Assessment of the Typology and Management of Solid Waste from Collective Catering Establishments in Abidjan, Côte d'Ivoire

Résumé fourni par la source

Aims: Waste from collective catering establishments is attracting increasing attention due to the associated risks of food contamination resulting from poor waste management. This study aims to analyses the waste management practices of such establishments in Yopougon-Port-Bouët 2, Abidjan, Côte d'Ivoire. Place and Duration of Study: The research was conducted from June to August 2025 in Yopougon-Port-Bouët 2, Abidjan, Côte d'Ivoire. Methodology: Data collection consisted of field observations and a survey. The sample size of the survey population was determined using simple random sampling (SRS). Results: A total of 123 collective catering establishments were identified based on field visits and a survey of owners. These included 43 greasy spoons, 41 garbadrômes, 36 coffee kiosks and 3 ice cream parlors. Garbadrômes and coffee kiosks are mainly run by men, while greasy spoons and ice cream parlors are run by women. The waste encountered consists of food scraps, plastics (e.g. plastic film and rubber), fine particles (e.g. ash and sand), cardboard (e.g. cardboard packaging) and other types of waste (e.g. glass, gravel and cans). In most collective catering establishments (89.4%), this waste is packaged in barrels (buckets, cut cans) and bags (plastic bags or sacks). However, 10.6% of collective catering establishments do not package the waste they produce. Public bins and pre-collection services are the preferred options for disposing of waste produced by these establishments. Nevertheless, dumping waste in illegal dumps remains common practice, affecting 4.9% of restaurants (2.4% of garbadrômes, 7% of greasy spoons and 5.6% of kiosks). Only 15.5% of restaurants carry out waste sorting (12.2% of garbadrômes, 14% of greasy spoons, 16.7% of kiosks and 66.7% of ice cream parlors), and this consists of empty bottles, cans and food scraps for recycling. Conclusion: Therefore, it seems necessary for the authorities at the National Institute of Public Health to raise awareness among restaurants about waste management, especially since waste remains on site for at least three days in most restaurants. Restaurant owners must be trained to ensure that the products they sell do not become a source of disease. Sorting waste at source could present an opportunity for some restaurants, provided the owners are trained to do so.

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