Estimation of Food Waste in a City and Food Waste Characteristics

This research estimates food waste generation in households, hostels, and restaurants in an urban city. Through surveys, field observations, and a compost experiment, the study identifies the key behavioural reasons behind food waste and evaluates simple waste-to-resource solutions. Results show that hostels generate the highest food waste due to bulk cooking and plate leftovers, restaurants create moderate waste due to unpredictable demand, and households produce small but frequent waste. The composting experiment confirms that fruit and vegetable waste can be converted into nutrient-rich compost, reducing landfill pressure and supporting sustainable practices.