Ideaz

Have you ever wondered how much food gets wasted , not only from plates but directly from the kitchen (untouched food) ??? 

In most institutions/ offices/schools, food is cooked based on the number of students on campus /employees/workers ,not how many actually want the meal . And also , if based on number, then not on the no of items they want to eat. Hence, there’s a mismatch between what’s cooked and what’s consumed. 

The problem 

Food wastage is one of the world’s most pressing issues, with the United Nations Food and Agriculture Organization (FAO) estimating that nearly 1.3 billion tons of food is wasted globally each year, accounting for roughly one-third of total production. In India alone, around 40% of food produced is wasted annually, despite millions going hungry daily. While food waste is often associated with leftovers on plates, a significant portion also comes from overproduction in canteens, corporate offices, institutions, and schools where meals are cooked in bulk. The variation between what is prepared and what is actually consumed leads to bowls of untouched food being discarded. That’s lakhs of rupees down the drain and meals that could’ve fed thousands of people.(FSSAI) 15-20% of cooked food is wasted from private institutions due to over preparation.

Global food waste costs the world economy $1 trillion each year (FAO).

It's not just food we waste , it's litres of water, resources, hours of labour etc..

The solution

What if we could fix that- with one small habit change?

My idea is to create an app that allows individuals to pre-select their meals a day in advance. Employees, students, or residents would be shown the menu for the next day and can opt into specific dishes along with approximate portion sizes. This data would be collected and analyzed by the kitchen staff to prepare accurate quantities of each item, minimizing unnecessary cooking.

And yes! LESS OVERPRODUCTION! LESS WASTE! MORE EFFICIENCY !!

The technical backbone of the app would include real-time dashboards for kitchen managers, predictive analytics to track food preferences over time, and AI-based demand forecasting to improve accuracy further.

This innovation directly supports the UN Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action), as reduced wastage lowers greenhouse gas emissions from discarded food.

Currently, there is a gap in the market—many institutions lack a systematic mechanism to match demand with supply. Some donate leftovers to orphanages or distribute food among workers, but large amounts are still wasted.

The benificials 

By adopting this app, institutions save costs on raw materials and cooking resources, while individuals benefit from having food they genuinely want to eat. Any small leftover quantities can be channeled more efficiently to workers or delivered to nearby NGOs.

This isn’t just about food, its about thoughtful consumption, better planning and helping people we may never meet.

If every student simply made a meal choice in advance, we could save food, money and lives- all with a single tap.

This problem resonates deeply with me because I have often witnessed heaps of untouched food thrown away while many people outside go hungry. Food is the most basic necessity—we work for it, and life revolves around it. With this app, I aim not only to reduce waste but also to ensure that resources are valued, hunger is alleviated, and sustainability is prioritized.