Quantification and characterization of food waste from selected commercial and institutional sources in Malumfashi, Nigeria: insights and implications

Food waste (FW) constitutes a significant portion of municipal solid waste (MSW), and its proper treatment has become a pressing issue owing to its increasing generation. Current FW treatment methods present various challenges and environmental concerns. This study aimed to assess the quantity and composition of food waste from commercial and institutional sources in Malumfashi town, Katsina State, Nigeria. This study used a case study research design incorporating a survey method. A purposive sampling technique was used to select six sampling points (one student hostel and five restaurants). Food waste was quantified using the FUSION method. FW was collected daily for 7 days, resulting in a cumulative weight of 264.7 kg. Among the different sources, the student hostel had the highest daily waste generation of 86.7 kg, followed by IBC restaurant (52.4 kg), Sahaf restaurant (38.4 kg), Mima restaurant (31.5 kg), Dan Sadi restaurant (28.2 kg), and Mama Ojo restaurant (27.5 kg). Among the wasted food items, fruits and vegetables accounted for 35% of the total waste, followed by cereals (32%), and roots and tubers (30%). This study provides baseline data for targeted interventions in sub-Saharan African towns. Based on these findings, this study recommends promoting the use of sustainable waste management technologies to improve food waste management, enhance environmental sustainability, and support economic development.