Assessing Energy and Water Utilization via Food Consumption Profiles: A Case Study of a Girls’ Hostel in an Engineering College

The efficient utilization of energy and water resources is vital for fostering sustainable development. This paper presents a comprehensive study that delves into the estimation of energy and water consumption by examining food consumption patterns within a girl’s hostel. By scrutinizing resident food preferences, dietary choices, and individual habits, this research provides in-depth knowledge about corresponding energy and water demands in various areas of the hostel, including kitchens, dining facilities, and personal living spaces. The escalating demand for these resources globally has necessitated innovative strategies to conserve and improve efficiency across various sectors, including the food industry. Responsible Consumption and Production (Goal 12 of the Sustainable Development Goals) is intricately related to sustainable food consumption patterns, as evidenced by multiple studies. Data were collected on key parameters such as resident population, types and quantities of food consumed, and the associated energy and water inputs required for food preparation. Subsequent data analysis revealed consumption patterns, peak usage periods, and precise quantification of resource requirements. Life cycle assessment (LCA) was performed to estimate energy and water consumption. The research findings offer essential guidance for hostel administrators, policymakers, and researchers committed to developing strategies that promote energy and water conservation. By empowering residents with knowledge about the environmental impact of their food choices and resource utilization, this work aspires to cultivate an environmentally conscious culture within the girl’s hostel. Ultimately, the research contributes to the broader goal of achieving sustainability by creating an eco-friendlier living environment for hostel residents.