Project Management for Inclusive Design: Addressing Food Wastage and Environmental Impact

In this document we will discuss about Project Management for Inclusive Design and below are the summary points of this document:- Significance of research: Exploring the impact of food wastage on the environment and identifying mitigation steps. Research objectives: Understanding the functions of a food bank, collection of food donations, and implementation plans. Literature review: Examining the critical path of the project, budget timeline, and data collection and analysis methods.

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Running Head: PROJECT MANAGEMENT (INCLUSIVE DESIGN)
PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Student Name
Institution

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Table of Contents
Introduction........................................................................................................................3
The significance of the research....................................................................................3
The problem statement of the research.........................................................................4
Research objectives.......................................................................................................4
Research questions........................................................................................................5
Literature Review...............................................................................................................6
Foodbank and its functions............................................................................................6
Collection of food donations...........................................................................................7
Food waste destroys the environment...........................................................................8
The implementation plan...................................................................................................9
Critical Path of the project............................................................................................10
Budget Timeline............................................................................................................12
Pilot study for this research.............................................................................................12
Data collection and analysis............................................................................................13
Conclusion.......................................................................................................................13
Bibliography.....................................................................................................................14
Appendices......................................................................................................................16
Appendix 1: Survey questionnaire...............................................................................16

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Introduction
It is seen that throughout the world the main concern is food wastage and this
food wastage can be uncooked or cooked. Food wastage determines the resource
wastage which is contributed to the food processing, food production, and food
distribution. Food disposal management provides a significant impact on the creation of
the country's carbon footprint. It is said that if 2.2 million tones of food are wasted, then
it will be equivalent to the production of 9.8 million tonnes of CO21. This massive amount
of CO2 creation provides a negative impact on the environment and make the situation
very unhealthy to live. Reuse of wasted food is the best way of reducing food wasting. If
food wastage is prevented, then the situation can be developed sustainably. This study
focuses on the identification of the impact of climate on food wastage and also
identification of mitigation steps of food wasting. In this study, it will also be discussed
how the wasted foods are reused effectively and services to those people who are
unable to access the adequate amount of healthy, nutritious and sound quality of food.
In this research study, all the information have been collected from the Daily Bread and
Second Harvest company.
The significance of the research
Like every individual study, this study has a significance which is that this study
helps in recognizing the actual reason behind the food wastage. Based on the analysis
of this study people can know about the reuse of the wasted food and serving to a
specific group of people who are unable to access these nutritious as well as healthy
food. This research study also signifies that a tremendous amount of food wasting is
almost equivalent to the creation of a massive amount of CO2 which makes the
environment very unhealthy. It is also signified by this research study that the climate on
1 CBC, (2018). How bad is Canada's food waste problem? Among the world's worst, the
report finds. Retrieved from https://www.cbc.ca/radio/thecurrent/the-current-for-april-5-
2018-1.4605392/how-bad-is-canada-s-food-waste-problem-among-the-world-s-worst-
report-finds-1.4606012

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
preventing food wastage provides an immense impact. The provision of the food supply
is satisfied with the help of food control measures, food banks, and food expertise also.
This study signifies some drivers which help in bringing changes in the prevention of
food wastage. These drivers are such as utilization of food, food wastage prevention,
recovery, recycling, and managing food wastage disposal. This study will be beneficial
for upgrading the level of one of the significant resources throughout the world.
The problem statement of the research
It is said that if huge amounts of household foods are wasted annually, then several
issues are connected with it. As a result of the tremendous amount of food wastage, the
greenhouse gas is emitted from the dumpsites which provide a very negative impact on
the environment. The food wastage leads the resources wastage, and these resources
are essential for food production. In this study, a major problem has been mentioned
which is that the government of the nation does not follow proper strategies for
managing the food wastage. It has been estimated that about 2.2 million tons of
domestic household foods are wasted every day2. As a result, a particular group of
people cannot access the adequate amount of high quality as well as nutritious food.
Research objectives
Based on the objectives of the research the overall research study is executed by
the researcher. The objectives of this research study are mentioned below.
 To identify the mitigation ways of managing the food wastage sustainably.
 To identify the specific group of individuals from certain ethnic background whom
the food charity industries underserved.
 To recommend the best way which needs to be followed by the food retailers for
encouraging donations to the food banks.
2 Weber, B., (2019). More than half of the food produced in Canada is wasted: ‘It would
horrify our grandparents.' Global News [online]. Retrieved from
https://globalnews.ca/news/4857582/canada-food-waste-study-2019/

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Research questions
The research questions help in identifying the ways which will help in adequately
mitigating of the food wastage. During researching based on the topic, the following
issues have arisen.
 What are the processes of managing food wastage sustainably?
 Are there any groups such as individuals from specific ethnic background whom
the food charity industries underserved?
 Which practical way needs to be followed by the food retailers for encouraging
donations to the food banks?

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Literature Review
Foodbank and its functions
The Foodbank is known as a non-profit organization which is involved in the
collection as well as the distribution of food to the hunger-relief charities3. It is seen that
in the food banks all the foods are stored and distributed. The work of food banks is
determined by several factors such as facility size and some members. The food banks
are entirely dependent on the volunteers and donors for carrying out their regular
performances. The main functions of food banks are such as getting nourishing,
providing safe food to the needy people for reducing hunger level and maintaining
higher coordination level4.
The functions of food bank are categorized into four stages which are such as securing
food, storage & shipping, distribution of food and provide support to the people by
serving the adequate amount of food5. Feeding America secures donations from
national food manufacturers, shippers, retailers, growers, packers, governmental
agencies, and other organizations. The members of food bank get supports or trained
by the Feeding America6. The members of food banks are also supported with
3 Kendall, D. M., Joerin, J., Kopainsky, B., Edwards, P., Shreck, A., Le, Q. B., ... & Six, J.
(2015). Food system resilience: defining the concept. Global Food Security, 6, 17-23
4 Herforth, A., & Ahmed, S. (2015). The food environment, its effects on dietary
consumption, and potential for measurement within agriculture-nutrition
interventions. Food Security, 7(3), 505-520.
5 Gouel, C. (2013). Optimal food price stabilization policy. European Economic
Review, 57, 118-134.
6 Sönmez, E., Lee, D., Gómez, M. I., & Fan, X. (2015). Improving food bank gleaning
operations: An application in New York State. American Journal of Agricultural
Economics, 98(2), 549-563.

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
equipment grants and oversight for ensuring the non-perishable and perishable foods
which need to be stored and handled correctly as well.
The meal programs and food pantries play an important role in food distribution by the
food banks. As a result of food distribution the children, families, individuals, and senior
at the hunger risk are served. It has been estimated that about 3.6 billion meals have
been distributed to the needy people by the Feeding America7. This association also
helps in improving food security among those people who are underserved. This
association plays a vital role in educating people regarding the issue of hunger. The
main thing is every sector of the nation needs to take part in ending the problem of
hunger8.
Collection of food donations
It is seen that the food banks collect food from various food resources and save them in
the warehouses. After the selection of the food donations, the meals are distributed by
the food banks to hungry individuals and families. It is seen that maximum food banks
prefer to collect non-perishable food or less-perishable food like canned food as this
type of food can be stored for more extended period9. In the collection of food donation
the programs of food rescue and food pantries play a significant role.
7 Mahboob, T., (2018). Fifteen Canadian Initiatives Trying To Reduce Food Waste. CBC
[online]. Retrieved from https://www.cbc.ca/passionateeye/features/15-canadian-
initiatives-trying-to-reduce-food-waste
8 Dhokhikah, Y., Trihadiningrum, Y., & Sunaryo, S. (2015). Community participation in
household substantial waste reduction in Surabaya, Indonesia. Resources,
Conservation and Recycling, 102, 153-162.
9 Rogachev, A. (2015). Economic and mathematical modeling of food security level
because of import substitution. Asian social science, 11(20), 178.

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
The excess prepared food and perishable foods are taken as well as distributed by the
food-secure programs to the charities and agencies by which the hungry people are
served. These agencies visit the food banks for selected fresh as well as high quality
packaged food products. On the other side, it is also seen that most of the food banks
directly collect foods restaurants, cafeterias, and stores. The food donations are
received by the food banks free of cost.
Some factors are significant for increasing the process of collection of food donations.
An exciting relationship needs to be leveraged with the kitchens and banks for donating
food after finishing the events. It is essential to reach out to the local restaurants,
grocers, schools, and venues for suggesting them that they should donate the excess
wholesome food and reduce food wastage. A proper schedule needs to be prepared for
collecting the donated food from various resources. The most important part is that the
donated food needs to be used for feeding the hungry people in the community. Another
schedule needs to be created for delivering the food to the proper places. The donated
food must not be used for their facilities.
Food waste destroys the environment
It is seen that a huge amount of food waste means gallons of water is also
wasted, and this water is the essential need of life. The vegetables and fruits are the
highest water contained food products. If this type of food products is wasted, then it
can be stated that a huge amount of water is also consumed. Due to the wastage of a
tremendous amount of food products the higher level of methane gas is produced and
this methane gas is harmful to animal planate. Due to the increase of livestock
production, the natural land has been turned into the pastures, and for this reason, the
biodiversity is hampered. It is seen the higher level of food wastage the rate of
greenhouse emission has been increased. This greenhouse gas is responsible for
destroying biodiversity. It has been reported that about 63% of the household food is
wasted by the Canadians10. Canada holds the top position regarding food wastage. It is
10 Hui, A., (2019). The vast majority of Canadian food waste takes place within the food
industry - and not at the household level, study finds. The Globe and Mail [online].

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
also mentioned that a huge amount of CO2 is produced due to food wastage. This gas is
responsible for global warming which is the main reason of environmental disaster.
The implementation plan
As stated earlier, the massive food wastage in this country is affecting the
environment by emitting greenhouse gases11. Hence, the researcher has focused on
meeting the research questions adequately. Therefore, primary quantitative data has
been collected from the employees of the Second harvest and Daily Bread respectively.
Besides these, a positivism philosophy has been applied to identify the communities
that underserved by the food charity organizations in Canada12. Additionally, exploratory
research design has helped the researcher to determine the appropriate way for food
retailers to encourage local people to donate foods in food banks. Therefore following
activities and milestones have been considered by the researcher.
Task Name Duration Start Finish Predecessors
Selection of the topic 20 days Tue 01-01-
19
Mon 28-01-
19
Developing research
aim and objectives 20 days Tue 29-01-
19
Mon 25-02-
19 1
Forming research
questions 40 days Tue 26-02-
19
Mon 22-04-
19 2
Reviewing the literature 103 days Tue 23-04- Thu 12-09- 3,2
Retrieved from https://www.theglobeandmail.com/canada/article-vast-majority-of-food-
waste-takes-place-within-the-food-industry-and/
11 Abdulla, M., Martin, R., Gooch, M., & Jovel, E. (2013). The importance of quantifying
food waste in Canada. Journal of Agriculture, Food Systems, and Community
Development, 3(2), 137-151.
12 Weinberg, J. R. (2013). An examination of logical positivism. Abingdon: Routledge

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
19 19
Framing questionnaire 15 days Fri 13-09-
19
Thu 03-10-
19 4
Conducting pilot study 12 days Fri 04-10-
19
Mon 21-10-
19 5
Selection of
participants 30 days Tue 22-10-
19
Mon 02-12-
19 6,5
Data collection 25 days Tue 03-12-
19
Mon 06-01-
20 7
Data analysis 29 days Tue 07-01-
20
Fri 14-02-
20 8
Project Submission 1 day Mon 17-02-
20
Mon 17-02-
20 9
Critical Path of the project
The critical path of the project plays a significant role in completing any project
successfully13. It can be said that the researcher needs to focus on the activities that fall
under the critical path14. Hence, the following tasks have fallen the critical path of this
project.
13 Lock, D. (2017). The essentials of project management. Abingdon: Routledge.
14 Mehlawat, M. K., & Gupta, P. (2016). A new fuzzy group multi-criteria decision-making
method with an application to the critical path selection. The International Journal of
Advanced Manufacturing Technology, 83(5-8), 1281-1296.

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Figure 1: Critical path of the research project
(Source: Self-developed)
From the above illustration, it can be said that every activity in this project has
fallen under the critical path. Hence, the researcher has placed utmost importance to
complete every task within time and allocated budget15. Consequently, the budget
timeline for this project is detailed below.
15 Harrison, F., & Lock, D. (2017). Advanced project management: a structured
approach. Abingdon: Routledge.

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Budget Timeline
Figure 2: Budget timeline of this project
(Source: Self-Developed)
Hence, to conduct the research study significantly, 79 employees of Second
harvest and Daily Bread have been selected as participants by considering the simple
probability random sampling technique significantly.
Pilot study for this research
The researcher has conducted a pilot study with the peers to examine the validity
and reliability of the questions. Hence, the following questions have been tested in this
research:
Question 1: How much food does your facility waste in a day?
Question 2: What do you think is the primary type of wastage that can be found in your
community?
Question 3: Do you think that implementing a facility program might reduce food waste
in this area?
Question 4: Does your foodbank receives foods that are ineligible to utilize?

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Data collection and analysis
From the survey questionnaire, it can be said that a large number of foods get
wasted in Second harvest and Daily bread. Hence, 57% of the respondents have
identified such issue, which needed proper rectification from the authority. On another
hand, almost 28% of the respondents have identified fruits and vegetables as the
significant wastes. Apart from this, 24% and 23% of the respondents have classified
meat or fish products and bread products as major wastes that are causing
environmental issues in this country. Besides these, it is also identified that the
foodbanks receive ineligible products might not be useful for the people of Toronto
community. Approximately, 63% of the respondents have commented that they receive
unsuitable foods, which cannot be adequately utilized. Hence, from the collected data,
it can be said that approximately 69% of the respondents have identified a need for an
appropriate facility program for decreasing food wastages in this country. [Referred to
Appendix1]
Conclusion
The above discussion on the need for waste management has identified the
significance of food preservation in food banks. The existing literature has disclosed the
striking aspects that can be considered for managing foods sustainably.
Additionally, the researcher has developed a primary quantitative data collection
design to identify significant issues regarding food waste management in Canada. It is
observed that most of the respondents have identified fruits and vegetables as major
wastes that need proper rectification. Besides these, meats and bread are also defined
as the common wastages that can be found in this country. Additionally, the
respondents have opted to have an integrated facility program for eliminating such
waste issues in Canada. Nevertheless, food banks can also consider some other steps
to reduce the waste percentage. Increasing the awareness of consumers might be an
alternative for the authority as a limited purchase of products might help the
Government to preserve foods for poor people. Also, an adequate food preservation
system might also help the foodbanks to protect foods more appropriately.

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Bibliography
Abdulla, M., Martin, R., Gooch, M., & Jovel, E. (2013). The importance of quantifying
food waste in Canada. Journal of Agriculture, Food Systems, and Community
Development, 3(2), 137-151.
CBC, (2018). How bad is Canada's food waste problem? Among the world's worst,
report finds. Retrieved from https://www.cbc.ca/radio/thecurrent/the-current-for-
april-5-2018-1.4605392/how-bad-is-canada-s-food-waste-problem-among-the-
world-s-worst-report-finds-1.4606012
Dhokhikah, Y., Trihadiningrum, Y., & Sunaryo, S. (2015). Community participation in
household solid waste reduction in Surabaya, Indonesia. Resources,
Conservation and Recycling, 102, 153-162.
Gouel, C. (2013). Optimal food price stabilisation policy. European Economic
Review, 57, 118-134.
Harrison, F., & Lock, D. (2017). Advanced project management: a structured approach.
Abingdon: Routledge.
Herforth, A., & Ahmed, S. (2015). The food environment, its effects on dietary
consumption, and potential for measurement within agriculture-nutrition
interventions. Food Security, 7(3), 505-520.
Hui, A., (2019). The vast majority of Canadian food waste takes place within the food
industry - and not at the household level, study finds. The Globe and Mail
[online]. Retrieved from https://www.theglobeandmail.com/canada/article-vast-
majority-of-food-waste-takes-place-within-the-food-industry-and/
Lock, D. (2017). The essentials of project management. Abingdon: Routledge.
Mahboob, T., (2018). Fifteen Canadian Initiatives Trying To Reduce Food Waste. CBC
[online]. Retrieved from https://www.cbc.ca/passionateeye/features/15-canadian-
initiatives-trying-to-reduce-food-waste

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Mehlawat, M. K., & Gupta, P. (2016). A new fuzzy group multi-criteria decision-making
method with an application to the critical path selection. The International Journal
of Advanced Manufacturing Technology, 83(5-8), 1281-1296
Rogachev, A. (2015). Economic and mathematical modeling of food security level in
view of import substitution. Asian social science, 11(20), 178.
Sönmez, E., Lee, D., Gómez, M. I., & Fan, X. (2015). Improving food bank gleaning
operations: An application in New York State. American Journal of Agricultural
Economics, 98(2), 549-563.
Tendall, D. M., Joerin, J., Kopainsky, B., Edwards, P., Shreck, A., Le, Q. B., ... & Six, J.
(2015). Food system resilience: defining the concept. Global Food Security, 6,
17-23.
Weber, B., (2019). More than half of the food produced in Canada is wasted: ‘It would
horrify our grandparents.' Global News [online]. Retrieved from
https://globalnews.ca/news/4857582/canada-food-waste-study-2019/
Weinberg, J. R. (2013). An examination of logical positivism. Abingdon: Routledge

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Appendices
Appendix 1: Survey questionnaire
Question 1: How much food does your facility waste in a day?
Responses Total participants Respondents Percentage (%)
A large amount 79 45 57
An average amount 79 20 25
Very little 79 14 18
Question 2: What do you think is the dominant type of wastage that can be found in
your community?
Responses Total participants Respondents Percentage (%)
Coffee Grids and
tea bags
79 10 13
Bread products and
grains
79 18 23
Fruits and
Vegetables
79 22 28
Meat or Fish
products
79 19 24
Dairy products 79 10 13
Question 3: Do you think that implementing a facility program might reduce food waste
in this area?
Responses Total participants Respondents Percentage (%)
Strongly Agree 79 20 25
Agree 79 35 44
Neutral 79 5 6
Disagree 79 10 13

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PROJECT MANAGEMENT (INCLUSIVE DESIGN)
Strongly Disagree 79 9 11
Question 4: Does your foodbank receives foods that are ineligible to utilize?
Responses Total participants Respondents Percentage (%)
A large amount 79 50 63
An average amount 79 17 32
Very little 79 12 15