1. Choose a fast-food restaurant to study. Arrange to spend 1 hour at the restaurant with 2 to 4 of your classmates to gather data.
=Carl’s Jr.
2. Throughout this study, be as quiet and as unobtrusive as possible, and avoid aggravating the restaurant management or customers.
3. At the restaurant, observe how food is packaged as it is served. Make notes about the type of packaging used, paying particular attention to the following questions:
a. What are the packages made from?
=The packages are made of Styrofoam, plastic wrapper, plastic, and paper
b. How many layers of packaging are used for each food item?
=There are 2 layers of packaging for each food item, the plastic wrapper and another plastic wrapper on top of it.
c. Do servers provide utensils, condiments, and napkins, or do customers help
themselves? How are the condiments packaged?
=The customers help themselves, the condiments are contained in a plastic container and some of them are in a paper containers.
4. Choose a centrally located trash container and observe it for 30 minutes. Count the number of people who deposit trash in the container in that time. Makes notes about how frequently you see items other than empty packaging (food waste, unused napkins, condiment packages,
etc.) go in trashcan
=About 3 people deposited the trash in the container at that time. Everything like paper, straws, wrappers, etc.
5. Estimate the total number of customers per day as follows:
Take the number of people who visited your trashcan in 30 minutes. Multiply this number by 2, and then multiply it by the number of hours per day the restaurant is open.
=3x2x24=144 customers
Multiply this result by the number of trashcans per restaurant.
=144x4=576 customers
Finally, assume that each person deposited trash for an average of 2 customers, and multiply by 2 to obtain the total to obtain the total number of customers per day.
=576x2x2=2304 customers
6. Estimate what waste items--cups, straws, tray lines, etc.--are thrown away, by the average customer. Based on this estimate, how many of each item would be thrown away each day?
=There was 1 cup, 1 straw, 1 tray line, 4 condiments, and 6 napkins. 24x2304= 55296 of each item was thrown away.
7. Are separate recycling containers provided for the customers? If so, do signs on the container make it clear which waste items are supposed to go into the recycling containers and which go to the trash?
=There are no recycling containers provided for the customers.
8. Summarize your findings. Create a table that shows your statistical data and include a description of the types and amount of waste generated at the restaurant you visited. Based on your findings, suggest ways in which the amount of trash could be reduced. Be sure to include the following:
Styrofoam
10%
Plastic
60%
Paper
30%
Conclusion:
* Fast-food restaurant, date and time of your visit along with your classmates.
* Ways to avoid producing certain types of waste altogether
* Ways to replace disposable items with reusable ones
* Discussion of what waste items could be recycled or composted
* Ways to replace non-recyclable, non-compostable items that can be recycled or composted
I went to Carl’s Jr. with my family on January 4, 2016 in daytime. The ways to avoid producing certain types of waste altogether is to not use plastics, or excessive packaging on the food, like styrofoam, paper, etc. Ways to replace disposable items with reusable one is to bring your own cup or they can use more recyclable products, but they should put recycle bin first. The leftover food can be composted and straws, cups, condiments can be recycled. Ways to replace non-recyclable, non-compostable items that can be recycled or composted is that use glass or use recyclable products.
=Carl’s Jr.
2. Throughout this study, be as quiet and as unobtrusive as possible, and avoid aggravating the restaurant management or customers.
3. At the restaurant, observe how food is packaged as it is served. Make notes about the type of packaging used, paying particular attention to the following questions:
a. What are the packages made from?
=The packages are made of Styrofoam, plastic wrapper, plastic, and paper
b. How many layers of packaging are used for each food item?
=There are 2 layers of packaging for each food item, the plastic wrapper and another plastic wrapper on top of it.
c. Do servers provide utensils, condiments, and napkins, or do customers help
themselves? How are the condiments packaged?
=The customers help themselves, the condiments are contained in a plastic container and some of them are in a paper containers.
4. Choose a centrally located trash container and observe it for 30 minutes. Count the number of people who deposit trash in the container in that time. Makes notes about how frequently you see items other than empty packaging (food waste, unused napkins, condiment packages,
etc.) go in trashcan
=About 3 people deposited the trash in the container at that time. Everything like paper, straws, wrappers, etc.
5. Estimate the total number of customers per day as follows:
Take the number of people who visited your trashcan in 30 minutes. Multiply this number by 2, and then multiply it by the number of hours per day the restaurant is open.
=3x2x24=144 customers
Multiply this result by the number of trashcans per restaurant.
=144x4=576 customers
Finally, assume that each person deposited trash for an average of 2 customers, and multiply by 2 to obtain the total to obtain the total number of customers per day.
=576x2x2=2304 customers
6. Estimate what waste items--cups, straws, tray lines, etc.--are thrown away, by the average customer. Based on this estimate, how many of each item would be thrown away each day?
=There was 1 cup, 1 straw, 1 tray line, 4 condiments, and 6 napkins. 24x2304= 55296 of each item was thrown away.
7. Are separate recycling containers provided for the customers? If so, do signs on the container make it clear which waste items are supposed to go into the recycling containers and which go to the trash?
=There are no recycling containers provided for the customers.
8. Summarize your findings. Create a table that shows your statistical data and include a description of the types and amount of waste generated at the restaurant you visited. Based on your findings, suggest ways in which the amount of trash could be reduced. Be sure to include the following:
Styrofoam
10%
- Cups
Plastic
60%
- Trays
- Wrapper
- Straws
- Condiment container
Paper
30%
- 2nd layer of wrapper
- napkins
- condiments
Conclusion:
* Fast-food restaurant, date and time of your visit along with your classmates.
* Ways to avoid producing certain types of waste altogether
* Ways to replace disposable items with reusable ones
* Discussion of what waste items could be recycled or composted
* Ways to replace non-recyclable, non-compostable items that can be recycled or composted
I went to Carl’s Jr. with my family on January 4, 2016 in daytime. The ways to avoid producing certain types of waste altogether is to not use plastics, or excessive packaging on the food, like styrofoam, paper, etc. Ways to replace disposable items with reusable one is to bring your own cup or they can use more recyclable products, but they should put recycle bin first. The leftover food can be composted and straws, cups, condiments can be recycled. Ways to replace non-recyclable, non-compostable items that can be recycled or composted is that use glass or use recyclable products.