GUJARAT TECHNOLOGICAL UNIVERSITY

CHANDKHEDA, AHMEDABAD

L. J. INSTITUTE OF ENGINEERING AND TECHNOLOGY

A REPORT ON

FOOD WASTE MANAGMENT

Under the Subject of

DESIGN ENGINEERING – 1B. (3140005)

B.E. II, SEMESTER – IV

(CHEMICAL ENGINEERING)
Submitted by
1. CHAUHAN SATYAJEET {200320105036}

2. PUROHIT AASHUTOSH {210320105515}

3. PATEL HET {210320105514}

MR. DAVE AKASHKUMAR

(Faculty Guide)

MS. KHUSHBU BHALODIYA

(Head of Department)

Academic Year
2021 – 22
 L. J. INSTITUTE OF ENGINEERING AND TECHNOLOGY
Department of Chemical Engineering
2021-22

CERTIFICATE
Date: 11/05/2022
This is to certify that the Design Engineering – 1B. Work entitled “FOOD
WASTE MANAGEMENT ”, carried out by the group of students mentioned
below under my guidance is approved for the Degree of Bachelor of
Engineering in Chemical Engineering (Semester - IV) of Gujarat
Technological University, Ahmedabad during the academic year 2021 – 22.
List of Students:-

1. CHAUHAN SATYAJEET {200320105036}

2. PUROHIT AASHUTOSH {210320105515}
3. PATEL HET {210320105514}

Guide Head of Department

MR. AKASHKUMAR DAVE MS. KHUSHBU BHALODIYA
Chemical Department Chemical Department
L.J.I.E.T. L.J.I.E.T.
 CONTENTS

1.Introduction
1.1Team members
1.2design thinking
2.Ideation canvas
2.1 People
2.2 Activities
2.3 Situation/ Context/ Location
2.4 Props/ possible solution
2.5 Snapshot of Ideation
3.AEIOU canvas
3.1 Environment
3.2 Interaction
3.3 Object
3.4 Activities
3.5 Users
3.6 Snapshot of AEIOU
4.Empathy Canvas
4.1 User
4.2 Stakeholder
4.3 Activities
4.4 Story boarding
4.5 Snapshot of Empathy
 5. Product development canvas
5.1 Purpose
5.2 People
5.3 & 5.4 Product experience & Function
5.5 product features
5.6 Components
5.7 Customer revalidation
5.8 Reject/ redesign/Retain
5.9 Snapshot of Product Development

6. Learning Need Matrix

6.1 Purpose/Product Concept
6.2 During BE 2
6.3 During BE 3
6.4 During BE 4
6.5 Snapshot of Learning need matrix

7. Prototype
7.1 Snapshot of Prototype

8. Mind Mapping
 1.Introduction

1.1 TEAM MEMBERS: -

SR.NO NAME ENROLL NO

1. CHAUHAN SATYAJEET (200320105036)
2. PUROHIT AASHUTOSH (210320105515)
3. PATEL HET (210320105514)

1.2 Design thinking

Designing thinking refers to activities that designers apply during
the process of designing. Designing is a methodology that help
people to understand and develop creative ways to solve a specific
issue. When design principles are applied to strategy and
innovation the success rate for innovation dramatically improves.

2.Ideation canvas
2.1 People
 Consumers
 Industries
 Food court
2.2 Activities:
 plan for temporary, secure storage management
 Consumers should use food waste seeds wherever possible
 Make useful products from the waste food.
 Every time use the leftover ingredients in case of throwing them at any
place
 If your food leftover than Freeze it.
 Store your food wisely Use airtight containers to keep food fresh in the
fridge
 Use the beans of Vegetables and Fruits instead of throwing them.
2.3 Situation/ Context/ Location
 Save the food and Reducing food
 For food Waste Control and Make useful
 Restaurants, Hotels, Industries
2.4 Props/ possible solution
 Making useful things from Waste food
 Recovery of Food
2.5 Snapshot of Ideation

3.AEIOU canvas
3.1 Environment
 Conserves energy and Resources
 Put your food waste to use
 By recycling food waste, you prevent landfill

3.2 Interactions
 Industries and food packaging companies
 Government policies and regulation
 Consumers, farmers and retailers
 Caterings, restaurant and hotel

3.3 Objects
 Implementing and maintain sustainable food production
 Use food waste as fuel in bio-gas plant
 Food waste can compost in modern compositing vessel

3.4 Activities
 Customization
 Awareness
 Disposal
 Recovery of energy
 Household waste recycling centre

3.5 Users
 Restaurants and food court
 Retail / market and independent shops
 Industries and food packaging companies
3.6 Snapshot of AEIOU
 4.Empathy Canvas
4.1 Users
 Industrial use
 Research site
 Consumers
4.2 Stakeholders
 Enterprises
4.3 Activities
STAGE 1:

 Preparation of food perfectly

 Analysis, Purification and Physical activities for food reducing
STAGE 2:
 Testing the simple techniques to get useful things from waste food
Testing with industrial techniques to get benefits of waste material
STAGE 3:
 Make model type reducer for food
 Use new equipment’s for making new products
4.4 Story Boarding
HAPPY STORY:
Once upon a day, I went to the market. I saw some vendors selling fruits and
vegetables some people eating fruits and throw their beans at anywhere but one
person collects them.
I ask him about it he replies wisely that he use their food beans to make new
useful things like grow new trees, making perfumes, making face washes, make
some other things
I am very happy to knowing about that he uses the waste food and make new
things for use. he Reduce the food from the waste. He worked hard for
collecting the waste food and make new things.
SAD STORY:
Once day, I went to the Restaurant to eating new varieties of food so I went
there and I saw many people came to there. I saw one things that some people
have very bad habits To waste the food.
After that I saw one family, they waste full dishes of food instead of given some
beggars I Saw the kitchen of the Restaurant. Kitchen was very dirty. all thing
was put at anywhere. many things falling down at floor they waste much food.
They throw the leftover food at any place instead of use them to made some
useful food or eat them that was very bad thing, that they made people ashamed.
some people didn't have the food to eat and some people waste them.
4.5 Snapshot

5. Product development canvas

5.1 Purpose
  Control waste food function
 Reducing food waste
5.2 People
 Students
 Professors
 Engineers
5.3 Product Experience
 Clean food
 No waste food
 Safe for use and eat
5.4 Product Function
 Absorbs carbon or other ions from food
 Reducing the waste of food
5.5 Product Features
 Non toxic
 Less space requirement
 Safe for use
5.6 Components
 Burner
 Collection crew
 Transfer station
 Storage containers
 Dustbin
 Mechanics part
5.7 Revalidation
 Easy to use
 Less space required
 Less cost installation
5.8 Reject/Redesign/Retain
  All features useful
 Easy to use
5.9 Snapshot

6. Learning Need Matrix

6.1 Purpose/Product Concept
  To reduce food wastages
 To reduce starvation
6.2 During BE 2
 Reduce hotel food wastage
 Decrease child stunting for children 2 years and younger
 Create stable food system
 Ensure access to food all year around
6.3 During BE 3
 Promote zero hunger campaign
 Use the F.I.F.O
 Regular inspection of food
 Separate food storage areas- prevent cross contamination
 Increase decent kitchens and equipment’s
 Conduct waste audit
 Create a responsible team and teach that with same ethics
6.5 Snapshot of Learning need matrix

7. Prototype
7.1 Snapshot of Prototype
8. Mind Mapping