PROJECT REPORT ON
FOOD WASTE MANAGEMET SYSTEM
Submitted by
PARINITA KADAM
SNEHA MUDE
APURVA GAWADE
in partial fulfillment for the award of the degree of
BACHELOR OF ENGINEERING
of University
Of Pune
IN
INFORMATION TECHNOLOGY
RMD Sinhgad School of Engineering
Warje, Pune - 411058
A.Y. 2021 - 2022
1
PROJECT REPORT ON
FOOD WASTE MANAGEMET SYSTEM
Submitted by
PARINITA KADAM
SNEHA MUDE
APURVA GAWADE
Guided by
[Link] Aher
INFORMATION TECHNOLOGY
RMD Sinhgad School of Engineering
Warje, Pune - 411058
A.Y. 2021 - 2022
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INFORMATION TECHNOLOGY
CERTIFICATE
This is to certify that,
B151028535 PARINITA DATTARAM KADAM
B151028552 SNEHA PRABHAKAR MUDE
B151028524 APURVA NANDKUMAR GAWADE
have successfully completed this project report entitled “Food Waste Management
System”, under my guidance in partial fulfillment of the requirements for the degree of
Bachelor of Engineering in Department of Information Technology of University of Pune
during the academic year 2021-22.
Date: Place:Warje,Pune
[Link] Aher Dr. V.V. Dixit [Link] Kale
Internal Guide Principal HOD
Name and Signature Name and Signature
Internal Examiner Internal Examiner
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Acknowledgement
We take this opportunity to thank our project guide [Link] Aher and Head of
Department [Link] Kale for their valuable guidance and for providing all the
necessary facilities, which were indispensable in the completion of this project report.
We are also thankfull to all the staff members of the Department of Information
Technology of RMD Sinhgad School of Engineering, Warje, Pune for their valuable
time, support, comments, suggestions and persuasion. We would also like to thank the
institute for providing the required facilities, Internet access and important books.
Apurva Gawade
(B151028524)
Parinita Kadam
(B151028535)
Sneha Mude
(B151028552)
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Abstract
In recent times, food wastage is increasing at an unprecedented rate and creating a
negative effect on the economic growth factors. This in turn creates a major impact on
the agricultural processing industries. As food recycling is always remaining as a
complex task, in this paper, we are focusing mainly on the food wastage measurement
system in the office premises, where it provides real-time input on the wastage of the
food to the employee on a live computer based dashboard. This research work focuses
mainly on the integration of the multiple locations present in the office premises.
The donor can make the record and at whatever point they are having wastage
nourishment they can log in and offer demand to the administrator. What’s more, the
administrator likewise keeps up the buyer(orphanage, poor people,..) subtle elements
as well. After the administrator sees the donor demand and gives the alarm message
like time to come and gather the sustenance.
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CONTENT CONTENT
Contents
1 Introduction 7
1.1 Need............................................................................................................7
1.2 Basic Concepts..........................................................................................8
2 Literature Survey 9
2.1 Related Work Done...................................................................................9
2.2 Existing System..........................................................................................9
3 Project Statement 11
3.1 What is to be developed.............................................................................11
3.2 Technology Used........................................................................................11
4 System Requirement 11
4.1 Software......................................................................................................11
4.2 Hardware....................................................................................................11
5 System Proposed 11
6 High Level Design 12
6.1 ER Diagram................................................................................................12
6.2 Use Case Diagram......................................................................................14
7 Refrences 15
8 Conclusion 16
6
1
1Introduction
1.1 Need
In recent years, growing concern about environmental and economic costs, hunger
and resource conservation associated with food waste have raised public awareness of
food loss. This in turn has accelerated public and private efforts to make better use of
available food supplies by recovering safe and nutritious food that would otherwise be
wasted. That’s according to Estimating and Addressing America’s Food Losses, a
1997 article in the U.S. Department of Agriculture’s Food Review.
Food waste occurs across the food system from the farm, post-harvest,
processing, transporting, wholesaling, retailing and the consumers.
Food waste generated by disease, spoilage, restaurant plate waste, and plant and
animal material produced during processing are not suitable for human consumption.
These are better suited to composting. Other waste can be recovered to be consumed.
Examples of waste that can be recovered for consumption are: edible crops remaining
in fields after harvest, blemished food, surplus perishable food from restaurants or
caterers and surplus packaged foods from retail food outlets.
According to the U.S. Environmental Protection Agency, the amount of food wasted in
the United States is staggering. In 2010, more than 34 million tons of food waste was
generated, more than any other material category besides paper. Food waste accounted
for almost 14 percent of the total municipal solid waste stream, less than three percent
of which was recovered and recycled in 2010.
The rest, 33 million tons, was thrown away, making food waste the single largest
component of municipal solid waste reaching landfills and incinerators.
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1.2 Basic 1
Gleaning and food recovery/rescue are two strategies commonly employed to help
capture food waste otherwise lost. Field gleaning is the collecting of remaining crops
from farm fields after mechanical harvesting. Sometimes, it’s not cost effective to
harvest a crop and gleaning can help capture useable food. Perishable food rescue is
the collection of perishable food from wholesale and retail outlets. Finally, food rescue
is the collection of processed or prepared food from the food service industry. For
more information, please see the U.S. Department of Agriculture’s on-line resource
called A Citizen’s Guide to Food Recovery. Additional information can also be
obtained from the USEPA’s website called Food Donation: Feed People – Not
Landfills.
To encourage food donations, the U.S. Congress passed the “Good Samaritan Food
Donation Act.” This was created to encourage the donation of
non-perishable and unspoiled perishable food donations to food banks, soup kitchens,
pantries and shelters. The law helps protect companies from liability as a result of
their donation.
Reducing food waste is environmentally important as it keeps food out of landfills. It
makes economic sense at the small scale, by lowering household food bills and at the
large scale by reducing disposal costs for restaurants, processors and farmers. Finally,
reducing food waste is socially important when the rescued food is redirected to
emergency food providers working to eliminate hunger in our communities.
1.2 Basic Concepts
Sustainable Management of Food is a systematic approach that seeks to reduce wasted
food and its associated impacts over the entire life cycle, starting with the use of
natural resources, manufacturing, sales, and consumption and ending
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2 LITERATURE
with decisions on recovery or final disposal. EPA works to promote innovation and
highlight the value and efficient management of food as a resource. Through the
sustainable management of food, we can help businesses and consumers save money,
provide a bridge in our communities for those who do not have enough to eat, and
conserve resources for future generations. Building on the familiar concept of
”Reduce, Reuse, Recycle,” this approach shifts the view on environmental protection
and more fully recognizes the impacts of the food we waste.
2Literature Survey
2.1 Related Work Done
The Solid Waste Disposal Management System (SWMS) supports a database,
business logic, and the user interface as the major areas of its design. The user
machine is the device use in accessing the pages and forms use for the web application
e.g phones, laptops etc. and the local host is the program that launches the application
and makes it behave as if it is actually hosted on the internet, the back-end is the web
server and database management system engine that manages the data use by the
application and the PHP script controls the movement of data between the user front-
end and the application back-end.
2.2 Existing System
In an existing framework in the event that anybody has additional sustenance in light of
any capacity or in their home, it will be turned out to be squandered on the grounds that
quickly there is no real way to impart to anybody on the off chance that they are having
heaps of nourishment. regardless of whether they need to give that additional
nourishment to any halfway house or needy individuals they don’t have the time or don’t
have a thought regarding that With the goal that we have made an application for the
support that additional
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2.2 Existing 2 LITERATURE
sustenance to destitute individuals or adjacent halfway house.
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5 SYSTEM
3Project Statement
Food Waste Management System
3.1What is to be developed
We have to develop a website to donate food from the residential ad commercial areas so
that the other people who are in need for food.
3.2Technology Used
We have used php and MySql for the backend and html, css, javascript for the frontend.
4System Requirement
4.1Software
php,Mysql,xampp,html,css,javascript.
4.2Hardware
Windows 8 or more.
5System Proposed
In the proposed framework, we lessen that nourishment wastage utilizing that
application.
This venture is nourishment redistribution is a gigantically effective social advancement
that handles sustenance waste and nourishment destitution. the administrator gathers
nourishment from donator through their adjacent operator at that point give to closest
halfway houses or destitute individuals. In the wake of getting the nourishment from the
operator by the administrator and give the ready message to that donator through along
these lines, we can diminish sustenance wastage issue.
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6 HIGH LEVEL
6High Level Design
6.1ER Diagram
[Link]
1
6.1 ER 6 HIGH LEVEL
1
6.2 Use Case 6 HIGH LEVEL
6.2 Use Case Diagram
[Link]
[Link]
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7
7Refrences
1. Alexander, P., Brown, C., Arneth, A., Finnigan, J., Moran, D., Rounsevell, M. D.
(2017).Losses, inefficiencies and waste in the global food system. Agricultural systems,
153,190-200.
2. Beretta, C., Stoessel, F., Baier, U., Hellweg, S. (2013). Quantifying food losses and the
potential for reduction in Switzerland. Waste management, 33(3), 764-773.
3. Bradford, K. J., Dahal, P., Van Asbrouck, J., Kunusoth, K., Bello, P., Thompson, J., Wu,F. (2018).
The dry chain: Reducing postharvest losses and improving food safety in humid
climates. Trends in Food Science Technology, 71, 84-93.
4. Buzby, J. C., Hyman, J. (2012). Total and per capita value of food loss in the United States.
Food Policy, 37(5), 561-570.
5. Chan, T. M., Selvam, A., Wong, W. J. (2016). Reducing nitrogen loss and salinity during
‘struvite’ food waste composting by zeolite amendment. Bioresource Technology, 200, 838-844.
[Link], K., Amulya, K., Mohan, v. S. (2015). Solid phase bio-electrofermentation of
food waste to harvest value-added products associated with waste [Link]
Management, 45, 57-65.
7. Charlebois, S., Creedy, A., von Massow, M. (2015). “Back of house”–focused study on food waste
in fine dining: the case of Delish restaurants. International Journal of Culture, Tourism
and Hospitality Research, 9(3), 278-291.
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8
Conclusion
8Conclusion
Our important finding is that to reduce the food waste done by every commercial and residetial
premises every day and we achieved this through this Application and also we avoid hunger in all over
India
