STRATEGIES FOR WASTE MANAGEMENT among FOOD VENDORS
STRATEGIES FOR WASTE MANAGEMENT AMONG FOOD VENDORS
A well-designed study questionnaire and in-depth interview were provided to 150 respondents, who were then returned and analysed using frequency counts and simple percentages.
The waste notion on which this study is based reveals deficiencies in basic food vendors' attitudes and waste management practises.
Food vendors receive government assistance in managing their trash, and improper food waste management poses a severe threat to the environment and the health of both food vendors and society.
The study's findings revealed that waste is material that is no longer useful to the owner and is discarded but can be re-used.
There are laws that govern how food vendors dispose of their waste, and the government provides several resources to help them manage their waste.
Waste is a direct result of all human activities and is generated globally. Materials thrown as worthless, undesired, and no longer helpful in the economy are considered waste. Waste is a material that can be generally classified into liquid, solid, and gaseous.
Solid waste is discarded as no longer being useful in the economy, it consists of organic and inorganic matter in a wide variety of forms, liquid waste may be in the form of fluids such as waste water, fat oil or grease oil, and hazardous, Gaseous waste consists of gases and microscopic particles released by fires, incinerators, and other sources. Waste is loosely defined as any material that is no longer useful to the owner and is thus discarded.
It can, however, be changed or recycled. Waste is any product or material to be disposed of, according to the Basel Convention United Nations Environmental Programme (UNEP). It could be broken, worn out, polluted, or otherwise ruined, rendering it useless.
There are several garbage disposal options, such as landfilling, recycling, and incinerating. Most food sellers drop their waste in a rubbish bin or large container and load it, which is the most effective, simplest, and cheapest method of waste disposal. Generally, wastes are unsanitary and have a detrimental impact on human health, particularly liquid waste (waste unclean water), which can pollute the environment.
Food particles, waste bone, unclean water, food scrap, waste food, salient spoon, broken plate, tins, glass cup, nylon, pure water, and foil are some of the easily recognised food seller trash.
1.1 STATEMENT OF THE PROBLEM
The study is concerned with the many challenges that food sellers frequently experience in managing their trash, as well as the measures put in place to ensure an effective and suitable means of disposing of such waste.
The following are the research questions addressed in this study:
i. Are there any rules or laws governing how food vendors dispose of their waste?
ii. What are the difficulties that food vendors have in disposing of their waste?
iii. What are the tactics used by food vendors to convert their waste into financial gain?
iv. What techniques does the food vendor use to properly dispose of their waste?
v. What are the societal consequences and advantages of food waste?
1.3 OBJECTIVES OF THE STUDY
The purpose of this study is to provide insight into the successful management of food vendor wastes, keeping the following goals in mind:
i. The purpose of this research is to delve into the strategies, methods, obstacles, and benefits of food vending's impact on society.
ii. This study project also looks into how food waste might be turned or converted into monetary gain.
iii. This research will also look into how food vendors can be controlled or managed to reduce environmental pollution.
1.4 significance OF THR STUDY
This research is significant because it aims to determine the impact of waste among food vendors as well as the significance of food vending in society, with the following benefits for example food create businesses, such as food vending, fast food, and food joint, which are commonly found around the area of resident works, places, and also on the street.
Food vending also saves time for cooking, especially for workers who must wake up early for their daily activities, which may cause them to be late for work. While cooking, they can easily patronise a food vendor to buy food both in the morning or during lunch time at work, which is convenient and makes it easier for commuters or people vending to reduce the effective cost of cooking.
It is less expensive to buy food from a food vendor than it is to cook it. The majority of people who buy food from food vendors work in transportation, retailing services, factory workers, and so on. The majority of food waste is waste bone and waste food, which are sold or dirge to people and companies in exchange for money.
Regardless of the derivable benefits, various problems that can affect food vendors, such as waste environmental pollution, poor sanitary habits that can lead to social conflict, such as inappropriate waste disposal on the road or mistakenly pouring waste water on passengers, can create a threat due to improper waste management by either competing food vendors.
This research will shed light on the importance of food vending waste in society by using research methods such as observation and interviews. It will also be valuable for future research in understanding the challenges and regulations that govern food vendors in disposing of their trash.
1.5 SCOPE AND LIMITATIONS OF THE STUDY
This project would focus on the activities of food vending, how they manage their waste in Ifako Ijaiye Local Government, and it would be limited only to food vendors in Ifako Ijaiye Local Government. Furthermore, the project would view and suggest ways of solving problems encountered by food vendors based on some challenges they face in terms of waste disposal and also in terms of economic factor.
Ifako-Ijaiye Local Government as a whole was chosen due to its strategic location, which includes many fast food and food joint enterprises and is rapidly developing as an industrial centre.
1.6 DEFINITION OF TERMS
Food vending: The sale of food on the street, such as fast food, food joints, and so on.
Waste Management Authority: Waste management authority wastewater treatment plants (VIWMAs) can be directed to for treatment and disposal. Other than wastewater, wastewater treatment plants do not accept any other liquid.
Incinerator: A container that is closed on all sides and is used to burn garbage at high temperatures.
Garbage: Food, paper, and other waste that you throw away.
Solid: A hand or hard that is not a liquid or gas.
Liquid: A non-solid or gaseous substance that flows freely.
Discarded: To discard something that you no longer want or need.