report akshay patra

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A Report on Akshaya Patra Foundation “AKSHAY PATRA - WHICH NEVER GET EMPTY” Submitted To: Suresh Patel Sir Submitted By: Khyati Patel Kamini Patel Archana Kori Nayana Prajapati PRODUCTION and OPERATION MANAGEMENT BATCH: 2012 – 2014

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Page 1: Report Akshay Patra

AReport on

Akshaya Patra Foundation

“AKSHAY PATRA - WHICH NEVER GET EMPTY” Submitted To: Suresh Patel Sir

Submitted By: Khyati Patel Kamini Patel

Archana Kori Nayana Prajapati

PRODUCTION and OPERATION MANAGEMENTBATCH: 2012 – 2014

MBA SEM – II

CHAUDHARY TECHNICAL INSTITUTE

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INDEX

SR. NO.

DISCRIPTION

1 INFRASTRUCTURE

2 HISTORY OF AKSHAY PATRA FOUNDATION

3 VISSION

4 MISSION

5 OPERATION

6 FUNDING REQUIREMENTS

7 CENTRALIZATION-DECENTRALIZATION

8 KITCHEN PROCESS

9 METHODS ADDOPTED BY AKSHAY-PATRA

10 TECHNICALMARVELES

11 BATCHWISE PROCESS

12 SURVEYS and ACHIEVEMENTS

13 FUTURE FEEDING PROJECTS

14 SOCIO-DEVELOPMENTAL INITIATIVES

15 FEEDBACK

Page 3: Report Akshay Patra

Date: 14 Feb.-'13

We prepared a report on Akshay Patra Foundation which is stated in sector – 25, Gandhinagar and visited by our Institute at 14, Feb., 2013 in the morning.

It was a great experience to learn about the production and quality control and also about safety and time management which is well managed by them.

They are really a good example of best utilization of time. They prepared lots of meal on one fix time and also distribute it on time to time.

Infra Structure of Akshay Patra :

HISTORY

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Mohandas Pai and Abhay Jain planted the seeds of thought of starting at ISKCON, BANGLOR that cooked food for disadvantaged children in government schools. The program started in the year-2000 feeding 1,500 in children from a temporary kitchen in BANGALOR, INDIA; it has grown in length and breadth and to a day

when they have served over a billion meals. It now works with central and stage government in 10statesKarnataka, Andhra Pradesh, Assam, Chhattisgarh, Gujarat, New Delhi, Orissa, Rajasthan, Tamil Nadu and Uttar Pradesh and has up kitchen in 20 location.

VISION

“No child in INDIA shall be deprived of education because of hunger.”

MISSION

To reach out to 5 million children by 2020.

The surest way to break out of the cycle of poverty is through education. Education can significantly improve the quality of life of a family for generations to come. When the basic needs of a child, such as food are not met, education often becomes the last priority.

OPERATIONS

Akshaya Patra serves mid-day meals with help of approximately 50% grain grants and subsidy by central and state governments. Total cost per meal comes up to Rs.675 per child per year which is raised through donations and contributions.

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"Improving Education & One Meal at a Time:"

Each school day, more than a million children in 6,500 schools across seven Indian states eagerly await the vehicle that brings their midday meal. For many of them, the food provided by the Bangalore-based Akshaya Patra Foundation is their first, and perhaps only, meal of the day. The promise of an ample hot lunch brings them to school regularly. The foundation's hope is that the nutrition helps them think clearly once they are there. It is about providing opportunities for children from economically challenged backgrounds to get a good education and thereby realize their true potential." Akshaya Patra is the world's largest non-governmental organization (NGO) school meal program, according to the

Limca Book of Records.

An estimated 45 million children do not attend school in India because they have to fend for themselves and their families. They typically end up with menial jobs. Without education, they remain in poverty. Many underprivileged children who do attend school remain impoverished because hunger and malnutrition prevent them from learning well. "We want to break this vicious cycle," says the foundation's vice chairman, Chanchalapati Das. "Our vision is that no child in India shall be deprived of education because of hunger."

Having crossed the one million milestones last year, Akshaya Patra is working toward its next goal: to reach five million underprivileged children by 2020. But Madhu Pandit also envisions a larger social role. "We want to develop Akshaya Patra as a platform that other NGOs and social entrepreneurs can adopt and replicate." He and Chanchalapati, engineers by education, are also full-time missionaries at the International Society for Krishna Consciousness (ISKCON), a Krishna temple in Bangalore.

In a congratulatory letter in November 2008, U.S. President Barack Obama noted that in just a few years, Akshaya Patra had become the single largest feeding program in the world. "Your example of using advanced

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technologies in central kitchens ... is an imaginative approach that has the potential to serve as a model for other countries," he wrote.

Compared with other NGOs that struggle to survive, how has Akshaya Patra managed to reach so many? According to professor of public systems at the Indian Institute of Management, Bangalore, the foundation's "management and operating model, the quality and delivery of services, and the commitment of the team are all key differentiators." To reach its next goal of reaching five million children "and to become a role model, it needs to continue to build on all these fronts. It has to be a very well-orchestrated program." Nayana Tara, who has conducted impact studies on the program, adds that in moving ahead, Akshaya Patra needs to pay special attention to capacity-building at all levels by bringing in professionals with different strengths. And it needs to put robust measures of service quality in place.

Says Devi Shetty, a cardiac surgeon who is founder of the Bangalore-based heart hospital Narayana Hrudayalaya: "[Akshaya Patra's] biggest strength is that they are very conscious of every penny that is spent and they spend it extremely judiciously. They are fulfilling a great social need." Shetty, whose hospital has made quality cardiac care widely affordable, points out that Akshaya Patra is run like a business, even though there is no profit motive. Shetty is a member of Akshaya Patra's board of advisers.

Akshaya Patra -- which in Sanskrit means the "inexhaustible vessel" -- began in 2000 as a small initiative of ISKCON-Bangalore. The temple cooks meals -- called prasadam -- for thousands of devotees on a daily basis. Mohandas Pai, director at software giant Infosys Technologies, suggested to Madhu Pandit, chairman of ISKCON, that the temple take on the responsibility of feeding underprivileged children in nearby schools. Pai, who later became a program trustee, offered to bear part of the cost personally. Madhu Pandit agreed and the temple started cooking and distributing food to 1,500 students across five schools in the city. Word of mouth soon led to requests pouring in from other schools.

A year later, to avoid religious overtones, Akshaya Patra registered as an independent and secular charitable trust. In 2003, the government of Karnataka started its own midday meal in line with a Supreme Court decree that such programs be implemented by all state governments. The Karnataka government invited NGOs to become implementing partners and Akshaya Patra responded. It now partners with seven state governments.

Funding Requirements

They raise fund from Govt., NGOS and via donetions.

They also get benefit of rise & wheat 2.50 rs. Per kg. From Govt.

AKSHAY PATRA'S state government is funding accounts for about half of meal costs

Akshaya Patra raises the rest from institutions such as ISKCON, its trustees, corporations and individual donors.

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The cost difference, Madhu Pandit says, is because of the superior quality and unlimited quantity of the Akshaya Patra meal. The meal typically includes rice or chapattis (wheat pancakes), sambar (a vegetable- and lentil-based gravy dish) or dal (a lentil-based dish) and curd, and contains 550 calories. Nayana Tara says that "what the government provides by way of a midday meal is at best a snack of sorts. Akshaya Patra, on the other hand, gives a complete, wholesome and unlimited meal." Third-party studies have documented the positive impact of Akshaya Patra meals by way of increased enrollment, better student health and improved academic performance.

"In the last financial year [2008-2009], the average cost of an Akshaya Patra meal was Rs. 4.68 (US$0.10), of which the government funded around Rs. 2.64. This means that to feed one million children, we needed donations of around Rs 20 lakh (US$43,000) per school day. Since then, the costs have gone up further," Chanchalapati says. Akshaya Patra has also spent more than Rs. 60 crore (US$12.9 million) in setting up its

kitchens. The kitchens are core to the program's operations, and to its success. Unlike in most other midday meal programs, where the cooking takes place at the school or in small set-ups,. This minimizes manual handling and ensures high standards of hygiene.

Two of its biggest -- in Hubli and Bellary (both in Karnataka) -- can cook 250,000 meals per day. Each Akshaya Patra kitchen is headed by two full-time ISKCON missionaries and typically has 150 to 300 employees. The kitchens open at 2:30 a.m. and cooking starts at 3:00 a.m. The first vehicle carrying food rolls out at 5:30 a.m. It typically takes about five hours to cook 100,000 Akshaya Patra meals. "Our centralized kitchen model leverages technology and innovations to maximize operational and cost efficiencies," says program director Chitranga Chaitanya Das, who is also a full-time missionary at ISKCON and an engineer.

For instance, Akshaya Patra uses customized industrial steam generators and specifically designed vegetable cutting machines that can process hundreds of kilograms of vegetables per hour. It has imported a Blagdon Pump (typically used in chocolate processing for pumping liquid chocolate) from the United Kingdom and is using it to pump out excess water while cooking rice. In locations where, in keeping with local preferences, the meals include chapattis, Akshaya Patra uses customized machines that can prepare up to 40,000 per hour.

In these kitchens, the cleaned rice, which is kept in a silo on the ground floor, is first lifted into a smaller silo on the third floor via bucket elevators. The rice is then dropped to the second floor through a computer-controlled flow valve. The washing of the rice and lentils and the cutting of vegetables is done on the second floor. These are then dropped through a number of stainless steel chutes to vessels on the first floor where the cooking is done. The cooked food is similarly dropped to the ground floor, where it is packed into airtight stainless steel containers and loaded into custom-designed grid vehicles. At present, Akshaya Patra has three such gravity kitchens -- one each in Bangalore, Hubli and Bellary. For its innovative use of technology to benefit humanity, it won the Tech Award Laureate 2009 from the San Jose, California-based Tech Museum.

Centralized and Decentralized kitchens

Assets such as state-of-the-art centralized kitchens are constructed and maintained across regions to ensure timely mass production of over 100,000 meals in most hygienic condition every day. Continuous R&D is

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taken up leading to innovations and improvisation of process. As construction of such kitchens are not feasible in all locations. For example, in Baran, which is a remote village and children catered to are in 100ds, it is more feasible to have a decentralized kitchen. The kitchen would be set up in a small premises and food is cooked by a few employees from the local region, making whole process cost effective and generating other benefits such as women employment, etc.

Akshaya Patra Blue Bus delivers this prepared hot food to the schools once the hot nutritious meals are ready for everyday. The transportation of AKSHAY-PATRA is also marvelous. They are always ready to do their duties.

KITCHEN PROCESS

The best example of Quality Management is AKSHAY PATRA. They just maintained the quality of food every day in kitchen.

Akshaya Patra has 14 such kitchens, most of which are designed to prepare 50,000 or 100,000 meals per day.

The kitchen is three-tired and it's based on gravity flow.

Akshaya Patra's kitchens are highly automated and centralized to allow for scale.

In the early morning at 2.30 a.m. they just start the process of cooking a meal and complete their work till 8.30 or 9.00 a.m. at morning.

After that they just start packaging of the meal for distribution in different schools.

Then load the Tiffins in their particular blue vans.

And at last ready to dispatch in different areas.

Thus, they maintain all the things on time and give their best effort to their work.

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There is a story behind every meal they cook. In order to continue this journey of smiles, Akshaya Patra ensures that there is no compromise on quality and hygiene at any point, right from procurement of raw materials to delivery of the hot nutritious food. Kitchens of Akshaya Patra employ various measures to ensure hygiene, quality, and variety of meals of served, along with increasing the efficiency of kitchen process. Some of the key measures are:

To ensure fresh food is supplied, efficiency concepts such as Kaizen, 5S and Six Sigma are adopted at the kitchens, which also results in increased capacity of producing up to 1,50,000 nutritious meals a day.

To ensure that the food is prepared hygienically, Total Quality Management (TQM) tools are used to comply with the ISO 22000:2005 Food Safety and Management System Standards.

Furthermore, hygiene is ensured through minimal human handling of food. Meals are prepared as per regional preferences ensuring, that the nutritious food served is also tasty to

the palette. Desserts and sweets are served during special occasions – a sweetened rice pudding- Pongal, in South

India and a milk based dessert, Kheer is served to the children in North India.

METHODS ADDOPTED BY AKSHAY-PATRA

TOTAL QUALITY MANAGEMENT JUST-IN-TIME ISO 22000:2005 Food Safety and Management System Standards. LOW-COST DECENTRALIZED MODEL SIX SIGMAS

TECHNICAL MARVELS

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At Akshaya Patra, the commitment to perform with precision has become possible through technical marvels such as:

Rice cauldron that cooks close to 100kgs of fresh rice every 20 minutes. Sambhar cauldron has the capacity of 1200 liters that can feed 6000 children. 27 varieties of sambhar recipes are available for the children. Vegetables in the sambhar are minced thoroughly to make it chewable for the tiny tots. The roti making machine that can produce up to 60,000 rotis in an hour.  Pilferage avoided through monitoring the delivery of the food to schools. Global Positioning Devices

(GPS) have been installed in the meal delivery vehicles. Vehicles are heat insulated, dust free and can deliver 1,50,000 meals within 6 hours. 

 BATCH WISE PROCESS

Rice cooking block-ccp1.200 kg per day 500 million cooking for 45 minutes, temperature 98 heat 8 boilers in 100k.g. rice. Dal process is running for 500 kg per day 600 million cooking on 98 temperature heat. Vegetable cutter cut 1200 tone vegetable .Chapatti machine 5 kg flour, salt 1.k.g., 2 liter water.40,000 Chapatti cook for 1 hour.

Surveys on Akshay Patra :

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Surveys have shown that in areas where Akshaya Patra provides meals, student enrolment for Standard 1 has significantly increased to 41%. Its efforts to get children to school by eradicating their hunger have contributed to the right of every Indian child to get access to education.

Harvard Business School did a case study on Akshaya Patra in 2007 on Akshaya Patra's model for precise time management.

US Congressional Hunger Centre (CHC) has awarded an International Fellow to Akshaya Patra out of 35 social organizations around the world.

The World Economic Forum invited Akshaya Patra to share its experiences for The Hunger Project in Africa.

Akshaya Patra has been awarded for by many prominent organizations and Individuals for it work:

CSO Partners Annual Reporting Award 2011 (runner-up) Indian Express Innovation Award ICAI Gold shield award for excellence in financial reporting The Akshaya Patra Foundation has been named one of the Top 100 NGOs in the world by The Global

Journal in its 2013 edition titled “Top 100 NGOs Annual Ranking”.

Feeding projects:

Feeding expecting and lactating mothers Feeding in special schools Subsidized lunch for the economically backward Feeding runaway children Feeding in old-age homes Feeding the homeless

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Socio-Developmental initiatives :

After class tuitions Life skills program Community health camps Scholarship programs Health check up camps Disaster relief

Chanchalapathi Dasa, Vice Chairman of The Akshaya Patra Foundation has been nominated as a member of the National Steering-cum-Monitoring Committee for Mid-Day Meal Programmed. He will be one among the 13 members who have made significant contribution and have had considerable achievements in the area of Nutrition, Child Welfare, Community/ Women’s Mobilization (act of assembling and putting into readiness for war or other emergency: "mobilization of the troops".), School Education, Child Health or School Mid-Day Meal.

Central Bank of India has extended its support to The Akshaya Patra Foundation as a part of their Corporate Social Responsibility (CSR) Initiative. Central Bank of India donated a meal distribution vehicle to the Hyderabad branch of Akshaya Patra. Executive Director of Central Bank of India Malay Mukharjee handed over the vehicle to Akshaya Patra team. Speaking on the occasion Mukharjee said that Central Bank of India has been sincerely and actively involved in their CSR activities.

Work in Rural Areas :

These large kitchens, however, have a limitation: They are not suitable for feeding schoolchildren in rural and other outlying areas. There aren't large enough numbers of children in smaller villages to make large-scale production feasible, and bad roads make it too difficult for food to be distributed widely.

To remedy that, Akshaya Patra has also adopted decentralized kitchens. Under this model, the program identifies self-help groups of women in villages who cook and distribute Akshaya Patra meals in small quantities. Akshaya Patra provides these groups with the ingredients and the required set-up by way of place, fuel and vessels. It also provides them with training in cooking, nutrition, hygiene and bookkeeping, and monitors them on a regular basis. The decentralized kitchens are located in Rajasthan, Orissa and Uttar Pradesh and extend to tribal-dominated communities in more than 300 villages.

The decentralized model feeds around 50,000 children, less than 5% of Akshaya Patra's total reach. But in order to achieve the program's target of five million, by 2020, they hope to reach one million children through

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their decentralized kitchens. Apart from increasing penetration in rural India, Akshaya Patra's low-cost decentralized model has another significant social impact: It generates jobs for women in these remote areas.

To gear up for the next leap, Madhu Pandit is building the organization's leadership, bringing in managers who can deliver corporate best practices and infuse a new level of professionalism. He is putting together teams for fund-raising, business transformation, marketing and image building. "We had been doing these entire [things] earlier, but in an ad hoc manner. We realize that in order to move to the next level, we need to have a more organized and systemic approach," he says.

Take funding, for instance. From now on, Akshaya Patra will start operations in a new state or city only if it has a commitment from local industrialists and other bodies to fund capital costs and recurring costs for three years. During the three-year period, it expects to establish its presence strongly enough to enable it to raise funds on its own. The goal is to make each kitchen self-sustaining in terms of fund-raising. "To meet the larger numbers it is essential that we put a robust and predictable fund-raising process in place," says Pai of Infosys. Ajay Parekh, executive director for strategy, adds that funds will be raised specifically for business improvements.

With the current commitment of feeding more than a million children, the foundation's top management is veering toward having a minimum cash balance of six months' expenses. "This is more a safety mechanism to avoid cash flow mismatch," Pai says.

Another key priority is to ensure greater cross-pollination of ideas and practices within the organization and greater standardization in the kitchens, be it facility layout, operating practices, equipment specifications or sourcing. There are moves toward building strong vendor relationships (including direct relationships with farmers) and maximizing centralized procurement wherever possible for equipment and raw material. "Currently, each kitchen does its own sourcing. Consolidated buying will help us to drive our costs down further and increase our operational efficiencies," Parekh says. "In the case of equipment and systems, it will also give us a greater say in the design aspect."

FEEDBACK

And so we’d like the results of the mid-day meal scheme to speak for:1) Increased enrolment – The mid-day meal scheme has become a great incentive for children to come to school. As it’s more often than not, childrens’ only meal for the day, parents prefer to send their children to school.2) Increased attendance – Children look forward to coming to school every day due to the delicious menu. In addition, regional delicacies are also a big draw for them to attend school.3) Increased concentration – The nutritious and healthy food increases the child’s concentration in class and helps them perform better.

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4) Improved socialisation – The intermingling and eating together habit has increased the unity among children of various religions and castes. It has helped in removing divisional hierarchy in terms of social standing and has fostered a sense of equality among them.5) Addressed malnutrition – Akshaya Patra is striving to meet the nutritional requirement of children such as energy,carbohydrates, proteins and fat. 6) Empowered women – Women have been employed in different capacities in operations and other areas as cooks, helpers, etc., with the advent of the mid-day meal scheme. This vocational opportunity has given a boost to their self-esteem and improved their social standing.

THANK YOU