Primary data on waste generation and composition were collected directly at the research site. Sampling was conducted for eight consecutive days in accordance with SNI 19-3964-1994 guidelines for municipal solid waste measurement and characterization. This standard provides technical guidelines for sampling duration, measurement procedures, and waste component classification. In this study, SNI was applied specifically for determining sampling methods, waste weighing procedures, and categorization into organic and inorganic fractions. The regulation does not prescribe waste processing methods but serves as a standardized framework for waste quantification and classification.

For one full day within the sampling period, waste from each sampling point was collected using plastic bags and transported to a designated measurement area. At the designated area, the weight and volume of the waste were measured. Subsequently, the waste was manually sorted into its respective components as part of the composition analysis procedure.

Secondary data collection in the form of the number of existing facilities in Solok Selatan District was obtained from data from the Central Statistics Agency (BPS) and distributing questionnaires. The data is needed to determine the number of sampling points. Solok Selatan District is divided into three areas to facilitate research and planning. Figure 1. shows the distribution of the sampling locations in Area 1, which comprises the sub-districts of Sungai Pagu, Pauh Duo, and Koto Parik Gadang Diateh. Area 2 includes Sangir District, and Area 3 includes Sangir Jujuan, Sangir Batang Hari, and Sangir Balai Janggo Districts. The determination of sampling points in this study follows the Indonesian National Standard (SNI) 19-3964-1994 with a minimum of 10% of each facility. The number of sampling facilities in each area and the number of sampling points are described in Table 1, Table 2, and Table 3.

Waste characterization followed the Indonesian National Standard SNI 19-3964-1994, which provides technical procedures for measuring waste generation and classifying waste components. The waste was categorized into two primary fractions: organic and inorganic waste, as well as wet and dry components.

Organic components included food waste, paper, plastic, wood, rubber, and fabric, while inorganic components consisted of ferrous metals, non-ferrous metals, and glass. Wet waste components included food waste and wood waste, whereas dry waste consisted of ferrous metals, non-ferrous metals, paper, plastic, rubber, fabric, and glass.

Data analysis was performed using descriptive statistical methods. Waste generation rates were calculated in kilograms per unit per day (kg/unit/day) and kilograms per capita per day (kg/capita/day) following SNI 19-3964-1994 standards. The percentage composition of each waste category was determined by dividing the weight of each component by the total waste weight and multiplying by 100%.

The results were presented in tabular and graphical forms to illustrate variations in waste generation across different non-residential facilities. The analysis aimed to identify dominant waste components and evaluate the potential implementation of source-based 3R and Food Recovery Hierarchy (FRH) strategies.

a) Non-residential Waste Generation Unit in Area 1

The non-residential waste generation units in Area 1 are presented in Table 4. The largest generation in terms of volume was recorded in the hospital sector (3.548 L/unit/day), while in terms of weight, the market sector showed the highest value (0.917 kg/unit/day). The lowest generation rate was observed in the tourist attraction sector, both in volume (0.019 L/unit/day) and weight (0.002 kg/unit/day). The average waste generation unit in Area 1 was 1.617 L/unit/day in volume and 0.307 kg/unit/day in weight.

b) Non-residential Waste Generation Unit in Area 2

For non-residential waste generation units in Area 2 are shown in Table 5. The largest generation unit in terms of volume is the hospital, 4.869 L/unit/day, in terms of weight, the market is 0.856 kg/unit/day. The smallest generation unit in volume units is a school at 0.058 L/unit/day, while in weight units is a road at 0.015 kg/unit/day. The average non-residential waste generation unit for Area 2 is 1.728 L/o/day in volume units and 0.326 kg/o/day in weight units.

c) Non-residential Waste Generation Unit in Area 3

Non-residential waste generation units in Area 3 are illustrated in Table 6. The largest unit of waste generation in volume unit is found in the market with 4.000 L/unit/day, while the weight unit is in the healthcare sector with 0.676 kg/unit/day. The smallest result in the volume unit is at the school sector with 0.095 L/unit/day, while in weight unit is also found at the school with 0.022 kg/unit/day. The average non-residential waste generation unit in Area 3 is 2.038 L/o/day in volume units and 0.319 kg/o/day in weight units.

d) Total Generation of Non-residential Waste

Based on data on non-residential waste generation in Solok Selatan District, the total waste per day is determined by multiplying the waste generation by the number of existing facilities in Solok Selatan District. The amount of non-residential waste generation per day in South Solok District is shown in Table 7, Table 8, and Table 9. Based on Table 7, Table 8, and Table 9, the highest non-residentials waste is found in Area 1, with 19.19 m³/day, and the least is in Area 2, with 11.84 m³/day. This is because Area 1 has more facilities than Area 2.

The total non-residential solid waste generated in Solok Selatan District reaches 9.49 tonnes/day in weight units or approximately 46.79 m³/day in volume units. This quantity reflects the significant contribution of non-residential activities, such as commercial establishments, public facilities, offices, markets, and institutional sectors, to the overall waste stream in the district. Waste generation data is vital for determining how to manage waste in an area (Miezah et al., 2015), as it provides a fundamental basis for planning waste collection systems, transportation capacity, treatment technologies, and final disposal requirements. Accurate measurement of waste generation also enables local authorities to estimate infrastructure needs, allocate resources efficiently, and design appropriate waste reduction strategies.

Based on the research conducted, the composition of Areas 1, 2, and 3 can be seen in Table 10, Table 11, and Table 12. HU = Healthcare Unit, OF = Office, SH = School, ST = Store, RS = Restaurant, MR = Market, HT = Hotel, TA = Tourist Attraction, and X = Average (in%). Based on Table 10, Table 11, and Table 12, the most extensive composition of food waste comes from restaurants and markets, and this is because restaurants and markets have community activities that produce food waste. Likewise, the least amount of food waste comes from stores. Non-residential waste has a similar composition when compared to domestic waste.

This similarity indicates that waste generation is largely influenced by human consumption patterns and activity intensity in each sector. The dominance of food waste in restaurants and markets reflects the high level of food preparation, processing, and distribution activities in these facilities. In contrast, stores generally generate less organic waste because their activities focus more on product sales rather than food processing. Understanding these differences is important for determining appropriate waste handling methods and improving the effectiveness of waste management planning. Such information can also support the implementation of waste reduction programs, particularly in managing organic waste through recycling or composting initiatives.

The survey was carried out by distributing questionnaires prepared and then filled in by the facility owner or a representative according to the questions contained in the questionnaire. There were 14 questionnaires distributed in Areas 1 and 2 and 11 in Area 3. The results of the questionnaire are illustrated in Figure 2. Based on Figure 2, the facilities need help to understand what the 3R concept is. In each area, more facility owners know about the Reuse than the Reduce and the Recycle of the 3R concept. Some facilities reuse purchased items; for example, paint cans are used as flower pots and water containers. Based on the questionnaire results, the facilities owner who understood the Reduce concept in 3R began to replace tissues with handkerchiefs and avoid using plastic things, such as stopping using plastic straws and replacing plastic packaging with plates that could be used many times. Moreover, in the implementation of the Recycle concept of the 3R, some facility owners reported composting organic waste and selling recyclable materials to collectors; however, the overall implementation remains limited.

The concept appropriate at the source scale is the 3R concept, which consists of 3 principles, namely:

a) Reduce /R1

According to Nasir et al. (2015), a waste audit will help the food industry identify the types of waste created and make improvements. The reduction or reduction principle aims to reduce waste, particularly waste generated during the manufacturing process. Waste must be eliminated by replacing raw resources or commodities with high production capacity. This step is taken to save costs and can be a strategy to minimize expenses in purchasing materials. Reduction efforts that can be done such as:

1). Choose products with recyclable packaging; 2). Avoid using and purchasing products that generate large amounts of waste; 3). Using refillable products; 4). Cutting back on the use of throwaway materials.

b) Reuse/ R2

The notion of waste reuse involves the direct utilization of created garbage. An example of a reuse application pertains to food waste, which can serve as animal feed; however, it must exclude meat, coffee grounds, and high salt content, as these can be detrimental to animals (USEPA, 2014). Examples of food waste as animal feed are tofu waste (Handayanta, 2007)(Kusumaningtyas et al., 2020)(Yakin et al., 2019), waste from processing chips (Purnamasari et al., 2018), waste from noodles (Widodo et al., 2010)(Karmee, 2016), waste from bread (Setiyoningsih et al., 2022).

c) Recycle/R3

The principle of waste recycling is to process unreusable waste to have a usable value again, such as the recycling process in composting and anaerobic digesters (Aziz et al., 2023). Coffee waste is an example of organic waste that can be processed biologically. Coffee waste can produce alternative fuels like briquettes (Khusna & Susanto, 2015). Coffee grounds waste can be used with other materials to create interior items (Limantara et al., 2019). In addition, tofu waste can also be used to make flour (Putri et al., 2018). Another example is soybean dregs reprocessed into reneging (Yustina, 2011) and cassava waste made into chips, flour, and liquid sugar with High nutritional content, including protein, fat, calcium, and carbs (Ulya & Hidayat, 2018). In addition, food waste can also be processed into compost because it has biological and chemical characteristics that are suitable for biological processing (Dewilda et al., 2023)(Aziz et al., 2025).

In addition to the 3R concept, the FRH concept is also appropriate for non-residential parties in managing food waste generated at the source. This strategy is an outgrowth of the more sophisticated 3R concept. This approach to waste management employs an inverted pyramid-shaped hierarchy. Each level of the hierarchy takes a different approach to food waste management. The campaign regarding the FRH is reducing waste at the source, donating food to people in need, feeding livestock from leftovers, using energy for industry from anaerobic biodigester processes, composting, and landfills. For more details, Fig. 3 describes how to process food waste using the FRH idea.

Social and economic factors are indicators of successful waste management in developed countries (Lee-Geiler & Kutting, 2021; (Razzaq et al., 2021)). Communities with environmental awareness and sufficient government financing in building infrastructure produce waste management systems that are relatively advanced compared to developing countries (Municipal solid waste management and waste-to-energy in the context of a circular economy and energy recycling, 2017)(Wang et al., 2020). In contrast, developing countries, where the lack of finance and the habits of the people who lack environmental awareness cause difficulties for the government in developing waste management systems ((Al-Khatib et al., 2007); (Azevedo et al., 2019); Tsai et al., 2007).

The step for solving this issue is to increase community knowledge about environmental awareness. The factors that influence the individual, such as subjective standards, attitudes, environmental consciousness, and behavioral influence over judgments about trash management, will support the reduction of waste at the source (Tekler et al., 2019). The 3R concept needs to be instilled in the community to be implemented. It will help the government handle the waste problem from a financial perspective in infrastructure development, where waste is firstly managed at a source scale with the 3R concept so the unmanaged residues can be taken to the landfill. Because if the minimum funding of waste management, the government still handles all the waste problems, it will cause difficulties in dealing with them. Furthermore, if the government fails to address waste issues, it will disrupt more complicated services such as health and transportation.

The total generation of non-residential waste in Solok Selatan District reaches 9.49 tons/day (46.79 m³/day). Waste composition analysis shows that organic waste constitutes the largest fraction across all areas, particularly food waste generated by restaurants, markets, and service facilities. This indicates strong technical potential for implementing reduction and recovery strategies at the source level. Food waste is the highest composition of waste generated at the source by 35% - 37%. The high composition of food waste produced is because, in their daily activities, the population produces much waste in the form of food waste, vegetable waste, and fruit waste. If each facility processes this food waste, it will reduce the waste that goes to the landfill. Besides that, controlling food consumption also effectively reduces food waste from each source.

The resulting waste contains recyclable materials such as paper, plastic, glass, and metal and compostable materials such as leftovers, vegetables, and fruit peels (Sharholy et al., 2008). The composition of plastic waste from the habit of using plastic products in daily life can be replaced with containers that are more eco-friendly and usable for long periods. Furthermore, the tissue waste can be replaced with a handkerchief. However, food wrapping paper, tissue paper, art paper, food wrappers, and carbon paper are types of waste that do not have the potential to be recycled, and reducing these types of waste is in line with reducing greenhouse gas emissions (Islam, 2018). In addition, it is necessary to put forward the concept of Zero Waste Cities to reduce waste from the source (Song et al., 2015). Overall, the findings demonstrate that Solok Selatan District possesses high material recovery potential based on its waste composition profile. However, limited awareness, insufficient segregation practices, and lack of institutional enforcement constrain practical implementation. Therefore, strengthening policy instruments and community-based waste education programs is essential to bridge the gap between potential and practice. The waste can be sorted and sold to collectors. Apart from helping the government in waste management, it also generates income for society at the source.