PROJECT REPORT

Quantitative Techniques : 1

Analysis of Food Wastage

in Hostel Mess

Aman Raj 2023MBA165

Kratika Krishna Panchal 2023MBA

Mansi Shandilya 2023MBA200

Mayank Raj 2023MBA202

Minj Prashant Alex 2023MBA204

Rahul Prasad 2023MBA213

Sakshi Roy 2023MBA217

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Sanskriti 2023MBA218

Introduction: -
In our research endeavor, we delved into the habits of food wastage among
college youth, seeking insights on factors such as taste preferences, types of
food items wasted, and time constraints. Through a methodical approach, we
executed diverse tests on predetermined parameters. These findings offer a deep
understanding of complex landscape of food wastage behaviors among the
youth, shaping our understanding profoundly.

Objective: -
The objective of the survey was to investigate the relationship between food
wastage and various factors that contribute to it. Specifically, we focused on
four key variables: taste preferences, time constraints, diverse food habits, and
the habit of taking more food than one can consume. To achieve this objective,
we employed statistical analysis techniques, including t-tests and regression
analysis, in order to discern the extent to which these variables influence food
wastage. This study sought to provide insights into the reasons behind food
wastage and their relative significance, thereby contributing to a better
understanding of this important issue and potentially guiding efforts to reduce
food wastage.

Methodology: -

The possible methodology for this study could include the following steps:

1. Define the research objective: The objective of the study is to investigate

the relationship between food wastage and various factors that contribute
to it, such as taste preferences, time constraints, diverse food habits, and
the habit of taking more food than one can consume .
2. Data collection: Primary data is collected through a survey conducted
among college students. The survey includes questions related to gender,

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 frequency of leaving food in the plate, amount of food being left in the
plate, types of food items in the leftover, reasons for food wastage, and
frequency of online food orders .

3. Statistical analysis: Various statistical analysis techniques are employed

to analyse the collected data. This includes ANOVA test to identify
relationships between different reasons and the amount of food wastage,
t-tests to compare means of different variables, and regression analysis to
investigate the factors contributing to overeating and plate waste .

4. Interpretation of results: The findings from the statistical analysis are

interpreted to gain insights into the reasons behind food wastage and their
relative significance. This helps in understanding the complex landscape
of food wastage behaviours among college students .

Business conclusion: Based on the analysis and interpretation of the results, a

business conclusion is drawn. This conclusion provides insights that can
potentially guide efforts to reduce food wastage in hostel messes

Data Collection: -
Link to the data: - Food Wastage Survey

We collected Primary data

1. Gender
2. Frequency of leaving food in plate after having meal (no of meals in a week out of 28
meals per week)
3. Amount of food being left in plate (as percentage of food taken out of 100)
4. Types of food items in the leftover
5. Reasons of Food Wastage
6. Survey Points for places according to the quantity of leftover food
7. Frequency of online order food ( Weekly i.e., no of times in a week)

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Data Distribution: -
Total Data (N): - 65
Now from the data, we will find the Mean, median, mode etc.

Frequency of leaving food in plate after having meal Amount of food being left in plate

Mean 8.169231 Mean 21.52308

Standard Error 0.746971 Standard Error 1.741478
Median 6 Median 20
Mode 6 Mode 10
Standard Deviation 6.022274 Standard Deviation 14.04024
Sample Variance 36.26779 Sample Variance 197.1284
Kurtosis -0.54785 Kurtosis -0.28453
Skewness 0.625037 Skewness 0.642184
Range 22 Range 59
Minimum 0 Minimum 1
Maximum 22 Maximum 60
Sum 531 Sum 1399
Count 65 Count 65
Largest(1) 22 Largest(1) 60
Smallest(1) 0 Smallest(1) 1
Confidence Level(95.0%) 1.492247 Confidence Level(95.0%) 3.479001

Score and Rank for places according to the quantity of leftover food

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The table shows the frequency and pattern of food wastage by students in the hostel mess. This
depicted food wastage in the form of leftover was common among students. The male students
were more likely to leave food in plate than their female counterpart.

Note : for each reason score is the average of input for that particular reason.

Taste of the food was ranked 1st among the reasons for wastage of the food which can be improved
by enhancing taste of the food other important reasons were time constraint which can be improved
by better time management and difference in food habit in which replacing unhealthy habits and
reinforcing new eating patterns will help

Frequency of online order food

Mean 4.923077
Standard Error 0.403296
Median 4
Mode 3
Standard Deviation 3.251479
Sample Variance 10.57212
Kurtosis -0.20168
Skewness 0.94319
Range 11
Minimum 1
Maximum 12
Sum 320
Count 65
Largest(1) 12
Smallest(1) 1
Confidence Level(95.0%) 0.805677

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The relationship between taste preferences and food wastage among college students is a
topic of interest in understanding the factors contributing to food wastage behaviours. By
examining the influence of taste preferences on the amount of food wasted, we can gain
insights into the role of individual preferences in shaping food consumption habits.

Ho: µ1<= µ2 Since, µ1 is mean of amount of food wastage

Ha: µ1 > µ2 µ2 is mean of reason due taste of food

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 Food wastage due to Taste of the food
t-Test: Two-Sample Assuming Unequal Variances
Variable 1 Variable 2
Mean 73.84615385 21.52307692
Variance 848.2572115 197.1283654
Observations 65 65
Hypothesized Mean Difference 0
df 92
t Stat 13.04703122
P(T<=t) one-tail 6.08735E-23
t Critical one-tail 1.661585397
P(T<=t) two-tail 1.21747E-22
t Critical two-tail 1.986086317
Observation- we do not have sufficient evidence to reject Null hypothesis.
There is no conclusive evidence that the food is waste due to taste of food.

The analysis reveals a significant relationship between taste preferences and the amount of
food wastage among college students. This finding highlights the importance of considering
taste preferences when designing interventions to reduce food wastage and promote
sustainable consumption habits among this population.

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Time constraints are a common aspect of college life that may influence food consumption
behaviours and contribute to food wastage. Understanding the impact of time constraints on
food wastage can provide valuable insights into the challenges faced by college students in
managing their time and making sustainable food choices.

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Significant value is more than 0.001. So, Ho do not reject.
So, we can’t conclude the amount of food wasted due to time constraint.

The analysis indicates that time constraints do not have a significant impact on the amount of
food wastage among college students. This finding suggests that other factors, such as taste
preferences and food habits, may play a more prominent role in influencing food wastage
behaviours in this population.

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Problem Statement-3
Diverse food habits among college students can contribute to variations in food wastage
behaviours. By examining the influence of different food habits on the amount of food
wasted, we can gain insights into the cultural and individual factors that shape food
consumption patterns.

P value is less than significant value

So, Ho is not rejected
So, we can’t conclude the amount of Food wasted due to difference in food habit.

The analysis reveals that there is a significant difference in the amount of food wastage due to
different food habits among college students. This finding emphasizes the need for
interventions that address diverse food habits and promote sustainable consumption practices
among this population.

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Problem Statement-4
Overeating and plate waste are common issues in hostel messes, and understanding the factors
contributing to these behaviors is crucial for developing effective interventions. By investigating the
behavioral factors, such as the habit of taking more food than one can consume, we can gain insights into
the underlying causes of overeating and plate waste.

SUMMARY OUTPUT

Regression Statistics
Multiple R 0.296118641
R Square 0.08768625
Adjusted R Square 0.073205079
Standard Error 26.81502972
Observations

ANOVA
df SS MS F Significance F
Regression 1 4353.959549 4353.959549 6.055191 0.016618
Residual
Total 64 49653.84615

Coefficients Standard Error t Stat P-value Lower 95%Upper 95% Lower 95.0% Upper 95.0%
Intercept 39.69379644 6.110559174 6.495935203 1.5E-08 27.48282 51.90477458 27.48281831 51.90477458
X Variable 1 0.586482998 0.238337025 2.460729707 0.016618 0.110204 1.062761538 0.110204458 1.062761538

Based on the observed correlation coefficient (R = 0.08768625), which indicates a value of only 8%, it
can be concluded that there exists a weak correlation between variable1 i.e., food wastage due “more
amount of food taken” and variable2 i.e. “amount of food wastage”.
Therefore, it is reasonable to assert that variable1 i.e., food wastage due “more amount of food taken”
is not a suitable predictor of variable2 i.e., “amount of food wastage”.
The limited strength of the correlation suggests that there may be other factors or variables at play that
better explain the variations in variable2 i.e., “amount of food wastage”, and variable1 i.e. food wastage
due “more amount of food taken” alone is not a significant contributor to variable2 i.e. “amount of food
wastage” variability.

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ANOVA test to identifying relationships between the different reasons and amount of
food wastage.

Ho: µ1=µ2=µ3=µ4=µ5
H1: At least one having difference.

Anova: Single Factor

SUMMARY
Groups Count Sum Average Variance
Food Wastage due to Taste of Food 65 4800 73.84615 848.2572
Food Wastage due to Difference in the Food Habit 65 3700 56.92308 849.7596
Food wastage due Time Constraint 65 3800 58.46154 767.1274
Food wastage due to Taking more than you can eat 65 3400 52.30769 775.8413
Amount of Food Being Waste 65 1398 21.50769 197.7851

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 95632.04923 4 23908.01 34.76244 4.17575E-24 2.399864555
Within Groups 220081.3231 320 687.7541

Total 315713.3723 324

Observations from the ANOVA test:

 There is a significant difference in the amount of food waste due to food

wastage due to different groups (F(4,320) = 34.76, p < 0.001).
 The average amount of food waste due to taste of food is the highest
(73.84), followed by difference in food habit (58.46), taking more than
you can eat (52.31), and time constraint (21.51).

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 Conclusion

Based on the analysis conducted on the various problem statements, several key findings
emerge regarding food wastage among college students.

Firstly, there is a significant relationship between taste preferences and the amount of food
wastage. Students with specific taste preferences are more likely to waste food compared to
those with different taste preferences .

Secondly, time constraints do not have a significant impact on the amount of food wastage
among college students. Other factors, such as taste preferences and food habits, may play a
more prominent role in influencing food wastage behaviours .

Thirdly, different food habits contribute to varying levels of food wastage. Students with
specific food habits are more likely to waste food compared to those with different food
habits .

Furthermore, the habit of taking more food than one can consume is a significant factor
contributing to overeating and plate waste. Promoting portion control and mindful eating
practices can help reduce food wastage .

Lastly, the frequency of online food orders is positively correlated with the amount of food
wastage. Students who frequently order food online are more likely to waste food compared
to those who do not order food online as frequently .

These findings highlight the need for interventions that address taste preferences, food habits,
portion control, and responsible online food ordering practices to effectively reduce food
wastage among college students. By promoting sustainable consumption habits and raising
awareness about the environmental impact of food wastage, we can work towards a more
sustainable future.

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 Business Inferences

Based on the analysis conducted on the various problem statements, several key business
inferences can be drawn:

Taste preferences play a significant role in food wastage among college students. Students
with specific taste preferences are more likely to waste food compared to those with different
taste preferences .

Time constraints do not have a significant impact on the amount of food wastage among
college students. Other factors, such as taste preferences and food habits, may play a more
prominent role in influencing food wastage behaviours .

Different food habits contribute to varying levels of food wastage. Students with specific
food habits are more likely to waste food compared to those with different food habits .

The habit of taking more food than one can consume is a significant factor contributing to
overeating and plate waste. Promoting portion control and mindful eating practices can help
reduce food wastage .

The frequency of online food orders is positively correlated with the amount of food wastage.
Students who frequently order food online are more likely to waste food compared to those
who do not order food online as frequently .

These business inferences highlight the need for interventions that address taste preferences,
food habits, portion control, and responsible online food ordering practices to effectively
reduce food wastage among college students. By promoting sustainable consumption habits
and raising awareness about the environmental impact of food wastage, businesses can
contribute to a more sustainable future.

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 Recommendations

Based on the analysis conducted on the various problem statements, the following
recommendations can be made:

Enhance the taste of food: Since taste preferences were found to be a significant factor
contributing to food wastage , it is recommended to focus on improving the taste of food in
college messes. This can be achieved by incorporating student feedback, conducting taste
tests, and introducing new recipes or flavours that cater to diverse preferences .

Promote time management skills: Although time constraints were not found to have a
significant impact on food wastage , it is still important to educate college students about
effective time management techniques. By helping students better manage their time, they
can allocate sufficient time for meals and reduce the likelihood of rushing through meals and
wasting food .

Address diverse food habits: Different food habits were found to contribute to varying levels
of food wastage . It is recommended to provide education and awareness programs that
promote healthy and sustainable food habits among college students. This can include
workshops on nutrition, cooking classes, and promoting the consumption of locally sourced
and seasonal foods .

Promote portion control and mindful eating: The habit of taking more food than one can
consume was identified as a significant factor contributing to overeating and plate waste .
Encouraging portion control and mindful eating practices can help reduce food wastage. This
can be achieved through educational campaigns, providing appropriate portion sizes, and
promoting the importance of listening to one's hunger and fullness cues .

By implementing these recommendations, colleges and universities can work towards

reducing food wastage among students and promoting sustainable consumption behaviours.

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 References

PROJECT REPORT Quantitative Techniques: Analysis of Food Wastage in Hostel Mess

ANOVA test to identifying relationships between the different reasons and amount of food
wastage.

t-Test: Two-Sample Assuming Unequal Variances

t-Test: Two-Sample Assuming Unequal Variances

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