AN ANDROID APPLICATION TO REDUCE FOOD WASTAGE THROUGH DONATION
1Nandini H Jadhav, 2Mr. Narendrababu.C.R
1M.Tech Scholar, Dept. of CSE, Rajiv Gandhi Institute of Technology, Bangalore, Karnataka, India
2Assisstant Professor, Dept of CSE, Rajiv Gandhi Institute of Technology, Bangalore, Karnataka, India
[email protected]
[email protected]
INTRODUCTION
India is a country where the economic status has reached a high level that tons of available edible food is thrown away as waste in every stage of the marketing. The food waste is approximates 25 % of the amount of edible food. The food is important energy demanding product group and resource. The prevention of food waste can be done by contributing to save resources as well as to reduce environmental impact during all stages of marketing system. Nobody intends to waste food in the beginning, some situation in marketing behavior and individual lead to the food waste [1].
INDIANS waste as much food as the whole of United Kingdom consumes – a statistic that may not so much indicative of our love of surfeit, as it is of our population. Still, food wastage is an alarming issue in India. Our street and garbage bins, landfills have sufficient proof to prove it.
Weddings, canteens, hotels, social and family functions, households spew out so much food. According to the United Nations Development Programme, up to 40% of the food produced in India is wasted. About 21 million tonnes of wheat are wasted in India and 50% of all food across the world meets the same fate and never reaches the needy. In fact, according to the agriculture ministry, Rs. 50,000 crore worth of food produced is wasted every year in the country.
The theme for this year's World Environment Day campaign is 'Think Eat Save'. It is an anti-food wastage and food loss campaign aimed at reducing the wastage footprint. India ranks 63 among 88 countries in Global Hunger Index. Wastage of food is not indicative of only hunger or pollution, but also many economic problems in the economy, such as inflation. Only government policies are not responsible for the problems we are facing today, but our culture and traditions are also playing a lead role in this drama. In India, the bigger the wedding, the larger the party and the more colossal the waste.
Why is food wastage a problem?
25% of fresh water used to produce food is ultimately wasted, even as millions of people still don't have access to drinking water. When you calculate the figures in cubic kilometers, this is a bit more than an average river.
Even though the world produces enough food to feed twice the world's present population, food wastage is ironically behind the billions of people who are malnourished. The number of hungry people in India has increased by 65 million more than the population of France. According to a survey by Bhook (an organization working towards reducing hunger) in 2013, 20 crore Indians sleep hungry on any given night. About 7 million children died in 2012 because of hunger/malnutrition.
Acres of land are deforested to grow food. Approximately 45% of India's land is degraded primarily due to deforestation, unsustainable agricultural practices, and excessive groundwater extraction to meet the food demand.
300 million barrels of oil are used to produce food that is ultimately wasted.
The Minister of Food Processing Harsimrat Kaur Badal seems to have chalked out a roadmap. Yes, a map literally, which shows exactly what fruits and vegetables are grown and where.
She says, "My ministry works as a catalyst. It has the potential for doing a couple of thingswhich are the need of the hour. Firstly, bring down food wastage. Food is being wasted at the harvest point and during transportation. If the same food which is wasted can be processed, it would mean it could either be available in raw form or in bottled form at a price which is affordable to the aam aadmi."
Food wastage cripples a country's economy to an extent that most of us are unaware. If food is wasted, there is so much waste of water used in agriculture, manpower and electricity lost in food processing industries and even contributes to deforestation. Taking all of into consideration, the actual worth of money per year in India from food wastage is estimated at a whopping Rs. 58,000 crore.
Some measures that the government needs to take include containing wastage in transportation, improve storage facilities (the cold storage chain is 50% less than required and that too needs to be brought up to world standards), food processing also needs to be sped up so food is saved and wasted less to feed more.
While you may not be able to reduce food lost during production, you can certainly reduce food at your personal level of food waste. Every step taken in the right direction counts.
Here's what one can do on a more personal level to contain the food wastage:
Plan out your meal and make your shopping list to determine what you actually need for the week. About 20% of what we buy in urban India ends up being thrown away. You could in the week after cut down on the surplus and soon in two or three weeks you will have a precise list of your family's weekly consumption. You have no idea how amazed you will be at how much you buy and what you actually consume. Needless to say that the difference is but naturally wasted.
Buy in quantities you can realistically use. Avoid impulse buys. It will more or less find the bin.
If you cook at home, make sure you cook keeping in mind there is no excess. You can always complete your meals with a few fruits rather than keep some extra food in the refrigerator. It's a lot better and a healthier practice too.
Select according to their shelf life. Use the green vegetables first. Don't throw out fruits and veggies with 'aesthetic only' blemishes. Use canned and bottled food before expiry dates.
Reuse the refrigerated left-overs (if any) for the very next meal.
Even if food gets spoilt then compost it.
If you work in an office that has a canteen, check with them on how they manage excess food. Cooked food, especially since it has a low shelf life needs to be managed better and faster. Check with NGOs who offer to transport excess food to the needy.
If you host a family get together either at home, a marriage hall or throw a party at a hotel, make sure you plan for the food to be transported to a place like an orphanage or an old age shelter.
Make finishing your plate a habit. Try to inculcate it further to as many possible.
II LITERATURE SURVEY
Jenny Gustavsson et al. explained the economically avoidable food losses have a direct and negative impact on the income of both farmers and consumers. Given that many smallholders live on the margins of food insecurity, a reduction in food losses could have an immediate and significant impact on their livelihoods. For poor consumers (food insecure or at-risk households), the priority is clearly to have access to food products that are nutritious, safe and affordable. It is important to note that food insecurity is often more a question of access (purchasing power and prices of food) than a supply problem. Improving the efficiency of the food supply chain could help to bring down the cost of food to the consumer and thus increase access. Given the magnitude of food losses, making profitable investments in reducing losses could be one way of reducing the cost of food. But that would, of course, require that financial gains from reduced losses are not outweighed by their costs.
Celine Davis et al. describe the food supply chain refers to the various stages of food production and consumption, or in other words, the process of 'from farm to fork'. The stages include farming and post-harvest; packaging, processing, and distribution; food retail such as grocery stores; food service such as restaurants; and households, which includes individual consumers (Canning et al 2010). Unlike the supply chain, the food lifecycle recognizes disposal as the final stage, which describes the dominant methods for discarding food by the food industry and households. Farmers must adjust to changing social, economic, and environmental conditions, which mean that their practices may not always produce an efficient system in relation to food waste. To hedge against disease and unpredictable weather, farmers traditionally plant more crops than necessary and end up with an output higher than the market demands. When this occurs, farmers cannot sell their products for a reasonable price, so they toss the harvested crops.
Aiello Giuseppe et al the paper aims at overcoming this lack by proposing a mathematical model showing the economic advantage arising from food recovery for the operators of the supply chain and in particular for the retailers who can have additional benefits from tax reliefs. Potential benefits achievable from other parties such as non-profit organizations or livestock market are also taken into account. The model determines the optimal conditions which maximize the profit in case of the recovery and redistribution of the surplus practiced through alternative delivery channels such as the livestock and taking into account the free supply to non-profit organizations. The focus is on food loss management at the retailing stage because most of the food managed at this stage can always be considered ''ready to eat'' for the human consumption and thus more simply distributable to nonprofit organizations.
Morvarid Bagherzadeh et al. describes the report suggests that the causes of food waste and loss in low-income countries are mainly connected to insufficient farmers training, to the lack of technology and infrastructural limitations such as harvesting techniques, storage and cooling facilities, transportation, and packaging and marketing systems. In medium and high income countries, by contrast, lack of coordination between different actors in the supply chain, as well as consumer behaviour, are the main causes of food waste. Nonetheless, both in low-income countries and in medium and high income countries food is wasted throughout the supply chain from initial agricultural production to the final consumer.
The method was subsequently expanded to estimate the environmental impact of food waste, while disaggregating further the countries into seven groupings and the FAO published in 2013 a report "Food wastage footprint: Impacts on natural resources" that analyses the impacts of global wastage from an environmental perspective. Key findings of the report include that the direct economic cost of food wastage of agricultural products (excluding fish and seafood) is about USD 650 billion, equivalent to the GDP of Switzerland.
III EXISTING SYSTEM
Most sustenance banks sort, store, and redistribute both gave and bought nourishment utilizing a focal warehousing framework. Generally, sustenance banks accomplice with the nourishment business to redistribute nonperishable surplus nourishment inventories with the end goal of giving beneficent administration offices, for example, nourishment storerooms and soup kitchens, with fundamental fixings and sustenance choices. Sustenance banks likewise rely on financial gifts to buy more nourishment with an end goal to fill the hole between sustenance gifts and interest. The significant sustenance bank procures nourishment through an option technique, too. While Community Food Share aides diminish the measure of sustenance going to waste, palatable nourishment still gets left behind or lost experiencing significant change. Group Food Share can and can't take restrains the nourishment bank's capacity to gather everything produced by its contributors. Its unbendable pick-up calendar denies the likelihood for spontaneous accumulations. For example, if a grocery store unexpectedly ends up with an excess amount of unsalable perishables that need to be redistributed quickly before spoiling, Community Food Share won't administer a pick-up outside of its predetermined schedule. In addition, because perishables have a much shorter period of time before reaching spoilage than nonperishable's, the food bank's indirect redistribution system diminishes the quality and freshness of perishables and often leads to their unnecessary loss during the process. These factors hinder the food bank's ability to effectively recover food, especially perishables.
Colossal amount of nourishment is squandered regular in inns and eateries. The waste at marriage lobbies, a gathering lobby and so forth is additionally massive. In a nation like India and other Third World nations where an enormous society is denied of fundamental comforts and don't get feast for one time, such wastage is horrendous. It is an incongruity that there are many NGOs working towards helping the individuals fitting in with under-advantaged society and need to in any event give them absolute minimum prerequisites, for example, sustenance and sanctuary. Be that as it may, NGO confronting issues of lessening the sustenance wastage as they couldn't capable associate the all groups corridor squandering nourishment, and couldn't ready to unite the all shelters and destitute individuals who need nourishment.
LIMITATIONS
Over purchasing of food items
Donor Lack of knowledge about NGO who collects wasted food
Waste of money
Impacts in Environmental
Needy people fighting for food for survival
IV PROPOSED SYSTEM
The developing issue by building a sustenance waste diminishment chain of importance with source lessening and nourishment recuperation as the real manifestations of activity. Source decrease alludes to diminishing the measure of nourishment waste created before it happens while sustenance recuperation shows the preoccupation of produced sustenance squander far from landfills. This proposes the most favored strategy for redirection as sustaining hungry individuals, or as it were, sustenance recuperation through gifts. NGO taking a shot at gift administration for humankind reason perceived that the redirection of nourishment waste through gifts, most outstandingly at the retail level, couldn't just lessening the measure of sustenance winding up in landfills additionally expand the sum going toward diminishing craving and enhancing sustenance security. Foodcloud application Connects these NGO and Donor with a specific end goal to give the sustenance to the poor individuals. Contributor utilizing this application have contact with NGO of adjacent and giving about all data of sustenance waste like Quantity of nourishment, Type of nourishment, Cut off (Time in which Food ought to be taken by NGO to convey to penniless people).this warning is gotten by NGO after that having Feedback with giver, Ngo Track the area and acknowledge demand and gather the sustenance and give it to the destitute individuals .this gift input is given to the benefactor which help them to improve general society picture. The application unite these two, in such a path, to the point that these NGOs can persuade the "sustenance to be squandered" without bother, and the inns/eateries/party-lobbies discover these nourishment seekers with no additional exertion then it will serve a more prominent cause and will be an enormous administration to mankind.
Performance Evaluation
Implementation
The architecture design process is concerned with establishing a basic structural framework for a system. It involves identifying the major components of the system and communications between these components. Large systems are always decomposed into sub-systems that provide some related set of services. The initial design process of identifying these subsystems and establishing a framework for subsystem control and communication is called architecture design and the output of this design process is a description of the software architecture
Hotels/restaurants/party-halls/huge apartments etc. can search for concerned NGOs.
NGOs can search for potential centers from where they can collect the food.
Hotels can send notification to NGOs about the availability of food.
NGOs can send their queries to Hotels seeking info about any food wastage that could be avoided.
NGOs can upload the reports of how they used the food for better transparency.
Independent reviews from general public can be uploaded about the actions and activities of NGOs to keep a check on them and ensure accountability.
Show the route and location of NGOs and Hotels and help the drivers to find the location.
Live tracking of vehicles carrying food back to NGO centers.
System to record how much food was given by the hotels to the NGOs.
NGOs and Hotels feedback / rating system
Integration with Social media to encourage more and more people and household to join the movement and make it a global success on the lines of "The Ice Bucket Challenge".
Fig. 1. Architectural Design for Stress Factor.
Fig. 2. Procurement and Off-take accuracy for the period of 2001-2013
VI CONCLUSION
The sustenance cloud application serves to stay away from crevice between the Ngo and Donor. The application serves to give the sustenance waste to the penniless individuals who are battling for nourishment. The application unite these two, in such a route, to the point that these NGOs can persuade the "nourishment to be squandered" without bother, and the inns/eateries/party-lobbies discover these sustenance seekers with no additional exertion then it will serve a more noteworthy cause and will be an enormous administration to mankind. This application serves to upgrade open picture of inns, eateries who are giving sustenance and it serves to spare cash. It decrease the over buying of nourishment and diminish ecological effects .On the distance it helps penniless individuals to get sustenance with a specific end goal to survive life.
VII. REFERENCES
[1] F. Schneider, Department of Waste Management, BOKU-University of Natural Resources and Applied Life Sciences, Vienna, Austria," Wasting Food – An Insistent Behaviour"
[2] Wendy Carr and Emma Downing, "Food Waste", SNSC 07045 2 December 2014.
[3] "'Innovations' Case Studies: Food Waste Recovery - General Information" General Information: Food Waste Recovery, California Integrated Waste Management Board, in March 2006.
[4] Daryl Nolan, "Research for possible establishment of a Foodbank in Donegal", January 2014.
[5] Celine Davis University of Colorado Boulder, "Food Recovery through Donations as a Response: A case study of two grocery stores participating in food recovery program in Boulder".
[6] Felicitas Schneider, The Institute of Waste Management, BOKU University of natural Resources, and life Sciences, Austria, "The History of food wastage".
[7] Bob Barrows, Dept of environmental Quality, "Best Management Practices for Discarded Food Scraps", November 2011.
[8] Morvarid Bagherzadeh, OECD, France Mitsuhiro Inamura, OECD, France Hyunchul Jeong, OECD, France," Food Waste along the Food Chain".
[9] Aiello Giuseppe, Enea Mario, Muriana Cinzia, "Economic benefits from food recovery at the retail stage: An application to Italian food chains", 2014
[10] Carol Browner, Environmental Protection Agency, United States, "Waste Not Want Not: Feeding the hungry Reducing solid waste through food recovery"
