The Factors Affecting Waste Reduction among Food Vendors

Waste management is a current major challenge for all communities around the world. This study conducted in the Manzese Ward of Dar-es-Salaam city in Tanzania, aimed at identifying the individual and institutional factors associated with waste minimization among food vendors, determining the level of waste minimization among food vendors, and investigating the association between related factors (individual and institutional factors) and waste minimization among food vendors.

Quantitative data collection strategies were used. The study collected data from 234 participants, selected using a multistage sampling technique. Data were analyzed using descriptive and bivariate analyses, and a multivariate ordinal logistic model was fitted.

The results show that most vendors are young (less than 35 years old), have basic education, and have a positive attitude toward waste minimization. The most significant factors for waste minimization among the food vendors working in Manzese Ward were education level (AOR= 35; 95% CI: 69-0.70; p=029), monthly income (AOR= 49; 95% CI: 20-12; p=118), knowledge level (AOR= 36; 95% CI; 15-85; p<0.003), and attitude (AOR=17; 95% CI: 69-42; p<0.001). These factors are important for reducing waste and maintaining low waste production by food vendors.

The levels of income, knowledge, and attitude of the vendors were identified as being crucial factors in minimizing waste. While provision of equipment for waste segregation, collection and removal, and the provision of sanitary facilities were identified as being important institutional factors contributing towards minimizing waste. These factors are relatively easier to implement and enforce, especially for developing economies leading to effective waste management.