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Waste Management Strategies Among Food Vendors
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CHAPTER ONE
1.0 INTRODUCTION
Waste is a direct consequence of
all human activities which is generated universally. Waste includes
materials which are discarded rejected as worthless, unwanted and no
longer useful in the economy. Waste can be describe as rubbish, trash,
garbage, junk, refuse, waste is a materials which can be generally
classified into liquid, solid, and gaseous, solid waste is discarded as
longer being useful in the economy, it consists of organic and inorganic
matter in a wide variety of forms, liquid waste may be in form of
fluids such as waste water, fat oil or grease oil and hazardous, Gaseous
waste comprises gases and small particles emitted from fires,
incinerators e.t.c. waste can loosely define as any materials that is
considered to be of no further use to the owner and is hence discarded.
However
it can be transformed or recycled. According to Basel Convention united
nation environmental programmed (UNEP) Waste are substance national law
waste is any article or substance to be dispose of. It may be broken,
worn out contaminated or otherwise spoiled which as no further use.
There are different methods of disposing waste, such as landfill,
recycling, incinerating. Most food vendors adopt dumping of waste, in
waste bin or big container and lad filling which is effective simplest,
cheapest in disposing their waste. Basically wastes are not hygienic and
have negative effect on human health most especially liquid waste
(waste dirty water) which can cause environmental pollution. Some of the
identifiable food vendor wastes includes the following; food particles
waste bone, dirty water, food scrap, waste food, salient spoon, broken
plate, tins, glass cup, nylon, pure water, and foil, among of several
others.
1.1STATEMENT OF THE PROBLEM
The problem that is of
concern to this study is the various problems food vendors often face in
managing their waste and the strategies put in place for the purpose of
effective and adequate method of disposing such waste.
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ABSRACT - [ Total Page(s): 1 ]Waste is generated universally; the focus of this study was designed to investigate waste management strategies among food vendors in Ifako-Ijaiye Local Government.A well-designed research questionnaire and in-dept interview were administered on 150 respondents, returned and analyzed using the frequency counts and simple percentages of data analysis.The concept of waste which this study is predicated is one that reflects the adequacies in basic food vendors attitude and strategies employed in ma ... Continue reading---
