Objective: To assess the quantity of various waste types generated in the small grocery store to inform and enhance waste management practices. Methodology Sampling Frequency: The waste audit is conducted with two sampling phases. 1. Initial Assessment: A preliminary assessment is carried out over a period of one workweek to identify peak days and times of waste generation. 2. Regular Sampling: Waste audits are conducted on a quarterly basis for a more comprehensive view. Waste Classes and Sorting Methodology: Four primary waste classes are defined. 1. General Waste: This includes materials such as packaging materials, paper towels, spoiled produce, and non-recyclable office supplies. 2. Recyclables: Identify and separate recyclable materials such as cardboard, paper, glass, and plastics. 3. Organic Waste: Collect food waste, expired products, and any organic matter. 4. E-waste: It consists of electronic waste items such as old computers, printer, or other machines. Set up a designated area for waste separation within the store. Staff should be trained to sort waste into the designated categories. Measurement Techniques: 1. Weight Measurement: Employ digital scales during waste sorting to weigh each category of waste separately. 2. Volume Measurement: For bulkier items, such as cardboard or packaging materials, measure by volume