Sustainable waste management practices in cafés of ahmedabad

Abstract

The cafe sector, while often seen as a smaller player compared to the hotel industry, is a significant contributor to urban economies and, unfortunately, to environmental challenges as well. The generation of substantial waste, especially food waste, has led to cafes having a notable environmental footprint. However, growing awareness and education, particularly among younger, urban populations, have fostered a shift toward more sustainable practices. Cafes in Ahmedabad, like many other cities, are beginning to adopt progressive measures such as waste segregation, composting, and reducing single-use plastics to mitigate their environmental impact. Our capstone project focuses on embedding sustainable waste management practices in the cafe industry of Ahmedabad, with a particular emphasis on addressing food waste and general waste. The study will explore key parameters such as management practices, technological innovations, consumer behavior, and the role of education in driving sustainability. By employing a mix of qualitative and quantitative methods which include literature reviews, interviews with cafe owners and staff, and surveys of customers, this project aims to develop a ground-up approach to waste management in the cafe sector. Research indicates that waste management in the hospitality industry, including cafes, is a multifaceted challenge, particularly in developing countries like India. Limited access to financial resources, lack of awareness, and inadequate infrastructure often act as barriers to implementing sustainable practices. In Ahmedabad, a city known for its vibrant cafe culture, there is immense potential to lead by example in adopting eco-friendly measures. This project seeks to address these challenges by identifying practical, cost-effective solutions that can be scaled across the city's cafe industry. By focusing on Ahmedabad's cafes, this study aims to create a blueprint for sustainable waste management practices that can be replicated in other urban centers. The findings will not only contribute to reducing the environmental impact of cafes but also empower consumers to make more conscious choices, fostering a culture of sustainability in the city's dining scene.