Analysis of Solid Waste and Management Practices in Micro Small and Medium Enterprises in Kenya: a Case of Fast Casual Dining Restaurants in Thika Municipality

Abstract

Kenya has limited information on micro small and medium enterprises (MSME) waste generation rate and composition, restaurants included. Reducing and recycling solid waste provides employment and helps waste producers save money. The objective of this study was to assess the quantities of organic and inorganic waste generated by fast casual dining restaurants in Thika Municipality Municipality and their waste management practices. The specific objectives included to; (i) Assess quantities of organic and inorganic waste generated; (ii) Interrogate organic waste management practices; and (iii) assess the attitudes towards segregation of wastes by stakeholders in the fast casual dining restaurants sector. A sample of ten restaurants in Thika Municipality Municipality was used for collecting the samples. This sample size was arrived at using stratified random sampling technique. All restaurants within Thika Municipality Municipality were stratified before the fast casual dining restaurants were randomly selected. Therefore, the researcher had control over the subcategories of the restaurants to ensure they were all represented in the sampling. We fabricated a set of three color coded waste collection bins of known volume. The set of bins were placed in each unit and used for the separation of organic waste as food, green, and mixed recyclables. A weighing scale was used to weigh total waste collected from each bin daily based on different sampling locations and the data recorded. Besides, questionnaires were used to collect primary data from staff and the management personnel in the restaurants. The data was organized in SPSS and analyzed for both descriptive and inferential statistics. According to the study, the restaurants produced considerably more organic waste per month (1.3 tons) than inorganic waste (399 kg). This shows that each restaurant produced, on average, 1,315.6 kg of organic waste and 39.7 kg of inorganic mixed recyclable waste per month. Around the world, each person generates 1.42 kg of waste. Apart from hiring waste collectors, it was found that the eateries lacked waste management and recycling mechanisms. Moreover, about 50% of the respondents were not aware of the importance of waste segregation. All the respondents in the fast casual dining restaurants were willing to initiate waste segregation with some awareness and guidance. Therefore, solid waste and management is handled in an unsustainable manner because the restaurants’ personnel do not segregate the waste neither do restaurants reduce, reuse and recycle the solid waste. The government and non-government organizations should create awareness and education on sustainable solid waste management practices in these restaurants to mitigate negative environmental consequences.