The MAHE campus food facilities are an organized approach that pursues to decrease food waste and its allied impacts over the whole life cycle. Procurement from various sources, pre-preparations, cooking, and consumption, and ending with choices on final disposal, follow a sustainable way for managing food wastage.
Students on the MAHE campus receive knowledge about different approaches to control or reduce food wastage through various awareness programs throughout the year. The MAHE students have been able to control the on-campus food waste by applying their knowledge of food waste management through implementing the five-pronged action plan of Refuse, Reduce, Reuse, Repurpose, and Recycle.
The food service facilities of MAHE adhere to a method guaranteed to maximize food utilization and reduce food waste. Food service establishments usually use seasonal, locally sourced ingredients with reduced food miles. Putting up signs in the dining halls to let students know what belongs and don't belong in the food waste receptacle. The raw vegetable waste that will be composted is segregated from the other debris. Both biodegradable and degradable waste is carefully sorted to ensure that the naturally biodegradable trash may be utilized as compost for the vegetable garden. Two tanks turn trash into compost and nutrients for our vegetable garden, including vegetable peels and extra trimmings.
All the MAHE food service centers weigh the cooked food waste after every meal, and the waste amount is displayed on the notice board to create awareness among students of how much is wasted in a day and which meal has the most waste. Unserved cooked food is stored in refrigerators in highly hygienic conditions for further reuse. Cooked waste food from food bins is being sent to cooked food cold storage to supply the local piggery farms.