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How do we empower the audience?
How do we implement the facility?

Describing the problem

We should do 2 parts:
- How to keep fresh
- How to dispose of it properly so that can be converted for next business

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- Educate the audience to handle the food storage and appropriate planning.
-  Collection of raw materials (food-waste, plastics)
- Facility implementation throughout the country

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- Reduce from 50% to 40% - incremental reduce
- Divide and analyze it based on each area
- Measure: % tie-up with population - easier to identify the ratio
- Recycle - segregate their waste and distribute

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What are the priorities and which root cause should we deal with first?

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- Culture impacts
- People might not optimize the full purchase of food
- Packaging and processing of the food
- Lack of appropriate planning based on market demands leads them to give the offer to reduce their inventory.
- Improper storage or handling - food spoilage
- Corruption - food handlers who don't produce not proper quality food.
- No proper food disposal process.
- No proper facilities provided for food disposal/waste

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- Reproduction of waste food enterprise
- Food waste converted to fertilizer (agriculture)
- Food waste involves plastic, rotten food, aluminum foil paper: another bin to collect raw material from food waste
- Bricks (food waste + plastic) can be cheaper - affordable housing ( homeless people)
- Unemployment can be solved by collecting food waste collection.
Environmental problems/changes, pollution
- Hunger
- Expense - waste disposal process
- Land is not allowed to utilize properly
- Bluewater footprint (Water wastage) - unavailability of water

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- Household people (cause)
- Standing committee of national people
- Government
- Communities/ Municipal corporations
- Wholesalers / Enterprises ( Cause of the problem) --> help on this
- NGO's
- World food program (WFP) under UN

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- Based on statistics we see wastage is high
- Its a serious/critical problem which needs to be addressed as we have impacts on humans directly which affects our life.
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How will we know we have reached our objective - what are the criteria for success?

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What are the fundamental issues that must be addressed?

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- Gas emissions cause climate change, develop other diseases like asthma, cancer, etc.
- Carbon footprint: Overproduction - Waste of energy and water
- Leaving higher population leaving them in hunger
- COVID made people stay home and increased food wastage.
- Un- developed & developing countries - lack of knowledge or education about food wastage

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What other problems need to be solved at the same time?

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- Culture: they feel feed your guest with full and prefer to serve more.
- Behaviour/Attitude - Tendency to be prepared to serve unexpected guests. Binge eatings
- Procuring excess groceries/worrying about how long   supplies would last
- Buying goods in wholesale due to promotions offered
- Lack of knowledge to store and keep fresh. Shelf Life

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List the people and organisations who are stakeholders in this problem/opportunity.

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What is the impact? Describe what will happen if we do nothing.

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Describe the chain of events that led to this problem/ opportunity. How do we know this is a problem worth solving?