Food waste supply and behaviour towards its alternative uses in Kampala city, Uganda

Table 3 Types and daily estimates of food waste generated by households, institutions and produce markets

Food waste component	Households (HH)				Institutions (INS)			Produce markets (PM)
Food Waste	Average (kg d⁻¹)	^aNo. of HH	^b% city Coverage	(t d⁻¹)	Average (kg d⁻¹)	^cNo. of INS	(t d⁻¹)	Average kg d⁻¹)	^dNo. of vendors	(t d⁻¹)
Matooke peels	0.73	416,094	0.45	136	1.14	10,631	12.12	-	-	-
Cassava peels	0.59	416,094	0.45	110			-
Matooke cooked	0.62	416,094	0.45	117	1.43	10,631	15.20	1.33	1,182	1.57
Fish	0.08	416,094	0.45	15	0.50	10,631	5.32	-	-	-
Vegetables	0.09	416,094	0.45	17	0.30	10,631	3.19	0.285	1,384	0.39
Irish potatoes	0.03	416,094	0.45	5	0.52	10,631	5.53	3.54	921	3.26
Ground nuts	-	-	-	-	1.72	10,631	18.29	-	-	-
Beans	0.13	416,094	0.45	23	0.07	10,631	0.74	-	-	-
Rice	0.18	416,094	0.45	34	1.19	10,631	12.65	-	-	-
Posho	0.20	416,094	0.45	37	0.35	10,631	3.72	-	-	-
Chicken	0.03	416,094	0.45	5	0.18	10,631	1.91	-	-	-
Beef	0.02	416,094	0.45	4	0.25	10,631	2.66	-	-	-
Potatoes	0.13	416,094	0.45	24	0.18	10,631	1.91	1.835	1,527	2.80
Potato peels	0.06	416,094	0.45	12	-	-	-	-	-	-
Irish peels	0.23	416,094	0.45	42	-	-	-	-	-	-
Pasta	0.10	416,094	0.45	18	-	-	-	-	-	-
Cassava	0.43	416,094	0.45	80	1.42			2.58	1,408	3.63
Total/day				680			83.24			8.03

^aThe total number of households in Kampala
^bThe coverage collection of solid waste in Kampala
^cThe number of restaurants and hotels in Kampala
^dThe number of produce vendors in Kampala major markets. The tons of food waste per day were obtained by multiplying the average waste collected by the number of HH and the coverage for HH; the number of hotels and restaurants for institutions; and the number of vendors for produce markets

ISSN: 2468-2039