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Feedback:
- Nice idea
- easy for everyday use
- mobile app is convenient and can easily be used
- Consider how the elderly would use it
- Consider people with allergies
- We can implement a system that deducts points when the family unit over buys food
- We can implement the option of donating points received on the app to the poor
Amendements to be made in the future:
- another method more suitable for the elderly (maybe a hot line)
-a section in the registering page can be dedicated for users to mark their allergies, so any products relating won't pop up in the future when shopping. (Yasmine)
- partner up with a charity so our users can donate their points to those in need, and the poor can use them to buy food in food selling outlets/ supermarkets etc.

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http://www.soocen.com/product/kitchen-garbage-integrated-processor/?gclid=EAIaIQobChMI0brm1KHD3gIVE00YCh3YyQjyEAAYAyAAEgI26_D_BwE

Soocen introduces a new concept of food waste processor (Microbial fermentation type) that can turn food waste into compost by microorganism and break down the food waste effectively. A machine that will help reduce food waste in houses , restaurants, cafes etc

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What made us reach this idea is the abiliyt

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-Expiration date reminder:
when purchasing items you can use the scanner to scan the items' barcodes so the app can remind you before their expiration dates. Also when shopping online barcodes can be automatically scanned through the app.

-Adding age and gender when registering to help tailor the meals based on the user's nutrition needs.

-Wide selection of grocery stores.

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Farida Abdel Fadil:
- member roles
- Summary of food waste problem
- Summary of food loss and waste
- Summary of food waste
- summary of too good to waste
- summary of technical platform
- proposal / main aim
- target audience
- External source
- journey map
- story board
- empathy map
- interesting machine found

Dina El Sharkawy
- Summary of "UN stresses importance of food safety – from farm to plate – on World Health Day"
- Summary of "Key facts on food loss and waste you should know"
- persona
- Ideation
- Drawings of ideation
- Testing phase

Youssef Alshareef :
- Summary of "What schools can do today"
- Summary of " Egypt contributing to food waste "
- Extra Research.
- 2 Interviews
- Prototype.

Yasmine Abo elenin:
-2 Observations
-Stakeholders Map
-Summary of Which regions of the world waste the most food?
-Summary of Rising to food waste challenge
-Summary of the optimist
-Summary of Reducing food loss and waste - Egypt (External source)
-2 Supporting source for an Idea
-Reframing & defining
-Ideation
-Ideation Sketching
-Organizing padlet
-Sketching prototype
-Prototype
-A point in "Amendements to be made in the future"

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-Developing countries = 40% of food loss in harvest and processing level

-Industrial countries = 40% of food loss happen in retail and consumers level

-Food is thrown away by consumer, destroyed in transport or not bought from supermarket

-Utilization + food use + access must be improved globally

-Cutting food waste and loss = Improved climate change = reduced poverty = reduced hunger

-Safe food that is lost can feed around 2 billion people

-If we save one fourth of the food we can be able to feed 870 million hungry people

-8% of green house gas emission is from food loss and waste

-Almost 30% of the worlds agricultural land is used to produce food that is never consumed

-If food distribution and use is managed = 14% of GHG emissions from agriculture could be avoided by 2050.

-Shop local, best before date doesn’t mean throw away .

-Food loss and waste also amount to a major problem of resources ( Water, land, energy and labor capital)

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-Too Good to Waste (FTGTW) Implementation Guide and Toolkit is designed for community organizations, local governments, households and others interested in reducing wasteful household food management practices

-The Toolkit, provides behavior change and outreach tools designed to assist individuals and households to implement strategies to reduce wasted food in their homes

-Too Good to Waste campaign provides the tools in the Toolkit to families and individuals to help them keep food out of landfills and more money in their pockets.

-Food truly is too good to waste.

-A FTGTW campaign aims to address the needs of a community by using CBSM principles and should be designed with the following principles in mind:

. Remove or minimize barriers to preferred behaviors and emphasize benefits:

. Focus on target populations

. Engage at the community level

. Emphasize personal contact

. Create feedback:

-The FTGTW Toolkit identifies five behavior changes that have significant potential to reduce wasted food in households, identifies strategies to achieve these behavior changes, and provides tools based on the strategies to help people make the behavioral changes

- Preventable wasted food is food grown or purchased (and prepared or not) but not eaten because it is spoiled or not needed, and then thrown away.

-Non-edible wasted food includes items such as egg shells, bones, fruit pits, and non-edible§ peels - food parts that are typically discarded during food preparation or consumption

-Shop With Meals in Mind tool provides an easy-to-use template for making shopping lists that prevent food from being wasted.

- Prep Now, Eat Later tool provides consumers helpful tips on preparing perishable foods soon after shopping

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FAO.org. (2018, June 3). Retrieved from http://www.fao.org/neareast/news/view/en/c/1138984/

- The campaign reflects the active collaboration between the Egyptian Food Bank and FAO, and highlights the valuable contribution provided by the Italian Agency for Development Cooperation to enable the creation of successful models to reduce food loss and waste throughout Egypt as mean to combat hunger and poverty.

- Egypt is facing a growing challenge given the increase in its population in a context of limited capacity to expand its nature resources.

- The project of "Food Loss and Waste Reduction and Value Chain Development for Food Security in Egypt and Tunisia" is implemented by FAO in collaboration with the Ministry of Agriculture and Land Reclamation, and funded by the Italian Agency for Development Cooperation.

- Minimizing food waste is paramount to food security, but also to reduce greenhouse gas emissions and the degradation of water and soil resources, which are increasingly scarce in Egypt.

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After research in the US showed that 31% of the overall food supply of the retail and consumer were wasted in 2010, here are some strategies schools can use to reduce food waste. Scheduling recess before eating and extending lunch by 20-30 minutes can reduce food waste by 1/3. Where certain foods such as fruits and vegetables are placed in the cafeteria can increase consumption up to 70%. Schools across the US now let students keep lunch for later, letting them self serve, collect wasted food to donate to charity and many other things that helps reduce food waste.

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Summary of Reducing food loss and waste - Egypt (Additional resource)

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Summary of Reducing food loss and waste - Egypt (Additional resource)

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https://www.youtube.com/watch?v=gF0O9R4FzQU

-In North/Near East Africa, 60 billion dollars worth of food is wasted annually. An average Egyptian wastes 50KG of food annually, excluding holidays and festivals.

-One of the main contributors to food waste in Egypt is the inefficient farming and distributing.

-Grapes and tomatoes contribute most to loss in farming in Egypt. Local workers are inefficiently trained to handle the process after harvesting and delivering to the customer, which easily make the products rot or become unpresentable.

-Low pricing of tomatoes in Egypt encourages food loss, as farmers ignore the crops and leave them to rot unharvested due to the insufficient amount of profit they will gain.

-Sun dried tomatoes was an initiative to put an end to tomato loss in Egypt. The new product sells at a higher price, encouraging farmers to harvest at maximum efficiency to make profit.

-Not only does the initiative play a big role in reducing tomato loss, but it encourages women labor, as 90% of its employees are women. Women are additionally taught through work to use their resources at home efficiently, such as turning tomato into sauce and storing it instead of leaving it to rot.

-Initiatives were also taking in Grapes. Workers were taught to recognize diseases and to harvest the crop at its best state through measuring the sugar content using appropriate advanced devices.

-Other than the two initiatives for tomatoes and grapes, FAO has also started a public campaign to spread awareness of the issue and successfully trained 2,000 worker within the farming field.

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-1.3 billion tones of edible food is lost

-1/3 of global food production for human consumption is wasted and lost

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While food loss and food waste are two different things, where food loss can be due to climatic environmental challenges but food waste is a choice to waste edible food that can be consumed by human. Egypt comes in the 16th place with 73 kgs as the total annual amount of global food waste per person. Developed countries with high GDP should have the ability to efficiently use its natural resources including food, that’s why they are listed as major contributors to food waste.

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

Egypt climbs the top of the highest contributing countries to food waste percentages with 73 kilograms total annual amount of global food waste per person.

According to a study conducted by the Barilla Center for Food and Nutrition (BCFN), Egypt comes in the sixteenth place after Saudi Arabia, United Arab Emirates and Palestine among others.

The BCFN has listed a total of 25 countries who are the major contributors to the global food waste percentages.

The Barilla Centre has placed Saudi Arabia as the first major contributor with 427 Kilograms of annual food waste per person. Indonesia came in second place with 300 Kilograms of annual food waste per person.

The BCFN highlights the relation between a country's Gross Domestic Product (GDP) rates and its natural resources management. It states that growth of the economy cannot be solely measured by the GDP of a country; the economy of a country is to be measured by its ability to efficiently use its natural resources including food.

Therefor, developed countries with high GDP have been listed as major contributors to global food waste. The United States came in third place with 277 Kilograms of annual food waste per person. Australia came in sixth place with 180 Kilograms followed by the UK with 131.5 Kilograms of annual food waste per person.

The Food Waste Causes and Impact report highlights the distinction between food loss and food waste which defines the first as the losses that take place in the beginning of the food supply chain.

In other words, it highlights the losses due to climatic and environmental challenges, harvesting or processing. On the other hand, food waste carries intentional choices to throw the food.

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.

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

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Egypt climbs the top of the highest contributing countries to food waste percentages with 73 kilograms total annual amount of global food waste per person. According to a study conducted by the Barilla Center for Food and Nutrition (BCFN), Egypt comes in the sixteenth place after Saudi Arabia, United Arab Emirates and Palestine among others.

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-Each year one third of all the food the world produces is Lotte store wasted not only does this mean an economic loss it means that all of the natural resources used for ( growing , processing , transporting and marketing)

-28% of the worlds agricultural land grows crops that are wasted  and the water that is wasted growing these crops are massive amounts

-More people = Fewer resources  , therefore must do something about wastage

-Food producers must invest in better harvest and storage technology to eliminate and avoid food loss.

-Human consumption should be reused in order to feed animals

-Shoppers should use better methods to store and recycle
-Food wastage pyramid is based on the  garbage policy makers , they can enhance  the ability of retailers + producers and consumers to turn around the pyramid

-Pyramid (Reduce – Reuse – Recycle – Landfill)

-Launch campaigns in order to inspire consumers

-Resources used to produce food will end up as meals for he worlds population – making use , instead of garbage in landfill

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Summary of Which regions of the world waste the most food?

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Summary of Which regions of the world waste the most food?

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https://www.youtube.com/watch?v=HmucoIEIlHk

-1.3 billion food is wasted every year.
-1/3 of food produced globally go to waste.
-Developed countries waste food a total of 220 million tonnes a year, is as almost the food production of some areas like sub-Saharan Africa.

Food waste according to regions:

North America:
-An average of 115Kg is wasted yearly by an average consumer
-More than 1/2 fruits and vegetables go to waste

Europe:
-An average of 95Kg is wasted yearly by an average consumer
-More than 30% of seafood go thrown away

South/Southeast Asia:
-An average of 11Kg is wasted yearly by an average consumer
-More than 40% of root vegetables are disposed

Sub-Saharan Africa:
-An average of 6Kg is wasted yearly by an average consumer
-30% of Meat production does not reach the table

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- Keeping food safe from farm to plate means ensuring that production, distribution, and preparation of food is done safely
- There are more than 200 disease that can result from contaminated food
- World health day is calling on countries to improve food safety from farm to plate to everything in between
- Many illnesses and threats can result from unsafe foods
- Due to food production being industrialized and the trade and distribution of food being globalized; multiple opportunities for food to become contaminated have been introduced
- Food can be contaminated in many ways such as harmful bacteria, viruses, parasites, or chemicals
- 582 million cases of 22 different foodborne diseases were reported in 2010
- 351,000 deaths from diseases including Salmonella, E.Coli and norovirus
- Food needs to be protected in all stages: food processing, packing, point of sale, and preparation by consumers
- Unsafe food does not just affect health, it can also have economic impacts
- consumers also need to pay attention to the hygiene of their food and learning how to take care while cooking, reading labels, buying/preparing food
- The WHO's 'Five Keys to Safer Food' explain the basic principles that each individual should know all over the world to prevent foodborne diseases

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"The health, agriculture, trade, and environment sectors need to work together," said Ban Ki-moon. "We all have a role to play in keeping food safe - from farm to plate."

Mr. Ban pointed to the more than 200 diseases that can come from contaminated food and to the constantly evolving threat from new production, distribution and consumption methods, as well as the emergence of resistant bacteria.

"With the food supply chain stretching around the world, the need to strengthen food safety systems within and among countries is becoming more critical," he said. "That is why, on World Health Day, the World Health Organization ( WHO) is calling on countries and all actors to improve food safety from farm to plate and everywhere in between."

To mark the day, the WHO released new data on the harm caused by foodborne illnesses and the global threat posed by unsafe foods.

"Food production has been industrialized and its trade and distribution have been globalised," said WHO Director-General Dr. Margaret Chan. "These changes introduce multiple new opportunities for food to become contaminated with harmful bacteria, viruses, parasites, or chemicals."

The WHO's findings are part of a broader ongoing analysis of the global burden of foodborne diseases, the full results of which will be released in October, and they show that 582 million cases of 22 different foodborne diseases were reported in 2010, with 351,000 deaths from diseases including Salmonella, E.Coli and norovirus.

Most cases were recorded Africa and South-East Asia and 40 per cent of those suffering from food-borne diseases from contaminated food were children under five years-old.

In response, Dr. Chan stressed the need for coordinated, cross-border action across the entire food supply chain to ensure food safety as she launched World Health Day under the slogan 'From farm to plate, make food safe.'

"A local food safety problem can rapidly become an international emergency," she said. "Investigation of an outbreak of foodborne disease is vastly more complicated when a single plate or package of food contains ingredients from multiple countries."

The global impact posed by unsafe food was not just found in the health impacts, with the economic impacts also high. Germany's 2011 E.coli outbreak, for example, reportedly caused $1.3 billion in losses for farmers and industries and $236 million in emergency aid payments to 22 European Union Member States.

To counter such emergencies, robust food safety systems are needed that drive Government and public action to safeguard against chemical or microbial contamination of food. The joint WHO-Food and Agriculture Organization ( FAO) International Food Safety Authorities Network (INFOSAN) is aimed at ensuring effective and rapid communication during food safety emergencies.

"It often takes a crisis for the collective consciousness on food safety to be stirred and any serious response to be taken," says Dr. Kazuaki Miyagishima, Director of WHO's Department of Food Safety and Zoonoses. "The impacts on public health and economies can be great. A sustainable response, therefore, is needed that ensures standards, checks and networks are in place to protect against food safety risks."

Consumers also play important roles in promoting food safety, from practising safe food hygiene and learning how to take care when cooking poentially hazardous foods, like chicken, to reading labels when buying and preparing food. The WHO's 'Five Keys to Safer Food' explain the basic principles that each individual should know all over the world to prevent foodborne diseases.

In his remarks, UN General Assembly President Sam Kutesa said food safety is also a critical element of food and nutrition security and every effort must be made to prevent the prevalence of foodborne diseases, for the well-being of people, families and communities.

"The production of good, quality food will be critical for the achievement of the sustainable development goals (SDGs)," he said, adding that the importance of addressing malnutrition in relation to food security, health and poverty eradication is highlighted in the proposed SDGs which will be the main component of the post-2015 development agenda.

As we UN Member States sought to formulate that agenda, with the eradication of poverty and hunger at its core, we must all commit to ensuring the availability of affordable, diversified, safe and healthy food.

"Coherent policies, coordinated action among different stakeholders and the empowerment of consumers, particularly women, will be critical for ensuring that we meet our food safety and nutrition objectives, both now and in the future," President Kutesa said.

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UN stresses importance of food safety - from farm to plate - on World Health Day

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"The health, agriculture, trade, and environment sectors need to work together," said Ban Ki-moon. "We all have a role to play in keeping food safe - from farm to plate." Mr. Ban pointed to the more than 200 diseases that can come from contaminated food and to the constantly evolving threat from new production, distribution and consumption methods, as well as the emergence of resistant bacteria.

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-Hungry people's number has dropped in May 25 and 25 countries are meeting the Millennium development goal of halving the prevalence of undernourishment.

-To end poverty, it is believed that rural areas of developing areas are to be invested in, by offering jobs and opportunities to improve their living condition and create a balance in the country's growth.
-Plans made to decrease poverty are hindered due to political instabilities and natural disasters, such as climate change.

-Sub Saharan countries are facing  food disasters.
-Financial and price crises along with disasters have evolved their crisis.

-However, some African countries have achieved their MDG hunger target by improving their agricultural productivity and setting basic infrastructure.

-East Asia and Latin America have shown big progress and that is due to their economic growth, agricultural investment, political stability, and social protection.

-In conclusion, there isn't a fixed way to solve the hunger crisis; however, improving agricultural productivity, expanding social protecting, and having economic growth is a good place to start.

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Summary of Rising to food waste challenge 

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Summary of Rising to food waste challenge 

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-The target is to eliminate food waste by good planning and making the right judgement on what the consumer will buy.

-Retailers and whole sellers are to increase the life shelf of their products by working efficiently, such as providing fast delivery.

-Businesses to make offers, such as "buy one and get one free" ,and redistribute to deal with their surpluses. Food products are to be donated to prevent food waster.

-Efforts to tackle the issue are to be distributed not only on whole sellers and retailers but on suppliers and customers, to help tackle the issue as a unit.

-Governments must work with businesses to reach the same goal. A big problem businesses face when donating is the dealing with the government regulations. Government's regulations require one for example, to go under VAT rules, which make the process of donating much more difficult, therefore, most business eventually throw away their products.

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- Food waste is a huge problem in many countries allover the world and in the middle east. Egypt is one of the top contributors to food waste yet food production are enough for everyone.

- Understanding the impact of, and solutions for food loss and waste is also useful to better decide what kind of policies, investment programmes and projects are needed to achieve food loss and waste reduction.

- Food waste is mainly at the consumption stage, related to consumer behavior and habits, retail practices and consumption-related policies. For example, consumer behavior leading to food waste in Egypt may be partially attributable to habits and culture. Thus, household food waste is also very important to tackle.

- In Egypt, food loss happens at different stages of the value chain, depending on the crop. For example, 25% of the rice grain is lost post-harvest, mainly during threshing. Around 12-15% of wheat production is also lost, but mainly due to pests, improper storage and improper transportation. Overloading of transport vehicles is a common cause for post-harvest loss in Egypt for many other crops. To decrease these wastes you can increase the use of on-farm, low-cost storage facilities for tomatoes, and storing wheat in horizontal plastic silos would also reduce losses and provide pest control.

- The FAO’s Regional Strategic Framework for food loss and waste reduction in the Near East and North Africa aims to reduce wastage in the region by 10% by the next 10 years. This is being done through data gathering, awareness raising, promoting investment, policies and regulations. In Egypt, FAO projects such as the “Capacity Development & Awareness-raising for Wheat Food Loss and Waste Reduction” project, and the more recent “Food Losses and Waste Reduction and Value Chain Development for Food Security in Egypt and Tunisia” project are working to contribute towards this goal.

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In the 1st interview, we interviewed a mother doing her grocery shopping in Carrefour :

- We asked her how often do you do grocery shopping, do you cook, do you do a list before going grocery shopping, and whether she buys extra food just in case ?

- The lady told us that she goes grocery shopping once a week and that she cooks for her family ( 5P ) everyday.
- She said that she doesn’t use a list or anything like that, instead, she tries to remember what is missing and what she might need to make different types of food for the following week, ending up getting a lot more stuff than she really needs.
- So eventually, some food expires at home even before using it.

In the 2nd interview, we interviewed a mother in a huge family gathering at her house, where she cooked for them all :

- We asked her if she knows who likes what types of food and who doesn’t, who has allergies from what, and if she cooks an amount suitable for the number of people eating or cook or a lot more ?
- Finally, we asked her what she does with the extra food ?

- She said she doesn’t know who like what and who is allergic to what type of food.
- She just cooks food she think its delicious in an amount that must be more than that is suitable for the number of people in the gathering.
- She said “ Who doesn’t end up throwing about 1/4 of the food."

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- 1/3 of food produced in the world gets lost or wasted, every year
- Approximately 1.3 BILLION tonnes
- Food loss and waste adds up to about $680 billion in industrialized countries
- $310 billion in developing countries
- Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food
- globally: 30% of cereals are globally lost per year
- 40-50% of fruits and vegetables
- 20% meat and dairy
-35% fish
- Every year, consumers in rich countries waste almost as much food, as the entire net food production of sub-Saharan Africa
- The amount of food lost or wasted every year is equivalent to more than half of the world's annual cereals crop
- In developing countries food waste and losses occur mainly at early stages of the food value chain
- In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain.

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Summary of Food waste / technical platform

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Summary of Food waste / technical platform

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- Food loss is “decrease in quantity or quality of food” reflected in nutritional value, economic value or food safety of all food produced for human consumption but not eaten by humans

- Food waste is part of food loss and refers to discarding or alternative (non-food) use of safe and nutritious food for human consumption all along food supply chains

- Each year, an estimated one-third of all food produced for human consumption is lost or wasted worldwide

-The G20 Platform will enhance our capacity to accurately measure and reduce food loss and waste, both in the G20 countries and in low-income countries"

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Our goal?

To end hunger, achieve food security and mainly minimize food waste

Why/problem?

Extreme hunger and malnutrition remains a barrier to sustainable development and creates a trap from which people cannot easily escape. Food waste means that food is discarded or lost un eaten. The causes of food waste or loss are numerous and occur at the stages of processing, producing, retailing and consuming. A study conducted showed that there are nearly 800 million people who suffer from hunger worldwide, the vast majority in developing countries. Therfore, we are tackling the idea of food waste in egypt

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Family units (mothers specifically)

Class: upper class

Living in Egypt
Families that cook

Motivators: reduce food waste, save money

Main concerns: minimize food waste, minimize hunger.

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We will be mainly targeting the whole family unit as we will be tackling the idea of household food waste

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This is our journey map.. we basically chose a mother and will be describing her journey from buying her groceries to cooking.

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This is our story board .. each picture shows how we came up with our final idea which is the application.

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Supporting resource to the idea of generating sustainable energy from Fruits and Vegetable or Food waste

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Supporting resource to the idea of generating sustainable energy from Fruits and Vegetable or Food waste

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Food waste can be turned into a sustainable energy (Biofuels) through different technologies, such as fermentation.

https://ac.els-cdn.com/S1876610215010279/1-s2.0-S1876610215010279-main.pdf?_tid=a242aa7d-ea51-421e-b06d-b5892772d962&acdnat=1541392166_6405f4ad861a9e8e6a35ea9d0c59a645

https://www.sciencedirect.com/book/9780128111574/sustainable-food-waste-to-energy-systems

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-At home food processor to make pet food
-Convert food into fertilizers through manipulation and selection
-Turn food waste into a sustainable energy for be used instead of coal and gas
-Create a household device for recycling leftovers for public companies recycle food to pick up (like a garbage shoot and garbage truck picking it up for garbage collection)
-Public fridge to place in leftovers instead of throwing away your food when you in public/Water dispenser/Dog food dispenser (3in1)
-Train children at school to eat a certain appropriate amount of food in their school cafeteria, provided by school
-Creating an app that helps estimate the amount of food and nutritions one needs, according to their body, and estimate how much the food is going to cost. (efficiency in food and cost & helps people to not randomly eat)
-Campaign for food waste awareness classes in school
-Offer food companies an agreement to reuse their food waste
-An app to remind a mother of the groceries she needs to buy and an expiration date reminder (through scanning product bar code)

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How might we educate children about food waste?
How might we educate housewives about using food efficiently?
How might we motivate mothers to buy grocery efficiently?
How can we help the poverty through reducing food waste?
How might we spread awareness about food waster?
In what way might diet plans help reducing food waste?
How might we help the environment through reducing food waste?
How might we reduce food waste if we only ate in restaurants?
How might we reduce food waste if we ate two meals a day?
How might we reduce food waste during holidays?
How might increasing prices help reduce food waste?
How might becoming a vegetarian or vegan help reduce food waste?
How might fasting more help reduce food loss?
How might raising your pet reduce food waster at your home?
How might feeding stray dogs be mutual benefit?
How might restaurants in Egypt make profit while reducing food waste?
How might we provide for homeless leftover fresh food without it rotting?
How can homeless people store their fresh food?
How might food companies reduce food waste in the process of manufacturing products?
How can we inspire consumers to not over purchase?
How might we utilize expired food?
How can we decrease the rate of throwing away expired products?
How can we get the maximum benefit of a product (egg and its shells)?