A Study on

Waste Management
by Caterers

Submitted To: Dr. Rajit Verma

Submitted By: Nikhilesh Katyayan

JULY 3 Santa Singh
Pranika Jain
Satakshi Thakur

1
 CONTENT
 Introduction
 Objectives
 Research methodology
 Analysis and Findings
 References

INTRODUCTION
Nimantran, provides catering and banquet
hall services. It is located in Zirakpur. We
went there to get information how does
caterers dispose there waste. According to
2
the owner previously nimantran had their
monopoly in the market but due to
competition in the market and having the
disadvantage of being under the flyover
has lead their business to a downfall. Thus
his business is in decline stage, but was a
market leader at one.

OBJECTIVES

 Average amount of food wasted

per function
 Disposal strategy of caterers
 Collaboration with NGO or society

3
 What strategy they adopt for
disposing plastic waste used in
functions
 Threats to the environment
because of improper disposal of
scrap.
 Benefits of proper disposal of
scrap.
 Role of regulatory bodies if any.

Research methodology
The method by which the data was
taken was primary i.e. the data was
collected by direct questioning with the
owner.

4
 E.g.- How they manage the leftover
food.

Analysis and Findings

1. Average amount of food wasted per
function
When asked about the amount of food wasted per function
the owner of Nimantran told us that the leftover food is
either distributed among the caterers / workers or taken by
some guests with them as well.
5
Also , he informed that they keep a little margin between
the expected number of guests and the preparation of
extra food hence contributing to less of leftover food
2. Disposal strategy of caterers
They don't have any disposal strategy since they told that
they don't waste their leftover food rather distribute
among workers.
He resisted while answering this question so our group
assumed that the owner was not answering questions
honestly.

3. Collaboration with NGO or society

Nimantran caterers have no collaboration or link with any

NGO's .
Firstly , it's not possible to give the leftover food to any
NGO as most of the functions are continued till late night.

6
Secondly , owner told that they don't want to risk the
reputation of their catering services if by chance any kind
of food poisoning is caused to people of NGO's .
4. What strategy they adopt for disposing
plastic waste used in functions
He said that There is no such proper strategy for disposing
Plastic waste in function . They usually dispose their Plastic
waste in dumping areas .

5. Threats to the environment because of

improper disposal of scrap.
Improper disposal pf scrap is posing a great threat to the
environment. Firstly, when the waste is disposed untreated
on land, it pollutes the soil and decreases the mineral
content of the soil. Secondly, the disposed waste goes to
the water bodies and pollutes the water. Lastly, sometimes
animals like cows etc. Swallow the plastic and they can
even die due to intake of plastic
6. Benefits of proper disposal of scrap.

Proper disposal of the scrap helps to curb the pollution

caused by the plastic to some extent. Also, it maintains the
cleanliness of that particular area so that it does not cause

7
any inconvenience to the residents of that area in form of
breeding mosquitoes which in turn leads to various kinds of
diseases.

7. Role of regulatory bodies if any.

No

References
It was a great contentment for us to undertake this
project (survey) entitled “A study on waste
8
management by caterers” as a part of internal
component for our course.

We are grateful to our project guide Mr. Dr. Rajit

Verma (EVS teacher)

We would also like to thank Rajinder Singh (owner of

nimantran ) for helping us to provide his precious time
and hence resulting us to complete our survey.

This project (survey) would not have been completed

without their guidance, help and worthy experience.