Brainware University has established a Food Waste Measurement and Monitoring Standard Operating Procedure (SOP) to systematically measure, record, monitor, verify and report food waste generated through its food-service operations. The SOP covers university canteens, cafeterias, hostel messes, kitchens, faculty and staff dining areas, and outsourced catering services. The SOP classifies food waste into preparation waste, cooking/production waste, unserved surplus food, plate/consumption waste, spoiled/expired food, wet food waste and dry food waste. A significant institutional practice highlighted in the SOP is the recovery and reuse of suitable wet food waste by local fisheries and pond owners as fish food/feed. This initiative supports the diversion of biodegradable waste from conventional disposal and promotes resource recovery and the circular use of organic residues. Furthermore, the SOP provides for root cause analysis when unusually high food waste is observed. Corrective measures include improved meal-demand forecasting, portion-size management, menu planning, better food storage, awareness programmes and redistribution of safe surplus food. Its preferred waste-management hierarchy is Prevent, Reduce, Reuse/Redistribute, Recover, Treat and Dispose, prioritising prevention and reduction. The SOP is to be reviewed annually or earlier when operational or reporting requirements change.Overall, the document establishes a structured institutional framework for responsible food-waste management, resource efficiency and sustainability monitoring, supporting Brainware University's contribution to UN Sustainable Development Goal 2 (Zero Hunger) and its wider sustainability reporting commitments.
Food Waste Measurement and Monitoring Standard Operating Procedure (SOP)
Open PDF https://www.brainwareuniversity.ac.in/the/uploads/pdf/2027/2-2-1/2-2-1-bwu-food-waste-measurement-2024-25-sop-5ecd3e.pdf
All indicators for SDG 2
