 2 Communication plan...................................................................................................12
Table 3 Risk register................................................................................................................13
17

INTRODUCTION
Project management is an approach used by an entity to manage all the activities of a
project to accomplish the desired aims and targets in fewer periods. Three pillars of the
project management help in attaining project success by considering all internal and external
considerations in a project are cost, time and quality of a project. It is regarded as a technique
in which knowledge and skills of a project manager are utilized to transform all negative
aspects into a positive one to achieve the final outcome of a project (Barik & Paul, 2017).
Optimum utilization approach is used by an individual in which lesser inputs used by the firm
to generate higher outcomes in a total duration of a project.
This report focuses on two parts in which initial part of the assignment emphasizes on
various aspects such as project management description and all its activities. This includes
explaining the whole process of project management stressing on initiation, planning,
investigating, analysis, implementation and controlling of a project. Objectives of project act
as a mission that helps an individual to complete all their aim on time to satisfy its clients.
MAIN BODY
Project Aim
To monitor food wastage and reuse of waste material in Hyderabad, India
PROJECT OBJECTIVES
 To review the process of reduction of food wastage in weddings
 To limit the guest who attends weddings in Hyderabad
 To re-use the food by adopting various methods
 To help and needy and poor people in Hyderabad by supplying excess foods
 To eliminate all the issues and problems faced by local residents of Hyderabad due to
dumping of waste in water and near residential areas.
Above project, objectives are related to various themes that improve the current structure
of the society as this is related to the social development (Bhandari, 2017). Process review of
waste reduction is one of the objectives which an individual expects to implement a waste
management system in which wastage of food will be resolved for forever. Innovative
technology is used to deal with the problem which aware people all over the world to inspire
the action taken during the project.
17

Limiting guest in the wedding is a legal policy that abides by all the society members
to avoid legal consequences in the future. It promotes social equality by deciding a standard
number of wedding guests in both small budget and higher budget weddings to avoid wastage
of food (Filimonau & Gherbin, 2017). The middle class and poor people can arrange their
wedding parties without pretending to be rich in front of their guests.
Food can be re-used by recycling by using in growing plants in the home as a kitchen garden.
Waste is transformed into useful objects to reduce the burden of protecting palaces from
dumping of waste.
Food supply by various NGO to protect the dumping of food in residential areas by packing
the food in disposables and deliver in the night is generally called ass night angels.
Dumping of waste can be avoided by keeping food box near the event halls and residential so
that whoever people have excess food in their homes, wedding and any other event can put
the food in this box without dumping outside.
INITIATION
Project Purpose
The aim of the current project is to evaluate the current situations in Hyderabad as
the focus of a project lies on monitoring the wastage of food during weddings by reusing the
waste products. Project activities focus on resolving the issues by taking opinions of who
visits the wedding parties on the issue of food wastage in weddings and parties in Hyderabad.
Weddings can be observed by some of the team members as a guest to analyze the situations
deeply (Tsang & Yung, 2017). The special focus of this project is categories in two ways
such as higher cost weddings and lower costs weddings to compare both the results.
On initial level futures risks identify the risks evaluators to continue their project
research in a particular direction to get good results out of a project. Risks ascertain by the
management helps in aligning with the strategic objectives of a project management plan of
an entity. The entire study is based on the wastage of foods in wedding and parties as this will
affect all the citizens of Hyderabad as they live in contaminated water.
17

Figure 1 Food wastages in Weddings
(Source: Malik. V., 2013)
In a heavy budget wedding, there are lots of food variety available in an event which is not
venue consumed by most of the guest ranging from vegetarian to non-vegetarian dishes. On
the other side of image poor child eating a piece of bread as this shows the starving of a child.
Instead of wasting the food these foods will supply to the slum area in Hyderabad to facilitate
all the needs of poor people (Marais, Smit, Koen & Lötze, 2017). Reducing the variety of
food dishes helps in avoiding food in the parties as only 60% of the guest attend wedding
parties and rest 40% did not attend the event that results in excess food.
Project goals
 To review the reduction of food wastage in weddings
 To limit the guest who attends weddings in Hyderabad
 To re-use the food by adopting various methods
 To help and needy and poor people in Hyderabad by supplying excess foods
 To eliminate all the issues and problems faced by local residents of Hyderabad due to
dumping of waste in water and near residential areas.
Success Criteria
 Views and opinions of guest who attended weddings
17

 Views of catering firms and event management companies
 Missions of projects
 Government support
 Initiatives of NGO and private individual on resolving this issue
 Quality management of entire project
 Communication with society members
 Evaluating news articles and internet blogs on food wastage
Risks and Obstacles
 Contradictory views of wedding guests
 Rich people influence legal authorities not to take any action against them
 Poor communication between project team members
 No follow up by the personnel after the implementation of a project
Project Proposal
Summary
Monitoring the food wastages in Weddings in Hyderabad in Indiana and also reuse the
same by adopting various approaches in dealing with the issues.
Organization information
Monitoring of the food wastages in weddings and parties of Hyderabad is handled by
ABC organization based in Hyderabad to understand all the issues deeply of their state. A
focus of an entity lies on communicating with local event firms and expert in the industry
to get all the information to the support the entire issue with relevant facts and figures.
Problems
 It increases pollution in the state that decreases the tourism of Hyderabad as
people avoid in visiting nasty places.
 Poverty of Hyderabad gets increases which in, turn; increase the mortality rate as
people die due to starving people of the state waste products instead of saving the
life of an individual.
 Dumping of food on open places in residential areas creates severe and harmful
diseases like malaria, dengue.
 Quality of plants gets reduces due to excess flies that contaminated the roots of
17

plants.
Work plan
This project targets local residents who are victims as food dumped by the event firms in
residential areas creates complexities for all the localities of Hyderabad. It also targets
slum people who live on roads and roam here and there in search of food as dumping can
be avoided by filling the stomach of poor people (Martinelli & Milosevic, 2016). A non-
governmental organization is targeted as the essential person who can help and support an
entity in accomplishing all the projects aims and targets on time. NGO have socializing
skills in searching all the people who are in need of food to supply all the excess wedding
food to these people.
Activities
It includes evaluation of the condition of Hyderabad during wedding seasons as wastage
of food is related to the money spent in an event. It states that in small budget weddings
and party’s wastage of food is less as compared to higher budget weddings as in that case
the heavy amount is spent on catering all the needs and expectations of the guests. In
India, the guest is treated like a God (Lola and et.al. 2016). In following this traditional
heavy amount is spent on food to provide lavish services to the guests with all Indian as
well as international cuisine food as the guest of the wedding comes from all across the
world.
Place and time
This project begins on 21st August 2017 in Hyderabad, India where local company ABC
resides to get the reliable facts and data regarding the issue.
Outcomes
 Execution of proper waste management approach in dealing with the current issue
 Awaking health authority of the state to take corrective actions
 Getting governmental support to continue social welfare practices to eliminate
social issues from the society.
17

PLANNING
Figure 2 Planning methodology
Activity Way of
doing work
Responsibilit
y
delegation
Time (In
days)
Costs
involved
(INR)
Work
standard
Problem
identification
Observing
the issue
helps in
ascertaining
various traits
of a problem
Project
manager
3 days 1000 Benchmarks
Defining the
problem
Problem
statement
Supervisors 4 days 2500 Clearly
defining the
problem
Evaluation of
problem
Setting
criteria’s to
test the
problem
Technical
team
6 days 600 Criteria are
related to the
nature of
business.
Analysing
alternatives of
the problem
Using
analytical
and decision
making
Technical
team
5 days 1500 Brainstorming
17

skills
Market
research
Primary
research
Researcher 10 days 5000 Defined ways
of primary
research set
by an entity
Appointing
qualified
personnel
Surveyor Human
resource
manager
7 days 6000 HR manager
select
personnel
according to
nature of
project.
Data collection Primary and
secondary
data
Surveyor 15 days 4000 Questionnaire
s and
interview
method used
to collect
reliable data
Creating
project
objectives
Mission
statement
Project
manager
8 days 2000 Missions
depicts the
performance
of an entity
Designing
plan
Project
management
plan
Supervisors 4 days 2000 Ways of plan
mentioned by
the manager
Implementatio
n
Launching
practices or
policies
Middle level
managers
20 days 15000 Judging
success of
similar project
Monitoring
and control
Taking
follow up
after the
execution
Top
management
10 days 10000 Feedback of
the client
Project closure Project
checklist
Middle level
mangers
6 days 2000 Progress of all
the activities
17

EXECUTING
Creating project Team
Team operations
It includes set of rules and the regulations prepare by a project manager especially
according to a nature of a project to be followed by all individuals (Cameron & Green, 2015).
There are a various set of rules for operating a team effectively is given as below:
 Keeping confidentiality of information in a project
 Focuses on food wastage during weddings and not emphasizes any other waste
 Personnel should be present during business hours in premises or at field work
 Compensation of the workforce depends on their performance in a project
Allocation of project resources
Resource allocation shows the hidden skills and talent of a project manager as
optimum utilization of resources is adopted by them by using lesser input in generating
higher outcomes (Kerzner, 2013). In the current project of food wastage reduction and reuse
of the same during weddings of Hyderabad, India. Skills of personnel are used to allocate
resources as project personnel includes event management and catering candidates to get
reliable data according to the needs and expectations of an individual.
17
Supervisor

CONTROLLING AND MONITORING
Figure 3 Food wastage in Melbourne
(Source: Stewart. E., 2016)
Controlling and monitoring project is based on one of the projects in Melbourne where
rubbish comes from food and beverage industry has managed. In Melbourne, Australia,
wastage of food is reduced by 90% by using innovative way of recycling the wastage of food
to facilitate all the society members and the government. There is 25 million rubbish produce
every year that imposes pressure on the city to deal with the issue. The contribution in the
production of this much food wastes by 90 food and beverage businesses (Stewart, 2016).
Fertilizing land is the greatest solution introduced by the city of Melbourne in which waste
dumped in landfills is converted into fertilizers in the Degraves Street every week in form of
parks and gardens all over the city. A cost incurred by recycling of food waste program is
around $300000 annually that creates employment to seven workers in this process. This
problem benefits the city Melbourne socially as it avoids the wastage souse and also provides
employment to the city workers. Eco Guardians is located in Degraves Street that helps in
extracting essential parts out of food waste to create eco gardens in various apartments in
Melbourne
17

With the help of above project in Melbourne based on the similar issue of food waste is
resolved by recycling the food is followed in overcoming the problem in Hyderabad
(Truschke, 2017). In the above problem, food is recycled by transforming them into gardens
and parks near big apartments with open space to increase the fertility of the land. But in
Hyderabad, the same issue will resolve by following above technique along with several
other techniques in dealing with the similar issue.
Figure 4 BANJARA HILLS
(Source: Residential areas in Hyderabad, 2017)
17

In Hyderabad, gardens, and park is created near the BANJARA HILLS one of the
residential areas of Hyderabad which has big apartments and top notch hotels (Residential
areas in Hyderabad, 2017). This location is selected as heavy budget weddings are organized
in the top hotels that dump waste on the roads to create complexity for the residential area
people. Open grounds near the society and villas are converting into gardens by utilizing the
waste.
Figure 5 INDIRAMMA NAGAR
(Source: Shah. P., 2014)
Bio gas plant can be created in using wet food waste that helps in saving electricity in
the home (Tripathy, 2017). This plant is established in slum areas where electricity is the
biggest problem in their survival as this facility is offered to them in free of costs. In this
approach, waste can be collected by slum people to generate more electricity for them which,
in turn, decrease wastage of food. This plant is created in INDIRAMMA NAGAR slum area
in Hyderabad to facilitate all the needs of people.
Table 1 Project monitoring
Solution Area name People lived Costs(INR) Funding
Gardens and
parks
BANJARA
HILLS
20 thousand 200000 Owners of
big
17

apartments
Bio gas plant INDIRAMMA
NAGAR
6.2 lac Ordinal costs
= 40 lac
-Subsidy 8 lac
= 32 lac
Donation
and NGO
help
CLOSING
This is the last phase of a project in which success and failure of a project
communicate to the end users of the project who get benefit out of the project (Roustaie &
Orouji, 2017). The project solution has implemented by adopting two methods such as
gardens and parks out of waste and bio gas plant. These two solutions provide benefit to slum
people and residential areas people.
PROJECT TEAM
Figure 6 Project team
PROJECT COMMUNICATIONS
Table 2 Communication plan
Deliverables Detail Delivery Frequency Owner Client
17
Supervisor

mode
Feeding
needy people
Excess food
of wedding
is supply to
all the
people in
need in
Hyderabad
Through
NGO who
search
people in
need
Daily Project
manager
Poor people
Social
policy
launch
To regulate
food wastage
in weddings
one policy
will launch
Government
order
Quarterly Project
manager and
middle
manager
Society
members
Introduce
new
practices
Waste can be
reduced and
reuse by
introducing
innovative
practices to
deal with the
issue
Press
conference
As per the
problem
Technical
team
Slum people,
society
members and
local and
state
government
RISK REGISTER
Table 3 Risk register
Risk Consequences Likelihood Risk score
(out of 10)
Contradictory views
of wedding guests
Depicts fluctuating
facts in a research
High 8
Lack of government
support
Poor implementation
of solution of a
project
Moderate 6
Appointment of
candidates from
Fake data collected
by them to protect
Moderate 5
17

event management
firms and catering
department
their firm’s identity
CONCLUSION
It can be articulate from the above project that shows the implementation of food
wastage project in Hyderabad by taking ideas of the similar issue project in Melbourne. Food
waste is converted into gardens and eco parks to deal with the issue in Melbourne has
executed in Hyderabad in BANJARA HILLS. Along with this solution, bio gas plant has also
established in INDIRAMMA NAGAR slum area o the same state to transform all the food
waste in the generation of the electricity.
17

REFERENCES
Books and Journals
Balaji, M., & Arshinder, K. (2016). Modeling the causes of food wastage in Indian perishable
food supply chain. Resources, Conservation and Recycling. 114. 153-167.
Barik, S., & Paul, K. K. (2017). Potential reuse of kitchen food waste. Journal of
Environmental Chemical Engineering. 5(1).196-204.
Bhandari, G. (2017). Assessment of Food Wastage in Hostel Messes: A Case of NDRI,
Karnal. Indian Journal of Economics and Development. 13(1). 59-64.
Cameron, E., & Green, M. (2015). Making sense of change management: A complete guide to
the models, tools and techniques of organizational change. Kogan Page Publishers.
Deak, P. E., & Bilgicer, B. (2017). Covalent Heterbivalent Inhibitors for Food
Allergies. Journal of Allergy and Clinical Immunology. 139(2). AB379.
Doroshenko, Y. A., Somina, I. V., & Leonova, O. V. (2016). OPTIMIZATION OF THE
ORGANIZATIONAL STRUCTURE OF THE MANAGMENT OF INNOVATION
AND INVESTMENT ACTIVITIES OF SMALL BUSINESSES. Journal of Fundamental
and Applied Sciences. 8(3S).1944-1957.
Filimonau, V., & Gherbin, A. (2017). An exploratory study of food waste management
practices in the UK grocery retail sector. Journal of Cleaner Production.
Godfray, H. C. J. & et. al., (2010). Food security: the challenge of feeding 9 billion
people. Science. 327(5967). 812-818.
Kerzner, H. (2013). Project management: a systems approach to planning, scheduling, and
controlling. John Wiley & Sons.
Kumar, A., Kumar, P., & Joshi, P. K. (2017). Food Consumption Pattern and Dietary
Diversity in Nepal: Implications for Nutrition Security. Indian Journal of Human
Development, 0973703017698899.
Lola, M. S., and et.al., (2016). Forecasting towards Planning and Sustainable Development
Based on a System Dynamic Approach: A Case Study of the Setiu District, State of
Terengganu, Malaysia. Journal of Statistics. 6. 931-950.
Marais, M. L., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of
foodservice managers, catering personnel and students contributing to excessive food
wastage at Stellenbosch University?. South African Journal of Clinical Nutrition. 30(3).
60-67.
17