Research project report

on
SETTING UP OF PROPER WASTE
MANAGEMENT SYSTEM IN IHM
GWALIOR.

SUBIMITTED TO: NCHMCT NOIDA

RESEARCH CENTRE IHM
GWALIOR
SUPERVISOR
Mr. J.S MATHEW

RESEARCHER
PRIYANKA YADAV
Roll no: - 132038.
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CONTENT
S No.
1

Topics
Acknowledgment

Certificate

Chapter 1

Introduction
Review of Literature
Objectives
Research methodology
Research Design
Limitations

Chapter 2
THEORETICAL FRAMEWORK

Food Waste Prevention

Waste Tracking

Kinds of waste

Areas where food is being wasted

Indenting

Chapter 3

Data Analysis
Result and Discussion

Chapter 4

Conclusion
Bibliography
Questionnaire

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ACKNOWLEDGEMENT

The study was conducted by the assistant of several individuals. I really appreciate their
help and hereby thank them. I would like to give special thanks to the following people:
Firstly, I would like to thank my mentor MR.J.S MATHEW, who had supervised the
study and was in charge of the entire project. His presence, guidance and assistant
were remarkable and so I am grateful to him for his support.
Secondly, I would like to thank my research project coordinator MR.MK DAS who
gave all the guidance regarding how to work on designing the research project step by
step, as well as all other people who provided me with the resources to conduct my
study. Their help and assistance was very valuable and so I would like to
acknowledge them as well.
Overall all the above mentioned people had a great role in my study. Their direct and
indirect help indeed proved to be help.

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CERTIFICATE

This is to certify that the project titled SETTING UP OF PROPER WASTE

MANAGEMENT SYSTEM IN IHM GWALIOR is an original work and has been
prepared by PRIYANKA YADAV in partial fulfillment of her course at IHM,Gwalior.

(Signature of Student)

(Signature of Project

Guide)

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Chapter 1

INTRODUCTION

LITERATURE REVIEW

OBJECTIVE

RESEARCH METHEDOLOGY

RESEARCH DESIGN

LIMITATION

Page | 5

INTRODUCTION
Waste is an important by-product of the hotel management institute. Also it poses a great
threat to the environment in which we survive. Hence it is very much important to
eradicate the various threats that are caused by the pollution. At this present century
waste management is an important strategy that every hotel management institute is
looking forward to set up proper waste management .Through my research project i
would like to bring out various strategies that hotel management institute has taken to do
a proper waste management.
It is important, in the institute waste management environment that this business comes
across as a professional and clean environment to all of your patrons. Furthermore, due to
the increasing safety requirements of the institute, it is extremely important that institute
waste disposal equipment, including dumpsters and roll-offs, be easy to operate and
maintain all while meeting the required safety regulations. Be it nationwide
universities, government Institutes of Hotel Management, or individual private institutes,
a safe, efficient waste management system is a crucial aspect of any hotel
management institutes.
Although waste is clearly a big issue for hoteliers, examples of good waste management
practice can be found across the various Institutes of Hotel Management. They range
from environmentally enlightened individuals at small establishments 'doing their bit',
to well orchestrated systems within international groups. What many of them share is the
knowledge that landfill capacity around the world is diminishing as rapidly as the costs
are escalating, that incineration is not always an option, and that waste legislation is
becoming increasingly tough.
IHM Gwalior is a central Government Institute with a good reputation and every year
more than 150 student get admitted. Being a hotel management institute various type of
food production practical classes has been running. Whereas every day more than 500
portion of food is made for each and every member of the institute and huge amount of
food is wasted on daily basis.
This study is concerned with the relation between food wastage reduction and the
improvement of food security.
By food security we mean that all people, at all times, have physical and economic access
to sufficient, safe and nutritious food that meets their dietary needs and food preferences
for an active and healthy life.

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Now the most important thing is the ratio wasted food can be reduced by taking some
measures which will be elaborated in this research project.

LITERATURE REVIEW
The three Rs are commonly used terms in waste management , they stands for
Reduce ,reuse and recycle. As waste generation rates have risen, processing costs
increased & available landfill space decreased, the three Rs have became a central tenet
in sustainable waste management efforts(EL-Haggar,2007).
Food waste represents a significantly fraction of municipal solid waste. Proper
management & recycling of huge volumes of food waste are required to reduce its
environmental burdens and to minimize wastage (Russell Mahmud, April 2015).
Municipal solid wastes (MSW) is often described as the waste that is produced from
residential and industrial (non-process wastes), commercial and institutional sources with
the exception of hazardous and universal wastes, construction and demolition wastes, and
liquid wastes (water, wastewater, industrial processes) (Tchobanoglous & Kreith, 2002).
In Nova Scotia, MSW is defined through the Solid Waste-Resource
Management Regulations (1996) which state that MSW ..includes
garbage, refuse, sludge, rubbish, tailings, debris, litter and other
discarded materials resulting from residential, commercial, institutional
and industrial activities which are commonly accepted at a municipal
solid waste management facility, but excludes wastes from institutional
activities regulated by an approval issued under the Nova Scotia
Environment Act (SWRMR, 1996).
Hazardous wastes are substances which are potentially hazardous to
human health and/or the environment. As such, they typically require
special disposal techniques to eliminate or reduce the hazards they
pose (Meakin, 1992). Hazardous wastes are handled differently across
different provinces;

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however, many provinces, including Nova Scotia, have adopted the

federal Transportation of Dangerous Goods Regulations to manage
hazardous wastes. Hazardous wastes are typically classified by product
type; however, it is important to consider that material properties and
concentrations can impact the dangers and risks posed by certain
materials (N. P. Cheremisinoff & P. N. Cheremisinoff, 1995). Knowledge
of the properties of certain materials and products is essential, but
information on impurities, trace materials, and intermediate byproducts may also be needed since they can be potentially hazardous
in certain quantities or forms.
Universal waste can be defined in a number of different ways. The
United States Environmental Protection Agency (USEPA) defines
universal waste as a set of hazardous materials that is generated in a
wide variety of settings, by a vast community, which is present in
significant volumes in nonhazardous waste systems (USEPA, 2005).
The USEPA restricts the definition to four classes of materials:
batteries, mercury-containing equipment, pesticides, and lamps. In
California, legislation defines universal waste as hazardous wastes
which are generated by households and businesses (CDTSC, 2010) that
contain mercury, lead, cadmium, copper and other substances which
are hazardous to human and environmental health (CDTSC, 2007). In
California, there are seven designated types of universal waste:
electronic devices, batteries, electric lamps, mercury-containing
equipment, CRTs, CRT glass, and nonempty aerosol cans (CDTSC,
2010). Guidelines and regulations governing the handling and
processing of universal waste are less stringent than hazardous waste
regulations, thus allowing the hazards of universal waste to be
recognized while allowing for greater flexibility in processing and
treatment than with hazardous wastes (CDTSC, 2007; 2010; 2008;
USEPA, 2005). Universal waste can differ by region, but will generally
possess certain characteristics such as: - posing certain environmental
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or health risks rendering it unsuitable for processing and disposal

through regular municipal solid waste streams; - posing lower risks
than designated hazardous wastes; - being generated by a wide
variety of people, businesses, and settings; (CDTSC, 2007; 2008; 2010;
USEPA, 2005)

OBJECTIVE

To determine how food wastage can be controlled by proper indenting for volume
feeding.

To Estimate the amounts of foods thrown away and record the information using
check marks.

Find out what government guidelines and requirements the cafeteria must follow
when planning and preparing meals.

To study about various waste products that institute produces and its impact on
the environment

To plan out a proper waste management system for the institute.

To determine the information about use of biogas production technology in

reducing the pollution.
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RESEARCH METHODOLOGY
Since the research study is on Institute of Hotel management first the detail study of the
waste management practiced in institute was been conducted about its Management
team , various steps involved, which all ways of treatment they use for waste products,
who all are involved in compleating these jobs .Based on the topic objectives were set
and to arrive at the opinion on objectives a set of questionnaires were designed of few
questions and response is collected.For data collection Random Convenient sampling
method was adopted.
For this project the area of research is Gwalior.

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RESEARCH DESIGN

METHOD OF DATA COLLECTION: This research required two types of data

i.e. secondary data and primary data.Primary data has been used abundantly for
the study. Well-structured questionnaires were prepared & the survey was
undertaken. Feedback for the display has been taken by asking questions &
observation has also done to gather primary information.There is also a use of
secondary data, collected from the various journals, books, and websites & from
the employees involved in these jobs,as well as some information was also
collected from the students and faculties of the institute regarding the amount of
wastages.

PROCESS OF DATA:
Primary data - Field Survey
Secondary data -Books,Websites Area of research,mentor
AREA OF RESEARCH-Gwalior.
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RESEARCH APPROACH-survey method.

SAMPLING PLAN: Since the study is restricted to the institute, all the
functional of waste treatment in the institute and the respondents are found at the
institute only so according to the convenience randomly they were being picked
so sampling method is used in this study is Random Convenient Sampling.

TIME OF STUDY- From 9 am to 5 pm(Weekdays).

PERIOD OF STUDY-60 Days.

LIMITATIONS

CONSTRAINT OF MONEY-As being a student it is not possible to arrange big

amount of money required for the research in this topic.
CONSTRAINT OF TIME- The respondents due to non availability of time could
not discuss many aspects of the topic in depth. The topic has so many aspects to
discuss but if the time is not available the person unable to get the right conclusion.

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LIMITED RESPONSE OR SUPPORT- The respondents were not interested to

discuss about their methods of waste treatment as there was no such treatment done
in institute and give their opinions as well as proper information regarding the topic
they did not felt necessary to support the researcher to provide a proper data about
the topic.

LIMITED PERSONAL APPROACH-It was very difficult to approach each and

every person personally because of the lack of money as well as time so the data
and the conclusion which is given may not be as appropriate as it could be if proper
approaches would have been there.

CHAPTER II

THEORETICAL

FRAMEWORK

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Page | 14

Defining Waste Management

Waste minimization is a methodology used to achieve waste reduction, primarily through
reduction at source, but also including recycling and re-use of materials, as shown in the
figure below.

The benefits of waste minimization are both environmental and financial and wide in
their coverage. Some of the main benefits include the following:

Improved bottom line through improved process efficiency

Reduced burden on the environment, with improved public image and compliance
with legislation

Waste management concepts

There are a number of concepts about waste management, which vary in their usage
between countries or regions. Some of the most general, widely used concepts include:

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Diagram of the waste hierarchy.

Waste hierarchy - The waste hierarchy refers to the "3 Rs" reduce, reuse and
recycle, which classify waste management strategies according to their
desirability in terms of waste minimization. The waste hierarchy remains the
cornerstone of most waste minimization strategies. The aim of the waste hierarchy
is to extract the maximum practical benefits from products and to generate the
minimum amount of waste.

Extended producer responsibility - Extended Producer Responsibility (EPR) is

a strategy designed to promote the integration of all costs associated with products
throughout their life cycle (including end-of-life disposal costs) into the market
price of the product. Extended producer responsibility is meant to impose
accountability over the entire lifecycle of products and packaging introduced to
the market. This means that firms which manufacture, import and/or sell products

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are required to be responsible for the products after their useful life as well as
during manufacture.

Polluter pays principle - the Polluter Pays Principle is a principle where the
polluting party pays for the impact caused to the environment. With respect to
waste management, this generally refers to the requirement for a waste generator
to pay for appropriate disposal of the waste.

Waste Disposal Methods

Source reduction
Volume of solid waste is reduced by reducing packaging, disposable products, etc.Could
introduce advanced practices, reducing waste at source. Many sources lie outside
individual cities.

Uncontrolled dumping
Controlled application of waste on land. Low-cost and low technology solution when
land available. Risks in certain circumstances, e.g., to water supply.

Sanitary land filling

Controlled application of waste on land. Low-cost and low technology solution when
land available. Risks in certain circumstances, e.g., to water supply.

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Composting
Biological decomposition of organic matter in waste under controlled conditions. Needs
correct proportion of biodegradable material in waste. May be expensive where no
market for compost. Large decentralized schemes claimed to be unsuccessful.

Multi-material recycling
Complements composting Design products for ready recycling/reuse, sorting by
consumers and pick-up by types of materials. Recycling and reuse already occurs in
many countries as a matter of economic necessity.

Incineration
Controlled burning of waste at high temperatures to reduce its volume; possibility to gain
energy from combustion. High capital cost; requires skilled operation and control. Waste
must have high calorific value. Advantage if land not available for landfill.

Gasification
Biological decomposition of organic matter in waste under controlled conditions to obtain
methane and other gases. High cost and technologically complicated.

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Refuse derived fuel

Separation of combustible materials from solid waste to be used for fuel purposes.
Assumes combustible material not separated out. Costs and operational issues not widely
known for large-scale operations.

Pyrolysis
High temperature conversion of organic material in absence of oxygen to obtain
combustible by-products. Capital intensive with high running costs, and technically
complex.

Advantages and Disadvantages

SANITARY LANDFILL
Advantages:

Volume can increase with little addition of people/equipment

Filled land can be reused for other community purposes

Disadvantages:

Completed landfill areas can settle and requires maintenance

Requires proper planning, design, and operation

INCINERATION
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Advantages:

Requires minimum land

Can be operated in any weather

Produces stable odor-free residue

Refuse volume is reduced by half

Disadvantages:

Expensive to build and operate

High energy requirement

Requires skilled personnel and continuous maintenance

Unsightly - smell, waste, vermin

OPEN DUMPING
Advantages:

Inexpensive

Disadvantages:

Health-hazard - insects, rodents etc.

Damage due to air pollution

Ground water and run-off pollution

RECYCLING
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Advantages:

Key to providing a livable environment for the future

Disadvantages:

Expensive

Some wastes cannot be recycled

Technological push needed

Separation of useful material from waste difficult

Biogas plant for biological wastes recycling

What is biogas plant?
Biogas plant produces biogas and bio-fertilizer from biological wastes of agricultural and
food industries by means of oxygen-free fermentation (anaerobic digestion).
Biogas plant is the most active system of biological recycling. This system performs
utilization, recycling and has shortest payback period. The differences from the other
recycling systems are the following.
1)

biogas

plant

does

not

consumes

power,

but

produces

it

2) produced electricity is used by the enterprise and end products of other recycling
systems (dry feed or dry manure) needs to be sold or recycled.

Following raw materials can be used for biogas production:

Cattle manure, pig manure, chicken dung, slaughterhouse waste (blood, fat, entrails, and
rumen content), plants waste, silage, rotten grain, waste water, fats, bio-waste, food
industry waste, malt remnants, marc, distillery slop, bioethanol plant slop, brewers grain
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(crushed malt remnants after wort filtration), sugar beet and fruit pulp, sugar beet tops,
technical glycerin (after biodisel production), fiber and other starch and treacle
production, milk whey, flotation sludge, dewatered flotation sludge from municipal waste
water treatment plants, algae. Most of the raw materials can be mixed with each other.

What are the benefits of biogas plant?

Waste recycling gives:

Main benefits
1. Ecological cleaning
2. Gas,
3. Bio-fertilizer,
4. Investment cost saving (for new enterprises)

Additional benefits
1. Electricity,
2. Heat,

Ecological cleaning and utilization

Biogas plant can reduce sanitary zone (distance from the enterprise to residential area)
from 500m to 150m. In many cases such ecological issues are vital for some enterprises.
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Out-of-date lagoons occupy lots of space and have bad smell. Biogas plant requires space
that several times less if to be compared to lagoons and manure storages. Water in
lagoons is bounded by colloid compounds hence evaporation is very faint. After
treatment in biogas plant water is separated and easily vaporized. Digested biomass can
be released to the fields without any time delays, which can reduce lagoons area up to 5
times! Investments into lagoon construction are money thrown down the drain. By
investing into biogas plant you payback your money with profit and make land usage
more effective. Biogas plant construction is useful not only for new farms but for existing
as well, because old lagoons maintenance cost are considerable.
Some of waste products can be stored in lagoons while the other requires energy and cost
consuming utilization (slaughterhouse waste), biogas production looks more attractive in
that respect. Usage of conventional lagoons and land fills often makes possible filtrate
percolation to the groundwater that causes health problems to people and animals as well
as sanctions from state sanitary service and costly medical treatment. Using biogas plant
system you will avoid diseases, medical and penalty bills.
Equipped with additional filtration devices (pressure filter, decanter) biogas plant can
reduce COD and BOD levels in filtrate so it can be discharged to sewage system or
factory water treatment facility. COD chemical oxygen demand and BOD biological
oxygen demand. Biogas plant makes possible removal of most part of contaminating
biological matter (organic matter content reduced up to 60-70%).

Biogas production process

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Four steps of fermentation

Scheme 1. Metabolism products of the anaerobic fermentation

Bacteria decompose the organic matter in anaerobic environment. Biogas is an intermediate
product

of

their

metabolism.

The decomposition process can be divided into 4 steps (see scheme 1) each of those
accompanied by different bacteria groups:
In the first stage aerobic bacteria reconstructs high-molecular substances (protein,
carbohydrates, fats, cellulose) by means of enzymes to low-molecular compounds like
monosaccharide, amino acids, fatty acids and water. Enzymes assigned by hydrolysis
bacteria decompose substrate components to small water-soluble molecules. Polymers turn
into monomers (separate molecules). This process called hydrolysis.
Then acid-forming bacteria make decomposition. Separate molecules penetrate into bacteria
cells where further transformation takes place. This process is partially accompanied by

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anaerobic bacteria that consume rest of oxygen hence providing suitable anaerobic
environment for methane bacteria.
This step produces:

Acids (acetic acid, formic acid, butyric acid, prop ionic acid, caproic acid, lactic
acid),

Alcohols and ketones (methanol, ethanol, propanol, butanol, glycerin and acetone),

Gases (carbon dioxide, carbon, hydrogen sulfide and ammonia).

The step is called oxidation.

Afterwards acid-forming bacteria form initial products for methane formation: acetic acid,
carbon dioxide and hydrogen). These products are formed from organic acids. For vital
functions of these bacteria that consume hydrogen, stable temperature mode is very
important.
The last step is methane, carbon dioxide and water formation. 90% of methane yield
takes place at this stage, 70% from acetic acid. Thus acetic acid formation (3rd step) is the
factor that defines the speed of methane formation.

One and two stages process

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Scheme 2. One and two stages methane production process.

In most cases such processes take place simultaneously it means that there is no boundaries
for place and duration of decomposition. Such technology is called two stages technology.
For fermentation of rapidly decomposable raw materials in pure state two stage technology
required. For example chicken dung, distillery slop shouldnt be recycled in one digester. In
order to process those substrates hydrolysis reactor is needed. Such reactor allows control
over the acidity and alkalinity level in order to avoid bacteria collapse and increase methane
yield. (Scheme 2.)
For successful lifecycle of all microorganisms inside the digester special conditions must be
secured. Mandatory factors for that are the following:
Anaerobic environment - active functioning of bacteria is possible only in oxygen-free
conditions.
Biogas plant design takes that into consideration.
Humidity - bacteria can live, feed and propagate only in moist conditions.
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Temperature - the optimum temperature for mode for all bacteria groups is 35-40 range.
Human is not able to control this, that is why it is done by automatic control system.
Fermentation period - The quantity of produced biogas is different within the fermentation
period. In the beginning of fermentation it is more intensive then at the end of it. Then comes
the moment when further biomass presence in the digester is economically unfeasible. Our
specialists rest upon long-term experience while calculating fermentation period efficiency.

level - hydrolysis and oxidation bacteria can live in acid environment with pH level 4.56.3 while methane and acetic acid formation bacteria can exist only in low alkalinity
environment with pH 6.8-8. All the bacteria kinds have tendency to suspend their activity in
case pH level is higher of the optimum hence the biogas production suspends as well. That is
why the best pH level 7 should be maintained.
Even substrate feed - the by-products of each group of bacteria lifecycle are the nutrients
for other bacteria group. The all work with different speed. The bacteria should not be
overfeed as they hardly be able to produce nutrients for another group. That is why the
substrate feed is calculated and programmed for each project carefully.
Nutrients supply - bacteria provided with all necessary nutrients that are contained in
substrate so the only thing is needed is constant substrate supply. Substrate contains
vitamins, soluble ammonia compounds, microelements and heavy metals in small quantities.
Nickel, cobalt, molybdenum, wolfram and ferrum are required by bacteria for enzyme

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formation and are also present in substrates.

Particle size - The smaller the better rule is working here. Bacteria size 1/1000 mm the
smaller the substrate particles the easier the decomposition made by bacteria. Fermentation
period becomes shorter and biogas production faster. If necessary additional substrate
disintegration should be done before substrate feed into reactor.
Mixing - is important not only to avoid floating cork and sediment formation but also for
biogas extraction (mixers help bubbles to go up the digester). Mixers work constantly in a
bacteria preserving mode.
Process

stability

microorganisms

are

used

to

certain

feed

other

modes.

Any changes should be done smoothly.

Avoid getting into reactor antibiotics, chemical and disinfection means, big quantities of
heavy metals. Our specialists can advice you on that.
The end product of biological treatment are:

biogas (methane not less than 55%, carbon dioxide not more than 45%, hydrogen
sulfide not more than 2%, hydrogen not more then 1%);

Fermented substrate as fermentation residue, consisting of water, cellulose

residues, small quantity of bacteria and organic nutrients (nitrogen, phosphorus,
potassium etc.).

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Biogas plant scheme

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Operation principle of biogas plant

Liquid biological waste is pumped to biogas plant by sanitary pump or extraction
pipeline. Sewage pumping station (SPS) is located in a separate service room. Solid
biological waste (manure, dung) delivered by belt conveyor, in case of manure or dung
storage, delivery made by tractor. Liquid wastes initially come to primary tank. In
primary tank waste homogenized and heated (sometimes cooled) for required
temperature. As a rule such tank has 2-3 days storage capacity. Solid waste can be loaded
to that tank as well for homogenization or get into digester through screw charger.
From homogenization tank and screw charger biomass (manure, dung or distillery slop)
comes to digester (biological reactor). Biological reactor is gas-proof tank made of acidPage | 30

resistant concrete. Reactor is heat-insulated. The heat-insulation is calculated depending

on the biogas plant site climate conditions. For microorganisms vital activity a constant
and even temperature inside the digester is kept, usually it is mesophilic temperature
mode (+30-41). In some cases termophilic mode of temperature is used (about 55).
Biomass mixing inside the digester is made by several ways and depends on the type of
raw material, its humidity and other features. Mixing can be done by slopped mixer,
paddle giant type mixer or submersed mixers. Al mixer types are made of stainless
steel. In some cases mixing device can be hydraulic instead of mechanical. Such mixers
pump the biomass into the layers with bacterial clumps. Bioreactors are built with
wooden or concrete dome and have service life of 25-30 years.
Digesters are heated by hot water with inlet temperature about 60 and discharge
temperature of about 40. Heating system is a network of pipes, which can be built-in to
reactor wall or to be mounted to interior side of the digester wall. In case biogas plant
equipped with co-generation unit, digester can be heated by generator cooling water.
Generator cooling water has temperature of 90 and before getting into digester heating
system it is mixed with 40 water so that heating system receives water with 60. The
water is previously treated and returnable. In winter time biogas plant requires up to 70%
of heat from generator cooling device and 10% in summer time. If biogas plant is
purposed only for gas production hot water is taken from a special water boiler. Biogas
plant self energy and heat consumption usually makes from 5% to 15% of overall
produced.

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The average hydraulic retention time of biomass in bioreactor (depending on the material
type) is 20-40 days. During this time organic matter is metabolized (modified) by
microorganisms presented in the biomass. Corn silage hydraulic retention time is about
70-160 days. The hydraulic retention time defines the size of the digester.
The fermentation process is made by anaerobic microorganisms, which are injected into
the digester during the biogas plant start up. Any further microorganisms injection is not
required. Microorganisms injection is made by one of three ways: 1) microorganisms
concentrate injection 2) fresh manure addition or 3) injection of biomass from operational
biogas plant. As a rule 2nd and 3rd methods are used being cheapest ones.
Microorganisms get into manure from animal bowels and are not harmful to human or
animal. Moreover bioreactor is a hermetically sealed container. That is why bioreactors or
fermenters can be placed near the farm or production facilities.
As end products we have: biogas and bio-fertilizer (composted or liquid).
Biogas is stored at a gasholder. Inside the gasholder pressure and biogas composition is
evened. Gasholder is a high-tensile and distensible EPDM membrane. The membrane
material is resistant to sunlight and internal bioreactor sediments and evaporations.
Gasholder service lifetime is 15 years. Bioreactor hermetically sealed by the gasholder
from the topside and covered by additional tilt cover. The space between the gasholder
and tilt cover is pumped with an air in order to form pressure and heat insulation.
Sometimes gasholder is a multichamber cover. Depending on the project solution such
cover can be secured by belts on the top of the concrete dome or to be placed in a
separate concrete tank. Gasholder volume capacity is 0.5 1 operational day.
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From the gasholder biogas constantly comes to gas or diesel/gas co-generation unit. Here
heat and electricity are being produced. 1m3 of biogas produces 2 kWh of electrical and 2
kWh of heat power. Big biogas plants are equipped with an emergency flare for instances
of engines malfunction and the necessity to burn the excessive biogas. Biogas system can
be equipped with ventilation, condensate extractor and desulphurization unit.
The automatic control unit operates the whole system. Control unit operates the work of
pumping station, mixers, heating system, gas automatics and generator. For operational
control only one person for 2 hours a day is required. This person affects the control with
the help of computer. After two weeks of training any person without any special skills
can operate the biogas plant.
Anaerobically digested biomass is finished and ready for use as fertilizer. Liquid biofertilizer is separated by separation unit and stored in a tank. In Germany this liquid
(ammonia water) is used as a fertilizer due to high ammonia (NH4) content. Solid
fertilizer is stored separately. From the storage tank liquid bio-fertilizer is pumped to
transportation tanks for further distribution or sale. As an option biogas plant can be
supplied with fertilizer packing line (bottles 0.3, 0.5, 1.0 l). In case liquid fertilizer is of
no interest for biogas plant owner, such plant can be equipped with additional wastewater
treatment modules.
When company doesnt need electricity but gas for vehicle filling, biogas plant supplied
with gas treatment system and methane filling station. Gas treatment system is equipment
that separates carbon dioxide from biogas and is based on absorption and stripper
technology. Carbon dioxide content can be reduced from 40% up to 10% (even 1% is
Page | 33

possible if required). This option is very interesting taking into consideration diesel fuel
high prices.
For some types of biological waste above mentioned operation principle requires
modification. For example it is not workable with single raw materials such as distillery
slop and brewers grain. In that instance two stage systems with additional hydrolysis
reactor should be used. The peculiarity of the process is the support of acidity level in
hydrolysis reactors. This technology patented by 123 and is under protection that makes
impossible its usage by other companies.
Biogas plant self energy consumption is 10-15% in wintertime and 3-7% in summer time.
In order to operate even big biogas plant only one person for two hours a day required.

Biogas plant equipment and facilities

1. Homogenization tank
2. Solid biomass loader
3. Bioreactor (digester)
4. Mixing devices
5. Gasholder (gas storage)
6. Water mixing and heating system
7. Gas system
8. Pumping station
9. Separator
10. Control gauges

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11. Control equipment with visualization

12. Emergency flare system and security system

Page | 35

FOOD WASTE PREVENTION IN IHM GWALIOR

There are many explanations for food being wasted; these differ between sectors
of the food chain. Standardized data on food wastage are lacking, particularly in
the manufacture and retail sectors. Agricultural food waste also deserves further
research. Most wastage in manufacturing is apparently unavoidable; much waste
is inedible or results from technical issues that lead to overproduction, misshapen
or damaged items. Wholesalers and retailers face logistical challenges, including
stock management: anticipating demand and correct storage, meeting product
quality expectations, and coordination between sectors.

Regarding catering kitchens, the main explanations for throwing out food
(avoidable waste) are because it was left on plates, left over from cooking, or not
used in time. Here, waste relates to individuals awareness and attitudes, and
practical

food

management

skills

such

as

planning,

portioning

and

storage. Household causes of waste may vary with regional factors including
climate, socio-economic status or culture, for example, the custom to generously
prepare more food than can be eaten and to have food leftover.

Date-marks on food labels (IHM STORE FOOD WASTAGE) are one of the most
important pieces of information. Consumer research highlights confusion over
date-labelling: about a third of food is discarded before the best before
date. Storage practices also show room for improvement. Most fruit and
vegetables will keep longer when refrigerated. However, only 23% of consumers
said they would store fresh fruit, and 53% fresh vegetables, in the fridge. Many
would leave foods unsealed or loose, open to the atmosphere, which could
reduce freshness (in contrast, bread stales quicker in the fridge).

Page | 36

Waste Tracking
When considering food service waste reduction practices, it is important to have a handle
on existing waste generation and costs, including wastes resulting from kitchen
preparation, spoilage, and cafeteria waste. A simple tracking system that uses a paper log
can be easily implemented. Information from the log can later be transferred to a
computer spreadsheet program if desired.
The tracking system should record:
The type of food waste,
The reason for the loss (e.g., overproduction, spoilage, trim waste, burned items, etc.),
The estimate of loss (measuring by number of portion or count, volume, or weight), and
The date and time
Every item thrown out by cafeteria workers should be recorded in the log at the time of
discard. The cafeteria manager can review the log and input the data into a computer, if
tracking in a spreadsheet program or for a more permanent record. Discarded food items,
trends, and observations should be discussed with the kitchen team. Once waste reduction
practices are implemented, the tracking system can help to document actual waste
reduction.
A more complicated tracking system can also include purchasing expenditures. This sort
of tracking would be beneficial if we are interested in a cost analysis of using disposable
trays or service ware vs. reusable trays or service ware. For example, if we currently uses
polystyrene trays in the cafeteria and is considering switching to reusable trays, it is
important to track tray purchasing, waste disposal, and staff handling (stacking, washing
trays, custodial handling of trash, etc.). Expenditures should be extrapolated for several
years to fully account for savings in waste reduction, costs involved in washing trays, etc.
Page | 37

Program strategies for decreasing waste include offer versus serve, smart food handling
techniques, zero waste lunch, reuse, and recycling, composting, and purchasing
considerations.
Program Strategies
Offer versus Serve
This program allows students to decline items they do not want. It allows students to
decline up to two of five required items offered in the reimbursable lunch, and one of the
four required food items offered in the reimbursable breakfast.
When offered a food choice, along with options for portion sizes, sauces, dressings, or
toppings, students are more likely to eat the food items selected instead of wasting them.
This will result in significant cafeteria waste reduction; helping school districts save
money through avoided purchasing and disposal costs. With more choice and lunch
appeal, cafeterias may find that more students eat their lunch. With this approach,
students tend to consume more fruits and vegetables because they choose what they like.
Inviting student participation in menu planning, meal preparation, feedback, and taste
tests is a way to gain more student support and decrease waste.
Prior to implementing an Offer Versus Serve program, contact the State Department of
Education, Nutrition Services Division Field Services representative designated for your
county to obtain specific guidelines for implementation of the program. Once designed,
be sure to educate school personnel, management, students, and parents about the
program and invite suggestions and feedback.

Smart Food Handling Techniques

Improper storage and handling contributes to wasted food. In cafeterias and food service
establishments, from 4 - 10% of all food purchases become pre-consumer food waste1,
including food waste from overproduction, trim waste, expiration, spoilage, overcooked,
contaminated, and dropped items. Reduction in both pre-consumer and post-consumer
waste offers school cafeterias significant opportunities for waste reduction and cost
savings.
Page | 38

Accurate recording of pre-consumer waste in a log is essential. Use the log to help
determine if storage and prep procedures need adjusting. Consider holding staff
discussions, involving cafeteria and custodial staff, to review waste data, set waste
minimization goals, and develop revised procedures, policies or menus. Add a waste
discussion to regular staff meetings.

Food Purchasing and Storage

Monitor food thrown away due to overproduction, expiration, spoilage, trimming or
handling issues. Implement incentives and procedures to reduce this waste.
Improve inventory control to reduce excess and out-of-date inventory.
Purchase shelf-stable food supplies in bulk when sales volume and storage space allow.
Adjust inventory levels on perishables to reduce waste due to spoilage or dehydration.
Consider buying precut lettuce when pricing makes sense.
Check produce deliveries carefully for rotten or damaged product, and reject any
substandard product.
Rotate perishable stock at every delivery to minimize waste due to spoilage. Place the
newest items in the back and the oldest items are rotated to the front.
Arrange refrigerated and dry storage areas to facilitate easy product access and rotation.
Improve labeling of materials so that contents, expiration date, and storage and handling
instructions are clearly indicated.
Clean coolers and freezers regularly to ensure that food has not fallen behind the
shelving.
Store raw vegetables and other perishables in reusable airtight containers to prevent
unnecessary dehydration and spoilage.
Wrap freezer products tightly, label, and date them. Make sure they are used in a timely
fashion to minimize freezer burn.
Rehydrate vegetables (e.g., celery, lettuce, carrots, broccoli, etc.) that have wilted by
trimming off the very bottom part of the stalk and immersing in warm water (100F) for
15 to 20 minutes. Pre-cool hot foods (in an ice bath) before refrigerating.
Reuse leftover foods that have been stored at proper temperature within two days of
preparation to prevent waste due to spoilage.
Page | 39

 Refuse samples or food donations that will become waste.

Work with suppliers to minimize and return packaging and shipping materials.

Meal Preparation
Review menus to identify and reduce or eliminate frequently wasted items.
Pre-plan secondary uses for menu items in the case of overproduction (using
appropriate food safety guidelines and storage).
Redesign menu cycles to improve opportunities for secondary use of food (e.g., chicken
sandwiches, chicken casserole, and then chicken soup).
Use hourly or daily production charts to minimize over prepping.
When prepping food, only trim off what is not needed. When appropriate, use vegetable
and meat trimmings for soup stock.
Offer smaller portions for those who want to eat less.
Adjust the size of meal portions if food is consistently disposed.

Supplies and Equipment

Implement a monthly cleaning and maintenance program for all equipment.
Keep refrigeration systems in good running order to prevent unnecessary spoilage and
reduce energy costs.
Keep oven equipment calibrated to prevent over baking.
Create incentives for staff to reduce breakage of china and glass.
Place rubber mats around bus and dish washing stations to reduce china and glass
breakage.

Serving
Page | 40

 Consider eliminating food trays, especially for older students. This reduces the costs of
purchasing and handling trays and reduces food waste as students take only what they
will eat.
Use health department-approved, refillable condiment dispensers instead of individual
packets.
Eliminate plastic service ware packets (containing service ware, straw, and napkin,
wrapped in plastic).
Have staff distribute disposable items like napkins and plastic forks rather than placing
them in self-serve stations or use napkin dispensers that dispense one napkin at a time.
Serve beverages from a beverage gun or dispenser, buy juice/soda mixes in concentrate
form, and buy milk in 5-gallon dispenser boxes.
Have employees use permanent-ware mugs or cups for their drinks.
Check for discarded trays and flatware before throwing out dining room trash.

Janitorial Supplies
Use cloth towels for cleaning, rather than the paper equivalents.
Use plastic trash can liners made of recycled HDPE instead of ones made of LDPE or
LLDPE. They contain less raw material, work equally well for most uses, and generally
cost less.
Purchase cleaning supplies in concentrate form.
Use multipurpose cleaners that can be used for all types of surfaces rather than cleaners
that are job specific. Whenever possible, use cleaning agents that are less hazardous or
non-hazardous.

Zero Waste Lunch

Zero waste lunch days not only helps to reduce waste but it sets up a waste reduction
mindset in students and staff. Start with one day a week and expand it to include the
remaining days of the week. Provide information to students and parents about

Page | 41

eliminating packaged lunch items, using reusable sandwich and snack containers, lunch
boxes, etc.
Encourage friendly competitions between classes to see which ones produce the least
waste from their lunches. Have students weigh the garbage at the end of the lunch period,
make a graph of the results and post it on the cafeteria wall. Host a zero waste
fundraiser by selling zero waste lunch kits (a durable lunch bag, thermos, and reusable
sandwich and snack containers).
Reuse
Use reusable trays, dinnerware, and silverware. Conduct a cost-benefit analysis
comparing reusable items, compostable items (if composting), and disposable items. Be
sure to include purchase costs, disposal costs, water and sewage fees, custodial labor, etc.
Consider donating surplus edible food that was not served or is packaged. Food can be
safely donated to local food recovery organizations.
Give leftover food that is not suitable for human consumption to local farmers for
animal feed, humane
societies or pet owners with small animals (such as chickens).
Promote the reuse of egg cartons, milk cartons and jugs, steel cans, cardboard boxes, for
student art and science projects.
Announce to teachers, after programs, and summer programs the availability of surplus
materials for reuse.
Ask suppliers take back shipping boxes for reuse or recycling and to keep you informed
about new and existing products that are packaged in ways which can reduce waste.

Recycle
Make waste separation for recycling (and composting) as efficient and easy as throwing
things away in the trash.
Rendering companies will accept fats, meat, bones, grease, and oils.
Corrugated cardboard, aluminum and tin cans, glass containers, aseptic containers, and
most plastics are easily recyclable.
Page | 42

Composting and Vermicomposting

Inedible food scraps from the food preparation or dining area, except meat and dairy
products, can be composted on-site or taken to a composting facility that is permitted to
accept food scraps.

Purchasing Considerations
Significant waste reduction and cost savings can result from considering waste reduction
as part of the procurement practices.
Can reusable items be used instead of disposable ones?
Is there a bulk purchasing option or other option with less packaging?
Will some of this product spoil before it is all used?
Is there a less-perishable product that is available in bulk?
Are there recycled or other environmentally preferable products available?
Is the product packaging recyclable or compostable? Always consider durability as a
cost criterion when buying equipment and janitorial supplies.

Page | 43

KINDS OF WASTE
There are mainly 2 types of waste produced in kitchen department
Dry wastes: domestic, commercial and industrial wastes especially common as codisposal of wastes
Examples: plastics, Styrofoam containers, bottles, cans, papers, scrap iron, and other
trash
Liquid Wastes: wastes in liquid form
Examples: domestic washings, chemicals, oils, wastewater from ponds, manufacturing
industries and other sources

Page | 44

CLASSIFICATION OF WASTES ACCORDING TO THEIR

PROPERTIES
Bio-degradable
Can be degraded (paper, wood, fruits and others)
Non-biodegradable
Cannot be degraded (plastics, bottles, old machines,
cans, Styrofoam containers and others)

AREAS WHERE FOOD IS BEING WASTED:-

Basic Training Kitchen:Page | 45

Basic training kitchen is for the new students who take admission in our institute. So,
chance of wastage in BTK is high because the student is nave in kitchen. They produce
less amount of yield.
To reduce the chance of wastage we have to provide good training to the student and tell
them the basic of yield management.

Quantity Training Kitchen:Quantity training kitchen is used to make cafeteria food in a bulk proportion. In this
kitchen food is made in bulk. As a result comparatively more amount of food is wasted.
The other reason o food pilferage happens due to the lack of knowledge or failure in
estimation about the exact number of student.
As it is almost impossible to anticipate what no. of student is to come through a rough
estimation can be made with the estimation of previous classs attendance sheet. A
measured proportion of food portion need to be fixed as per the previous consumption
statistics.

Advance Training Kitchen:Advance training kitchen is the kitchen where the final year student is trained for the
superior level of skill training. Where comparatively delicate food is prepared mostly
continental and oriental. Being all the student are Indian specially north Indian residents
the consumer of continent food and oriental non veg. items are few in number.

Bakery1/2:Bakery is the place where the entire bakery product is made. The bakery is divided in two
sections:
Bakery 2 is where 1st year student works and learn the basic skill. The wastage is
more in bakery 1 as the student is new in this.
Page | 46

Bakery 1 is where 3rd year student works in here the wastage is less as compare to
bakery 1 cause the student is bit more experience in comparison to bakery 1 but
the items which are prepared in bakery 1 are much more delicate in nature as a
reason the chances of food pilferage increases.

Cafeteria:Cafeteria is a place where food is served for the sub staffs and to the student as
well. The main reason of the highest wastage in cafeteria area is unequal
distribution among the consumers. Another reason for food wastage in cafeteria is
the taste of the student regarding the different food prepared in a cyclic order.
Being a north Indian campus the majority of student volume are the north Indian
itself as a reason they often denies to have food of other regions i.e. south Indian ,
Gujrati, Bengali , Marathi etc.

Craft Course Kitchen:Craft course kitchen where the student with least skill comes to get trained in the
subject of food production. Being the least skilled group of student food wastage
is much higher than other areas for obvious reason. other reason of food wastage
in cck is the items which are made or prepared are mostly continental which are
often being disliked by the students which result wastage of food.

Page | 47

INDENTING

Indenting is similar to a requisition which is used as inter-Departmental document and in

which we indent or summarize the quantity of the ingredients while making a Standard
recipe and standard purchase specification. Stores scrutinize such indents and collectively
places and an order with the suppliers to send such material on the Specified time and
date. It is very easy to make indent for a small quantity but when we make an indent for a
thousand meals or a buffet or a banquet or a coffee shop or industrial canteen then some
amount of experience or yardstick of thumb rules do apply and a lot of factors should be
considered while doing such indents which are: 1. The number of persons to feed; the larger number of people the lesser the indent
quantity becomes.
2. Number of items on the menu.
3. Choice provided on the menu.
Page | 48

4. Number of non-veg. items on the menu and it Vegetarians alternatives.

5. Number of non vegetarians and vegetarians.
6. Whether or not Indian bread or only rice is included.
7. Type of people to dine.
8. Choice of desserts provided.
9. If a dry or gravy preparation.
10. Selling price of the menu.
11. Par stock or misc-en-place.
12. Kind of menu has been planned either a la carte or on a
Banquet or buffet.
13. Silver, plated or buffet service.

Various practical difficulties for volume Feeding:-

1. Sudden change of menu

2. Availability of raw materials/ ingredients.
3. Different food habits.
4. Exact no. of Student is not known,
5. The indenting is on based on assumption
6. Quantity and quality of different raw materials
Sometime vary from region to region,
7. Infrastructure of kitchen,
Page | 49

8. Skill level of staff

9. Storage consideration
10. Due to large no. of ingredients indenting sometimes
Becomes complicated
11. Different cooking techniques
12. Difficulty in judging portion size.

CHAPTER III

DATA ANALYSE

RESULTS AND DISSCUSSION

Page | 50

Q1. Do you practice waste reduction method?

Yes

No

Page | 51

Q2. How indenting is being done for the next day food production practical
Classes?

By taking the total no. of strength of group.

By guessing the expected no. of student.

By any other way of calculation? Please mention

Page | 52

Q3. How the residue and leftover food is stored?

Refrigerated
Wasted (disposed of)
Other ways

Page | 53

Q4. Do the kitchen stores follow FIFO, LIFO system for avoiding wastages
of raw materials?
Yes

No

Page | 54

Q5. Do you have a sorting area within the premises?

Yes

No

Page | 55

Q6. Portion control is followed in cafeteria or in kitchen?

Yes

No

Page | 56

Q7. Whether any food waste control practices are in action?

Yes

NO

Page | 57

Q8. How much estimated loss of food material (waste) can be assumed in
your kitchen?
- 0-3 KG
- 3-5 KG
- 5-7 KG
- none of these

Page | 58

Q9. What is food cost of your kitchen?

- 15%-25%
- 35%-45%

- 25%-35%
- Above 50

Page | 59

Q10. Does the institute practice proper storage bin standardization?

YES

NO

Page | 60

Q11. Type of storage bin used (please tick appropriate space)

Metal bin
Plastic bin
Plastic bag
Others

Page | 61

RESULTS AND DISSCUSSION

The Questionnaires are conducted amongst the faculties, students of IHM
Gwalior as well as workers involved in waste disposal, store peoples etc. As
a result some points came up i.e. the process of how the indenting is been
done in IHM Gwalior. According to the survey 52% of people think the
indenting is done by taking the total no. of strength of group. Whereas other
42% believe the process is based on the assumption of expected student.
But few of them have mention there might be other ways. Another point
which has been discovered is the final destination leftover food 42% people
Page | 62

answer the leftover food is stored in the refrigerator for reuse and the other
40% told the destiny of the leftover food end up in the garbage bin. The next
reaction has got mix reaction one half say the waste reduction method is
been under practice whereas the other half answer negatively. The concept
of portion controlling has created immense confusion in which the answer
was self-contradictory. When the question of food waste control arrive most
of the people answered in a negative manner. The average estimated food
material waste is 3-5 kg in the most of the IHM Gwalior kitchen.

CHAPTER IV

CONCLUSION

BIBLIOGRAPHY

QUESTIONNAIRE

Page | 63

Page | 64

CONCLUSION
By conducting the research of Potential ways for preventing food wastage in IHM
Gwalior some serious problem are faced even though target area wasnt very large.
The answer given by the student and faculties has turned out to be very much
contradictory. Some of the faculties even refuse to corporate on the pretext of not
criticizing the institute policy on food wastage prevention.
As the subject was very delicate in nature some problems are still remain
unclear. But the fault in the procedure of planning indent sheet has become clearer
and the planning of menu rotation and target consumer has no synchronization
amongst themselves.
Thus it can be concluded that waste management is an important part in outlining
the developmental strategies of every hotel management institute especially in
kitchen department.
Now a days since the environmental laws are really strict it becomes the need of the
hour to plan and execute the various waste management programmes that are
necessary for the institute as well as environment.

Page | 65

BIBLOGRAPHY

IHM GWALIOR
Newspapers:
The Hindu Daily.
Times of India.
Hindustan Times.
Websites:
Wikipedia.org
Gdrc.org
Zorg-biogas.com
Wm.com
Auroville.com
Ficci.com
Books:
Journal of industrial Ecology,
S. Nakamura. 2002.

I n t e r n a t i o n a l J o u r n a l O f
C o n t e m p o r a r y Hospitality Management,
D. Krik- 1995

Waste management and research,Y.S Wang-1997.

Waste treatment and disposal,Paul.T.Williams.

Page | 66

QUESTIONNAIRE

NAME:___________________________

Gender :

DATE:___________________________

Contact NO. :

DESIGNATION:___________________
SIGNATURE:_____________________
1. Do you practice waste reduction method?
YES

NO

2. How indenting is being done for the next day food production practical
Classes?

By taking the total no. of strength of group.

By guessing the expected no. of student.

By any other way of calculation? Please mention

3. How the residue and leftover food is stored?

Refrigerated

Wasted (disposed of)

Other ways

Page | 67

4. Do the kitchen stores follows FIFO , LIFO system for avoiding wastages of
raw materials?
YES

NO

5. Do you have a sorting area within the premises?

YES

NO

6. Portion control is followed in cafeteria and in kitchen?

YES

NO

7. Whether any food waste control practices are in action?

YES

NO

8. How much estimated loss of food material (waste) can be assumed

in your kitchen?

0-3 KG

5-7 KG

5-7 KG

none of these

9. What is food cost of your kitchen?

15%-25%

25%-35%

35%-45%

Page | 68

Above 50%

10. Does the institute practice proper storage bin standardization?

YES

NO

11. Type of storage bin used (please tick appropriate space)

Metal bin
Plastic bin
Plastic bag
Containers
Others

Page | 69