Steps to Reduce Food Waste at University of Rajasthan

Cooking only what is necessary, mindful portioning, and donating leftovers are practical ways to contribute. Students and faculty can take the initiative to minimize waste and reduce the university’s environmental impact.

Food Waste Statistics in India:

61% of food waste originates from households.
26% from food services.
13% from retail sectors.
Food waste not only impacts society but also has severe environmental consequences, contributing 8-10% of global greenhouse gas emissions. This is a wake-up call for the students and staff at Rajasthan University to lead the way in curbing food waste.

Steps Students at Rajasthan University Can Take to Combat Food Waste:

• Cook and Serve Wisely: Only cook or serve what can be consumed. Portion control is key, especially at university events and canteens.
• Order Thoughtfully: Avoid over-ordering at restaurants and university cafes. Pack any leftovers and share with someone in need.
• Donate Extra Food: After university events, ensure excess food is donated to organizations like the Robin Hood Army or No Food Waste.
• Reduce Overconsumption: Buying smaller quantities ensures that food doesn’t expire before it’s consumed.

Environmental and Social Impact

Food waste is linked to biodiversity loss and environmental degradation. The excess demand for food grains caused by wastage leads to unsustainable farming practices. Students of University of Rajasthan can make a difference by being more mindful of their food habits, helping reduce landfills and greenhouse gases.

How NGOs Are Helping

Several NGOs such as Robin Hood Army and Feeding India collect leftover food from events and distribute it to those in need. These efforts can be supported by students and faculty at Rajasthan University, who can take the lead in organizing food donation drives.

Conclusion: A Responsibility We All Share

The University of Rajasthan encourages its community to take these small but impactful steps toward minimizing food waste. Together, we can respect and preserve the food that nourishes us.