PH 306.

2 Entrepreneurship
Management

ASSIGNMENT-1
Assignment submitted in partial fulfilment of the requirement for the

MASTERS DEGREE IN
BUSINESS ADMINISTRATION (MBA)

SUBMITTED BY
GROUP NO : 9

MS. MARITA S BARBOZA

REGISTER NO: 2316052

MS. SAILAKSHMI P A
REGISTER NO: 2316125

MS. JEEVITHA S
REGISTER NO : 2316167

MR. PRATHEEK K P
REGISTER NO : 2316074

SUBMITTED TO
MR. VINAY KRISHNA
ASSISTANT PROFESSOR

ST. ALOYSIUS (DEEMED TO BE UNIVERSITY)

ALOYSIUS INSTITUTE OF MANAGEMENT AND INFORMATION
TECHNOLOGY (AIMIT)
MADOOR, MANGALORE-575 022
2024
 INTRODUCTION
Zero hunger is a global initiative aimed at eradicating hunger and ensuring access to
nutritious food for all people, everywhere. It's one of the United Nations Sustainable
Development Goals (SDGs) and addresses the root causes of hunger, such as poverty, food
insecurity, and unequal access to resources. This initiative involves various strategies,
including promoting sustainable agriculture, improving food distribution systems, supporting
small-scale farmers, and addressing issues like malnutrition and food waste. Achieving zero
hunger is crucial for creating a more equitable and sustainable world.

The agenda of zero hunger typically includes several key objectives and action points, such
as:

1. Ending Poverty: Targeting poverty reduction as a means to eliminate hunger, as

poverty is a major underlying cause of food insecurity.

2. Sustainable Agriculture: Promoting sustainable farming practices to ensure long-

term food production without degrading the environment.

3. Nutrition Education: Educating communities about the importance of balanced diets

and proper nutrition.

4. Food Security: Ensuring that all people have access to sufficient, safe, and nutritious
food at all times.

5. Support for Small Farmers: Providing support and resources to small-scale farmers
to enhance their productivity and livelihoods.

6. Reducing Food Waste: Implementing measures to reduce food waste at all stages of
the food supply chain.

7. Social Protection: Establishing safety nets and social protection programs to assist
vulnerable populations during times of crisis.

8. Policy and Governance: Enacting policies and governance structures that prioritize
food security and nutrition at local, national, and global levels.

These are just a few examples, and the specific agenda may vary depending on the
organization or government implementing it.
Our group’s specific area of research is management of food waste in relation to vegetable
and fruit vendors in our locality. We aim to understand the root causes of wastage of food
and thereby come up with viable solutions to tackle the wicked problem of hunger.
 PROBLEM IDENTIFICATION
According to the UNEP’s (United Nations Environment Programme) food wastage index
report, 68.7 million tonnes of food is wasted annually in Indian homes, in simple words it is
about 55 kgs per person. It stands 2nd worldwide in terms of household wastage of food only
followed by China.

Here are some of the main reasons that have been identified to be causes for food wastage:

1. The Big Fat Weddings:

India is famously known for its ultra-grand weddings throwing extravagance wherever
possible but what it is not known for is that it is one of the leading causes of food wastage.
Enormous amounts of food go to waste during such occasions. According to research, about
40% of the food prepared goes to waste and is simply thrown away after the wedding ends.

2. Post-Harvest Losses:

Inadequate storage and transportation infrastructure contribute to post-harvest losses and food
waste. According to a government-backed study, India lost 5-13% of its fruits and vegetables
and 3-7% of other commodities such as oil seeds and spices between harvesting and
consumption in 2022. The lack of cold storage facilities, proper packaging, and transportation
systems leads to spoilage and deterioration of food quality.

3. Consumer behaviour and food purchasing habits:

People waste a lot of food. From overbuying to throwing away leftovers, every one of us
contributes in some way to the larger issue. Innocent shopping habits and corporate practices
intensify the problem.
4. Over-Supply:

The farmers might continue producing the same quantity of the produce despite a slump in
demand. If this happens then the over-supply will either rot or be dumped off.

5. Restaurant Food Waste:

Around 10–12% of garbage generated in India is food waste. Most of these come from pre-
preparation, expired shelf-life of items, and 50% of cooked food in wasted form from tables
or buffets. A big hotel with 100 rooms creates 700–800 kilos of waste while processing
capacity is 100–200 kilos/per day .India produces around 67 million metric tonnes of food
waste per annum which is valued at INR 92,000 crore growing at 8–10% per year.

6. Lack of awareness:

Many individuals believe that it is acceptable to waste food simply because they have paid
for it. While it is true that restaurants and vendors do not incur a direct loss since they charge
consumers, the broader economic and environmental costs are significant. The food that is
discarded due to inadequate planning ends up in the trash, rendering it useless to anyone.
 RESEARCH PAPER REVIEW
Food Wastage : The Problem of plenty versus the problem
of scarcity in India

Dr. Dhirendra Kumar

Associate Professor, ISBS PGDM

This research report by Dr. Dhirendra Kumar investigates food waste in India, a country that
struggles with hunger despite significant food production. The report highlights the
discrepancy between India’s high food waste statistics and the prevalence of hunger among
the population. The author argues that instead of a problem of scarcity, India has a problem of
plenty, with enough wasted food to feed substantial populations.

Dr. Kumar’s research design utilizes data from various sources including the UN
Environment Programme, Indian Council of Medical Research, and Department of
Agriculture. The report explores the magnitude of food waste across different stages of the
food supply chain, including production, storage, transportation, retail, and consumption. It
compares these figures to recommended dietary intake levels and estimates the number of
people who could be fed with the wasted food.

The findings suggest that a significant portion of food produced in India is wasted. This
wasted food could potentially cover the needs of the undernourished population and specific
socio-economic groups, including those below the poverty line and Scheduled Castes and
Tribes. The report emphasizes that the current situation is a result of inefficiencies within the
food system and behavioural patterns that lead to excessive food waste at the consumer level.

Dr. Kumar proposes intervention strategies to address this challenge. These include
promoting behavioural changes among consumers, improving communication and
coordination within the food supply chain to minimize supply and demand gaps, investing in
cold chain technologies to reduce spoilage during transportation and storage, and
implementing stricter legislation to control food waste.

Overall, this research report by Dr. Kumar sheds light on a crucial aspect of India’s food
security challenges. By addressing food waste, India can make significant strides towards
ensuring everyone has access to sufficient and nutritious food. The report’s recommendations
provide a valuable roadmap for policymakers, businesses, and individuals to work
collaboratively in tackling this complex issue.
 Analysis of Sources of Fruit Wastages in Retail outlets in
Chennai, Tamilnadu, India
R. Arivazhagan, P. Geetha, and Ravilochanan Parthasarathy

This research report investigates the sources of fruit and vegetable wastage in retail outlets in
Chennai, India. The authors identify several factors that contribute to this wastage, including
poor planning and forecasting of demand, poor packing methods, a lack of cold storage
facilities, and the use of too many distribution channels. They estimate that around 23% of
fruits and vegetables are wasted at the retail level.

The report begins by highlighting the fact that India is a major producer of fruits and
vegetables, but that a significant proportion of this produce is wasted each year. The authors
then discuss the methodology of their research, which involved surveying a sample of
retailers in Chennai.

The results of the survey show that most retailers in Chennai purchase their fruits and
vegetables from the Koyambedu market, a large wholesale market in the city. They also tend
to purchase on a daily or alternate-day basis, and do not engage in much planning or
forecasting of demand. This can lead to them purchasing more than they can sell, which can
then contribute to wastage.

The report also finds that most retailers use rented transport and poor quality packing
methods, such as gunny bags or plastic bags. This can damage the fruits and vegetables
during transportation and storage.

Another key finding of the report is that none of the retailers surveyed, apart from Reliance
Fresh, utilize cold storage facilities. Cold storage can significantly extend the shelf life of
fruits and vegetables, and the authors suggest that a lack of cold storage is a major factor
contributing to wastage.

The report also highlights the issue of unsold produce. Retailers often have to dispose of
fruits and vegetables that they are unable to sell, and this contributes to wastage. The authors
suggest that retailers could improve their forecasting and planning in order to reduce the
amount of unsold produce.

The report concludes by suggesting a number of measures that could be taken to reduce
wastage in the retail fruit and vegetable sector in India. These include the development of
more cold storage facilities, the use of improved packing methods, and better planning and
forecasting by retailers. The authors also suggest that the government could play a role in
reducing wastage by providing subsidies for cold storage facilities and by promoting the use
of improved packing methods.
Study of Food Waste from Restaurant and Wedding
Ceremonies of Indore city and its Management

Pravin Gurjar
Social Science, Devi Ahilya University, Indore, Madhya Pradesh, India.

This research report, titled "Study Of Food Waste From Restaurant And Wedding
Ceremonies Of Indore City And Its Management" by Pravin Gurjar, analyzes food waste
generation in Indore, India, specifically from restaurants and wedding ceremonies. The author
investigates the role of the Indore Municipal Corporation (IMC) in managing this waste.

Gurjar starts by highlighting the problem of food waste in Indore and its impact on solid
waste management (SWM). The research emphasizes the importance of proper waste
segregation and treatment methods to minimize environmental pollution. The author outlines
the objectives of the study, which are to analyze food waste generation and the role of IMC in
managing it.

Moving into the methodology, Gurjar describes the research design as a combination of
qualitative and quantitative approaches. The plan is based on the research question and
utilizes primary and secondary data collection methods. Primary data was collected through
surveys at restaurants and wedding ceremonies, while secondary data came from journals,
government reports, and websites.

The data analysis section is limited in the excerpt provided. It presents a basic frequency table
showing the categorization of collected waste samples into solid, liquid, degradable,
recyclable, and hazardous types.

The conclusion emphasizes the importance of proper MSW management and processing. It
suggests that identifying and treating waste with appropriate methods is crucial to minimize
environmental damage. The report acknowledges the IMC's current practices of waste
collection and composting from weddings. It proposes exploring alternative methods like
gasification technology for sustainable waste-to-energy solutions. Finally, the author
highlights the growing importance of MSW management due to increasing urbanization and
population.

Overall, this report offers a valuable starting point for understanding food waste management
in Indore. By incorporating the suggested improvements, the research can provide a more
comprehensive and data-driven analysis to inform future waste management strategies for the
city.
 INTERVIEW QUESTIONS
General Questions for a Vegetable & Fruit Vendor to Understand Food Waste
Management:

1. What types of vegetables and fruits do you sell?

2. How do you decide on the quantity of produce to order or stock?

3. What criteria do you use to select the quality of your produce?

4. How do you store your produce to ensure its freshness?

5. What percentage of your produce is typically wasted?

6. What are the main reasons for produce wastage in your business?

7. How do you handle produce that is not sold or is near spoilage?

8. Are there any specific practices you follow to minimize waste?

9. Do you have any partnerships or programs to donate unsold produce?

10. How do you track and record food waste in your business?

11. Have you implemented any changes to reduce food waste over the past year?

12. What challenges do you face in managing food waste?

13. How do you think the food waste management process can be improved?

14. Are you aware of any local regulations or initiatives regarding food waste management?

15. Do you receive any support or resources from the government or organizations to manage
food wastage?

16. How do customers' buying habits affect your food waste levels?

17. Are there any customer education efforts to help reduce food waste?

18. What role do pricing strategies play in managing food waste?

19. How do seasonal variations affect your food waste?

20. Do you engage in any composting or recycling practices for food waste?
 REFERENCES
• Zero hunger : M.S SWAMINATHAN , SCIENCE, 1 Aug 2014, Vol 345, Issue 6196,
p. 491
• Food Wastage in India 2024: From Farm to Bin, Hidden Truth, TIMES OF
AGRICULTURE , May 29, 2024
• Everything about India’s Food Waste Problem, SANJOLI ARORA, Conscious
Charcha, 18 June 2023

• Gurjar Pravin, August -2020/Issue: 08/Volume- 02, STUDY OF FOOD WASTE

FROM RESTAURANT AND WEDDING CEREMONIES OF INDORE CITY AND
ITS MANAGEMENT, p. 1079 - 1085
• R. Arivazhagan, P. Geetha, and Ravilochanan Parthasarathy, June 2012, Vol. 3, No. 3,
ANALYSIS OF SOURCES OF FRUIT WASTAGES IN RETAIL OUTLETS IN
CHENNAI, TAMILNADU, INDIA, p. 199 - 204
• Dr. Dhirendra Kumar Vol. 16, No.2 (I), April-June 2022 FOOD WASTAGE: THE
PROBLEM OF PLENTY VERSUS THE PROBLEM OF
SCARCITY IN INDIA, p. 111 - 117
NAME CONTRIBUTION
Marita For this group assignment, I have visited various research
paper sites like google scholar, research gate and I have
(2316052)
reviewed 3 research papers and I have also visited some of the
websites for the problem identifications. I also contributed
questions for interview.
Pratheek I have worked on problem identification by referring to online
articles. I have given my mere contribution by reviewing 1
(2316074)
research paper, I contributed questions for interview. I have
also taken up the task of structuring, editing and typing of this
assignment.
Jeevitha For this group assignment I have given my full contribution for
the introduction part of this assignment, I have referred various
(2316167)
websites and editorials which has helped me to get content for
my topic. I contributed questions for interview and I also
assisted in typing the project.
Sailakshmi I have given my mere contribution in problem identification, I
have gone through various youtube videos, and I have also read
(2316125)
online articles which gave me some credible information which
I have included in my topic. I contributed questions for
interview I also assisted in typing the project.

GROUP MEMBER CONTRIBUTION