Garbage disposal practices Chapter 1
Chapter 1
INTRODUCTION
Around the world for centuries, the buying and selling of food has been transacted in public market places open to all. In the broadcast definition, a public market is any place where buyers and sellers of food meet regularly for trade. From simple gatherings of farmers at country cross roads to 19th century cathedrals of glass and iron, market were once a primary channel of food distribution in cities both in the Philippines and abroad. Where food is concerned, few shopping experiences compare to wandering a well-stocked public market, in either range of sensory impressions or in the texture of human interaction. From the rainbow colors of neatly ordered piles of fruits and vegetables to the sparkle and salty smell of fresh fish and sea food on ice, from the aroma of roasting coffee an fresh breads to the fleshly appeal of sausages, steaks and whole bones waiting to be butchered. The sights and smells of the foods for sale are completely different from a typical supermarket experience of prepackaged portions wrapped in plastic and foam. Similarly, each item in one’s market requires a different culture, providing a window in to different food traditions and filling the air with the music of languages. When the markets products are locally sourced, shopping at the market only provides rich and enjoyable experience for city shoppers, but also a channel of connection with the farms, fields, and seas outside the city provide this bounty of foodstuffs. Well obviously idealized, this mélange of sights, sounds, smells and activity describes the appeal of the public market. Public markets generate a variety of waste that must be managed properly to minimize public health risk and pollution of nearby creeks and rivers, and to improve the general cleanliness of the area for the benefit of the workers and customers. To reduce
The amount of waste from public markets, solid waste should go to landfills; recycles should be collected; and
INTRODUCTION
Around the world for centuries, the buying and selling of food has been transacted in public market places open to all. In the broadcast definition, a public market is any place where buyers and sellers of food meet regularly for trade. From simple gatherings of farmers at country cross roads to 19th century cathedrals of glass and iron, market were once a primary channel of food distribution in cities both in the Philippines and abroad. Where food is concerned, few shopping experiences compare to wandering a well-stocked public market, in either range of sensory impressions or in the texture of human interaction. From the rainbow colors of neatly ordered piles of fruits and vegetables to the sparkle and salty smell of fresh fish and sea food on ice, from the aroma of roasting coffee an fresh breads to the fleshly appeal of sausages, steaks and whole bones waiting to be butchered. The sights and smells of the foods for sale are completely different from a typical supermarket experience of prepackaged portions wrapped in plastic and foam. Similarly, each item in one’s market requires a different culture, providing a window in to different food traditions and filling the air with the music of languages. When the markets products are locally sourced, shopping at the market only provides rich and enjoyable experience for city shoppers, but also a channel of connection with the farms, fields, and seas outside the city provide this bounty of foodstuffs. Well obviously idealized, this mélange of sights, sounds, smells and activity describes the appeal of the public market. Public markets generate a variety of waste that must be managed properly to minimize public health risk and pollution of nearby creeks and rivers, and to improve the general cleanliness of the area for the benefit of the workers and customers. To reduce
The amount of waste from public markets, solid waste should go to landfills; recycles should be collected; and