Factors Associated With Solid Waste Minimisation Practices Among Food Vendors in Mukono Municipal Council

Abstract

Introduction: Waste minimization is a set of process and practices intended to reduce the amount of waste produced and generated. By reducing or eliminating the generated and harmful waste, it supports and promotes more sustainable society. The process of solid waste minimization involves several steps ranked according to environmental impact namely, reducing, which offers the best outcomes for the environment is at the top of the priority order, followed by reuse, recycling, composting, incineration and disposal. Methods: The research was triangulated in nature, employing both quantitative and qualitative data collection methods. A descriptive cross-sectional survey and narrative design were employed. The study population comprised of food venders, stall workers, waste holders (hotels), waste collectors, and key informants such as health inspectors, environmental health officers, and law enforcement officers; totaling to 174 participants. Both simple random and purposively were used in selectin the study participants. Data collection instruments included questionnaires and interview guide. Results: Data was analyzed quantitatively and qualitatively. The chi-square analysis was used revealing that education level (χ² = 10.073, p = 0.007), time spent in business (χ² = 10.069, p = 0.007), awareness of waste minimization practices (χ² = 13.054, p = 0.022), and education on proper waste disposal (χ² = 15.652, p = 0.000) significantly affect waste minimization behaviors at a 5% significance level. Further, the findings indicate that individuals with higher education levels, greater business experience, and those who are aware of or educated about waste management practices are more likely to engage in recycling and reduction behaviors. In contrast, variables such as age (χ² = 0.287, p = 0.999), gender (χ² = 0.321, p = 0.852), and marital status (χ² = 0.615, p = 0.961) do not show significant associations with these practices. The study also finds that institutional factors like the provision of waste storage facilities and the presence of waste segregation bins influence waste minimization behaviors. These results emphasize the importance of targeted educational programs, awareness campaigns, and improved waste management infrastructure in promoting effective waste minimization strategies. Conclusion: Basing on the above, it is concluded that several individual and institutional factors greatly influence solid waste minimization practices among food vendors.