Examining solid waste management practices in food service sector of Ghana. A case study of Sunyani municipality

Abstract

This study examined solid waste management practices in food service industry of restaurants in the Sunyani Municipality of Ghana. Descriptive research design was adopted for the study. Using the convenience sampling, procedures, 331 respondents comprising of 86 managers and 245 employees were involved in the study. Two sets of questionnaires (for managers and employees) and an observation checklist were the instruments used in collecting data for the study. The data were analyzed through the computation of frequencies, percentages, as well as means and standard deviations. The study found out that, rubbish, food waste, and trash were the forms of solid wastes that were generated in the food service industry of restaurants. Again, it was observed that, 2200 kg of metals was generated in a weekly basis, and this was followed by glass with 2140 kg, plastic 2089 kg, food items 2029 kg and papers 1527 kg as the various types of solid waste that are generated from the selected food service industries of restaurants. Also, it was realized that, both staff and managers in the food service industry of restaurants were ready to reduce solid waste to a very high extent but were not ready to reuse, and recycle solid waste. Again, a number of the waste management strategic action plan for sustainable development of restaurants were identified. The strategies were that, management in the food service industry of restaurants and restaurant should provide funding needed for appropriate solid waste management practices and regular monitoring system should be in place to ensure that employees adhere to the solid waste management practices. The study recommended that the Environmental Protection Agency (EPA), the National Tourism Board and the Assembly should ensure that, the food service industry of restaurants provide separate bins to sort out the types of solid waste (e.g., glass, paper, plastic, and metals). This would help manage solid waste generation as solid waste can be reduced and recycled as much as possible. Also, the Environmental Protection Agency (EPA) and the Assembly should organize education/training programmes on solid waste management for managers and employees of restaurants on the need to reduce, reuse and recycle solid waste so that they can appreciate the need for sustainable development practices.