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OVERVIEW:
Food waste is one of the biggest hidden problems worldwide. Around one-third of food produced globally is wasted. A big reason is confusion about expiry dates. People throw away food that’s still edible because they don’t trust the printed “Best Before” label, and sometimes food spoils before the date, leading to health risks. You know how at home we always have that one conversation in front of the fridge: “Is this milk still good? Should we throw this bread?” I asked a few people about it, friends, family, neighbours, and almost everyone said the same thing. Either they throw away food too early just to be safe, or they risk eating it and sometimes regret it later.
GAPS:
-> Current labels only show an estimated date, not the real freshness.
-> Some companies are testing QR codes or apps, but they’re too complicated for everyday use.
-> There’s no simple, low-cost way for families or retailers to know when food is actually safe.
WHO BENEFITS:
Users (families, students, consumers): Save money by not wasting food and avoiding food poisoning.
Buyers (shops, supermarkets, restaurants): Reduce food wastage and losses, and donate food before it spoils.
Community & Environment: Less food waste means less methane emission from landfills, saving resources like water and farmland.
Why This Problem Matters to Me:
When I talked to family and friends, everyone had the same frustration: “Should I eat this or throw it away?” I realised it’s a small everyday problem, but one that adds up to a massive global issue. For me, engineering isn’t just about rockets and planes; it’s about designing smart, practical solutions that make daily life easier and reduce waste. That’s why this idea feels personal and meaningful
This idea matters to me because food is such a basic part of everyone’s life. I’ve seen people in my own family debate over whether something in the fridge is “still okay” or not. Sometimes it gets thrown away just to be safe, and sometimes we keep it too long.
I want to solve that everyday confusion with something simple and human-friendly.
Technical Details
The labels can be made with bio-inks and pH-sensitive gels that change colour as food spoils.
-> Green = Fresh
-> Yellow = Consume Soon
-> Red = Spoiled
They’re safe, low-cost, and can be mass-produced for dairy, bread, fruits, and meat packaging.
Comments
Would be more helpful if it could determine the freshness of cooked food as well.
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