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.
Fast food
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:
The fast-food restaurant I went to was Pho T-Cali. I went on February 20, 2014 at 5pm. Ways to avoid producing certain types of waste altogether are decrease the amount of items that customers frequently throw away, if customers usually throw away unused napkins or plastic bag, just ask them if you want that item before handing them food. Ways to replace disposable items with reusable ones is use something that not contains chemicals that harmful to people and can use more than one time. If the item can’t recycle, then it can’t recycle, we can’t do anything for that. Only we, people can help to reduce the amount of waste of those things is stop using the items that can’t recycle, or don’t ask for too much napkins and throw them all into the trash
Fast food
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:
The fast-food restaurant I went to was Pho T-Cali. I went on February 20, 2014 at 5pm. Ways to avoid producing certain types of waste altogether are decrease the amount of items that customers frequently throw away, if customers usually throw away unused napkins or plastic bag, just ask them if you want that item before handing them food. Ways to replace disposable items with reusable ones is use something that not contains chemicals that harmful to people and can use more than one time. If the item can’t recycle, then it can’t recycle, we can’t do anything for that. Only we, people can help to reduce the amount of waste of those things is stop using the items that can’t recycle, or don’t ask for too much napkins and throw them all into the trash