Dream Madiwala - Appendix

Stakeholder mapping 1.0 Ecosystem mapping 1.0

Observations and Insights 1.0 Opportunity mapping 1.0

Residents voices

Journey map 1.0 : Wet waste

Farmers Sellers Middle - men

Mini – trucks 2 wheels Auto-rickshaws

Local produce Imported

Farmers Sellers Middle - men Push cart vendors Mini – van delivery Cycle vendors

Railway station Road transport – trucks, vans

KR market, JC market, Hosur market, Russell market, Madiwala market

Temples Retail shops Hotels Other markets stalls Restaurants Local customers

1 day cycle 2 day cycle 3 day cycle

Private transport Rented transport Waste Segregated

Wet waste

Cleaning routine : 7 am, 11 am, 2pm, 5pm

Dry waste

Behind shop

Opposite side of the road

Non - segregated

Selected 5 Directions Flow and distribution Transport and distribution systems Planning, management, organization, layout of markets Service chains - link ups with technology advancements Inclusion of animals, nature, immediate surroundings Indigenous local hacks : Craft of making garlands , using methi seed + newspaper pulp to coat the bamboo sieve • Mutual benefits : Paan shops, Indira canteen, Fried pakoda, • Packaged short eats ( branded & non – branded tea & biscuit seller, dried fish sellers, Earthen pots • • • • •

Government and Policy • • •

Revised policies and implementation - taxes, fines, ‘ologist’ post etc.

New shops being built by government and its effects Tackle competition, unity among sellers - Economics and financials

Packaging • • •

Idea Bank

• •

Waste management • • • • •

Food wastage system Equipment for cleaners Segregation systems Treasure from trash – food wastage Fruit display rolling onto street

Packaging for meat sellers New material innovation Packaging redesign - form, structure, materials Packaging and distribution of bananas and cauliflower - Inspiration Resource bank - Dry onion skin peels, Garlic peels, Dry coconut shop

Behaviour • • •

Collaborative relationships, social inclusion, dignity of labour - trash to treasure Application of sustainable practices - 3R’s, upcycling, application of plastic bags collected from the past Indigenous ways of selling, measuring

Food wastage – Wet waste management • • • • • •

Who : Sellers What : Food wasted When : Everyday Why : Ill-planned, customer expectations, animals eat plastic, food deprivation, unhygienic • Where : Within the market • How : Mixed dumping • • • •

Who : Sellers, households, individuals What : No segregation When : Everyday Why : Lack of ownership, policing Where : Across the road/ at a distance from them How : Dump using hands, baskets, vehicles Lack of segregation

Critical areas for design intervention

Mutualistic collaborations • Who : Sellers at different levels • What : Mutual benefit collaborations • When : Routinely • Why : Inefficient utilization of available resources • Where : Within the market • How : Exchange, planning and organization

Use of plastic carry bags Who : Sellers - customers What : Use plastic carry bags When : Transport, distribution, display, storage Why : Cheap, durable and easily available, separate items • Where : Markets • • • •

Packaging for meat sellers Who : Meat sellers What : Single use packaging Why : Reduce use of plastic bags Where : Local markets – Fresh meat, butcher shops • How : Better utilization of other resources • • • •

Roles played : Farmer Seller Consumer Farmer + Seller Farmer + Consumer Seller + Consumer Farmer + Seller + Consumer

Organic food

Production Loss Farmers Farmers : Harvest, transport and packaging

• • •

Consumption loss Sellers

Consumers Consumers : Purchase Transport consumption

Sellers : Purchase, transport and distribution and sale

Production Loss & Consumption Loss Avoidable Loss & Unavoidable Loss Perishable goods loss & Non - perishable goods

Customers of Madiwala : • • • • •

Consumers Restaurants, hotels, caterers, temples or any organization cooking or serving in large quantities ( food, banana leaf plates ) Smaller retail - push cart vendors, footpath sellers, cycle vendors, mini - truck sellers, fixed retail, super markets E - commerce platforms Shops within the market ; eat on the go shops, kirana stores, tea - biscuit sellers.

Stage

Food waste / loss characteristics

Harvesting

Edible crops left in field, ploughed into soil, eaten by birds, rodents, timing of harvest not optimal; loss in food quality Crop damaged during harvesting/poor harvesting technique Out-grades at farm to improve quality of produce loss through poor technique

Threshing

Loss through poor technique

Drying – transport and distribution

Poor transport infrastructure, loss owing to spoiling/bruising

Storage

Pests, disease, spillage, contamination, natural drying out of food

Processing Primary processing – cleaning, classification, de- hulling, pounding, grinding, packaging, soaking, winnowing, drying, sieving, milling

Process losses Contamination in process causing loss of quality

Product evaluation – quality control, standards

Product discarded / out – grades in supply chain

Packaging – weighing, labelling, sealing

Inappropriate packaging damages produce grain spillage from sacks; attack by rodents

Marketing – publicity, selling, distribution

Damage during transport ; spoilage poor handling in wet market Losses caused due to lack of cooling / cold storage

Seller

Item

Waste

Location

Retailer

Banana leaves

50 kg

Madiwala market

Retailer

Cauliflower

40 kg

Madiwala market

Retailer

Fruits & vegetables

30 kg

Madiwala market

Retailer

Fruits & vegetables

3 – 4 kg

Madiwala market

Retailer

Greens

30%

Madiwala market

Retailer + Wholesaler

Fish

20%

Madiwala market

Agent

Greens

500 bundles

Madiwala market

Agent + Farmer

Fruits & vegetables

12/30 bags

Madiwala market

Agent

Tomatoes

100 kg

Madiwala market

Farmer

Greens

600 – 1000 bundles

Madiwala market

Wholesaler

Pineapples, Papaya

10kgs

Electronic city – Fruit market

Wholesaler

Watermelon, muskmelon

5 tons

Electronic city – Fruit market

Retailer

Fruits & vegetables

1 crate

Koramangala 1st block

Retailer

Fruits & vegetables

½ crate

Koramangala 1st block

Most common : Name a fruit / vegetable that you pay extra attention to while picking out to buy Fruit

No. of people

Rank

Mango

4

1

Orange, Banana, Tomato

3,3,3

2

Papaya, greens

2,2

3

Research Takeaways Consumers • • • •

A majority of people learnt how to pick out fruits and vegetables either from their friends and family or by their own judgement from experience : Lack of formal data on the subject The dynamics of the relationship between the seller and the consumer have changed : loyalty and trust have weakened Educated people occasionally buy ‘ugly’ but ‘fit’ produce from the market.

‘Touch and feel’ is the most important criteria while picking out fruits ; food is personal and basic.

Customer

Type of purchase

Mode of transport

Reason for shopping at Madiwala

Frequency of visit

Time of day

Alternate shopping destination

Type of customer

Additional information

Customer 1

Semi - regular for personal consumption ; small quantities

4 wheeler

Low prices, Mangoes are good

Once in month/ Once in 2 months

Late morning

NGV ; close to her house

Homemaker (occasional)

Lives in Koramangala 6th block ; Carries cloth bag because she doesn’t want to pay Rs.2 for a plastic bag

Customer 2

Purchase in medium sized quantities ; one day sale quantity at own private retail

2 wheeler

Loyal to fixed shops at the market, low prices

Everyday

Late morning ( everyday )

-

Regular customer (everyday)

Buys to sell at his own shop

Customer 3

Medium sized ; weekly purchase quantity for a PG

2 wheeler

Low prices, close to PG

Once a week

Tuesday mornings

-

Regular (weekly)

No fixed shops, Buys from wherever the produce looks good and is cheap

Customer 4

Small quantities for personal consumption

On foot

Low prices, good quality, no shops near her house

Once a week

Whenever she is free

-

Homemaker Regular (weekly)

Brother buys from supermarkets; she still prefers Madiwala

Customer

Type of purchase

Mode of transport

Reason for shopping at Madiwala

Frequency of visit

Time of day

Alternate shopping destination

Type of customer

Additional information

Customer 5

Small quantities for personal consumption

2 wheeler

On the way to work, twice as cheap as shops near her house, wide variety

Everyday

Whenever passing by the market

-

Office going Regular (everyday)

1kg carrot at shops near her house is sold at Rs.70 vs Rs.40 at the Madiwala market

Customer 6

Small quantity for household consumption

Public Transport

Wide variety

Whenever she needs to do ‘heavy’ shopping

As and when is free

Shops near her house

Homemaker (occasional)

Customer 7

Small quantities for personal consumption

2 wheeler

Shops near his house are expensive ; no bargaining unlike at Madiwala

Once a week or at least twice a month definitely

While passing by

-

Office going Regular (weekly)

Picked up greens from the waste piles, broke off the roots from leaves before putting it into his backpack

Customer 8

Medium quantities for 1 day push cart sale

2 wheeler

Owns a push cart, buys from fixed shops

Everyday (Late mornings)

Late mornings

-

Regular Business

-

Customer

Type of purchase

Mode of transport

Reason for shopping at Madiwala

Frequency of visit

Time of day

Alternate shopping destination

Type of customer

Additional information

Customer 9

Medium quantities for 1 day juice sales

Autorickshaw

Established shop selling fruits perfect for juice (size and variety), wholesale shop, Rs.10 cheaper than other shops

Everyday

Late mornings

-

Regular - Juice business (everyday)

-

Customer 10

Medium quantities for small retail

Autorickshaw

Fixed shop for buying, cheaper prices when bought in bulk

Once a week

Morning

Other markets

Regular - Own retail business (weekly)

Keeps a record of all transactions

REASONS FOR FOOD LOSS AT MADIWALA MARKET

Farmers •

Farmer : Brings all the produce but has less sales and therefore leftover – impractical to take it back

Farmer + Seller • • • • •

• •

System designed for financial gain Payment terms discouraging small growers Retailer product quality standards deterring small – holders from supplying produce to the market High contractual penalties for partial or non partial delivery of orders by suppliers Product take – back clauses in supplier contracts allowing retailers to return product to suppliers once a residual shelf life has been reached ; Often poor demand forecasting and replenishment systems and a lack of food system chain transparency Difficulties inherent in transitioning from trading systems previously driven by spot market prices towards long term contracts

Consumers

Sellers Lack of expertise in business and sales – new sellers – order in excess When bought in quantity, the price is cheaper Order in bulk, fixed routine and logistics – making a change in system is avoided

• • •

•

• •

Farmer + Seller + Customer • Effect of seasons on sale, demand, prices and freshness of produce Lack of connections between various stakeholders – trash to treasure ; fresh – dehydrate ; pre and post usage Lack of value, disconnect with food; 3Rs not applied Long distance between producer and consumer Lack of incentives ; least publicized greatest tragedy of our times Lack of segregation

• •

• • •

Farmer + Consumer •

Long distance between producer and consumer

•

Nature of the fruit : Citrus fruits vs apples, bananas etc – physical form, health benefits, customer behaviour Lack of planned shopping ; forgetfulness Approval and demand for supermodel fruits; beauty standards ; actual waste vs beautification waste Consumer trends – 100% organic food demands and changing diets Shopping behaviour and methods of selection

Other •

Role of animals in eating – choices, habits and informality

Farmer

Wastage Points ( Madiwala Morning Visit )

• Can’t take it back – high cost of labour, transport and packaging • At farm : The farmers know that the price they’ll get for the produce is low so they don’t take care of produce. Other issues : no water, lack of electricity • Farmer has good technology. Farmer was informed to send 10 bags only yet sent 26 bags because of over cultivation • Farmers don’t have the time to come to the market • If there is good rain, everyone will grow the same greens and prices will fall • If the rain is scanty, demand is less and price is high

Customer Farmer - agent - seller • Leave the unsold produce in the market because it dries up too quickly while transporting within Bangalore •

Agents don’t wait until the stock is sold ; They reach financial target, dump the surplus and leave

• Farmer will sometimes try to ensure it all gets sold • Doesn’t go to another market because some other seller would be selling the same goods • Buy farm land worth of produce for a day – Full produce brought to market, more than required • Sales : Depending on the business from the previous sale of produce, brings that much to the market

• Weekends : 30 crates more – people cooking at PGs, outsiders, hostels • Season : If price is low, demand is high and wastage is high • If the unsold stock is given to the sellers of Madiwala instead of discarding it they won’t return the following day and will instead bargain • Sellers at the market look for freshness and keep a separate bag of ugly cucumbers that are sold to hotels, restaurants *Sometimes seller becomes customer

Nature of item • Maximum damage to stock happens from the farm to the market • Maximum waste in the market is cauliflower leaves and greens vegetable wastages are lesser.

• Greens : Freshness goes very quickly

Packaging Barely any plastic, all big fruits wrapped in paper packaging, small fruits in hay or plastic woven sacks, cardboard paper boxes or jute gunny bags

Fruit Market : Electronic City

Sales and business Slightly damaged produce can still be sold Word of mouth contract. Wholesale sellers and farmers – Farmers hire and send the truck to the market (sometimes agent is involved).Farmer calls and asks the seller the market value of goods and depending on how much of the produce is still good ( undamaged ),calculates the price and asks for a payment (made to the truck driver ) who pays the farmer Flow and distribution All wholesale shops sell to smaller wholesalers, retailers, juice and restaurant businesses, push cart sellers Weigh bridge at the entrance Order produce every 2 – 3 days Proper loading and unloading into and out of the shop

Waste Management All wet waste taken together – 3 times a week Paper, hay is most common Dumping in front of shop Most produce is spoilt during transport – weight of produce adds up and the layers beneath get damaged Closed shaded shops barely have any spoilage – depending on the fruit ( range between 10kgs a day to 500kgs ) between 5% & 50% of goods No segregation, all wet waste is taken together Aware of composting with the waste JCB does the cleaning service Most wastage happens during monsoon time – more pesticides are used – more rotting Informal dumping areas

Basis of comparison

Madiwala market

HAL market

Electronic city Fruit market

Setup

Informal setup – layout, organization

Formal market setup – fixed setup

Formal setup– Wholesale, commission, export – import

Access

No specific entry and exit points

One entry, one exit ; gated market + small informal setup along side

One entry and exit point – weigh bridge

Types of shops

Temporary/ semi – permanent / permanent shops

Push carts, permanent shops

Permanent shops – movement of trucks - Loading & unloading setup

Traffic

Traffic interference

No traffic ; gated market

Gated market – No traffic

Routine

High activity levels for most parts of the day - Morning ( busiest )

Morning – rush hour - busiest

2 – 3 day cycles – inflow of fruits throughout the day

No. of shops

200 + shops

Fewer shops; electronic shops, pharmacy etc.

200+ shops

Waste disposal

Open spaces for dumping

Shoulder to shoulder, no open ground for dumping

All wet waste collected together ( Paper, hay, fruits )

Spoilage

Food wasted – sun – rots faster

Covered market – no heat

Most damage – transport – pressure of stacking

Qty of goods

Medium flow and sale of goods

Less flow and sale of goods Customers : Individuals, small setups

Maximum flow and sale of goods

Customers

Individuals, restaurants, push cart, small retail stores

Individuals, small setups

Other wholesalers, retailers, push cart

Waste

BBMP ; Maximum waste created at market

Packaging

Plastic, gunny bags, plastic crates

Maximum waste during transport Plastic bags. Cloth bags

paper, hay, cardboard

Research takeaways :

• One entry / exit point makes regulation and policing easier.

• Systems of distribution are more efficient in wholesale markets.

• Electronic city fruit market has maximum food wastage during transport of large quantities of goods whereas Madiwala has maximum wastage at the market.

• Organization and layout of market affects behaviours of sellers, buyers. Eg. Madiwala has open ground for dumping • Packaging depends on size of fruits, distance between source to market, packaging material, type of market, nature of fruit.

• Distribution systems are affected by infrastructure and organization of markets. Eg. Loading and unloading at Electronic Fruit market vs.

Madiwala mandi.

Karnataka Composting Department Corporation ( KCDC ) : visit 1 – HSR layout

Madiwala, Hosur, HSR, Bommanahalli

Processing and packaging – same unit Different grades – quality, size and composition Protests from around the area

Research Takeaways :

1.

15 trucks per day

2.

3.

4.

Additional income by selling the compost bags Beside Somasudarapalya lake

Only wet waste – gobar

5.

Customers come and buy compost from the centre 8 – 10 such waste management centres

Farmers feel the lack of incentive to pick up compost which is a value addition for them.

Excess food from the sellers is sold to public in the form of compost The amount of organic waste processed at this centre is beyond the handling capacity of the unit Incidents of fire, polluting the lake and strong stench.

Several protests by residents to shut down the facility.

Tools and methods : Non structured interviews Tours Mapping and observation

E – commerce : Research Takeaways : 1.

2.

3.

4.

Nature of e-commerce platforms catering to this market are creating their own supply chain model, direct farmer to consumer, with contract farming and established distribution centres, local sourcing, Purchase to order, Inventory model, subscription model, micro delivery model depending on the commodity Value proposition : Providing convenience and selection Challenges : High cost of delivery, wafer thin margins, highly perishable inventory

Journey map : Farm to folk

1.

2.

1.

2.

Ecosystem Mapping : Research Takeaways

• • • •

Organic set up of shops in the market Small clusters of fresh fish sellers, flower sellers, dry coconut, fried eat on – the - go food and chai shops, wholesale gunny sack sellers, fruit and vegetable sellers are seen.

Kirana type stores, banana leaf sellers, earthen pot sellers, sellers of spices, dried fish, paan and push cart vendors selling mostly single items are few and randomly and organically positioned in the market.

More organization and changes in the layout of the market can affect the number of plastic bags used and create an environment for resource sharing and better communication among market stakeholders.

Farmer’s market in the mornings ; food surplus left there after the sale Food waste dumped along this side of the road

Majority of Madiwala sellers sit on this side of the footpath throughout the day.

Some sellers continue to sit on the other side of the road

Issues : • •

•

• •

APMC restricts farmers from directly entering into direct contact with manufacturers Statutory leases, mandi tax, VAT etc are hefty and hence become strong entry barriers. Multiple licenses create fragmented high cost agri - economy resulting in no economies of scale and no movement of goods.

APMC agents form a cartel ; creating a monopoly wherein they produce is procured at manipulative prices and sold at a higher price, thereby destroying the purpose of the APMC. APMC’s role as a regulator is undermined by vested interest in lucrative trade APMC doesn’t allow farmers to sell to exporters directly, resulting in farmers getting a low price for their produce as it now includes the cost of marketing and doesn’t allow for private investment.

APMC Responsibilities : • • • •

Regulation of trading practices Increased market efficiency through reduction in market charges Elimination of superfluous intermediaries Protecting interest of producer seller

HOPCOMS Research Takeaways :

•

• • • •

System of communication, transport and trust and distribution between HOPCOMS retailers and farmers is comparatively more efficient as there is reduced food losses and fixed food collection systems.

Organization and layout of HOPCOMS keeps the centre running smoothly during the morning rush.

Additional provision of bedding for farmers traveling long distances over night.

Transparency in the process, farmers involved at every stage.

Prices are fixed by the Government every morning which reduces chances of exploitation.

Rotten Research Highlights :

1.

2.

3.

Human psychology : Anterior Insular Aesthetic is the reason for not buying ‘ugly’ fruits Some reason for spoilage : Inadequate pollination, frost damage, Insects fed on parts of young fruit ( perfectly fit for consumption ) Factors for rotting : Action of microorganisms, water content in fruits, addition of preservatives, action of sunlight ( photodegradation )

McDonalds Research Takeaways : • •

• • • • •

Local sourcing is the reason for their success Open, transparent supply chain, relationship with trusted suppliers; Changes by APMC wherein companies can directly buy from farmers McD expanding is an opportunity for suppliers to expand their business Contract farming and Radhakrishna Foodland is the established distribution centre Own supply chain ( infra, technology, changes for Indian market ) Dedicated to cold chain movement Challenges : Scale of supply chain and temperature control

Gramin Agricultural Markets ( GrAMs ) : It is an aggregation hub which enables the flow of market intelligence from the consumer to the producer and enhance the value of harvested agricultural produce, which is currently left to the mercy of supply-demand dynamics in over-regulated district mandis.

Indira Canteen : Research Takeaways

1.

2.

3.

4.

1.

Depending on the menu, the number of customers, quantity consumed and discarded, working hours get affected Most customers are not from the local mandi because of the ‘boring’ menu, closeness to their homes and they always have money to eat out.

Food comes pre - cooked form the Indira kitchen, leaving little scope to make use of resources around.

Leftovers are fed to pigs since there is lack of middle men to distribute the resources to organizations ( old age homes, orphanages ) from Indira canteen.

Curd rice served for free - tradition of ending a meal with it.

External small fixed retail Research takeaways :

• • • • •

Since they order in small quantities, there is value in every piece that is bought. All flows are recorded by making a supply log the previous night resulting in better management of food.

Tie ups with Juice sellers, restaurants and distribution to the poor Don’t buy from the closest market ( Madiwala ) because there is a lack of variety.

Younger generation demands ‘shiny’ fruits, older generation is accepting of ugly fruits, more mature.

Home delivery is majorly undertaken, which is a systematic, sustainable and structured way of selling.

How might we scale up the existing system to engage more stakeholders and create alternate ways to use this second grade produce?

Sellers of Madiwala buy second grade goods at low prices during distress sale

Restaurants buy discoloured food at discounted prices

Hotels buy 1 day old stock in bulk at lowered costs

Marriage caterers buy large quantities of imperfect goods for cheaper prices

Small food stall owners buy small quantities of second grade produce

A buyer seen picking out of the leftover produce

First grade and second grade produce kept separately

First grade goods and second grade goods kept separately for different buyers

Second grade produce is that which doesn’t get sold easily due to poor appearances

Hotel and Juice shop buy from a fixed seller at the Madiwala market everyday. It is recognized and established as the ‘juice shop’ of the market.

Reasons : Sells at Rs.10 cheaper than the other shops Stocks only ‘juice’ fruits Fruit sizes are small which works for the juice sellers ; but is rejected by individual consumers.

Characteristic of second - grade produce

Customer profile

Reason for purchase

Frequency of purchase

Dried or shrivelled skin

Juice vendors

Skin isn’t used to make juice

Routinely

Discoloured

Restaurants, hotels, smaller sellers at the market and external mobile sellers

Imperfections get hidden in cooked food ; small segment of older customers are accepting of surface level imperfections

Routinely

Unpleasant smell

Ragpickers, animals

For free

Unpredictable

Naturally disfigured

Juice, commercial kitchens

Form doesn’t matter once it’s cooked

Routinely

Rotten

BBMP

Compost

Routinely

Damaged

Push cart, cycle sellers, smaller sellers within the market

Pick out for free, discounted prices

Unpredictable

Uneven surface / texture

Restaurants, hotels, catering houses

Raw food gets disguised once peeled and chopped

Routinely

Over - ripe

Smaller sellers at the market, ragpickers

Adds to the quantity even if it doesn’t sell ; large quantities attract more customers

Unpredictable

How might we make food waste the basis around which sellers design their business model? How might we develop and adopt the business model of small retailers to reduce food waste?

Small retailers ensure each unit purchased is fresh

Barely a few kgs of waste at the end of a day

Buy according to demand ; don’t over purchase

Fixed retailers buy in small quantities routinely

Purchases in small fixed quantities

Maintaining a daily log of transactions

Retailer profile

Reason for Impact on profitability / food waste

Location

Goods sold

Green Fresh

Purchase is need based in minimum quantities ; each unit is of value

External fixed retail

Fruits & vegetables

Family Fresh

Purchase on a daily basis ; demand for ‘shiny’ and ‘fresh’ by young customers

External fixed retail

Fruits & vegetables

Gunashankar

Competition from other sellers (internal & external), what doesn’t look good doesn’t sell

Madiwala market

Fruits

Ashraf & Chinamma

Shelf life of greens is 1 day ; rate of drying up is higher in summer

Madiwala market

Greens

Vali

Lack of parking, police pressure, supermarkets, hike in market prices

Madiwala market

Vegetables

Banana leaves from the morning delivery

Cauliflower cleaning from 2-5 AM

Flower distribution at 5 AM

Farmer sale at 6 AM

How might we use the round the clock functioning nature of the market to create more opportunities for interaction of systems and stakeholders (internal & external)?

Van transporting goods to restaurants, hotels, temples, fixed retailers preparing for the day at dawn

Shops remains open past 6PM

Buyers shopping throughout the day

Indira canteen remains open till 9:30 PM

Morning sale that goes on from 4 - 10 AM

Temporary market of farmers, agents and secondary sellers

Market is open for anyone to shop

4AM : Market opens for farmers / agents to sell By 9 - 10AM : farmers, agents stop selling at the market and go back

Around 5PM : Market starts shutting down

Till 11PM : Some sellers remain open

Madiwala ( at market) activity timeline

Madiwala ( around the market) activity timeline

4AM : High traffic and footfall from the morning sale

11AM - 5PM : Not much activity at the market : less traffic 7AM : Build up of traffic ; people commuting to work, school and colleges

5 - 10 PM : Rush hour - people returning from work, college etc.

Activity ( at market )

Time of day and week (maximum activity)

Scale of involvement

Fast food sales

Meal times, through the day

Few shops at the end of the market, majority of floating customers

Temporary morning market

5 AM - 10 AM

1000+ sellers

Chai & biscuit sales

Mornings, evenings routines, Passerby stop throughout the day

Sellers of the Madiwala market, floating customers

Raw food (fruits, vegetables, fresh fish) sales

Weekends Weekdays : Mornings, evenings

Weekdays 50 - 100 customers( avg. at a shop ) Weekends 100 - 200 customers ( avg. at a shop )

Non - edible sales (flowers, banana leaves, earthen pots)

Mornings - through the day

Minority of non - edible shops compared to food sellers ( 1/4th of the market )

Indira canteen sales

7-9AM, 1-3PM, 7:30 - 9:30PM

Breakfast : 450 plates Lunch : 450 plates Dinner : 200 plates

BBMP cleaning

7am, 11am ,2pm, 5pm

2 trucks for wet waste, 1 for dry waste, 1 for mixed waste 7 - 8 tons of organic waste per day

Distribution and flow of goods in and out of the market

4 AM - 9 AM, through the day

Variable

Seller name

Type of shop

Item being sold

Timings

Rush hour

Additional information

Arul

Permanent (behind footpath)

Paniyaram (specialist)

5AM - 6PM

Mornings

Can’t stay beyond 6PM because batter is fermented ; leaves when ingredients get over

Shankar

Permanent (behind footpath)

Kirana (generalist)

6AM - 6PM

-

-

Rafiq

Permanent (behind footpath)

Paan leaves (specialist)

5AM - 7PM

Mornings

-

Wasim Khan

Permanent (on road)

Root vegetables (specialist)

5AM - 6PM

Early morning

Market is divided into 2 ; dull side and bustling side. Dull side starts shutting shop around 4, other side remains open till 10 - 11PM

Mohammed Nizam

On foot

Beverages (specialist)

9:30AM - 1PM, 5 - 9PM

-

Paanipuri seller comes in the evenings - nights

Madhesh

Permanent (behind footpath)

Flowers (generalist)

5AM - 10PM

Early morning

-

Praveen Kumar

Permanent (behind footpath)

Fruit seller (generalist)

10AM - 11PM

Evenings, Night

-

Ramakrishna

Permanent (behind footpath)

Kirana (generalist)

8AM - 10PM

Fayaz

Temporary (on footpath)

Radish (specialist )

4AM - 10AM

Early morning

Wholesale shop ;part of the temporary morning market

Activity (around the market)

Time of day and week (Maximum activity)

Krupanidhi institute

9 AM, 5 PM

Police headquarters

Mornings, throughout day

Shopping at Total Mall

Weekends

Bus stand

Mornings, evenings

How might we create new and further develop existing systems of material recovery practiced at the market?

Juice sellers buy the rejected produce at lower prices

Both chilli and dried chilli sold at the market

Food picked up for free using an abandoned piece of jute

Setting shop around a heap of discarded produce

Secondary sellers picking out of the leftover food heaps

Sun drying coconuts to sell to coconut oil makers

Sun drying discarded chillies to be sold at the market

Cattle owner collecting cauliflower leaf trash to feed his cattle

Cauliflower seller’s trash used to cover vegetables by another seller.

Food waste is converted into compost and sold to the public

Both fish and dried fish sold at the market

Single plastic strings from torn gunny bags for packaging

Watering flowers routinely to keep them fresh

Indigenous ways of measuring

Traditional coating using methi seeds

Using dried woven leaves to keep Paan leaves fresh

A rag picker looking through non - segregated waste

Cans of water are delivered to the market to keep flowers fresh

Dried banana leaves have several uses

Stale onions used as weights

Vegetable leaves used to package vegetables

Plastic bags used as bulb holders

Animals eat from the waste heaps

Gunny bags used as a stopper

Material recovered at the market

Transfer profile (within the market)

Type of recovery

New value/ function

Property of material enabling recovery

Scale of recovery at the market

Frequency of recovery

Incentive

Banana leaves

Paniyaram and fast food seller, own use

Fresh leaves - dried leaves Upcycling

As bowls, base of plates, packaging of fresh banana leaves

Waxy, anti – bacterial, non sticky surface Tradition of eating out of banana leaves, natural toughness of leaf lamina

Medium - Low

Routinely

Mutual benefit Financial gain

Vegetable leaves

Other sellers, packers and transporters

Fresh leaves - semi dry leaves

Packaging of fresh goods, protection from the heat

Size of leaves, quantity, lack of alternative use

Medium -Low

Unpredictable routinely

For free

Discarded fruits & vegetables

Personal use, animals, homeless people

Upcycle, redistribute

Onions used as weights, food for animals, redistribution to poor

Onion weight and size

Low

Unpredictable

Cost cutting, feel good from donation

Plastic bags

Personal use

Reuse

Light holder, protective sheet on food, gloves, caps

Durability, price, material and form of plastic carry bags.

Easily found at the market

Low

Unpredictable

Functional at a low cost

Material recovered at the market

Transfer profile (within the market)

Type of recovery

New value/ function

Property of material enabling recovery

Scale of recovery at the market

Frequency of recovery

Incentive

Gunny sacks (plastic, jute)

Smaller sellers, Passersby, personal use

Reuse, upcycle

Plastic strands to tie unit quantities of greens, pieces of jute bags for packaging, plastic gunny sacks as weight holders in shops

Size, material and construction of gunny sacks.

Commonly found at the market

Low

Unpredictable, random

Free

Greens

Push cart, cycle sellers and other sellers within the market, animals, individual consumers

Reallocate, redistribute

Consumers, sellers pick up discarded greens from the morning farmer sale leftovers

Abundance and on - the - go

Medium - low

Unpredictable

Free

Seeds

Bamboo sieve makers

Upcycle

Coat the bamboo with a methi seed paste to close the gaps

Traditional and natural way of coating

Low

Routinely

Low cost

Material recovered

Transfer profile (within the market)

Type of recovery

New value/ function

Property of material enabling recovery

Scale of recovery

Frequency of recovery

Incentive

Chilly

Resale at own shop

Upcycle, reuse

Sold as dried chilli used in food

Quickly dehydrating naturally

Medium

Summers

Financial ; small additional profit

Dried fish

-

-

-

-

-

-

-

Coconut

To external coconut oil makers

Reuse, upcycle

Coconut oil

Drying during summer

Medium

Summers

Financial incentive ; get paid Rs.50 per kg

Rejected goods / beautification waste

Smaller sellers, passerbys, Animals, personal consumption,

Redistribution

For display, sales, as food

Quantity, prices, competition and short shelf life

Medium - low

Unpredictable

Distress sale ; low prices

Unavoidable waste (cauliflower leaves)

Cattle owners, smaller sellers, animals

Reuse, upcycle

As fodder, to protect against heat, food for animals in the market

Large quantities, no alternative uses, unavoidable waste

Medium - low

Routinely, randomly

Free for the collector, seller doesn’t have to face the hassle

Lime

Lemonade sellers

Reuse

Lemonade

Outer surface doesn’t affect quality of juice

Low

-

Convenience, cost cutting

How might we prevent farmers/sellers from leaving surplus food at the market?

Hassle of dealing with unsold goods is avoided as much as possible

Logistics of transporting it back isn’t beneficial

Unsold stock from the morning sale

Distress sale is the last effort

Greens lose their freshness very quickly

Very high competition leaves them hopeless

Seasonal goods have low price and high wastage

Aware of the benefits of composting ; depositing organic waste

Farmer/ seller profile

Reason for complete offloading

Type of good

Quantity of food surplus left at the market each day

Sashidharan, Greens agent

Short lifespan of good

Greens

1/3rd of mini truck

Shantanu & Girish, Cucumber agents

Seasonal fruits & Citrus fruits

Cucumber

15 gunny bags

Sridhar, Tomato agent

Damage during transport

Tomato

3 kg per crate x 100 crates = 300 kg

Sashidharan, Greens agent

Competition

Green

1/3rd of mini truck

Putt Raj, Vegetables agent

Logistics of transporting it back

Vegetables

12/30 gunny sacks

NandiMalay, Greens farmer

Time crunch

Greens

600 – 1000 bundles

NandiMalay, Greens farmer

Lack of uses

Greens

600 – 1000 bundles

How can we change the way people treat public spaces at an individual/community level?

Shop that hasn’t been allotted to anyone yet

Chinamma personally ensuring that her shop gets cleaned

Perfectly displayed leaves at the front end of the shop

Abandoned spaces become dumping spots

Difference in dumping habits on and off the footpath

Dumping on open ground ; identification is impossible

Difference in the way footpath sellers treat the road vs the footpath on which their shop is

Seller’s small setup has no garbage right around it ; 10M away there is a waste pile

Inside the shops, food is neatly stacked and stored, outside there is waste lying everywhere

Context of change

Reason for change

Impact of change in behaviour on the market functioning

Comparison with

Waste disposal

Don’t consider the market to be their ‘own’ space, blame game is easy in large informal markets

Individual shops

Residential areas

Use of plastic bags

Everyone at the market uses plastic bags.

Identification and singling out is not possible in a market this large.

Failure of ban on plastic carry bags ; people don’t carry / use cloth or paper bags

External retailers like Nilgiris, Namdharis, Green Fresh, Family fresh etc

Movement

Morning rush hour ; everyone wants to get to working

Market road is always crowded ;

Other market setups like Electronic city

Sales and marketing

The abundant shopping options and choices at the market ; Local markets are competitive

Competition is strong ; unity between sellers is weak ; smaller sellers are at a disadvantage ; convenience of shopping from a generalist seller which is a one stop shop vs a specialist seller who sells specific goods.

Stand alone shops

Organization

Large number of stakeholders involved

Permanent shops like HOPCOMS

How might we develop infrastructure so as to influence attitudes and behaviours towards reducing food waste?

Differences in layout & infrastructure can change behaviour.

Ample open ground leads to open dumping and creation of informal waste traps

Vast open stretch of the market across the street belonging to nobody has the maximum waste

Single entry point makes policing, enforcement and regulation easier

Physical space affects community practices and interactions

Structured flow of goods at HOPCOMS farmers market

People do not leave or discard any food in the hall at HOPCOMS

1.

2.

1.

2.

Farmer’s market in the mornings ; food surplus left there after the sale Food waste dumped along this side of the road

Majority of Madiwala sellers sit on this side of the footpath throughout the day.

Some sellers continue to sit on the other side of the road

Infrastructure

Impact

Single entry / exit points

Easier for regulation, policing and identification, directed movement, footfall

Open spaces

Less open dumping, disciplined and responsible waste disposal practices, reduced animal nuisances

Roofing

Slower rate of food spoilage, less heat makes shopping less tiring, leaves aren’t used to protect food from the heat

Loading and unloading bays

Well organized processes and activities of loading/unloading, storage and dispatch

Lane width

Scale of market (wholesale vs retail), modes of transport at the market (trucks vs 2 wheelers ), footfall, cleanliness, traffic.

How can we increase the sales of ugly fruits and get rid of the standardization?

Buyers want perfect looking produce ; beautification standards ; slightly bent cucumbers are difficult to sell

Buyers get attracted to large quantities of fruits ; demand ‘shiny’ and ‘spotless’ fruits

Plastic packaging gives a sense of ‘expensive’ and ‘clean’

No formal way of differentiating between ‘good’ and ‘bad’ produce ; slightly discoloured is rejected

Difference between artificially grown cauliflower and naturally grown cauliflower

Fruits kept under the sun turn yellowish.

Older generation is more understanding and accepting of it.

Most customers use their own judgement or advise from family and friends to select food ; demand ‘fresh chahiye’

Buyers don’t always trust the sellers ; unwilling to buy cauliflower with leaves

Fresh pieces kept on display to attract more customers

3,000 Paan leaves being discarded

Rejected mangoes

Factors affecting appeal

Impact on sale

Colour & shine

Discoloured, spotted, bruised fruits are easily rejected. Demand for ‘shiny’. ‘Spotless’ and ‘fresh’ fruits

Shape & size

Disfigured fruits are rejected ( Naturally disfigured or damaged during transport )

Packaging

Packaging makes it appear ‘clean’ and ‘expensive’.

Display

Large displays attract more customers. Fewer goods create a perception of ‘leftovers’.

5

reasons for rejection

Food standards

Variety in nature makes standardization challenging

No repository to distinguish between good and bad produce

No one is willing to risk their money and time on ‘ugly’ fruits

Unaware of the process and impacts of rotting

How can we build on the unique practice of shopping-on-the-go at the Madiwala market, to reduce food waste?

Shopping midday while passing by

Stopped on her way back from college

Ease of carrying for customers on bikes

Pre - packaged units for easy pick up and transport

Large quantities of chillies ready for pick up during the morning sale

Peak traffic at Madiwala in the morning and evenings

Office goers, college students prefer stopping on the route to shop

Profile of customers

Mode of transport

Frequency

Nature of purchase

Time of day (maximum footfall)

Working professionals & College students

2 wheelers, on foot, autorickshaws, 4 wheelers

Floating customers, 2 -3 times a week, weekends in regular customers

Demand for ‘shiny’ and ‘fresh’,

Evenings, shop on-the-go

Homemakers & families

2 wheelers, on foot, autorickshaws, 4 wheelers

As per need, weekends

Demand ‘freshness’, perfectly ripe

Late morning - Afternoon Evening

Other sellers

Mini vans, mini trucks, cycles, bikes, autorickshaws

Everyday

Fresh, ripe, aesthetically appealing

Mornings

Commercial kitchens

2 wheelers, auto rickshaws, mini vans and mini trucks

Everyday, 2 - 3 times a week

Second - grade produce

Mornings

How can we make the scale and criticality of food waste known and understood at the local markets?

Farmer/ seller profile

Reason for complete offloading

Type of good

Quantity of food surplus left at the market each day

Sashidharan, Greens agent

Short lifespan of good

Greens

1/3rd of mini truck

Shantanu & Girish, Cucumber agents

Seasonal fruits & Citrus fruits

Cucumber

15 gunny bags

Sridhar, Tomato agent

Damage during transport

Tomato

3 kg per crate x 100 crates = 300 kg

Sashidharan, Greens agent

Competition

Green

1/3rd of mini truck

Putt Raj, Vegetables agent

Logistics of transporting it back

Vegetables

12/30 gunny sacks

Nandi Malay, Greens farmer

Time crunch

Greens

600 – 1000 bundles

NandiMalay, Greens farmer

Lack of uses

Greens

600 – 1000 bundles

Seller

Item wasted

Waste quantity (Daily)

Financial loss

Rafiq

Paan leaves

3-4kgs out of every 10k

2-3kgs in 10 days

Abdul Hameed

Chilli seller

12kgs out of 30ksg

Rs.1200 in 3 days

Madhesh

Flower seller

3kgs

Rs.1000 in 20 days

Praveen Kumar

Fruits seller

30 - 40kgs

Rs.2 - 3k per day

3,000 - 4,000 Paan leaves getting discarded

7 - 8 tonnes of organic waste per day from the Madiwala market

4 truck loads of waste get collected each day

Waste varies from 3 - 30 kgs on an average from shops

Praveen Kumar’s shop discards an average of 30 kgs. of food waste daily

12/30 crates of tomatoes ( 250 - 300 kgs 0 from Shridhar’s van

How can we create data, record data, share and make it available to stakeholders across the food chain?

Basic log of flows recorded every morning

Bigger sellers dealing in large quantities , wholesale, keep record of sales and make bills.

Logistics involved in scale of operation.

There is no record of sales maintained by small sellers, only keep count of money

Small retailers buying in small quantities maintain a log that they fill in every night to prevent over purchasing ; minimum food waste ; each unit impacts profitability and waste generation

Farmer sends surplus goods even if he’s been advised by the agent not to

Structured system at HOPCOMS

Leave the produce rather than distribute or redistribute it

Food waste at the market from the first sale of the day ( morning market )

Stages of inefficiency across the food chain

Stakeholder

Harvest

Farmer

Storage, transport & distribution

Village aggregator

Storage, transport & distribution

Mandi Commission agent

Storage, transport & distribution

Wholesaler

Storage, transport & distribution

Retailer /Agent

Transport

Customer

Location

Stakeholder

Food waste

Farm

Farmer

Minimum

Transport

Middle - men / agents / farmer

Moderate

Market

Agent / farmer / Other sellers

Maximum

Reason for lack of data availability, visibility and sharing

Impact

Large numbers of stakeholders involved

Informal transactions, high resource expenditures. Higher levels of corruption and malpractice.

Nature of perishables

Short shelf life and high standards of customers alters the supply chain, starting from the farmer

Informal space

Regulation, policing and flows are unorganized and challenging. Impact on behaviour in treating public and private spaces

Lack of expertise

Financial losses, manipulation

Lack of access to technology and infrastructure

Larger quantity of food gets damaged, fewer options for sharing and distribution of food

Poor networking

Restricted resource / food sharing and distribution

Lack of recording of transactions

Inability to predict demand, supply, gains and losses

Insufficient financial incentive

Produce is neglected starting at the farm level

Long distance from farm to folk

Unsustainable model ; high resource expenditure spent to transport. Customers are unaware of the source and journey.

Informal contracts

Farmers may get exploited

Lack of awareness

Lack of seriousness regarding food unsustainability and food waste

How can we ensure trust is restored in such informal systems?

Customers complain about being cheated ; not measuring properly with arms

Farmers/ sellers prefer to get rid of the food surplus ; Segment of people hoping to find something of value to them

Waste managers hope for waste to be segregated ; banana leaf seller hopes for regular clearing out by BBMP

Selling plastic bags in hope of customers falling short of bags / forgetting to carry

Sellers hope customers will stay loyal and return, buyers hope they are being sold fresh produce

Aspects (trust & hope)

Impact

Engagement

New market

Hope to continue selling at Madiwala, government trusts that small sellers will move out

Sellers and Government

Plastic bags

Sellers sell in fear of getting fined for the use of plastic bags, buyers hope to be given free plastic bags as a part of packaging

Sellers. Police and buyer

Food quality

Buyers hope to get fresh food, sellers hope customers will return

Farmer, seller and buyer

Sales and business

Hope for good sales, enough to break even if not make a profit, reach financial target each day

Farmer, seller and buyer

Contracts

Farmers hope to not get cheated, get their due revenue, middle- men hope to reach financial target from the market sale

Farmer and middle - men

Food disposal

Waste managers hope there will be proper segregation and fixed disposal boxes

Seller, BBMP, Animals

How can we reduce food waste at the market, keeping business as usual? / How can we reduce food waste at the market using using minimum effort or change?

Free food for cattle ; seller getting rid of cauliflower leaves

Plastic carry bags are very affordable and convenient for both seller and buyer ; given along with the purchase

Financially more profitable to leave surplus food at the market

Setting up a shop of onions from a pile of discarded produce

Distress sale in an attempt to reach financial target and do away with the produce

Tomatoes are neglected from the farm because of low revenue from their sale and high effort in protecting them from damage especially during transport

Waste collectors don’t wear equipment because it slows them down but also makes them fall ill ; people are lazy, don’t segregate

Organic waste is collected and sold at Rs. 24 per kg to public

Charges Rs. 20 extra for the service of chopping

Serves beverages to shopkeepers at their shops (refer to pt.22)

12 /30 kgs of chillies were discarded ; 5/12 kgs of dried chillies can be produced and sold by simply sun drying them

Plastic bags come with handles, are waterproof and very affordable

Seller

Item wasted

Waste quantity (Daily)

Financial loss

Rafiq

Paan leaves

3-4k out of every 10k

2-3k in 10 days

Abdul Hameed

Chilli seller

12kg out of 30kg

Rs.1200 in 3 days

Madhesh

Flower seller

3kgs

Rs.1000 in 20 days

Praveen Kumar

Fruits seller

30 - 40 kgs

Rs.2 - 3k per day

Aspects of financial incentive / convenience

Impact

Financial incentive / convenience received

Use of plastic bags

Ban on plastic bags failed

Ease of carrying for 2 wheelers and durability, free with purchase, extremely cheap prices and single use

Surplus left at the market

Food waste

Transporting back to farm is expensive, hassle of dealing with surplus is an additional responsibility when preparations needs to be made for the next batch of produce

Shopping on the go

Floating customers, traffic congestion

Not having to go out of the way to shop

Purchase of second grade produce

Reduced food waste

Lowered prices

Display and decoration at shops

Increase in food waste

Large displays attract more customers

Inappropriate waste disposal

Unhygienic conditions, attracts animals

Not having to segregate, convenience of disposing close by, anywhere on the opposite side of the road

Packaging

Increased use of plastic films, reduced importance given to local organic produce, competition with supermarkets, e-commerce and smaller fixed retailers

Sense of ‘hygienic’ and ‘expensive’

Equipment

Waste managers are vulnerable to diseases and infections

Waste managers don’t wear what the government provides, slows them down

Distress sales

Reduces food waste, lack of importance to food

Selling at discounted prices hoping to reach the financial target and do away with the surplus

How can we keep Madiwala market relevant today?

Fruit

No. of people

Rank

Mango

4

1

Orange, Banana, Tomato

3,3,3

2

Papaya, greens

2,2

3

Depending on the season ; In March it is the season for greens ; high wastage as evident in the market April - May : Tomato, Brinjal, Radish September : Drumstick Items with less price get wasted more ( seasonal goods ) Greens, cabbage and cauliflower constitute a large part of the waste -Venkatesh Reddy and Women cleaners

Most common : Name a fruit / vegetable that you pay extra attention to while picking out to buy

Food rots at a slower rate in covered markets like HAL

Greens have a 1 day shelf life ; dry up during transport

Seasonal fruits get wasted the maximum because of their cheap price

Banana leaves have multiple uses even after they get dry

Food get spoilt faster in summer ; one rotten piece spoils the pieces around it

Fruits like banana. melons, papaya, apples etc have a 3 day shelf life ; wastage is lesser

Cows prefer potatoes, onions, apples. They don’t eat citrus fruits ; more citrus food wasted

Citrus fruits gets damaged easily ; especially during transport ; additionally have a short shelf life

Tomatoes are very soft by nature. 3kgs every crate for 100 crates = 300 kgs of tomato waste

Month

Vegetables

Fruits

January

Brinjal, Spinach, tendli, tomatoes, cabbage, cauliflower, carrot, radish, beetroot, peas, broccoli, capsicum

Strawberries, grapes, guava, papaya, pomegranate, pineapple, passion fruit

February

Cabbage, methi, carrot, radish, spring onion, capsicum, broccoli

Chikoo, musk melon, grapes, oranges, guava, papaya, pomegranate, pineapple, strawberries.

March

Spinach, fenugreek, capsicum, carrot, parwal (pointed gourd), tindora (ivy gourd), pumpkin

Watermelon, Mango — raw, Totapuri, Badami — grapes, orange, pineapple, banana, muskmelon, strawberries

April

Lady's finger, cucumber, doodhi, tendli, karela, chawli, beans, parwal, tindora, pumpkin

Same as in March + Jackfruit

May

Spinach, cucumber, doodhi, karela, beans

Mango — Alphonso, Kesar, raw — papaya, black jamuns, litchis, jackfruit, watermelon, muskmelon.

June

Spinach, lady's finger, cucumber, chawli, gawar, corn, capsicum, sweet potato

Mango — Alphonso, Kesar

Month

Vegetables

Fruits

July

Same as June + round gourd, doodhi, snake gourd, karela

Mango — Kesar, Totapuri — cherries, peach, plum

August

Same as June

Same as June + custard apple

September

Same as June

Guava, papaya, pomegranate, custard apple, passion fruit

October

Brinjal, tomatoes, dill, spring onions

Same as September

November

Same as October + French beans

Orange, dates, guava, papaya, pomegranate, custard apple

December

Same as October + radish, beetroot, yam

Strawberries, orange, sweet lime, fig, guava, custard apple, pineapple

How can we reduce food waste without further victimising/targeting small sellers?

Customers won’t buy with the leaves but leaves keep the fruits fresh for longer

Competition from supermarkets, mobile vendors

Wake up early ; 2 - 5 AM cut leaves off the cauliflower ; and then give it away for free to cattle owners

Demand for ‘fresh’ but ‘shiny’ produce; won’t buy imperfect produce

Pack shop up every night ; insecure of drunkards, animals & legalization.

Pressure from government and buyer, against and for plastic bags Fear of having to move out of the market once the new shops become functional.

Competition is high. Issues of parking, police pressure and increase in prices are the reason for poor sales.

Shelf life of greens is the shortest

Trust issues arise from the use of informal method of measuring

Challenges

Impact

Inappropriate waste disposal

‘BBMP hasn’t cleared out the leaves for a week; but they’ve been coming everyday to clean the rest of the market’ ChinnaChammi, Banana leaf seller

Increase in use of plastic

Hotels also use plastic now so business is very dull - ChinnaChammi, Banana leaf seller

Plastic carry bag ban

‘Customers are unwilling to pay even Rs. 1 for a carry bag. If we don’t give, the next seller will give.’ Plastic bags get confiscated by the police after warning - Vali, Vegetable seller

Competition

‘Business has dropped by 50% because of competition from push cart vendors’ - Flower seller

Parking and Traffic

‘Sales have reduced due to parking issues, changes in price, police.’ - Vali, Vegetable seller

Safety

'Have to wrap up the shop every night, fear of food getting stolen by homeless people.’

- Gopal Nayak, Cauliflower seller

Licenses and new shops

‘Hoping to get a permanent shop ; no contract yet but God and government can help me.’- Gunashankar, Fruit seller

Old age, low income ,health issues

‘Most sellers eat out or at the hotel , but personally faces health issues so prefers going home to eat food. Can’t carry waste to the truck because of old age.’ - Ashraf & Chinnamma

Customer demands

‘Customers expect and assume that packaging is a part of the purchase; and feel the right to ask for a carry bag.’

– Gunashankar, Fruit seller

Police pressure

Scared that the footpath sellers will be asked to leave the market. Fear of getting fined for using plastic bags.

Challenges

Impact

Animal nuisances

Crates need to be tied up otherwise dogs come and make a mess - Firoz Fish

Seasonal changes

‘If there is good rain , everyone will grow the same greens and the price will fall. Rain is scanty then the demand is less and price is high. Unable to predict how much to harvest, lack of expertise in sales and business.’ - Nandi Malay, Greens farmer Paan leaves get spoilt within a week in summers, and within a moth in winters - Rafiq, Paan leaf seller

Nature of perishables

‘Freshness of greens goes very quickly, can’t take it to other markets because it dries up.’ Sashidharan, Greens agent

Lack of infrastructure

Can’ take the produce back but there is no where else to store it either

How can we use the existing diversity of retail formats at the market to reduce food waste?

Flower sellers

Generalist sellers ( Many items ) and specialists sellers ( Single or few items )

Kirana store

Fresh fish sellers

Paan leaves, spices, dried chillies and fish, banana leaves

Selling in gunny bag units : Wholesale items

Chai & Biscuit sellers

Matka seller

Indira Canteen

Paniyaram, pakoda seller

Jute packaging seller

Footpath seller

Push cart vendors

Semi - permanent

Fixed but organic space

Semi - temporary

Permanent setup

Temporary market on the road till 10 AM

Parallel row of shops behind the main road

Workshop 1 & 2 :

Why?

Ideas and solutions, hypothetical validation

How does it fit?

Co- design, participatory design - for, by, with the people of Madiwala ; long run it is their market ; self sustaining local initiative ; empower the people

Who and how many?

14 – Sellers. 6 - kids

What expectations?

Brainstorming and Ideation workshop ; initial validation

How participatory?

Involves all stakeholders, design by them, for them and with them

What is your part?

Head facilitator

Who else?

Vinodh, Anyone free and wanting to help

Where?

Indira Canteen

Finance

Rs. 1000 budget – print outs, logistics, refreshments

Programme

1 hour workshop - Ideation and surface level ideas validation session

Languages

Hindi, Kannada, Telugu, Tamil, English

Logistics

Seating, all facilitation help, translations, documentation, materials, equipment

Materials & equipment

Chart papers, Map of Madiwala, Data entry sheet, Projector, Markers, Name tags, welcome sings, tokens of appreciation, refreshments, Display panels, printouts of pictures and Idea cards, bulletin board, Video and photography, Timer, specific activity equipment.

Participant’s preparation

-

Local liaison

Ashraf and Gokul ( Indira canteen )

Outputs

Ideas, solutions, hypothetical validation

Follow up

As and when necessary for prototyping

My preparation

Effective facilitation to ensure objectives are met ; both personal and of the participants

Extra

Group photographs printed and given as gestures of appreciations, Dream Madiwala t- shirt of Market leader Snacks & Beverages : 15 boxes - Samosa, mixture, jalebi ( Rs. 45 per box ) x 15 boxes Chai - 15 glasses

Activity no.

Activity title

Process

1.

Mapping on Madiwala

Participants will mark out their geographical location on the large sized Map of the Madiwala market stuck on a wall

2.

Present objectives

Participants will be introduced to the project briefly ; presented with the objectives and expectations of the workshop ( Insight statements and How might we statements )

3.

Idea sprint

( 17 HMW statements )

4.

Validation & discussion

As a group ; talk session

5.

Group photographs, tokens of appreciation, chai and snacks

Group photographs, tokens of appreciation, food and snacks

Time

Activity

No. of participants / groups

Objective

Material & equipment

2 : 00 - 2 : 10

Mapping on Madiwala

14 - 1 group (Individual)

To demarcate geographical position, warm up and to make participants comfortable

Welcome signs, refreshments, Map of Madiwala, markers

2 : 10 - 2 : 20

Introduction using map

Individual

Introduce participants to each other, make comfortable

Mic, chairs

2 : 20 - 2 : 40

Present objectives

14 - 1 group (Individual)

Introduce and make familiar with the issue at hand and expectations from the workshop and from them

Projector, supporting printouts, Insights and HMW cards

2 : 40 - 3 : 00

Idea sprint

14 - 1 group (Individual)

Ideas, solutions

Markers, post- its, A4 sheets, My Idea cards

3 : 00 - 3 : 20

Validation & discussion

14 - 1 group (Individual)

Hypothetical validation

Audio recorder

3 : 20 - 3 : 30

Group photographs, tokens of appreciation, chai and snacks

Wrap up session

Workshop 3 & 4 :

Why?

To get experts to share their experiences

How does it fit?

Co - creation within Human Centred Design Expertise and knowledge to inform decisions New ideas

Who and how many?

Experts working in the field of waste management, agriculture and food industry - 8 Jaaga designers community - 4

What expectations?

Share experiences ; discuss possible solutions ; networking and collaborations

How participatory?

Experts develop ideas and propose solutions ; analyze, discuss and rate solutions based on their knowledge and experiences

What is your part?

Facilitate the workshop ; ensure objective of the workshop is achieved and expectations of participants are met

Who else?

Anyone willing to help

Where?

Quicksand Design Studio

Finance

Tokens of appreciation - succulents and home-made jams ; appreciation card ( Overall budget of Rs.5k )

Programme

2 hour workshop - Brainstorming Ideas and solutions ; expert advice

Languages

English

Logistics

Seating arrangements ; activity requirements and proceedings ; documentation, materials, equipment

Materials & equipment

Chart paper, markers, pens, post its, thinking badges and boxes ; audio, video recorder, camera, display panels, printouts, projector, how might we cards, timer, tape, welcome signs, tokens of appreciation

Participant’s preparation

-

Local liaison Outputs

Ideas and solutions, knowledge and advice from experience and expertise

Follow up

As and when necessary

My preparation

Facilitation to ensure that the objectives of the workshop as well as participant expectations are met

Workshop 3 & 4 : Time

Activity

No. of participants / groups

Objective

Material & equipment

10 : 30 - 10 : 50

Introduction

20 people - 1 group

Warm up exercise, introduction

Badges, audio and video recorders, welcome drinks

10 : 50 - 11 : 10

Present project & objectives

20 people - 1 group

Inform and make familiar with the project and the expectation from the workshop

Projector, display panels

11 : 10 - 11 : 35

Idea sprint

Individual

Ideas, solutions

Post its, markers

11 : 35 - 11 : 50

Pick 2

Individually

Narrow down solutions

Stickers

11 : 50 - 12 : 20

6 thinking hats

Group discussion

Refine/detail out solutions

Hats, post its

12 : 20 - 12 : 50

Talk from experience

As a group

Share experiences and knowledge; practical aspects

Audio, video recording

12 : 50 - 1 : 00

Networking & collaboration

As a group

Activity no.

Activity title

Process

1.

Introduction

Badges with names will be handed out to people as and when introduce themselves ; name, organization, type of work, super power, dream

2.

Present project & objectives

Introduce the project in brief Display panels and decks with information for people to move around and read them for details, references

3.

Idea sprint

Slides with HMW statements will be projected. Each participant will be given 1 minute for slides containing 1 or 2 HMW statements 2 minutes for slides containing 3 or more HMW statements . Participants have to try and come up with ideas.

4.

Pick 5 - Dot voting

Participants get their pick of top 2 ideas overall, to add to the idea bank.

5.

Carousel - 6 thinking hats

Improvising on, detailing out, refining ideas using the 6 thinking hats as parameters in the form of a group discussion

6.

Talk from experience ; Impact & Effort Matrix

Experts talk about their experience in this area of work ; rate the top ideas from a practical point of view

7.

Networking & collaboration

Time for participants and organizers to interact and develop a scope for collaboration

1.

12 : 00 - 12 : 20

Welcome and introductions

Individual introductions + 1 super power each

2.

12 : 20 - 12 : 35

Introduction the project and work done so far

Display panels with photographs, maps. Infographics etc.

3.

12 : 35 - 1 : 20

Ideating around mew, relevant solutions

Project insights and How might we questions - use My Idea Cards

4.

1 : 20 - 1 : 50

Sharing ideas, knowledge and expertise

Each participant picks out their top 2 ideas and shares it with the group. Participants use the Thinking Hats to refine the ideas. Debate, discussions about the ideas open up.

Experts talk about from their knowledge and experience.

5.

1 : 50 - 2 : 00

Conclusion and way - forward

Networking and collaborations