FULL STACK DEVELOPMENT
An Internship Report Submitted at the end of seventh semester
BACHELOR OF TECHNOLOGY
IN
COMPUTER SCIENCE AND ENGINEERING
Submitted By
PADHI SRILATHA(213J5A0513)
Under the esteemed guidance of
VANKAYYALA SAI KUMAR (CEO)
V INFO TECHMOLOGIES
&
MRS.PUKKALA BHARATHI
ASSISTANT PROFESSOR
DEPARTMENT OF COMPUTER SCIENCE AND
ENGINEERING
RAGHU INSTITUTE OF TECHNOLOGY
(AUTONOMOUS)
Affiliated to JNTU GURAJADA,VIZIANAGARAM
Approved by AICTE, Accredited by NBA, Accredited by NAAC with A grade
www.raghuenggcollege.com
2023-2024
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RAGHU INSTITUTE OF TECHNOLOGY
(AUTONOMOUS)
Affiliated to JNTU GURAJADA,VIZIANAGARAM
Approved by AICTE, Accredited by NBA, Accredited by NAAC with A grade
www.raghuenggcollege.com
2022-2023
DEPARTMENT OF COMPUTER SCIENCE AND
ENGINEERING
CERTIFICATE
This is to certify that this project entitled “Full Stack Development” done by “PADHI
SRILATHA”(213J5A0513)is a student of B. Tech in the Department of Computer Science and
Engineering, RAGHU INSTITUTE OF TECHNOLOGY, during the period 2021-2024, in partial
fulfillment for the award of the Degree of Bachelor of Technology in Computer Science and Engineering to
the Jawaharlal Nehru Technological University, Gurajada Vizianagaram is a record of bonafide work carried
out under my guidance and supervision.The results embodied in this internship report have not been
submitted to any other University or Institute for the award of any Degree.
Internal Guide Head of the Department
Mrs. P. Bharathi Mrs. Dr. R. Sivaranjani,
Dept of CSE Dept of CSE,
Raghu Engineering College Raghu Engineering College
Dakamarri (V) Dakamarri (V),
Visakhapatnam. Visakhapatnam.
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EXTERNAL EXAMINER
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DISSERTATION APPROVAL SHEET
This is to certify that the dissertation titled
FOOD MANAGEMENT USING FRONT END
BY
PADHI SRILATHA (213J5A0513)
Is approved for the degree of Bachelor of Technology
PROJECT GUIDE
Designation
Internal Examiner
External Examiner
HOD
Date:09/11/2023
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DECLARATION
This is to certify that this internship titled “Full Stack Development” is
bonafied work done by my me, impartial fulfillment of the requirements for the award of the
degree BTech and submitted to the Department of Computer Science and Engineering,
Raghu Institute of technology, Dakamarri.
I also declare that this internship is a result of my own effort and that has
not been copied from anyone and I have taken only citations from the sources which are
mentioned in the references.
This work was not submitted earlier at any other University or Institute for
the reward of any degree.
Date: 09/11/2023
Place: Dakamarri
PADHI SRILATHA
(213J5A0513)
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ACKNOWLEDGEMENT
I express sincere gratitude to my esteemed Institute “Raghu Engineering College”, which has
provided us an opportunity to fulfill the most cherished desire to reach my goal.
I take this opportunity with great pleasure to put on record our ineffable personal indebtedness
to Mr. Raghu Kalidindi, Chairman of Raghu Engineering College for providing necessary
departmental facilities.
I would like to thank the Principal Dr. CH. Srinivasu of “Raghu Engineering College”, for
providing the requisite facilities to carry out projects on campus. Your expertise in the subject
matter and dedication towards our project have been a source of inspiration for all of us.
I sincerely express our deep sense of gratitude to Dr. R. Sivaranjani, Professor, Head of
Department of Computer Science and Engineering, Raghu Engineering College, for her
perspicacity, wisdom and sagacity coupled with compassion and patience. It is my great
pleasure to submit this work under her wing. I thank for guiding us for the successful
completion of this project work.
I would like to thank Mr. Vankayala Sai Kumar (CEO), V Info Technologies for providing
the technical guidance to carry out module assigned. Your expertise in the subject matter and
dedication towards our project have been a source of inspiration for all of us.
I extend my deep hearted thanks to all faculty members of the Computer Science department for
their value-based imparting of theory and practical subjects, which were used in the project. I
thank the non-teaching staff of the Department of Computer Science and Engineering, Raghu
Engineering College, for their inexpressible support.
Regards
PADHI SRILATHA
213J5A0513
TABLE OF CONTENTS
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CONTENT PAGE NUMBER
1 ABSTRACT 7
2 ABOUT COMPANY 8
3 PROBLEM STATEMENT 8
4 OBJECTIVES 9
5 LITERACY REVIEW 10
6 METHADOLOGY 11-12
7 RESULTS 13-15
8 CONCLUSION 16
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ABSTRACT
The “Food Waste Management” reduce the food wastage by
providing that too those who are in need. In todays world people are wasting
more food than consuming, which is a huge problem. This proposal is to
overcome the food wastage problem. It will works as request and response from
Restaurantsand NGOs.
The quantity and lifetime of the food should be mentioned
by the restaurants. NGOs should collect the leftovers from Restaurants before
the lifetime of food and distribute among those in need. And the restaurants can
post the food donated details.
Utilize biogas as a renewable energy source and the
digestate as a soilconditioner.Implement smart technologies, such as sensors and
data analytics, to monitor and manage food inventory, reducing over-purchasing
and preventing spoilage. Explore innovations like smart packaging that extends
the shelf life of food products.
Keywords: food waste, hunger rate, sustainable development goals, social
entrepreneurship
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ABOUT COMPANY
V INFO TECHNOLOGIES is one of the fastest growing software development and
consulting Company that strives to serve Software development, Web development and
design, Mobile development and Product development based on the needs of our clients
by embracing a business model that is distinctive and immensely productive. Our
management is a rich mix of experience and vibrancy from diversified cultural
background across the globe. Our organization comprises of highly skilled
professionals like strategic analysts, architectures, designers, programmers, and testers
serving clients over 37 countries around the globe. We provide quality services using
extensive research and help our clients achieve high-performance businesses.
Company website:
https://vinfotechnologies.com/about.html
Problem Statement
This android-based Food Waste Management system can acollecting
the leftover food from hotels & restaurants to distribute among those
in need.
NGO(Non Governmental Organization)’s that are helping poor
communities to battle against starvation & malnutrition can raise a request
for food supply from restaurants through this application.
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OBJECTIVES
1.Minimize Environmental Impact:
Reduced Greenhouse Gas Emissions: Mitigate the release of methane,
a potent greenhouse gas produced during the decomposition of organic waste in
landfills.
2. Conservation of Resources:
Decrease the environmental footprint associated with the production,
transportation, and disposal of unconsumed food by optimizing resource use.
3. Optimize Resource Efficiency:
Water Conservation: Minimize water usage in food production by
reducing the amount of wasted food.
4. Energy Efficiency:
Reduce the energy inputs required for agricultural practices, food
processing, and transportation by preventing unnecessary food waste.
5. Food Redistribution:
Redirect surplus, edible food to those in need, thereby contributing
to food security and alleviating hunger.
6. Community Support:
Support local communities by ensuring that excess food is
channeled to food banks, shelters, and charitable organizations.
7. Promote Sustainable Practices Across the Supply Chain:
Efficient Production and Distribution: Encourage farmers,
producers, and distributors to adopt practices that optimize food production,
distribution, and inventory management to reduce waste.
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LITERATURE REVIEW
food waste management provides a comprehensive understanding
of the current state of knowledge, research findings, and key themes related to
the complex issue of food waste. Below is a condensed review highlighting
some key points from existing literature:
1. Extent of Food Waste:
Literature consistently emphasizes the staggering global scale of
food waste, estimating that a significant percentage of the food
produced is lost or wasted at various stages of the supply chain.
2. Environmental Impact:
Numerous studies explore the environmental consequences of
food waste, particularly its contribution to greenhouse gas
emissions, resource depletion, and land use. Researchers highlight
the need for sustainable practices to minimize these impacts.
3. Economic Implications:
Literature discusses the economic implications of food waste,
addressing both the financial losses incurred by businesses and
the economic benefits of effective waste reduction strategies.
4. Social Dimensions:
Research recognizes the social aspects of food waste,
emphasizing the potential for surplus food recovery programs to
address issues of hunger, malnutrition, and food insecurity.
5. Technological Innovations:
Many studies highlight the role of technology in mitigating food
waste, including the use of data analytics, smart sensors, and
blockchain to optimize supply chain efficiency and reduce waste.
6. Consumer Behavior and Attitudes:
Literature underscores the importance of understanding
consumer behavior and attitudes in the context of food waste.
Studies examine the factors influencing consumer decisions, such
as awareness, education, and cultural aspects.
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METHODOLOGY
The methodology of food waste management
involves a systematic approach to reduce, recover, and responsibly
dispose of food waste. The specific strategies and methods may vary
depending on the context, such as the scale of operations
(household,commercial, industrial) and the stage of the supply chain
(production, processing, distribution, consumption). Here is a
generalized methodology for food waste management:
1. Waste Assessment and Characterization:
Conduct a thorough assessment of the types and
quantities of food waste generated at different stages of
the supply chain.
Characterize the waste to identify its composition,
including organic and non-organic components.
2. Source Reduction:
Promote practices to minimize food waste at the source,
including improved production planning, inventory
management, and purchasing practices.
Educate consumers and businesses on portion control,
proper storage, and expiration date awareness.
3. Food Recovery and Redistribution:
Establish partnerships with food banks, charities, and
organizations to recover surplus but still edible food.
Develop systems for efficient and safe redistribution of
recovered food to those in need.
4. Composting:
Implement composting programs for organic waste, such
as fruit and vegetable peels, expired produce, and kitchen
scraps.
Provide composting bins or partner with composting
facilities to turn organic waste into nutrient-rich compost.
5. Anaerobic Digestion:
Explore anaerobic digestion facilities for large-scale
operations, converting organic waste into biogas and
digestate.
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Utilize biogas as a renewable energy source and digestate
as a soil conditioner.
6. Technological Solutions:
Integrate technology for better inventory management,
monitoring, and data analytics to optimize the supply
chain.
Implement smart packaging and labeling to reduce
spoilage and extend the shelf life of products.
7. Policy and Regulation:
Advocate for and comply with regulations that address
food waste reduction and management.
Develop and enforce policies that encourage responsible
practices and penalize non-compliance.
8. Education and Awareness:
Conduct educational campaigns to raise awareness among
consumers, businesses, and stakeholders about the
impacts of food waste and the importance of responsible
management.
Provide training for industry professionals on waste
reduction best practices.
9. Monitoring and Reporting:
Establish monitoring systems to track food waste
generation, recovery, and disposal.
Regularly report on progress, achievements, and areas for
improvement to stakeholders.
10.Collaboration:
Foster collaboration among stakeholders, including
government agencies, businesses, nonprofits, and
communities.
Encourage partnerships between food producers, retailers,
and waste management organizations.
RESULTS
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Conclusion
In conclusion, effective food waste management is a multifaceted and
critical endeavor that demands comprehensive strategies, collaboration among
stakeholders, and a commitment to sustainable practices. The global scale of food waste
poses significant environmental, economic, and social challenges, necessitating a
holistic approach to address this complex issue. Key points to consider in the
conclusion of food waste management include:
Food waste contributes to environmental degradation through the
emission of greenhouse gases in landfills. Implementing robust food waste management
practices is crucial for mitigating these impacts and promoting environmental
sustainability.
Businesses and individuals alike incur financial losses due to the
purchase and disposal of unused food. By adopting effective food waste management
strategies, there is an opportunity to enhance economic efficiency and reduce
unnecessary costs.
The social dimensions of food waste cannot be overlooked,
particularly in the context of food insecurity. Redirecting surplus food to those in need
through food recovery programs contributes to community well-being and demonstrates
a commitment to social responsibility.
Technology plays a pivotal role in optimizing food waste
management. The integration of smart solutions, data analytics, and innovative
packaging can enhance efficiency throughout the supply chain and minimize waste
Enforcing and adhering to policies and regulations that address food waste is essential.
Governments, businesses, and individuals must work collaboratively to create and
uphold a regulatory framework that promotes responsible food waste management
practices.
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