COMPLETE SCHOOL PROJECT TOPICS & MATERIALS :
CHAPTERS: Chapter 1-5 | DOC FORMAT: MS WORD/PDF | PRICE: ₦5,000

GET COMPLETE WORK

WASTE MANAGEMENT STRATEGIES USED BY FOOD VENDORS IN UNIVERSITY OF  CALABAR

ABSTRACT

This study examined the waste management strategies used by food vendors in the University of Calabar. A cross-sectional survey research design was adopted to assess the strategies employed, their effectiveness, and the challenges faced in implementing proper waste management practices. A structured questionnaire was designed and administered to a sample of 133 respondents, comprising food vendors within the university premises. The data collected were analyzed using the Statistical Package for Social Sciences (SPSS) version 27, and a one-sample t-test was used to test the stated hypotheses at a 5% level of significance. The findings revealed that food vendors generally employed some level of waste management strategies, with a majority of respondents agreeing that they separated waste into recyclable and non-recyclable materials. However, the adequacy of waste disposal facilities remained a concern, as many food vendors reported facing difficulties due to insufficient infrastructure and poor enforcement of waste management regulations. The study also found that while existing waste disposal methods contributed to maintaining cleanliness within the university, their effectiveness was limited by challenges such as improper waste handling, inadequate bins, and lack of awareness regarding sustainable waste management practices. The hypothesis test results indicated that food vendors in the University of Calabar did employ waste management strategies, contradicting the null hypothesis that they did not. Additionally, there was a significant relationship between waste management strategies and environmental cleanliness, suggesting that improved waste disposal practices contributed to hygiene within the university. Furthermore, the study established that the challenges faced by food vendors significantly hindered the implementation of proper waste management practices, highlighting the need for improved regulatory enforcement and infrastructural support. Based on these findings, it was concluded that while food vendors made efforts to manage waste, the effectiveness of these strategies was constrained by various challenges. The study recommended that the university authorities and relevant stakeholders provide adequate waste disposal facilities, enforce strict waste management policies, and conduct awareness campaigns to promote best practices among food vendors. Strengthening waste management regulations and ensuring proper monitoring mechanisms were also suggested as essential steps to improve waste disposal efficiency within the university. This study contributes to the growing body of knowledge on waste management in food vending environments, particularly within higher education institutions. It highlights the importance of structured waste management policies and infrastructure to ensure a cleaner and healthier environment. Future research should explore the long-term impact of waste management strategies and assess the effectiveness of interventions aimed at improving waste disposal practices among food vendors.

 

CHAPTER ONE
INTRODUCTION

1.1       Background to the Study

Waste management has become a critical environmental and public health issue globally. The rapid increase in population and urbanization has led to an upsurge in waste generation, making proper waste disposal an essential component of sustainable development (Ferronato & Torretta, 2019). Inefficient waste management practices have resulted in environmental pollution, increased greenhouse gas emissions, and public health concerns, particularly in developing countries where waste disposal infrastructure is inadequate (Kumar et al., 2023).

In Nigeria, waste management remains a pressing concern, particularly in urban areas where improper waste disposal contributes to environmental degradation, flooding, and health hazards (Jimoh, 2021). Municipal solid waste disposal systems are often inefficient due to poor waste segregation, inadequate collection services, and a lack of enforcement of waste management regulations (Momodu, Dimuna, & Dimuna, 2021). Food waste constitutes a significant portion of the waste generated in urban areas, posing serious challenges for sustainable waste management. Poor waste disposal practices, such as open dumping and littering, exacerbate the spread of diseases and contribute to the contamination of water sources (Henry et al., 2021).

The food vending industry is an essential component of the informal economy, particularly in developing countries where it provides affordable meals to low- and middle-income earners (Mensah et al., 2022). Street food vendors and food service establishments generate substantial amounts of waste, including food scraps, packaging materials, and disposable utensils (Green & Selman, 2023). Proper waste disposal and hygiene practices among food vendors are crucial for ensuring public health and environmental sustainability (Isaac et al., 2022).

Universities, as centers of learning and social activities, host a large number of food vendors who provide meals to students, staff, and visitors. The University of Calabar (UNICAL) is one of Nigeria’s leading academic institutions with a vibrant food vending culture. However, the activities of food vendors in the university generate significant waste, which, if not properly managed, can lead to environmental pollution and health risks (Henry et al., 2021). Studies have shown that food waste management is often neglected in university settings, leading to littering, improper disposal of waste, and unhygienic conditions (McFarland et al., 2019). The presence of food waste in public areas attracts pests, promotes the spread of infectious diseases, and degrades the aesthetic appeal of the environment (Lynch et al., 2022).

Effective waste management strategies, such as waste segregation, recycling, composting, and proper disposal methods, are essential in maintaining a clean and sustainable environment (Kubde, Pattankar, & Kokinar, 2024). Waste segregation involves sorting waste into biodegradable and non-biodegradable components to facilitate recycling and composting (Kibret & Abera, 2022). Recycling helps reduce the volume of waste sent to landfills while conserving natural resources, and composting of organic waste can improve soil fertility and reduce greenhouse gas emissions (Medeiros, Hillers, Kendall, & Mason, 2021).

Despite the benefits of proper waste management, food vendors in many developing countries face significant challenges in implementing these practices. A study by Iwu et al. (2023) on food hygiene practices among vendors in Nigeria revealed that inadequate waste disposal facilities, lack of awareness, and weak regulatory enforcement hinder proper waste management. Furthermore, financial constraints prevent many food vendors from investing in sustainable waste disposal options (Mudey et al., 2020). Many vendors rely on plastic packaging, which contributes to environmental pollution due to its non-biodegradable nature (Mridha, 2021). The improper disposal of plastic waste clogs drainage systems, leading to flooding during the rainy season (Jimoh, 2021).

At the University of Calabar, food vendors operate in a high-density environment where waste accumulation can quickly become a problem. A lack of designated waste disposal points and poor waste collection services exacerbate the situation (Momodu, Dimuna, & Dimuna, 2021). Additionally, student consumption patterns and the demand for convenient, ready-to-eat meals result in increased usage of disposable packaging, further contributing to waste generation (Monney et al., 2024). Without a structured waste management system, the university environment may experience increased littering, foul odors, and potential outbreaks of foodborne illnesses (Mensah et al., 2022).

There is limited research on the waste management practices employed by food vendors in university settings, particularly in Nigeria. Understanding these strategies and their effectiveness is necessary for improving waste management policies and ensuring a healthier environment at the University of Calabar (Henry et al., 2021). Several studies have emphasized the importance of education and awareness campaigns to promote proper waste disposal among food vendors (McFarland et al., 2019; Akindele & Bilesanmi–Awoderu, 2021). When food vendors receive adequate training on waste management and hygiene, they are more likely to adopt sustainable practices that benefit both public health and environmental sustainability (Medeiros et al., 2021).

1.2       Statement of the Problem

Waste management is a significant challenge in urban areas, particularly in developing countries where waste disposal infrastructure and enforcement mechanisms are inadequate (Ferronato & Torretta, 2019). The food vending industry is a major contributor to waste generation, particularly in university environments where a high volume of food is consumed daily (Green & Selman, 2023). Although numerous studies have examined waste management in urban centers, markets, and food establishments (Mensah et al., 2022; Kubde, Pattankar, & Kokinar, 2024), there is a notable gap in research specifically addressing waste management practices among food vendors within university settings. The University of Calabar (UNICAL), like many higher institutions in Nigeria, hosts a large number of food vendors whose waste disposal practices remain largely undocumented.

Existing research has focused on general municipal waste management (Jimoh, 2021; Momodu, Dimuna, & Dimuna, 2021) and food safety practices among food vendors (Iwu et al., 2023; Isaac et al., 2022), yet few studies have explored the intersection of food vending and waste management within university environments. Many studies on food hygiene have primarily examined microbial contamination, personal hygiene, and food handling techniques (Henry et al., 2021; Kibret & Abera, 2022), but have not extensively analyzed how food vendors manage their waste, particularly biodegradable food waste and non-biodegradable materials such as plastic packaging. This gap in research limits the understanding of how waste is generated, handled, and disposed of in university food vending spaces.

Furthermore, while waste management strategies such as recycling, composting, and waste segregation have been widely advocated (Kumar et al., 2023; McFarland et al., 2019), little is known about the extent to which food vendors in university settings adopt these practices. Studies have shown that inadequate waste collection services, financial constraints, and lack of awareness hinder the effective implementation of waste management practices among food vendors (Mudey et al., 2020; Mridha, 2021). However, there is a need to examine whether these challenges persist in UNICAL and to what extent vendors are aware of and willing to implement sustainable waste management strategies.

Additionally, previous research has highlighted the role of regulatory agencies and university authorities in enforcing hygiene and waste disposal policies (FAO/WHO, 2021; Monney et al., 2024), yet there is limited knowledge on how institutional policies influence waste management practices among food vendors in universities. Understanding these gaps will provide valuable insights into the challenges and opportunities for improving waste management at UNICAL, thereby contributing to a cleaner and healthier campus environment.

Given these challenges, there is a need to examine the waste management strategies employed by food vendors in the University of Calabar, identify the challenges they face, and propose solutions for improvement.

 

 

 

1.3       Objectives of the Study

The objectives of this study are:

1. To identify the waste management strategies used by food vendors in the University of Calabar.
2. To assess the effectiveness of these waste management strategies.
3. To examine the challenges faced by food vendors in implementing proper waste management practices.

1.4       Research Questions

This study seeks to answer the following research questions:

1. What are the waste management strategies used by food vendors in the University of Calabar?
2. How effective are these waste management strategies?
3. What challenges do food vendors face in implementing proper waste management practices?

1.5       Research Hypotheses

The study will test the following hypotheses:

1. Food vendors in the University of Calabar do not employ effective waste management strategies.
2. There is no significant relationship between waste management strategies and environmental cleanliness in the University of Calabar.
3. The challenges faced by food vendors do not significantly hinder proper waste management practices.

1.6       Significance of the Study

This study holds significant importance for multiple reasons, particularly in the areas of policy development, environmental protection, public health, education, and economic benefits.

One of the key contributions of this study is its potential to influence policy development. By examining the waste management practices of food vendors at the University of Calabar, the findings will provide valuable insights for university authorities and policymakers. Effective waste management policies require data-driven strategies, and this research will serve as an evidence-based resource to help develop and enforce regulations aimed at improving waste disposal within the university. A well-structured policy framework can enhance compliance with waste management standards, ensuring that vendors and students adhere to best practices in waste segregation, recycling, and disposal. This, in turn, can lead to a cleaner and healthier university environment.

Environmental sustainability is another crucial area where this study will make a meaningful impact. Improper waste disposal contributes to land and water pollution, posing severe environmental risks. The accumulation of food waste and plastic packaging within the university campus not only degrades the aesthetic value of the environment but also leads to long-term ecological harm. By identifying effective waste management strategies, the study will contribute to efforts aimed at promoting environmental protection within the University of Calabar and beyond. Encouraging food vendors to adopt sustainable waste disposal methods, such as composting and recycling, will help reduce the environmental footprint of their operations.

Beyond environmental concerns, public health is another critical aspect of waste management. Poor waste disposal practices can lead to the proliferation of pests, contamination of water sources, and the spread of diseases, all of which pose significant health risks to students, staff, and the broader university community. Accumulated waste in food vending areas can attract rodents, insects, and other vectors of disease, increasing the likelihood of foodborne illnesses and other health complications. This study will highlight the link between proper waste management and public health, reinforcing the need for strict adherence to hygiene and sanitation practices among food vendors. The insights gained from this research can guide health authorities and university administrators in implementing targeted interventions to mitigate health risks associated with improper waste disposal.

Education and awareness are fundamental to achieving sustainable waste management, and this study will play a role in fostering knowledge among food vendors. Many vendors may not fully understand the environmental and health implications of improper waste disposal, and this lack of awareness contributes to poor waste management habits. By shedding light on the benefits of responsible waste disposal, the study will encourage vendors to adopt more sustainable practices. Training programs and awareness campaigns based on the study’s findings can help vendors integrate better waste management techniques into their daily operations, fostering long-term behavioral change.

The study also highlights the economic benefits of sustainable waste management. Recycling and composting initiatives can create job opportunities for individuals involved in waste collection and processing. By encouraging food vendors and other stakeholders to participate in waste recycling efforts, the study promotes a circular economy where waste materials are repurposed for productive use. This not only reduces the volume of waste that ends up in landfills but also provides financial incentives for those engaged in waste management activities. Furthermore, waste reduction and proper disposal can lead to cost savings for vendors, as they may spend less on waste collection services while benefiting from recycled materials.