SIX SIGMA PROJECT

TITLE-REDUCTION OF FOOD WASTAGE

Submitted to: by: Dr. Gunjan Soni
Ashish Taparia-2012UCH1769

Submitted

Jagdish
Shukla-2012UCH1736

Mechanical Department
Malaviya National Institute Of
Technology
Jaipur, Rajasthan-302017
Session - 2015-2016

DEFINE PHASE AND PROJECT CHARTER

CTQ

QFD

SIPOC

MEASURE PHASE
PROCESS CAPABILITY ANALYSIS

MESS DATA OF SEPTEMBER MONTH

S.No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

DATE
0109-15
0209-15
0309-15
0409-15
0509-15
0609-15
0709-15
0809-15
0909-15
1009-15
1109-15
1209-15
1309-15
1409-15
1509-15
1609-15
1709-15
1809-15
1909-15
2009-15
2109-15
2209-15
2309-15
2409-15
2509-15
2609-15
2709-15
2809-15
2909-15
3009-15

MENU
ALOO MATAR,PURI,KHEER,MASALA RICE
KHADHAI PANEER,DAAL,ROTI
DAAL MAKHANI,LAUKI KHOFTA,FRIED
RICE,ROTI
LEAFY VEG,DAAL FRY,VEG
PULAV,CUSTARD,ROTI
CHOLE BHATURE,ZEERA RICE,LEMON
SLICE,CHUTNEY
DUM ALOO,RICE,ARAHAR DAAL,ROTI
URAD DAAL,BHINDI MASALA,PLAIN
RICE,ROTI,SWEET
ALOO MATAR,PURI,KHEER,MASALA RICE
KHADHAI PANEER,DAAL,ROTI
DAAL MAKHANI,LAUKI KHOFTA,FRIED
RICE,ROTI
LEAFY VEG,DAAL FRY,VEG
PULAV,CUSTARD,ROTI
CHOLE BHATURE,ZEERA RICE,LEMON
SLICE,CHUTNEY
DUM ALOO,RICE,ARAHAR DAAL,ROTI
URAD DAAL,BHINDI MASALA,PLAIN
RICE,ROTI,SWEET
ALOO MATAR,PURI,KHEER,MASALA RICE
KHADHAI PANEER,DAAL,ROTI
DAAL MAKHANI,LAUKI KHOFTA,FRIED
RICE,ROTI
LEAFY VEG,DAAL FRY,VEG
PULAV,CUSTARD,ROTI
CHOLE BHATURE,ZEERA RICE,LEMON
SLICE,CHUTNEY
DUM ALOO,RICE,ARAHAR DAAL,ROTI
URAD DAAL,BHINDI MASALA,PLAIN
RICE,ROTI,SWEET
ALOO MATAR,PURI,KHEER,MASALA RICE
KHADHAI PANEER,DAAL,ROTI
DAAL MAKHANI,LAUKI KHOFTA,FRIED
RICE,ROTI
LEAFY VEG,DAAL FRY,VEG
PULAV,CUSTARD,ROTI
CHOLE BHATURE,ZEERA RICE,LEMON
SLICE,CHUTNEY
DUM ALOO,RICE,ARAHAR DAAL,ROTI
URAD DAAL,BHINDI MASALA,PLAIN
RICE,ROTI,SWEET
ALOO MATAR,PURI,KHEER,MASALA RICE
KHADHAI PANEER,DAAL,ROTI

TOTA
L
425.0
0
257.0
0
314.0
0
425.0
0
355.0
0
211.0
0
320.0
0
425.0
0
267.0
0
316.0
0
413.0
0
340.0
0
225.0
0
311.0
0
434.0
0
273.0
0
337.0
0
413.0
0
372.0
0
209.0
0
319.0
0
438.0
0
264.0
0
289.0
0
399.0
0
323.0
0
237.0
0
341.0
0
425.0
0
284.0
0

FOOD
WASTED

FOOD WASTED
/TOTAL
80

0.188235294

62

0.241245136

77

0.24522293

85

0.2

65

0.183098592

68

0.322274882

68

0.2125

74

0.174117647

63

0.235955056

75

0.237341772

81

0.196125908

61

0.179411765

69

0.306666667

75

0.241157556

73

0.168202765

65

0.238095238

73

0.216617211

86

0.208232446

64

0.172043011

67

0.320574163

77

0.24137931

80

0.182648402

64

0.242424242

66

0.228373702

76

0.19047619

60

0.185758514

68

0.286919831

73

0.214076246

83

0.195294118

63

0.221830986

%
18.8235
294
24.1245
136
24.5222
93
20
18.3098
592
32.2274
882
21.25
17.4117
647
23.5955
056
23.7341
772
19.6125
908
17.9411
765
30.6666
667
24.1157
556
16.8202
765
23.8095
238
21.6617
211
20.8232
446
17.2043
011
32.0574
163
24.1379
31
18.2648
402
24.2424
242
22.8373
702
19.0476
19
18.5758
514
28.6919
831
21.4076
246
19.5294
118
22.1830
986

IMPROVE PHASE

FMEA

CONTROL PHASE
MESS DATA

FOOD
WASTED /TOTAL
(kg/kg)
0.188235294
0.241245136
0.24522293
0.2
0.183098592
0.322274882
0.2125
0.174117647
0.235955056
0.237341772
0.196125908
0.179411765

%
%2
%3
defect size
18.8235 18.823
294
53
17.45
1
5
24.1245
136
22.15
25.23
1
5
24.5222 24.522
93
29
21.63
1
5
20
20
23.5
0
5
18.3098
592
16.56
17.4
0
5
32.2274 32.227 32.227
882
49
49
3
5
21.25
23.14
23.14
2
5
17.4117 17.411
647
76
18.56
1
5
23.5955
056
19.45
19.45
2
5
23.7341 23.734
772
18
24.35
1
5
19.6125 19.612
908
59
18.56
2
5
17.9411 17.941
19.6
2
5

0.306666667
0.241157556
0.168202765
0.238095238
0.216617211
0.208232446
0.172043011
0.320574163
0.24137931
0.182648402
0.242424242
0.228373702
0.19047619
0.185758514
0.286919831
0.214076246
0.195294118
0.221830986

765
30.6666
667
24.1157
556
16.8202
765
23.8095
238
21.6617
211
20.8232
446
17.2043
011
32.0574
163
24.1379
31
18.2648
402
24.2424
242
22.8373
702
19.0476
19
18.5758
514
28.6919
831
21.4076
246
19.5294
118
22.1830
986

18
29.58
24.115
76

29.58

25.12

24.62
23.809
52

18.56
23.809
52

22.65
20.823
24

22.65
20.823
24

16.36
32.057
42

26.35

30.2

25.16
18.264
84

23.26

19.6

23.32
22.837
37

24.26

21.23

18.56
18.575
85
28.691
98

20.32

19.56

29.65

20.16
19.529
41

20.16

20.13

21.23

21.23

ANALYSE PHASE

CAUSE AND EFFECT

By multi-voting, we have chose bad food habits as root cause.

Bad food habits can be quantified as the food taken by a
student and the food which he wastes from the taken food.
We have quantified them as a proportion below:
Food wasted/Food taken by a student

DATA FOR HYPOTHESIS

Amt of food is taken per student in grams

Amount wasted in grams
Amt of Food taken
(gm)

Student

Amount
Wasted(gm)

Amt wasted/Amt of
food

421

72

0.171021378

370

45

0.121621622

353

44

0.124645892

411

45

0.109489051

417

26

0.06235012

497

66

0.132796781

455

51

0.112087912

477

43

0.090146751

423

58

0.137115839

10

506

79

0.156126482

11

341

40

0.117302053

12

362

38

0.104972376

13

423

56

0.132387707

14

446

64

0.143497758

15

423

66

0.156028369

16

426

42

0.098591549

17

383

61

0.15926893

18

365

48

0.131506849

19

462

51

0.11038961

20

425

39

0.091764706

21

445

53

0.119101124

22

476

49

0.102941176

23

366

52

0.142076503

%
17.102
14
12.162
16
12.464
59
10.948
91
6.2350
12
13.279
68
11.208
79
9.0146
75
13.711
58
15.612
65
11.730
21
10.497
24
13.238
77
14.349
78
15.602
84
9.8591
55
15.926
89
13.150
68
11.038
96
9.1764
71
11.910
11
10.294
12
14.207
65

24

456

70

0.153508772

25

403

76

0.188585608

26

415

61

0.146987952

27

412

54

0.131067961

28

423

59

0.139479905

29

397

41

0.103274559

30

406

42

0.103448276

419.5

53.03333333

0.126452786

MEAN
VALUE

Hypothesis:
We are dealing with % column
First,we have taken alternate hypothesis as follows:
U<10
T test statistics were performed. Results are given below:

15.350
88
18.858
56
14.698
8
13.106
8
13.947
99
10.327
46
10.344
83
12.645
28

One-Sample T: %

Test of = 10 vs < 10

Variable N
%

Mean StDev SE Mean 99% Upper Bound

30 12.645 2.702

0.493

13.860 5.36 1.000

One-Sample T: %

Test of = 12 vs < 12

Variable N
%

Mean StDev SE Mean 99% Upper Bound

30 12.645 2.702

0.493

13.860 1.31 0.899

One-Sample T: %

Test of = 13 vs < 13

Variable N
%

Mean StDev SE Mean 99% Upper Bound

30 12.645 2.702

0.493

13.860 -0.72 0.239

One-Sample T: %

Test of = 14 vs < 14

Variable N
%

Mean StDev SE Mean 99% Upper Bound

30 12.645 2.702

0.493

13.860 -2.75 0.005

One-Sample T: %

Test of = 13.9 vs < 13.9

Variable N
%

Mean StDev SE Mean 99% Upper Bound

30 12.645 2.702

0.493

13.860 -2.54 0.008

At U<13.9 there was enough evidence to support alternate

hypothesis.

CONCLUSION
As the hypothesis support, we can say that approximately
13.9% of food taken by student is being wasted .Hence we
suggest that student should be given a calculated amount of
food initially.
The calculated amount of food will be =avg food taken by
studentsavg food taken by the student*0.139=361.19gm
This amount will not affect appetite of student but will curb the
wastage of food to certain limit.