Seasonal quantification and characterization of solid waste generation in tertiary institution: a case study

Adeniyi, Lateef Adeleke; Afon, Abel Omoniyi

doi:10.1007/s10163-022-01390-0

Cited by 9 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Solid waste becomes a nuisance when disposed off indiscriminately, such as along streets, rivers or dumped into the sea. These practices generate a lot of hazards and are dangerous to the well-being of humans and the environment (Adeniyi & Afon, 2022 ). FW is one of the most concerning solid waste issues, especially when considering the current hunger problems affecting humanity, preceding and following the COVID-19 pandemic.…”

Section: Resultsmentioning

confidence: 99%

“…Considering that at universities, FW occurs mainly from the cooking and preparation of dining halls and consumers' behavior, Deliberador et al ( 2021 ) discussed the reasons for FW at campus eateries, such as food quality, portion size, satiety, time, and attitudes. Another factor to be considered is the seasonal influence on the characteristics and quantity of FW, which is not a common topic discussed within universities, nor is part of research agendas, or standard for urban land use (Adeniyi & Afon, 2022 ). Qian et al ( 2022a ) in their survey of 29 universities, which engaged 9,192 students, found some reasons related to generating FW, such as the mass of FW, gender, age, education, ethnicity, religious beliefs, being the only child in a family, daily waste habits, family origin (city, small town, or rural area), household size, family wealth, lunch or dinner, weekdays or weekends, presence of commensals, time pressure, differences in how food is served, food expenditure, meal costs, food taste satisfaction, and awareness.…”

Section: Resultsmentioning

confidence: 99%

“…A study at Obafemi Awolowo University (OAU) in Nigeria showed that the average solid waste generated per person per day is 0.042 kg., which cumulatively yields 2.98 tons/day (Adeniyi & Afon, 2022 ). In a recent survey in a public North American university, Cavazos et al ( 2023 ) estimate that diners serving themselves once during lunch, on average leave on their plate 0.4 kg/day during a five-day week, leading to individual amounts of FW of 6.7 kg., during the typical sixteen-week semester period.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Toward food waste reduction at universities

Filho

Ribeiro

Setti

et al. 2023

Environ Dev Sustain

View full text Add to dashboard Cite

Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students’ eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme’s state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50 kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Toward food waste reduction at universities

Filho

Ribeiro

Setti

et al. 2023

Environ Dev Sustain

View full text Add to dashboard Cite

show abstract

“…In as much as human existence continue and activities is going on, it results to waste generation, particularly solid which must be followed by proper management. Essence of solid-waste management is to maintain sanitation with the intention of protecting the environment and live of the inhabitants, particularly the generators of such waste [ 8 , 9 ]. Thus, waste generated must be properly handled.…”

Section: Introductionmentioning

confidence: 99%

“…Contribution of [ 11 ] is on the impact of mechanism of household waste separation attitude of student in post-COVID-19 pandemic, making collection activities and condition of waste collectors was not captured by the study. Similarly, focus is on generation activity emphasized on the quantity and components of waste generated in different activity areas of institution [ 9 ]. Though, different components were estimated and the study scope is outrightly out of collection and not in COVID-19 period.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of urban solid-waste generation and safety consciousness of waste collectors amidst COVID-19 pandemic

Adeniyi

Akinpelu

Fatoke

et al. 2022

J Mater Cycles Waste Manag

Self Cite

View full text Add to dashboard Cite

This study investigates solid-waste handling practices by municipal waste collectors during COVID-19 pandemic period in Osogbo urban areas with the intention of assessing measures put in place for preventing possible spread of the disease. Data for the study were obtained from primary and secondary sources. Primary data were acquired through questionnaire administration on the 5% of waste collectors selected through snowball technique of chain referral. Data collected were analyzed using descriptive statistical methods. Adopted under this technique are cross-tabulation, percentages, index that was used determine waste generation (WGI), and protective material index (PMI) used by waste collectors before and during the lockdown periods. The result showed that rate of waste generation before the pandemic was WGI = 0.69 and during the pandemic was WGI = 0.75. The use of protective materials before COVID-19 was PMI = 2.9 as against (PMI = 3.58) during the lockdown period, with face mask recorded lowest occurrence of use (PMI = − 2.91). Crude materials that cannot guarantee the safety of waste collectors are used for transfer of waste into disposal vehicle. The study concludes that solid-waste collectors in the study area are not adequately catered for during COVID-19 pandemic.

show abstract