Identification and management of waste from a bakery

The aim of this work was to identify the waste coming from a bakery and to propose measures to minimize the effects of this waste on the environment. The inventory allowed us to identify the various wastes (flour bags, wooden gauze, yeast, detergent and improver bags, flour scraps, bread residues, used tires, etc.) likely to create environmental nuisances. The characterization of this waste showed that the SOCIADAM-Sarl bakery produces more common waste (72.22%) than special waste (17.77%). We also determined the nuisances linked to each type of waste identified. In general, the proposed improvements for good management of this waste are based on the prior sorting of waste to identify those that can be reused directly from those requiring treatment or recycling. For example, the yeast bags could be recycled and the paper used as raw material for the egg trays. This approach would reduce the nuisance of these different elements on the environment and people's health.