食品加工および技術ジャーナル

概要

A New Approach to Reduce Food Wastage using Ubiquitous Technique

Jadhav NH, Narendrababu CR and Banu Prakash GC

The amount of food waste generated in the country continually increasing, the misuse of food along each stage of the food lifecycle has become a serious environmental, social, and financial issue. Huge quantity of food is wasted everyday in hotels and restaurants. The waste at marriage halls, a party hall etc. is also gigantic. In a country, a huge society is deprived of basic amenities and don't get meal for one time, such wastage is intolerable. It is an irony that there are hundreds of NGOs working towards helping the people belonging to under-privileged society and want to at least provide them with bare minimum requirements such as food and shelter. The proposed method says that if we can connect these two, in such a way that these NGOs can get the "food to be wasted" without hassle, and the hotels/restaurants/party-halls find these food seekers without any extra effort then it will serve a greater cause and will be a big service to humanity. Using the cutting edge technologies, we can bridge the gap. Now a day, Smartphone’s are available at a highly affordable price and are the best way to keep people and agencies connected.