The MAHE Mess facilities have been able to thrive with regard to sustainable waste management. From vegetable procurement to waste segregation, the mess follows a fool-proof system that has been able to maximise food use and minimise food wastage. Both biodegradable and non-biodegradable waste are separated carefully. To that end, the mess makes use of a system of two tanks into which waste such as vegetable peels and excess trimmings are processed to form the compost and/or to make fertilisers for MAHE’s vegetable garden. Similarly, the mess employs a segregated of waste disposal where separate bins are meant for students to deposit their soiled plates; one is for biodegradable waste such as paper cups, paper plates and tissues. Wet waste left on the student’s plates after their meals is collected in a separate bin. In order to gauge how much waste is produced after meal and use the data to plan better meals that generate less waste, the MAHE mess weighs the waste after every meal. Both the vegetable waste, food waste as well as other biodegradable waste is measured using a scale. The mess separates vegetable waste from food and other biodegradable compost in order to convert it into compost that is then used to fertilise the vegetable gardens thereby creating a sustainable ecosystem. Approximately 90 metric tonnes of food waste is generated every year. Food waste apart from vegetable trimmings is sent to the pig farms every morning. Vigilant and consistent data collection regarding food waste enables the MAHE kitchen to identify the meals that generate most waste and customise the menu and shopping lists accordingly. Despite the size of the kitchen, the MAHE mess continues to manage waste efficiently and is committed to following a sustainable path regarding food waste, composting and waste management.