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-According to a study made by Barilla center for Food and Nutrition , Egypt is one of the major countries who is known for food waste . It comes in the Sixteenth place just after Saudi Arabia, UAE and Palestine.
( March, 2017 : https://egyptianstreets.com/2017/03/13/egypt-is-one-of-the-highest-contributors-to-global-food-waste-percentages/ )

-According to an article written in “ El Yom el sabe3” , The total amount of food waste in Egypt is around 33  billion tons , which is huge .

.Secondary resource from Padlet (

Food : TOO GOOD TO WASTE

-How to  personally take an action to overcome the problem of food waste  ?

- Start by yourself ,  and change your behavior .
- Be Smart and shop smart , smart storage of food , save food

- Eduaction and awareness

- Small scale campaign : aware people around you  and help them to change their behavior too.
(https://www.epa.gov/sites/production/files/2016-02/documents/implementation_guide_and_toolkit_ftgtw_2_1_2016_pubnumberadded508_alldocuments.pdf)

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El Menofi, Gehan, et al. “AN EXPLORATORY SURVEY ON HOUSEHOLD FOOD WASTE IN EGYPT .” Oct. 2015, www.researchgate.net/publication/296962766_An_exploratory_survey_on_household_food_waste_in_Egypt.

* FAO, 1/3 of the food gets wasted or disposed globally (around 1.3 billion tons / year_

The amount of food waste in Egypt is about 33 billion tons, that causes the Egyptian government to lose around 11 million EGP every year.

Survey results.

* An survey has been conducted with a sample of 181 participants in 2015, 13.8% mentioned that they don’t throw any food, while 42% declared that they throw at least 250 grams of consumable food.

* Data showed that the percentage of food waste increases drastically during Ramadan.

*Fruits, vegetables, bakery products and cereals are the most wasted types of food. In addition, 21.5% stated that the economic value of food waste each month is about 6 dollars.

The rate of food waste in fruits and vegetables is 50% , 30% in milk and 40% in fish.

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1-FOOD WASTE STATS

-31 percent of the overall food supply in retail stores in the U.S goes uneaten.

-timing breaks in school to be exactly before lunchtime has proven to reduce food waste by about 30 percent.

-extending lunch breaks to be 30 mins instead of 20 mins reduces plate waste by nearly a third.

2- FAO KEY FACTS

-In industrialized countries people throw away almost 30 percent of all cereals

-In Europe alone almost 29 million tonnes of dairy products are thrown every year

3 -external source:

Egypt is One of the Highest Contributors to Global Food Waste Percentages

-The average Egyptian wastes around 73 kilograms of food annually.

- Egypt comes in the sixteenth position world wide in wasting food, right after Saudi (15).

https://egyptianstreets.com/2017/03/13/egypt-is-one-of-the-highest-contributors-to-global-food-waste-percentages/

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From Padlet:
( The Optimists)

http://www.fao.org/news/story/en/item/288229/icode/

-72 countries have achieved the Millennium Development target of halving proportion of the chronically undernourished.

-World hunger falls to under 800 million, eradication is next goal.

-In southern Asia, the prevalence of undernourishment has declined modestly, to 15.7 percent from 23.9.

A Better Box: new Food Bank initiative to stop food waste

-Next time you go to a gathering in Ramadan, ask in the listed pastry for "3elbat haga ahla" (a better box.) 3lebat haga ahla content will be distributed by Egyptian Food Bank to those in need and you will get a box to spread the awareness about the move.

- This source is basically talking about the cultural issues that in gathering you can't go empty handed and usually get a box of pastries or sweets for the home owner as a friendly gesture. So this is an initiative to get something sweet and meaningful instead of throwing away a box of pastries the home owner will have a food box to give away to the needy.
--
http://aucegypt.summon.serialssolutions.com/?#!/search?ho=t&fvf=ContentType,Book%20%2F%20eBook,f%7CContentType,Journal%20Article,f&l=en&q=food%20waste%20in%20egypt

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Shahd : Insights from my interview with M/ Khaled Kawass , the owner of Cafe & Restaurant Supreme .

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Shahd : Insights from my interview with M/ Khaled Kawass , the owner of Cafe & Restaurant Supreme .

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- The majority of children do not finish their plates

- Everyday there is a big amount of food being wasted away in the trash , given the fact that there is no other way of quicly disposing it

- Most restaurants in Egypt serve overwhelming portions of food. People usually don't finish it.

- When people are not satisfied with their dishes , they ask for a refund , which is another reason of food watse because we throw it directly .

Insights from interviews with family, friend's families and friends  age groups:  22- 55 (Karim)

-  Sometimes people purchase food supply more than they need for their households, so they get rid of the leftovers.

-  Poor storing system ( Storage conditions sometimes may not be suitable for some kinds of food)

-  Due to the recent increase in prices, the consumption rate of certain goods decreased; therefore, it gets expired in the retail shop without being purchased

-  Excessive usage of pesticides can damage the harvest in some cases

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( Shorbagy )
Severely Obese people
Countries with severe Obesity:
USA
Egypt
Saudi Arabia
Qatar

Severely Unnourished  people
Countries With severe undernourishment:
Nambia
Zambia
Central African Republic
Malawi

Stakeholders map
(Shahd / Karim)

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-WHAT ? :  What is the main reason behind the problem of food waste specially in Egypt ?

-WHY ? :  To solve food waste problem as it creates many problems in the society especially to the Economy while also saving precious natural recources.

-HOW ? : By gathering information and observations about the problem and create a solution to  minimize one of the biggest reasons of food waste.

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AEIOU:                               Shorbagy & Ahmed

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AEIOU:                               Shorbagy & Ahmed

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Farms:
AEIOU:
Activity: planting/harvesting
Environment: farms
Interaction:Planting,Farming,Watering Plants: Harvesting
Objects: seeds, tools, crops, machinery, Animals
Users: farmers

Families:
AEIOU:
Activities:           Food wasting

Environment:     Home

Interactions:     Eating

Objects:             Food

Users:                Family Members, Pets

Restaurant:
AEIOU
Activity: Food waste
Environment: Restaurant
Interaction: Serving food
Objects: plates of food
Users: restaurant customers

Transportation:
AEIOU:
Activity: Transportation of food
Environment: Warehouses, Farms:Roads
Interaction: Transporting Food
Objects: Trucks: Refrigerators
Users: Commercial outlets

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Journey Map:                  Shorbagy & Mahfouz

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Journey Map:                  Shorbagy & Mahfouz

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Farmers:

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Description :

1.A refrigerator to preserve delicate food while being transported and stored through far distances.

2. A pallets holder with a reflective cover to preserve unrefrigiated foods and crops while being transported to and from destinations.

The Process:
- Collecting infromation and statistics about food waste in Egypt

- Identifiying the main factors and causes that lead to food waste.

- Understanding user issues and  producer issues to clearly define the problem.

- How might I and How might we ideation for solutions.

- Redefining the problem and choosing the main causes and factors that affect food waste in Egypt.

- Ideating on the four departments to come up with all possible solutions to various scenarios.

- Choosing one main factor as the biggest contributor of the problem ( Transportation) in Egypt and choosing a feasible prototype for it out of the ideation phase on that factor.

- Planning and designing the prototype.

Steps for prototyping:

1- Choosing foam to build the prototype.

2- Design the drawers and refrigerator and build them using foam.

3- Cigarettes packs to represent the pallets holding the food.

4- Easy opening and closing door for easy filling and emptying.

5- Building two models one with a refrigerating unit for delicate foods, the other for fruits and vegetables that only need to be kept at room temperature while being protected from the sun.

6- Wheels to make it easier to move and transport .

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How Might We ? :

-How can we properly store food and transport it to minimize waste.

- How can we correctly order food to minimize leftover and organic products.

- How can we aware people  and educate them about food waste.

How can restaurants decrease, recycle, reuse their food waste.

- How can restaurants manage their inventory, supplier accessibility and the customer experience to decrease their organic waste.

How might I ? :

- How can i Shop wisely & Smart  to decrease food waste.

- How can I reuse and save leftover food.

- How can correctly store food.

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Shorbagy
Families

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Farms
( Shahd ) :-
- Analyse food consumption by demographics and by season to produce enough food to match the consumption pattern

- Synchronize storage and distribution with production rates to avoid rotting of food

- Provide adequate Environment for storage and transportation ( for the different types of food )

-  Preventing food outlets , from throwing away leftovers  .. for example there is a law in France that forbids supermarkets for throwing aways leftovers food , and rather distribute that food to the needy
Commercial Outlets:
Amr
Restaurants:
- Descriptive menu with details about the contents and quantity of each dish.

- Decreasing menu variety to avoid food loss.

- Ordering fast expiring ingredients in low quantities to prevent discarding them.

- Provide discounts for people who finish all of their food.

-  Preventing food outlets from throwing away leftover food  .. for example there is a law in France that forbids supermarkets for throwing aways leftovers food , and rather distribute that food to the needy .

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Clear definition of the problem and problem statment (Group)

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Clear definition of the problem and problem statment (Group)

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(Amr & Karim)
The UN Food and Agriculture Organisation (FAO) has given a definition for food waste which means any healthy or edible substance that, instead of being designed for human consumption, is wasted, lost or disregarded.

* Main Factors lead to food waste:
1) Poor storage and Transporation
2) consumers' attitudes, and purchasing behavior
3) Inadequate agriculture planning
4) Commercial outlets ( Retailers and Restaurants )

Commercial outlet:
Ahmed

Restaurants are a major contributor to food waste. With about 68% of their waste to be organic consumable waste.

- Large portions of food gets thrown away as a cheaper method of disregarding it.

- High Class Restaurants refuse to give away their excess food to the needy to not ruin their brand image.

Consumers' attitudes, and purchasing behavior:
( Amr )

- Families cause food wastage when they over-shop for groceries and too much food is being leftover because it surpasses the quantity they need.

- For occacions and ceromonies food is cooked in much greater quanitites than needed. Some leftovers are reused and the other are thrown away or given to pets.

- Buying groceries in bulk to avoid many shopping trips so the surpass is thrown away.

Transportation and storage:
(Karim)

-Some kinds of food gets damaged and rotten because they are being stored inappropriate whether when it's being shipped from the factory to the retail store or even when it reaches the retail store.

Farms
(Shahd ) :
-  Poor transportation , Poor Storage
- Poor Planing( they don't know the exact quantities that the market needs )
- They throw any leftover

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Households / Families
(Ahmed)
- Food purchasing is handled by 1 responsible person .

- Monitoring closely the amount of food required per day per family member.

-The food is to be bought according to the daily consumption of each member.

- Most food is wasted when kids don't finish their plates, so the mother could enforce sanctions on kids who don't finish their plate.
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Transportation and storage
Karim
Preparing forms of transportation that suits the food while being shipped in terms of temperature and space

- Correctly storing food in large refrigerated containers and packaging rather than open boxes and moving them in refrigerated trucks to preserve them.

-Providing  workers with instructions on how the food should be stored while being transported.

- Providing retailers with guidelines about the nature of every type of food, and give them instructions on how they should deal with every kind  as each type should be treated and stored separately in the retail shop.

-Some food needs to be kept in refrigerators like milk and meat while some other types don't need to be kept in refrigerators; however, they need to be kept away from sunlight.
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