10/4/23, 12:24 PM Turnitin - Originality Report - 172-47-409

Turnitin Originality Report

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Word Count: 9442 Similarity by Source

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Internet Sources: 64%

172-47-409 By Titu Chandra Das 66% Publications:

Student Papers:
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http://dspace.daffodilvarsity.edu.bd:8080/bitstream/handle/123456789/5380/162-47-195%20%2828_%29.pdf?
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http://www.yourarticlelibrary.com/solid-waste/6-main-types-of-solid-waste-management/30162/

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https://1library.net/document/zxv707pn-solid-waste-management-theoretical-study-reference-bengaluru.html

4% match (Suraiya Yasmin. "A Review of Solid Waste Management Practice in Dhaka City, Bangladesh", International Journal
of Environmental Protection and Policy, 2017)
Suraiya Yasmin. "A Review of Solid Waste Management Practice in Dhaka City, Bangladesh", International Journal of
Environmental Protection and Policy, 2017

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http://ir.knust.edu.gh/bitstream/123456789/6494/3/dzienyo-final.pdf

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Submitted to Federal University of Technology on 2017-06-12

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https://www.thebalancesmb.com/waste-treatment-and-disposal-methods-2878113

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https://www.coursehero.com/file/p6om170/Restaurant-Waste-Management-Reducing-waste-make-good-business-sense-To-
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http://epaper.dental-tribune.com/dti/54102747095b7/page21.html

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Begum, Asma Ara. "Enhancing urban governance through public private partnership : a study of solid waste management in
Dhaka City", BRAC University, 2009

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Submitted to The Hong Kong Institute of Education on 2019-05-10

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Submitted to Universiti Brunei Darussalam on 2019-08-31

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< 1% match (S Bala, A Narwal. "Awareness of Bio-medical Waste Management Among Dental College and Hospital Employees-
A Panoramic View", Journal of Oral Health and Community Dentistry, 2013)
S Bala, A Narwal. "Awareness of Bio-medical Waste Management Among Dental College and Hospital Employees-A Panoramic
View", Journal of Oral Health and Community Dentistry, 2013

Solid Waste Volume and Waste Management for Restaurant Nearby Dhanmondi and Determination of Recycle Potential.
Course Code: CE 400 Course Title: Project and Thesis Submitted By: Titu Chandra Das ID 172-47-409 Md. Khayrul Islam ID
172-47-410 Supervised By: Mardia Mumtaz Lecturer Department of Civil Engineering Daffodil International University This
report is submitted to the Department of Civil Engineering, Daffodil International University, and Dhaka in partial fulfillment
of the requirements for the Bachelor of Science (B.Sc.) degree in Civil Engineering. DEPARTMENT OF CIVIL ENGINEERING
FACULTY OF ENGINEERING DAFFODIL INTERNATIONAL UNIVERSITY September 2023 DECLARATION We hereby declare that
this project has been done by us under the supervision of Mardia Mumtaz, Lecturer, Department of Civil Engineering Daffodil
International University. We also declare that neither this project nor any part of this project has been submitted elsewhere
for the award of any for any other purpose (except for publication). …………….. Titu Chandra Das ID 172-47-409 ………………
Md. Khayrul Islam ID 172-47-410 CERTIFICATION OF APPROVAL This is to certify that the research paper entitled “Solid
Waste Volume and Waste Management for Restaurant Nearby Dhanmondi and Determination of Recycle Potential” by Titu
Chandra Das (ID: 172-47-409), Md. Khayrul Islam (ID_172-47-410) Session Summer 2017, has been accepted as
satisfactory in partial fulfillment of the requirement for the degree of Bachelor of Science in Civil Engineering on
___________ 2023 …………….. Mardia Mumtaz Lecturer Department of Civil Engineering Daffodil International University
BOARD OF EXAMINERS ……………… Mardia Mumtaz Lecturer Department of Civil Daffodil International University Supervisor
……………. Dr. Miah M. Hussainuzzaman Associate Professor Department of Civil Engineering Daffodil International University
Chairman …………….. J.M. Raisul Islam Shohag Associate Professor Department of Civil Engineering Daffodil International
University Member (Internal) ……………… Md. Masud Rana Associate Professor Department of Civil Engineering Daffodil
International University Member (Internal) …………………….. Dr. Muhammad Mukhlesur Rahman Deputy Secretary Ministry of
Textiles and Jute Govt of the people's republic of Bangladesh Member (Internal) ACKNOWLEDGMENTS First and foremost, we
would like to thank God for giving us the strength to endure the challenges in our quest to complete this research. Secondly,
we would like to thank our supervisor Mardia Mumtaz for her advice, patience, and guidance throughout the process of
completing this research. And thankful to the head of the department Dr. Mohammad Hannan Mahmud Khan for his kind
help and support, and to all our teachers who taught us at Daffodil International University, thank you for all the knowledge
and guidance. Also, we would like to thank our cherished family members. Their support was necessary for the successful
completion of this exploration design. To them all, we are truly grateful. ABSTRACT Due to the presence of piles of refuse
dotting and improper waste management, the clean lines of Dhaka city have been facing acute degradation. The study aims
to explore the present scenario of solid waste management in Bangladesh. This paper highlights the status of waste
generation and its management, and obstacles to proper waste management. Finally, it suggests some guidelines in the way
of proper waste management. In this study, the researcher chose a restaurant in the Dhanmondi area. In this study reveals
that in Dhaka solid waste and Restaurants waste are the core sectors of Solid waste. In order to find out the actual amount
of Solid Waste, the researcher took different Restaurants like Star-kabab, Kashbon, the café Rio, Sultan’s Dine, Tehari Gohar,
KFC- Dhanmondi, Shampan Mughal Kabab House, Pinewood-Café & Restaurant, Pizza Hut, Chillox-Dhanmondi, XinXian
Restaurant, Buffet-Stories Restaurant. This research paper recommends some ways and eco-friendly systems for Solid Waste
Management. সরা শাাং মযল় -াআবরজ্নরা সত্ূ প এব ংঅনপুযকু ত্ বরজ্য বযবসত্পানরা করাণ ঢেকা ামহনাগররী পররচছ্নধ্ লইানগণুল
ামরাতাম্ক অবনর রি মণু পেণ ণ়ে ।ে এই গণবষ রো লকষ্য্ ব লাংণা ণে কেঠ নি বরজ্য বযবসত্পানরাবজি মনাপরররসত্র অিণ ষে কের।াএইগণবষ
পোণ বেরজ্যউৎপ নােওএরবযবসত্পানরা অবসত্ াএব সংঠ কিবরজ্যবযবসত্পানরাপর্র বিনধ্ক িাণিুলধর াহণযণ় ।েঅবণ ণেষ,এঠ সিঠ কিবরজ্য
বযবসত্পানরাপণ রেক রেুনণজে র কে াপর্সত্বাকণর।এইগণবষ যো ়গণবষকধনামনড্ এিলকারাএকঠ ি ররস ণ্িু রনট্রবণ রেনন।এইসমকীষ্ঠ্া পির্ক
কােণররযঢকাযা ়কঠ নিবরজ্যএব ং যোেবরজ্যহলকঠ নি বণরজ্যর মলূ ।োি কঠ নি বণরজ্যর পর্কৃ পিররম াে ণেুুঁর ্ রবর কর রা রন্য, গণবষক রবর
নিধ্ ররণসত্ রা াুঁ রযমন সট্ রা-ক বা বা, ক বােন, কয ণা রেরও, সলু নিাস ড ইান, র হি রার রগ হার, রকএ রেস-ধ নামনড্ ,ি মেপ্ না মঘুল ক বা বা
হ উাস, প ইানউড-কয ণা রেনণয ় য না। ররস ণ্িু রনট্, রপজজ্ া হ ,াি র ণিল কাস্- ধ নামনড্ ,ি XinXian ররস ণ্িু রনট্, বণু -েরসট্ রার ররস
ণ্িু রনট্। এই গণবষ পো ঠে ি কঠ নি বরজ্য বযবসত্ পান রা রন্য রক উেুপ যা ় এব পংররণব বে নাধ্ব বযবসত্ রা সপু রার কেণর । Table of
Contents Declaration-------------------------------------------------------------------------------------2 Certification of Approval--
-------------------------------------------------------------------3 Board of Examiners-------------------------------------------------
--------------------------4 Acknowledgment ------------------------------------------------------------------------------5 Abstract--
----------------------------------------------------------------------------------------6 Table of Contents------------------------------
-------------------------------------------------7-8 Chapter 1- Introduction 1.1 Background of the study 1.2 Justification of the
study 1.3 Objectives of the study 1.4 Scope of the study Chapter 2- Literature Review 2.1 Main types of solid waste 2.1.1
Urban Solid Waste 2.1.2 Hazardous Wastes 2.1.3 Industrial Wastes 2.1.4 Agricultural Waste 2.1.5 Bio-Medical Wastes 2.1.6
Waste Minimization 2.2 Various Sources of Solid Waste Chapter 3- Methodology 3.1 Waste Generation 3.2 Solid Waste
Management 3.3 Waste Treatment and Disposal Methods 3.4 Dumps and Landfills 3.5 Biological Waste Treatment Chapter 4-
Data Collection and Analysis 4.1 Validity and reliability of the study 4.2 Study area 4.3 Questionnaire and Answer 4.4
Restaurant Waste Separation 4.5 Restaurants Average Wastage for 100 Consumers 4.6 Restaurants estimation formulas
Chapter 5- Discussion and Recommendation 5.1 Discussion 5.2 Recommendation Chapter 6- Conclusion and Reference 9 9 9
10 10 11 11 12 13 14 15 15 17 18-22 23 23 24 25-26 27-28 28-29 30 30 30 31-32 35 35 36 37 37 37 39-40 • Figure list:
Figure 1: Types of waste approximate time takes to degenerate Figure 2: Waste minimization Figure 3: Stuff collecting
residential waste Figure 4: Stuff collecting Industrial waste Figure 5: Stuff collecting commercial waste Figure 6: Storages
institutional waste at warehouse Figure 7: Construction and demolition areas waste Figure 8: Stuff collecting municipal waste
Figure 9: Treatment Plants and Sites solid waste Figure 10: Stuff collecting agricultural waste Figure 11: Stuff collecting
hazardous biomedical waste Figure 12: Incineration treatment plant Figure 13: Gasification and Pyrolysis methods Figure 14:
Open Burning methods Figure 15: Sanitary landfill methods Figure 16: Controlled dumps methods Figure 17: Bioreactor
landfill methods Figure 18: Composting methods Figure 19: Anaerobic digestion method Figure 20: Restaurants map near
Dhanmondi Figure 21: Some pictures of restaurant waste and waste bins Figure 22: NGO company takes initiatives to clean
Bangladesh • List of Table Table 1: Categories of Bio-medical Wastes Table 2: Solid waste management Table 3: Some
Restaurant’s Estimated quantities of solid wastes generated at Dhanmondi in 2023 Table 4: Restaurant's Average Wastage for
100 Consumers Graph • List of Chart Chart 1: Restaurants waste generation per day chart • List of Graph Graph 1: Waste
generation ration graph Graph 2: Restaurants Average Wastage for 100 Consumers Graph 12 17 18 19 19 20 20 21 21 22 22
25 26 26 27 27 28 28 29 32 36 38 15-16 24-25 33 35 34 34 35 Chapter 1 Introduction Waste is a necessary by-product of
mortal conditioning profitable development, urbanization, and perfecting living norms in metropolises have led to an
increase in the volume and complexity of generated waste. The rapid growth of population and industrialization degrades the
civic terrain and places serious stress on natural coffers, undermining indifferent and sustainable development. Inefficient
operation and disposal of solid waste is an egregious cause of declination of the terrain in utmost metropolises of the
developing world. External pots of developing countries can’t handle adding amounts of waste, which results in uncollected
waste on roads and in other public places. There's a need to work towards a sustainable waste operation system, which
requires environmental, institutional, fiscal, profitable, and social sustainability. 1.1 Background of the study The operation
of solid waste continues to be a major challenge in civic areas throughout the world particularly in the fleetly growing
metropolises of the developing world (Foo,1997). A high rate of population growth and adding per capita income have
resulted in the generation of an enormous volume of solid waste, which poses serious trouble to environmental quality and
mortal health (Snigdha, 2003). Access to sanitation services and clean acceptable water are thus regarded as pivotal to the

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health and good of people. As further metropolises become industrialized, the natural problem of waste operation comes
along with it. Technological and profitable advancement has made the types and kinds of Solid Waste veritably different and
their operation much more complex. The complex nature of complaint outbreaks; cases of cholera, and other diarrheal
conditions in recent times corroborate this fact. Likewise, the changing profitable trends and rapid- fire urbanization
complicate solid waste operations (SWM) in developing countries. Accordingly, solid waste isn't only adding in composition
but also changing in volume from many kilograms to heftiness proportions lately (Bartone, 1993). Although it's a massive
problem, in this regard bitsy quantum of exploration work has been organized in our country. In this case, this exploration
paper will give an in-depth understanding of the significance of solid waste operation and the possible ways to attack this
massive problem. Hopefully, this exploration paper will contribute to and pretend further exploration of the solid waste
operation in other areas. 1.2 Justification of the study Dhaka, the Capital City of Bangladesh, is expanding fleetly turning it
into a mega megacity with an enormous growth of population at a rate of around 6 percent a time. Solid wastes are being
generated at a faster pace, posing serious operation trouble. The rapid growth of diligence, lack of fiscal coffers, shy trained
force, unhappy technology, and lack of mindfulness of the community are the major constraints of solid waste operation for
the fast-growing megalopolis of Dhaka. A healthy life, a cleaner megacity, and better terrain are the logical demands for
megacity residers as the megacity is traditionally funded for solid waste services from an external duty system for waste
collection and disposal. Due to limited finances and organizational capacity, it has been difficult for the megacity to ensure
effective and applicable delivery of solid waste collection and disposal services to the entire population. 1.3 Objectives of the
Study The main objective of the study is to understand the existing solid waste management system and to implement
compact solid waste management which is not only protective for human health but also for the environment. The primary
goal of solid waste management is reducing and eliminating adverse impacts of waste materials on human health and the
environment to support economic development and superior quality of life. This is to be done in the most efficient manner
possible, to keep costs low and prevent waste buildup. In this regard, the following objectives have been outlined 1. To
analyze and estimate the amount of solid waste generation in Restaurants near Dhanmondi. 2. To study and evaluate the
existing solid waste management system. 3. To find out the difficulties at various stages of the restaurant's waste
management system. 4. To assess the impact of final disposal of solid waste focusing on land requirement and landfill gas
generation as well as the effect of landfill location on transportation cost. And also recommend some suitable ways for solid
waste management collection and systems. 1.4 Scope of the study Solid waste operation is an integral part of an
environmental operation system. Solid waste operation approaches have been modified into a more practical and effective
option to establish sustainability grounded on the “reduce”, “reuse”, and “recycle” (3R) principles. Chapter 2 Literature
Review Waste generation is an inevitable aspect of life, it becomes a matter of urgent need to observe the process from
generation to disposal in order to determine the areas of critical concern and tackle them in order to avoid pollution to a large
extent and also preserve good health. Solid Waste Management (SWM) is defined as the control, generation, storage,
collection, transfer and transport, processing, and disposal of solid waste consistent with best practices of public health,
economic and financial, administrative, legal, and environmental considerations. According to T. Srinivas (2005), solid waste
management is the process of collecting, treating, and disposing of solid material because it is of no longer use. He also said
that solid waste management is the process which includes „systematic, economic and hygienic matter'. Moudud Hasan
(2016) defines, solid as the materials which have been rejected for „further use'. In 2014, WHO termed Dhaka as one of the
most polluted cities. According to World Air Quality (2018), Bangladesh emerges as the „most polluted' country. Bangladesh
of Bureau Statistics (BBS) (2001) found the rate of urbanization in Dhaka was 28.4%. In 2019 the estimated population of
Dhaka is 20,283,552. This entails the astronomical growth of solid waste. The issue of poor solid waste management has
become a challenge for the government because it is a turning point in the protection of public health, safety, and the
environment. Solid waste needs to be handled in a way that reduces not only the risk to the environment but also human
health. According to Yasmin and I. Rahman (2017), solid waste needs a „proper channel' of management which includes
„storage, collection, and proper disposal'. In the context of a solid waste management system, Linzer and Lange (2013) and
Alam and Sohel (2008) have illuminated the importance of the informal market as a significant component of solid waste
management. Choudhury (2007) analysis the differences in solid waste management between slum& and non-slum areas' in
Dhaka city. 2.1 Main types of solid waste Some of the major types of solid waste management are as follows: A. Urban Solid
Waste, B. Hazardous Wastes, C. Industrial Wastes, D. Agricultural Wastes, E. Bio-medical Wastes, F. Waste Minimization. The
combined effects of population explosion and changing ultramodern living standards have had an accretive effect on the
generation of a large quantum of colorful types of waste. Solid waste can be classified into different types depending on their
sources. 2.1.1 Urban Solid Waste The term urban solid waste is generally used to describe most of the non-hazardous solid
waste from a city, town, or village that requires routine collection and transport to a processing or disposal site, Sources of
urban solid waste include private homes, commercial establishments and institutions, as well as industrial facilities. However,
urban solid waste does not include wastes from industrial processes, construction and demolition debris, sewage sludge,
mining waste, or agricultural wastes. Urban solid waste is also called trash or garbage. In general, domestic waste and urban
solid waste are used as synonyms. Urban solid waste contains a wide variety of materials. It can contain food waste (like
vegetable waste and meat material waste, leftover food waste, eggshells waste, etc. which is classified as wet scrap as well
as paper, plastic, tetra pack, plastic barrels, review, glass bottles, cardboard boxes, aluminum antipode, meta particulars,
wood pieces, etc. Which is classified as dry scrap. The different types of domestic wastes generated and the time taken for
them to deteriorate are illustrated in the table given below. Figure 1: Types of waste approximate time takes to degenerate.
The Urban solid waste assiduity has four factors recovering composting, land-stuffing, and waste- to-energy via incineration.
The primitive) way are generation, collection, sorting and separation, transfer, and disposal/ application. 1. Waste generation
encompasses conditioning in which accouterments are linked as no longer being of value and are either thrown out or
gathered together for disposal. 2. The functional element of Collection includes not only the gathering of solid waste and
recyclable accouterments but also the transport of these accouterments, after collection, to the position where the collection
vehicle is voided. This position may be a material processing installation, a transfer station, or a tip disposal point. 3. Waste
handling and separation involves conditioning associated with the waste operation until the waste is placed in storehouse
holders for collection. Handling also encompasses the movement of loaded holders to the point of collection. Separating
different types of waste factors is an important step in the running and storehouse of solid waste at the source. The types of
means and installations that are now used for the recovery of waste accouterments that have been separated at the source
include curbside collection, drop-off, and buy-back centers. 4. Transfer and transport involves two main way. First, the waste
is transferred from a lower collection vehicle to a larger transport outfit. The waste is also transported, generally over long
distances, to a processing or disposal point. 5. moment the disposal of wastes by land stuffing or land spreading is the
ultimate fate of all solid wastes, whether they're domestic wastes collected and transported directly to a tip the point,
residual accouterments from accouterments recovery installations (MRFs), residue from the combustion of solid waste,
compost, or other substances from colorful solid waste processing installations. 2.1.2 Hazardous Wastes Humans are
constantly creating similar poisonous waste. The volume that’s produced is predicated on the compass of different mortal
conditioning, including artificial, agrarian, and domestic. now the issue is getting more serious and affecting not only the
entire earth but also individual communities. ❖ Classification of Hazardous Wastes Wastes are classified as dangerous if they
produce any of four primary characteristics predicated on physical or chemical parcels of toxin, reactivity ignitability, and
corrosively. A. Toxic wastes Poisonous wastes are those that are toxic in small or trace quantities. Some may have acute or
immediate effects on mortals or creatures. Carcinogenic or mutagenic causes natural changes in the children of exposed
people and creatures. exemplifications fungicides, heavy essence. B. Reactive wastes Reactive wastes are those that tend to
reply roundly with air or water are unstable to shock or heat, induce poisonous feasts, or explode during routine operation.
exemplifications Gun powder, and nitroglycerin. C. Ignitable waste These are those that burn at fairly low temperatures (<
60 °C) and are capable of robotic combustion during storehouse transport or disposal. exemplifications Gasoline, makeup

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thinners, and alcohol. D. Corrosive wastes Are those that destroy accouterments and living towels by chemical responses?
exemplifications of acids and bases. E. Infectious wastes Included human towels from surgery, used bandages, and
hypoderm needles medical center wastes. 2.1.3 Industrial Wastes Industrial waste is an - encompassing term used to
describe material considered to be no longer of use after a manufacturing process has been completed. ❖ Source of
Industrial Wastes Food processing industries, metallurgical chemical and pharmaceutical unit’s breweries, sugar factories,
paper and pulp diligence, toxin, and venom diligence are major bones that discharge poisonous wastes. During processing,
scrap accouterments, following, acids, etc. ❖ Effects of Industrial Wastes The most common observation is that the health of
the people living in the neighborhood of dumping sites is severely affected. The exposure may produce diseases of the
nervous system, inheritable defects, skin conditions, and indeed cancer. The liquid backwaters discharged by the industries
contain inorganic and organic adulterants and they enter into water bodies causing the destruction of fish, conformation of
sediments, pollution of groundwater, and release of foul odors. ❖ Control of Industrial Wastes Waste minimization
technologies have to be developed. Source reduction recycling and recycling of accouterments need to be exercised on a
large scale. Hazardous waste shouldn't mix up with general waste. Source reduction involves altering the design,
manufacture, or use of products and accouterments to reduce the quantum and toxin of accouterments that get thrown
down. 2.1.4 Agricultural Wastes Agricultural waste is plant residues from agriculture. These waste streams originate from
arable land and horticulture. Agricultural waste is all parts of crops that are not used for human or animal food. Crop residues
consist mainly of stems, branches (in pruning), and leaves. It is estimated that, on average, 80% of the plant of such crops
consists of agricultural waste. ❖ Sources of Agricultural Wastes The waste generated by agriculture includes waste from
crops and livestock. In developing countries, this waste doesn't pose a serious problem as the maximum of it is used. soil is
used for ordure, straw is used as fodder. Some agro-based diligence produces waste. rice milling, the produce of tea,
tobacco, etc. Agrarian wastes are rice cocoons, degasses, ground nut shells, sludge cobs, straws of cereals, etc. ❖ Effects of
Agricultural Wastes If further C N rates wastes like paddy cocoon or straw may cause immobilization of nutrients if applied
on the fields. It occupies large land areas if not appropriately inclined. 2.1.5 Bio-Medical Wastes Bio-medical waste means
any waste, which is generated during the conclusion, treatment, or immunization of human beings or creatures or in
exploration activities pertaining thereto, or in the product or testing of natural. ❖ Segregation, Packaging, Transportation
and Storage 1. Bio-medical waste shall not be mixed with other wastes. 2. Bio-medical waste shall be separated into holder
bags at the point of generation previous to its storage, transportation, treatment, and disposal. The holders shall be
appropriately labeled. 3. Notwithstanding anything contained in the Motor Vehicles Act, 1988, or rules there under,
undressed biomedical waste shall be transported only in similar vehicle as may be authorized for the purpose by the
competent authority as specified by the government. ❖ Categories of Bio-medical Wastes Option Treatment and Disposal
Waste Category Cat. No. 1 incineration/deep burial Human Anatomical Waste (human tissues, organs, body parts) Cat. No. 2
incineration/deep burial Animal Waste Animal napkins, organs. Body zone cadavers, bleeding corridor, fluid, blood and
experimental animals used in exploration, waste generated by veterinary hospitals sodalities, discharge from hospitals,
animal houses) Cat. No. 3 Local autoclaving/microwaving/ incineration Microbiology and Biotechnology waste (wastes from
laboratory cultures, stocks or specimens of micro-organisms live or attenuated vaccines, human and animal cell culture used
in research and infectious agents from research and industrial laboratories, wastes from production of biological, toxins,
dishes, and devices used for transfer of cultures) Cat. No. 4 Disinfection (chemical treatment /autoclaving/ microwaving and
mutilation shredding Waste Sharps (needles, syringes, scalpel blades, glass, etc. that may cause punctures and cuts. This
includes both used and unused sharps) Cat. No. 5 Incineration/destruction and drug disposal in secured landfills Discarded
Medicines and Cytotoxic drugs (waste comprising outdated, contaminated, and discarded medicines) Cat. No. 6 Incineration,
autoclaving/microwaving Solid Waste (Items contaminated with blood and body fluids including cotton, dressings, soiled
plaster casts, line beddings, and other material contaminated with blood) Cat. No. 7 Disinfection by chemical treatment
autoclaving/ microwaving and mutilation shredding Solid Waste (waste generated from disposable particulars other than the
waste such as tubing, catheters, intravenous sets, etc.) Cat. No. 8 Disinfection by chemical treatment and discharge into the
drain Liquid Waste (waste generated from laboratory and washing, cleaning, housekeeping, and disinfecting conditioning)
Cat. No. 9 Disposal in municipal landfill Incineration Ash (ash from incineration of any bio-medical waste) Table 1: Categories
of Bio-medical Wastes 2.1.6 Waste Minimization Waste products can be minimized by adopting the 3 R’s principle Reduce,
manipulate, and reclaim. A. Reduce the volume and toxins of scrap and trash that you discard. B. Reuse holders and try to
repair effects that are broken. C. Reclaim products wherever possible, which includes buying recycled products i.e., recycled
paper books, paper bags, etc. These are processes that involve integrated waste operation practices (IWM). They can reduce
the waste generated by roughly 50. Figure 2: Waste minimization ❖ Reduce Waste prevention, or “source reduction,” means
consuming and discarding lower, is a successful system of reducing waste generation. vicinity composting, double-sided
copying of papers, copping durable, long-lasting environmentally friendly goods; products and packaging that are free of
toxics, redesigning products to use lower raw material products, and transport packaging reduction by diligence are the
normal practices used and have yielded substantial environmental benefits. Source reduction prevents emigrations of
numerous hothouse feasts, reduces adulterants the need saves energy, conserves coffers, and reduces wastes for new tips
and combustors. It reduces the generation of waste and is generally a favored system of waste operation that goes a long
way toward saving the terrain. ❖ Reuse usage is the process, which involves reusing particulars by repairing them, giving
them to charity and community groups, or dealing with them. Reusing products is a volition to recycling because the item
doesn't need to be reused for its use again. Using durable dinnerware, sword using cloth towels or napkins, reusing bottles,
reusing boxes, and copping refillable pens and pencils are suggested. ❖ Recycling The process of recycling, including
composting, has diverted several million tons of material down from disposal. Recycled stuff includes batteries, reclaimed at
a rate of 93, paper and paperboard at 48, and yard plastering at 56. These accouterments and others may be reclaimed
through drop-off centers, buy-back programs, and deposit systems. Recycling prevents the emission of numerous
greenhouse gases that affect global climate, and water adulterants, saves energy, inventories precious raw accouterments
to industry, creates jobs, stimulates the development of greener technologies, conserves coffers for our children’s future, and
reduces the need for new tips and combustors. For illustration, by recycling solid waste in 1996, the United States averted
the release of 33 million tons, of carbon into the air roughly the volume emitted annually by 25 million buses. The
advantages of recycling are it conserves coffers for unborn generations, prevents emigrations of hothouse gases and
adulterants, saves energy, inventories precious raw, accouterments to diligence, stimulates the development of greener
technologies, and reduces the need for new tips and incinerators. 2.2 Various Sources of Solid Waste Every day, tons of
solid waste are disposed of at colorful landfill spots. This waste comes from homes, branches, Restaurants, industriousness,
and colorful other agrarian-affiliated conditioning. These landfill spots produce a foul smell if waste isn't stored and treated
appropriately. It can contaminate the girding air and can seriously affect the health of humans, wildlife, and our climate. The
following are major sources of solid waste: 2.2.1 Residential Residences and homes where people live are some of the major
sources of solid waste on our earth. The scrap from these places includes food waste, plastics, paper, glass, leather,
cardboard, raw material, yard waste, ashes, and special wastes like large house particulars similar to electronics, tires,
batteries, old mattresses, and used oil painting. Figure 3: Stuff collecting residential waste Most homes have scrap bins
where they can throw down their solid wastes and latterly, the caddy is voided by a scrap collecting establishment or
person for treatment. 2.2.2 Industrial Industries are known to be one of the biggest contributors to solid waste. They include
light and heavy manufacturing industries, construction spots, fabrication shops, canning shops, and power and chemical
shops. These industries produce solid waste in the form of housekeeping wastes, food wastes, packaging wastes, ashes,
construction and obliteration accouterments, special wastes, medical wastes as well as other dangerous wastes. Figure 4:
Stuff collecting Industrial waste 2.2.3 Commercial Commercial installations and structures are yet another source of solid
waste moment. marketable structures and installations, in this case, relate to hospices, requests, caffs, stores, and office
structures. Figure 5: Stuff collecting commercial waste Some of the solid wastes generated from these places include plastics,

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food wastes, essence, paper, glass, wood, cardboard accouterments, special wastes, and other dangerous wastes. 2.2.4
Institutional The institutional centers like seminaries, sodalities, incarcerations, military barracks, and other government
centers also produce solid waste. Some of the common solid wastes attained from these places include glass, rubber waste,
plastics, food waste, 16 wood, paper, metals, cardboard accouterments, and electronics as well as colorful dangerous wastes
. Figure 6: Storages institutional waste at warehouse. 2.2.5 Construction and Demolition Areas Construction and demolition
spots also contribute to the solid waste problem. Construction spots include new construction spots for structures and roads,
road form spots, building addition spots, and building obliteration spots. Figure 7: Construction and demolition areas waste
Some of the solid wastes produced in these places include sword accouterments, concrete, wood, plastics, rubber, bobby
cables, dirt, and glass. 2.2.6 Municipal Services The urban centers also contribute immensely to the solid waste extremity in
utmost countries present. Some of the solid waste brought about by external services include road cleaning, wastes from
premises and strands, wastewater treatment shops, landscaping wastes, and wastes from recreational areas, including
sludge. Figure 8: Stuff collecting municipal waste 2.2.7 Treatment Plants and Sites Heavy and light manufacturing plants also
produce solid waste. They include refineries, power plants, recycling factories, mineral birth manufactories, and chemical
factories. Figure 9: Treatment Plants and Sites solid waste Among the wastes produced by these plants, are artificial process
wastes, unwanted specification products, plastics, and material parts, just to mention some of them. 2.2.8 Agriculture Crop
farms, farmhouses, dairies, stations, and ranches are also sources of solid waste. Among the wastes they produce are
farming wastes, putrefied food, fungicide holders, and other dangerous accouterments. Figure 10: Stuff collecting
agricultural waste 2.2.9 Biomedical This refers to the hospital’s biomedical equipment and chemical manufacturing
companies. In hospitals, there are different types of solid wastes produced. Some of these solid wastes include hypodermic
needles, bandages, used gloves, medicines, paper, plastics, food waste, and chemicals. All these challenges are proper
disposal or otherwise, they will cause a huge problem for the climate and the people in these facilities. Figure 11: Stuff
collecting hazardous biomedical waste. Chapter 3 Methodology A methodology is developed for estimating the number of
waste feathers for characterizing solid wastes into orders grounded on dwindling minimal incremental information. These
findings indicate that the figures of waste feathers beyond that determined using the proposed methodology don't add
substantial borderline earnings in information and/ or reduction in the confidence interval of the estimate. The methodology
is demonstrated using waste composition analyses from the Greater Vancouver Regional District where 22 waste feathers are
examined. The proposed methodology is simple, and the number of waste feathers can be estimated with a hand-held
calculator and employed in the field. 3.1 Waste generation The quantum of waste generated in Urban areas is
commensurable to the population and the average income of the people. In addition, other factors such as climate, the
position of education, and the social and public station also may affect the quantum and composition of waste. As the
growth rate of the population in Dhaka has been high in recent times, the quantum of waste generation in Dhaka is
increasing. According to some sources, waste can be distributed as a) domestic waste, b) marketable waste, c) institutional
waste, d) artificial waste, e) road sweepings, f) clinical waste, and g) construction and obliteration waste. The benefactions
of different sectors to the total generation of Dhaka megacity, where nearly 76 of generated waste came from the domestic
sector, 22 came from the marketable sector, 1 from the institutional sector, and the rest from other sectors. The total waste
generated in the Dhaka megacity of Bangladesh per day is 4,634.52 tons. Grounded on the total estimated civic population
of the time 2005, the per capita waste generation rate is reckoned as 0.56 kg/ capita/ day. The waste generation rate
generally varies between the dry and the wet season in Dhaka. In the stormy season, organic and perishable wastes contain
further humidity so the bulk of waste contains further weight than in the dry season. The solid waste population of 7 million
is estimated to induce 3000 to 4000 tons of waste per day. The DCC openly states that its collection system can’t manage
the task of handling the large volumes of garbage produced by the ever-growing figures of megacity residers and that only
40- 50 of the solid waste produced is being collected. DCC is responsible for secondary waste collection to remove waste from
its stakeholders and transport the waste to final disposal spots. residers are responsible for bringing their waste to DCC’s
waste collection points where stockholders are located. In 2002, DCC introduced a blessing system of NGOs/ CBOs/ private
associations for furnishing door-to-door waste collection services in all wards. DCC deploys installations and forces for
secondary waste collection. According to 50 of the diurnal generated waste remains uncollected in the megacity and
disposed of at sanctioned dump spots. Only 14- 17 of the aggregate external budget is used for solid waste operation which
is roughly 0.5 USD per capita per time. As a result, the uncollected waste is primarily ditched immorally in the
neighborhood’s thoroughfares, wastewater rainspouts, ponds, lakes, etc., or managed informally. Uncollected waste has been
honored as the root of inferior terrain similar to scattered scrap, obnoxious odor, drain clogging, water pollution, and
mosquitoes. The waste volume is still increasing as the megacity grows although Dhaka City Corporation doesn't have a
confident view to break the problems of uncollected waste. The overall waste collection situation isn't veritably satisfactory.
A huge quantum of uncollected waste pollutes the original terrain fleetly. 3.2 Solid Waste Management The key objective of
solid waste management is to minimize the adverse environmental effects caused by the indiscriminate disposal of solid
waste. In order to achieve this objective solid waste management is to be approached in an efficient and orderly fashion
through a clearer understanding of the fundamental aspects and relationships of the constituent elements of waste
management. It is to be recognized, however, that problems associated with the management of solid waste, particularly in
developing countries, are complex. This is because of the increasing quantity and diverse nature of the wastes along with the
development of sprawling urban centers, funding limitations for public services as well as limitations in both energy and raw
materials. Functional Elements Description Waste generation Those conditions in which materials are linked as no longer
being of value and are moreover thrown down or gathered for disposal. On-site handling and storage Those conditions are
associated with the running, storehouse, and processing of solid waste wastes at or near the point of generation. Collection
This conditioning is associated with the gathering of solid wastes and the hauling of wastes after collection to the position
where the collection vehicle is evacuated. Transfer and Transportation Those conditions are associated with the transfer of
wastes from the lower collection vehicle to the larger transport outfit and the posterior transport of the wastes, generally
over a long distance to the disposal point. Processing and Recovery Those ways, equipment, and installations are used both
to improve the effectiveness of the other functional rudiments and to recover usable accouterments, conversion products, or
energy from solid wastes. Final disposal Those conditions are associated with the ultimate disposal of solid wastes including
waste collected and transported directly to the landfill point, circumfluous waste from wastewater treatment shops,
incinerator residue, compost, or other substances from colorful solid waste processing manufactories that are of no further
use. Table 2: Solid waste management 3.3 Waste Treatment and Disposal Methods When people think about solid waste
operations, they probably associate it with scrap being dumped in sanitary landfills or incinerated. While similar conditioning
comprises an important part of the process, a variety of elements is involved in the creation of an optimal integrated solid
waste operation system. For illustration, treatment ways act to reduce the volume and toxins of solid waste. These ways
can transform it into a more accessible form for disposal. Waste treatment and disposal styles are named and used based on
the form, composition, and volume of waste accouterments. There are major waste treatment and disposal styles. 3.3.1
Thermal Treatment Thermal waste treatment refers to the processes that use heat to treat waste accouterments. Following
are some of the most generally used thermal waste treatment methods. A. Incineration Incineration is one of the most
common waste treatments. This approach involves the combustion of waste material in the presence of oxygen. This thermal
treatment system is generally used as a means of recovering energy for electricity or heating. This approach has several
advantages. It speedily reduces waste volume, lessens transportation costs, and decreases dangerous greenhouse gas
emigrations. Figure 12: Incineration treatment plant B. Gasification and Pyrolysis Gasification and Pyrolysis are two parallel
styles, both of which putrefy organic waste accouterments by exposing waste to low quantities of oxygen and actually high
temperatures. Pyrolysis uses absolutely no oxygen while gasification allows an actually low quantum of oxygen in the
process. Gasification is more profitable as it allows the burning process to recover energy without causing air pollution.
Figure 13: Gasification and Pyrolysis methods C. Open Burning Open Burning is a heritage thermal waste treatment that's

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environmentally dangerous. The incinerators used in similar processes have no pollution control devices. They release
substances similar to hexachlorobenzene, dioxins, carbon monoxide, particulate matter, unpredictable organic composites,
polycyclic sweet composites, and ash. Unfortunately, this system is still practiced by numerous original authorities
internationally, as it offers an affordable result for solid waste. Figure 14: Open Burning methods 3.4 Dumps and Landfills A.
Sanitary landfills Sanitary landfills give the most generally used waste disposal result. These landfills are asked to exclude
or reduce the threat of environmental or public health hazards due to waste disposal. These spots are positioned where land
features work as natural buffers between the climate and the landfill. For case, the landfill area can be comprised of
complexion soil which is relatively resistant to dangerous wastes, or is characterized by an absence of face water bodies or a
low water table, precluding the threat of water pollution. The use of aseptic landfills presents the least health and
environmental threat, but the cost of establishing similar landfills is comparatively more advanced than other waste disposal
styles. Figure 15: Sanitary landfill methods B. Controlled dumps Controlled dumps are more or less the same as sanitary
dumps. These dumps misbehave with numerous of the conditions for being an aseptic dump but may warrant one or two.
similar dumps may have a well-planned capacity but no cell planning. There may be no or partial gas operation, introductory
record-keeping, or regular cover. Figure 16: Controlled dumps methods C. Bioreactor landfills Bioreactor landfills are the
result of recent technological exploration. These dumps use superior microbiological processes to speed up waste corruption.
The controlling point is the nonstop addition of a liquid to sustain optimal humidity for microbial digestion. The liquid is
added by re- circulating the dump leachate. When the quantum of leachate isn't acceptable, liquid waste similar to sewage
sludge is used. Figure 17: Bioreactor landfill methods 3.5 Biological Waste Treatment A. Composting Composting is another
most constantly used waste disposal or treatment system which is the controlled aerobic corruption of organic waste
accoutrements by the action of small pets and microorganisms. The most common composting methods include static pile
composting, vermin- composting, windrow composting, and in-vessel composting. Figure 18: Composting methods B.
Anaerobic Digestion Anaerobic Digestion also uses natural processes to decompose organic accouterments. Anaerobic
Digestion, still, uses an oxygen and bacteria-free terrain to decompose the waste material whereas composting must have
air to enable the growth of microbes. Figure 19: Anaerobic digestion method Chapter 4 Data Collection and Analysis
Introduction This study mainly focused on the present situation of solid waste management practices at Restaurants. Data
collection included solid waste generation, waste handling process, collection of solid waste, storage of solid waste, and
landfill. This study tries to identify the lack of waste management and to give a proper waste management plan. Researchers
use both qualitative and quantitative methods for collecting data. Direct field observation, and collect data. For secondary
data collection researcher uses articles, books, periodicals, etc. In order to find out solid waste management practices, the
primary data was collected from various classes of people and they were selected randomly. Primary data was also collected
by visiting the waste collection process and the selective dumping area. 4.1 Validity and reliability of the study Because of
time limitations, the researcher collected data from Different Restaurants and Randomly selected Dump. The researcher
maintains the validity and reliability of the data because a large-scale survey would have involved a lot of money and time
which are not available for an undergraduate study like the present one. Therefore, the researcher deliberately chooses
particular units of sample to make the data more convincing. 4.2 Study area In this part, the researcher is working at
different Restaurants and randomly selected waste bins. There are many restaurants we visited that places and observation
very carefully what they do and how they conserve solid waste. And throw to the wins of waste transporter. Figure 20:
Restaurants map near Dhanmondi 4.3 Questionnaire Performances of Restaurants of Dhanmondi according to the
questionnaire are presented below. ❖ General Question’s 1. What is Restaurant waste? 2. What are the main reasons for food
waste in restaurants? 3. Types of restaurant use collecting waste? 4. What are the types of waste from restaurants? 5. How
do you measure my food waste? 6. For per occupant in each table of the restaurant inside and 1 waste bin per square meter,
and there is 1 "Bon plate" for pre-table? 7. Is there waste cleaning at the proper time? 8. Is there any split for different
wastage? 9. Bins are different for different wastage or combined? 10. How do they clean portion our dishes? 11. How does a
restaurant dispose of food waste? 12. How does a restaurant compare to other restaurants when it comes to food waste? 13.
Are there any other ways that consumers can participate in lowering food waste at get restaurant? 14. What impact do you
have in place to reduce food waste? 15. Is there any composting program in any restaurant? If not, how do we manage this
system? ❖ Answer of Questionnaire 1. Restaurant waste is by using different primary necessary to short to the ones that can
be recycled, such as food packaging, glass, paper, plastic, plastic bottles or organic waste from the kitchen, and food scraps
that consumers did not eat. Those main categories can be further divided into sub-categories such as meat, fresh food,
vegetables, large plastic bottles, tissue paper, etc. 2. This results in a substantial loss for the restaurant industry, according
to the United Nations Department of Agriculture (USDA). Overproduction, lack of observation, indecorous worker training,
indecorous food storehouses, and lack of access to composting installations are some of the reasons for this waste. 3. Food
waste in restaurants such as prep waste, plate waste, and spoilage can go to an anaerobic digestion plant. Organic waste is
collected from restaurants and delivered to a handling system. 4. Typically, there are many types of waste a restaurant can
generate- solid waste, liquid waste, organic waste, recyclable waste, etc. 5. Collect from the bins and separate in organic,
metallic, liquid, and solid in different bags then measure on weight scale. 6. For per occupant in each table of the restaurant
inside and 1 waste bin per square meter isn’t found, but there was 1 "Bon plate" for pre-table. 7. Different restaurants are
cleaning food waste popper time but a few restaurants can’t provide this service on time. 8. There are some splits for
different wastes like solid waste, liquid waste, organic waste, recyclable waste, and hazardous. 9. There is not any restaurant
we can see that bins are different for different wastage. All restaurant uses their waste bins for combined waste. 10. They
clean portions of our dishes at different times by using dish cleaners, water, and tissues. 11. The restaurant disposes of food
waste in the waste collecting van and throws it into the dump truck. 12. A restaurant compares to other restaurant initiatives
day by day throw a new set menu, buy one get one offers, and giving some discounts to save the food wastage. 13.
Customers can participate in lowering food waste by giving their food to some organization, street children, or street
beggars. 14. We get in place to reduce food waste by ordering limited and likely food. 15. there is not any composting
program in any restaurant we can see. If we start with this system we need an organization that provides this system and
also needs to place every restaurant. Administrative Area of Dhanmondi Consumer’s Regular Consumer’s Holi Day Estimated
waste generation rate Estimated waste generation (Regular) Estimated waste generation (Holiday) Estimated waste
generation Month Estimated waste generation Year Count per Day (average) Count per Day gm/cap/ day Kg/day
(Rate*count) Kg/day (Rate*Count) Ton/month ton/year Star-kabab 3000 4200 80 240 336 7.5 90 Kashbon 1200 1300 100
120 130 3.64 43.68 The café Rio 1000 1400 80 80 112 2.52 30.24 Sultan’s Dine 2000 2500 125 250 312.5 7.75 93 Tehari
Ghor 800 950 75 60 71.25 1.85 22.2 KFC- Dhanmondi 650 800 90 58.5 72 1.80 21.6 Shampan Mughal Kabab House 560
700 115 64.4 105 2.09 25.08 Pinewood- Café & Restaurant 750 820 103 77.25 84.46 2.34 28 Pizza Hut 600 820 55 33 45.1
1.38 16.56 Chillox- Dhanmondi 700 850 60 42 51 1.29 15.48 XinXian Restaurant 1100 1300 110 121 143 3.71 44.52 Buffet-
Stories 960 1050 90 86.4 94.5 2.62 31.44 Total= 461.8 (ton/year) Table 3: Some Restaurant’s Estimated quantities of solid
wastes generated at Dhanmondi in 2023 Restaurant's Waste Genaration per Day Chart 400 350 300 250 200 150 100 50 0
Regular Holi Day Chart 1: Restaurants waste generation per day chart Waste genaration Ratio Graph (gm/cap/day) 140 120
100 80 60 40 20 0 Regular Graph 1: Waste generation ration graph 4.4 Restaurant Waste Separation The simplest way to
sort waste is by using different holders – pails for certain types of waste. Waste is primarily necessary to sort into the ones
that can be reclaimed, similar to food packaging, glass, paper, plastic bottles, or organic waste from the kitchen, food scraps
that your guests didn't eat, and all green food that can go to composting. These main orders can be further divided into
subcategories such as meat, fresh fruit, and vegetables, large plastic bottles, small plastic bottles, etc. A large number of
types and subcategories provides a clearer picture of the type and volume of waste and brings further recycling options. 4.5
Restaurants Average Wastage for 100 Consumers Food and vegetable wastes 3.7kg Paper products 1.2 kg .6 kg Glass and
ceramics 800 grams 400 gm Liquids 650grams 375 gm Tissue paper 800 grams 400 gm Glass bottle 4.2 kg 2.1 kg Garbage
2.3 kg 1.15 kg Polythene bags 100-gram 50 gm Total waste weight 9.225kg Table 4: Restaurant's Average Wastage for 100

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Consumers Graph 4 Series 2 3.5 3 2.5 2 1.5 1 0.5 0 Paper Glass Liquids Tissue Glass Garbege polyThene Food & product
bottle paper bottle vegetable Series 2 Graph 2: Restaurants Average Wastage for 100 Consumers Graph. Figure 21: Some
pictures of restaurant waste bins 4.6 Restaurants estimation formulas ‣ If a full-service restaurant serves 2,000 meals in one
week, then: 1 lbs./meal * 2,000 meals served/week = 2,000 lbs./week = 1 ton of food waste per week. ‣ If a limited-service
restaurant serves 4,000 meals in one week, then: 0.5 lbs./meal * 4,000 meals served/week = 2,000 lbs./week = 1 ton of
food waste per week ‣ If a full-service restaurant with 35 employees, then: 3,000 lbs./employee/year * 35 full- time
employees = 105,000 lbs. food waste generated/year 105,000 lbs./year ÷ 52 weeks/year = 2,019 lbs./week = 1 ton of food
waste per week. ‣ If a limited-service restaurant with 48 employees, then: 2,200 lbs./employee/year * 48 full- time
employees = 105,600 lbs. food waste generated/year 105,600 lbs./year ÷ 52 weeks/year = 2,031 lbs./week = 1 ton of food
waste per week. ‣ If a full-service restaurant fills 1 trash dumpster at 8 cubic yards 2 times per week, then: 2501 lbs./yd3 *
(1 trash dumpster * 8 yd3 * 2 pickups/week) = 4,000 lbs. of total disposed waste/week 4,000 lbs. *66% of total waste =
2,640 lbs./week = 1.3 tons of food waste in one week. ‣ If a fast-food restaurant fills 1 trash dumpster at 8 cubic yards 2
times per week, then: 2501 lbs./yd3 * (1 trash dumpster * 8 yd3 * 2 pickups/week) = 4,000 lbs. of total disposed
waste/week 4,000 lbs.* 51% of total waste = 2,040 lbs./week = 1.0 tons of food waste in one week. N.B: Commercial Food
Waste Disposal Ban threshold estimation guide for restaurants. (Reference from Google). Chapter 5 Discussion and
Recommendation Introduction In this study, restaurants had some problems. First, the problem investigated is revisited,
together with the theoretical framework which informed the study. Following this, the different categories of participants’
management strategies are explained. Next, the most significant findings are highlighted, as well as their amount.
Additionally, discursive and non-discursive practices that inform restaurant food waste as an object for thought are explored.
Then, the limitations of the study are acknowledged as well as its implications, some reflections on the significance of the
studies, and recommendations for further research. 5.1 Discussion Restaurant waste management discusses how to
effectively manage waste disposal in restaurant, cafe, and hotel establishment that deals with food. As we all know, the
waste materials from these establishments need to be disposed of, reused, and composed properly because it puts us at
great risk not only for our health but for the environment. The waste from restaurants is mostly biodegradable which will
really improve our soil if it is disposed of properly. Restaurant waste reduction through the extraction of recyclable materials
and composting materials with separation improvement in Dhaka city environment and aesthetics. Ultimately, we say that
restaurant management is needed in any area significantly. 5.2 Recommendation Waste reduction is said to be a logical
starting point for sustainable solid waste management, by reducing the quantities of waste that must be managed, by
collection and disposal (UNEP, 1996). Source waste which is basically organic is essential to note. Composting this putrescible
part of the waste will reduce the waste being disposed of and the compost becomes a toxin to be used in neighborhood
auditoriums or serve as raw material in organic toxin blending manufactories or factories. The system has also not delivered
the optimum profitable and environmental result for now and has not provided enough room to adapt to future pressures
(increases in volumes of waste and diversity in composition). thus, cost recovery could also be considered on a large base.
utmost household attempt to dispose of all kinds of generated waste through the use of waste boxes, hence, it’s judicious
that the TMA develops and enforces an effective system of collecting the scrap as listed daily for now, and also essay a
waste isolation and reclaim program. 5.2.1 Recommendations to be adopted. Wastes may be turned into resources by the
following recommendations: ‣ Every restaurant has a need for separate bins for separate waste like organic, and Inorganic. ‣
Every restaurant to create a guideline for food waste disposal. ‣ Food waste cleaning at the proper time and disposal at the
right places. ‣ Need a composting zone for organic food waste to compact. ‣ Encouraging efforts on recycling of organic
waste. ‣ Promoting the activity of civil society and environmental awareness groups. ‣ Establishment and development of
micro-enterprises in waste recovery and recycling. ‣ Ensuring involvement of NGOs and media in environmental awareness
programs. Effective and efficient coordination and cooperation among different divisions of City Corporation. Figure 22: NGO
company takes initiatives to clean Bangladesh. Chapter 6 Conclusion and Reference Urbanization and Industrialization
accompanied by population growth are the principal factors for the increasing rate of solid waste generation in Bangladesh.
About 8000 tons of solid waste is being generated each day from the six major towns of Bangladesh and the Dhaka megacity
alone is generating about 70 of the total waste. The per capita waste generation is about 400 g/ day. The waste operation
system isn’t very good. Efforts are being made to improve the system of collection, transportation, recycling, incineration,
and landfilling. still, with limited finances and organizational capacity, it has been really delicate for the government to
ensure effective and applicable delivery of solid waste collection and disposal services to the entire population. ❖ Conclusion
in summary A proper waste management system is very important for people’s health and the environment. However, there
are lots of obstacles behind this solid waste management. Everybody dreams of a neat and clean, and poverty-free society.
Tries to show some suitable ways for S.W. management. Only authority can’t bear this responsibility. It’s our responsibility
to we should work together to make our dreams into reality. We should inform people of the negative impact of poor waste
management systems and we also promote the benefits of the waste recycling process. In our country, most of the people
do not have the idea of biodegradable and non-bridgeable waste. people mix all these bio and non-biodegradable waste and
through it into the bins. For that reason, it is very time-consuming to discrete these wastes. For that reason, everyone should
have the least knowledge about S.W. management. On the other hand, waste recycling also reduces greenhouse gas
Reduction. In many Countries' waste recycling projects are undertaken.to manage S.W. In Bangladesh, this is an acute
problem. Because of time limitations, a researcher could not find all the difficulties regarding S.W. management. In order to
find out the actual problem and promote an eco-friendly S.W. management system, extensive research is needed. If
people’s can implement the proper ways of S.W. management, our environment will be better for future generations. 1. The
amount of solid waste generation in Restaurants near Dhanmondi is estimated and collected wastes from restaurants are
separated very carefully and taken waste weight by weight scale. The data was taken from weight scales in different
restaurants. Also known how many meals are served on a regular day and on holiday for analysis of the data by restaurant
and estimated formula. 2. It was done to study and evaluate the existing solid waste management system step by step
waste generation, on-side handling and storage, collection transfer and transportation, processing, and recovery and final
disposal. 3. The difficulties at various stages of the restaurant's waste management system one of the main problems is the
separation of restaurant waste like organic, plastics, bottles, glass and ceramics, garbage, polyethylene bags, etc. 4. The
impact of final disposal of solid waste focusing on a landfill because the landfill location is too far the transportation cost is
very high also creates a risk for restaurant management's solid waste collecting system. And also needed waste collected in
the day 2 times properly. ❖ References 1. Waste Management in Restaurants: A Review-publication at:
https://www.researchgate.net/publication/269993195. 2. A Study on Solid Waste Management System of Dhaka City
Corporation: Effect of Composting and Landfill Location – Published by Faisal Ibney Hai1 and M. Ashraf Ali2. 3.
Characterization of food waste from different sources in Hong Kong - journal of the Air & Waste Management Association
2019. 4. Solid waste management of Dhaka city: public Private community partnership - BRAC University Journal, Moushumi
Zahur. 5. The study on solid waste management: Case study of Daffodil International University – Published by Md. Atiqur
Rahman. 6. main types of solid waste - https://www.yourarticlelibrary.com (Article shared by: Puja Mondal). 7 Table.
Categories of Bio-medical Waste https://www.yourarticlelibrary.com/solidwaste/6-main- types-of-solid-waste-
management/30162. 8. Various Sources of Solid Waste-https://www.conserve-energy-future.com 9. Methodology -
https://www.researchgate.net 10. Waste generation - International Journal of Environmental Protection and Policy 11.
Estimated quantities of solid wastes generated -Water supply & Sanitation study book. 12. Waste Treatment and Disposal
Methods-https://www.thebalancesmb.com/wastetreatment- and-disposal-methods. 13. waste management in a restaurant -
International Journal of Emerging Engineering Research and Technology. 14. Recommendation-
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