Fast Food Wasteland🍔🍟
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.
Lolita’s Taco Shop
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, 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 bag and the paper surrounding the food.
c. Do servers provide utensils, condiments, and napkins, or do customers help
themselves? How are the condiments packaged?
Servers provide 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.
About 4 people deposited the trash in the container in that time. Everything besides food waste, unused napkins, and condiments packages went to the trash.
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.
4x2x13=104 customers
Multiply this result by the number of trashcans per restaurant.
104x4=416 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.
416x2x2=1664 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 4 napkins.
11x1664=18304 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’s 2 recycling containers provided for the customers. There's signs to make it clear which waste items are supposed to go into the recycling containers and which go to the trash.
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:
Lolita’s Taco Shop
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, 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 bag and the paper surrounding the food.
c. Do servers provide utensils, condiments, and napkins, or do customers help
themselves? How are the condiments packaged?
Servers provide 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.
About 4 people deposited the trash in the container in that time. Everything besides food waste, unused napkins, and condiments packages went to the trash.
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.
4x2x13=104 customers
Multiply this result by the number of trashcans per restaurant.
104x4=416 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.
416x2x2=1664 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 4 napkins.
11x1664=18304 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’s 2 recycling containers provided for the customers. There's signs to make it clear which waste items are supposed to go into the recycling containers and which go to the trash.
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
I went to a mexican fast food family restaurant called Lolita’s Taco Shop with my family. We went on January 2, which was on a saturday, at 2:00 pm. Some ways to avoid producing certain types of waste altogether are not using products that are styrofoam, plastic, or paper. Instead, they should replace disposable items with reusable ones, like instead of paper cups they should have glass cups. Also, they can put the food on reusable plates and not plastics plates that get thrown away. Waste items that can be composted are the leftover limes, salads, or vegetables. Ways to replace non-recyclable, non-compostable items that can be recycled or composted could be glass cups and plates.
* 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 a mexican fast food family restaurant called Lolita’s Taco Shop with my family. We went on January 2, which was on a saturday, at 2:00 pm. Some ways to avoid producing certain types of waste altogether are not using products that are styrofoam, plastic, or paper. Instead, they should replace disposable items with reusable ones, like instead of paper cups they should have glass cups. Also, they can put the food on reusable plates and not plastics plates that get thrown away. Waste items that can be composted are the leftover limes, salads, or vegetables. Ways to replace non-recyclable, non-compostable items that can be recycled or composted could be glass cups and plates.