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.
KFC/Taco Bell
2. Throughout this study, be as quiet and as unobtrusive as possible, and avoid aggravating the restaurant management or customers.
Okay
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?
b. How many layers of packaging are used for each food item?
c. Do servers provide utensils, condiments, and napkins, or do customers help themselves? How are the condiments packaged?
a. The packages were made from plastic, paper and foil
b.There are 2 layers of packaging for each food item, the plastic bag and the paper surrounding the food
c. Servers provide the utensils, condiments and napkins. The condiments are placed in the plastic bag.
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 into the trash container.
3 people deposited the trash in the container in that time. Everything besides food waste and unused napkins were thrown away.
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.
3x2x12=72 customers
Multiply this result by the number of trashcans per restaurant.
72x4=288 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
288x2x2=1152 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?
1 cup, 1 straw, 1 tray line, 3 condiments, 4 napkins.
10x1152=11520 of each item 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?
No, there is no recycling containers provided.
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:
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 Ways that the amount of trash to be reduced, is for the customers to ask the cashiers if they want certain condiments and if they want napkins. You can have the cashiers make sure that the customers use all the resources given to them by giving them a small amount. The fast-food restaurant me and my classmates went to was KFC/Taco bell. We went on February 21, 2014 at 4:00pm. Ways to avoid producing certain types of waste altogether is to make the packaging smaller or to reduce the layers used. Ways to reduce disposable items with reusable ones is to use ceramic plates. The plates could be reused for at least a month or so. Waste items that could be recycled are plastic cups and paper plates. They can be recycled to make more paper plates and plastic cups. If this is possible, there would be less production of these items. Ways to replace non-compostable items are to use ceramic plates or plates and glass cups that can be washed and reused.
KFC/Taco Bell
2. Throughout this study, be as quiet and as unobtrusive as possible, and avoid aggravating the restaurant management or customers.
Okay
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?
b. How many layers of packaging are used for each food item?
c. Do servers provide utensils, condiments, and napkins, or do customers help themselves? How are the condiments packaged?
a. The packages were made from plastic, paper and foil
b.There are 2 layers of packaging for each food item, the plastic bag and the paper surrounding the food
c. Servers provide the utensils, condiments and napkins. The condiments are placed in the plastic bag.
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 into the trash container.
3 people deposited the trash in the container in that time. Everything besides food waste and unused napkins were thrown away.
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.
3x2x12=72 customers
Multiply this result by the number of trashcans per restaurant.
72x4=288 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
288x2x2=1152 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?
1 cup, 1 straw, 1 tray line, 3 condiments, 4 napkins.
10x1152=11520 of each item 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?
No, there is no recycling containers provided.
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:
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 Ways that the amount of trash to be reduced, is for the customers to ask the cashiers if they want certain condiments and if they want napkins. You can have the cashiers make sure that the customers use all the resources given to them by giving them a small amount. The fast-food restaurant me and my classmates went to was KFC/Taco bell. We went on February 21, 2014 at 4:00pm. Ways to avoid producing certain types of waste altogether is to make the packaging smaller or to reduce the layers used. Ways to reduce disposable items with reusable ones is to use ceramic plates. The plates could be reused for at least a month or so. Waste items that could be recycled are plastic cups and paper plates. They can be recycled to make more paper plates and plastic cups. If this is possible, there would be less production of these items. Ways to replace non-compostable items are to use ceramic plates or plates and glass cups that can be washed and reused.