CHAPTER ONE
1.0     INTRODUCTION
Waste is a direct consequence of all human activities which is generated universally. Waste includes materials which are discarded rejected as worthless, unwanted and no longer useful in the economy. Waste can be describe as rubbish, trash, garbage, junk, refuse, waste is a materials which can be generally classified into liquid, solid, and gaseous, solid waste is discarded as longer being useful in the economy, it consists of organic and inorganic matter in a wide variety of forms, liquid waste may be in form of fluids such as waste water, fat oil or grease oil and hazardous, Gaseous waste comprises gases and small particles emitted from fires, incinerators e.t.c. waste can loosely define as any materials that is considered to be of no further use to the owner and is hence discarded.
However it can be transformed or recycled. According to Basel Convention united nation environmental programmed (UNEP) Waste are substance national law waste is any article or substance to be dispose of. It may be broken, worn out contaminated or otherwise spoiled which as no further use. There are different methods of disposing waste, such as landfill, recycling, incinerating. Most food vendors adopt dumping of waste, in waste bin or big container and lad filling which is effective simplest, cheapest in disposing their waste. Basically wastes are not hygienic and have negative effect on human health most especially liquid waste (waste dirty water) which can cause environmental pollution. Some of the identifiable food vendor wastes includes the following; food particles waste bone, dirty water, food scrap, waste food, salient spoon, broken plate, tins, glass cup, nylon, pure water, and foil, among of several others.
1.1STATEMENT OF THE PROBLEM
The problem that is of concern to this study is the various problems food vendors often face in managing their waste and the strategies put in place for the purpose of effective and adequate method of disposing such waste.