4th week- Few more things we've done.

 During the morning session we have collected data on the food portions consumed by the workers and to observe their food-related activities.During our visit, we carefully observed the workers as they consumed their breakfast and noted the types of food and beverages that were consumed. We also collected data on the portion sizes of each item, using standardized measuring tools to ensure accuracy and consistency.

Through our observations and measurements, we gained a better understanding of the food consumption patterns of the workers and the types and quantities of food waste generated as a result. This information will be used to inform our ongoing work on the food waste management project and to develop more effective and sustainable strategies for managing food waste at MAS.

 Overall, our both sessions were valuable and informative experience that provided us with important insights into the food-related activities at MAS and the potential for reducing food waste in this context. The data we collected will be analyzed and synthesized with other data sources to provide a comprehensive understanding of the scale and nature of food waste at MAS, and to develop targeted interventions and strategies to minimize waste and maximize resource efficiency.

Morning plate

Measuring their foods