Solid Waste Management and Recycling

URBAN ORGANIC SOLID WASTE: PRACTICES INHYDERABAD 215

Note: This figure is based on one produced by Furedy, Maclaren, and Whitney (Koc et al., 1999).^5

Hotels/restaurants generate an estimated 80 tons of waste daily. Edible waste is given
to beggars, and cattle farms take vegetable waste. There are 34 markets and 5 slaugh-
terhouses, which generate organic waste. Markets generate between 20 tons to 200 kgs
of mainly organic waste daily (for an extensive description, see chapter 3). On the
premises of the Kothapet fruit market, one acre of land is allocated to a vermicom-
posting unit run by an NGO, viz. Society for Preservation of Environment and Quality
of Life (SPEQL). All the markets face problems with the accumulated waste, which
leads to unhygienic conditions on the premises of the markets. The five slaughter-
houses are run by the MCH. The sheep and goat slaughterhouses generate approxi-

Figure 10.1. The agents of organic waste supply and demand in Hyderabad

5. The full reference is: Furedy, C., MacLaren, V. and Whitney, J, ‘Waste Reuse for Food Production in
   Asian cities: Health and economic perspectives’, in Koc, M. et al. (1999), Hunger-Proof Cities,
   Ottawa, IDRC.

SOURCE REUSE SITE

Informal sector reuse

recycling

Household waste

Backyard composting

Restaurants and canteens

(bulk)

Vegetables, fruits, grain

markets (bulk)

Urban cattle and other

animals

Slaughterhouses (bulk) Dump sites

Rural cattle and other

animals

Marriage and function halls

(bulk)

Parks (vermicomposting)

Dairy farms and stables

(bulk)

Farm fields, orchards

gardens, mushroom farmery

Offices and establishments

Hyderabad race club Nurseries

(bulk)

Mixed municipal solid

waste

Neighbourhood composting