Created on 24th August 2024
•
The current practices in hotels and food-serving communities do not adequately manage excess food, leading to substantial food wastage. On the one hand, there are individuals in need of food, while on the other, perfectly edible food is being discarded. Additionally, the leftover food that is no longer suitable for consumption could be repurposed into valuable resources such as biogas or organic manure, yet this potential is often untapped.
Initially, we planned to collect excess food from all types of food-serving establishments. However, concerns about ensuring food quality and safety arose, leading us to refine our approach. To address this, we decided to accept food only from FSSAI-certified hotels and food-serving communities. This ensures that the redistributed food meets safety standards, allowing us to maintain quality while effectively reducing food waste and supporting those in need.
Tracks Applied (1)
Technologies used