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