The goal of our project was to research mess hall food waste at IIT Mandi and provide recommendations to reduce it. To realize this goal, we conducted waste audits on consumer and kitchen waste, and held focus groups with students and staff that eat at IIT’s mess halls. We identified that Southern Indian foods, self serve foods, and vegetarian main courses are wasted most heavily. Our research resulted in the recommendation of assorted methods to reduce food waste, including more food portioning, frequent waste auditing, and greater variety of food options.
Worcester Polytechnic Institute
Interactive Qualifying Project
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Humanities and Arts