Chau Vu Per.

1 APES

T-CALI RESTAURANT
a. What are the packages made from? -> They are made from plastics, Polystyrene b. How many layers of packaging are used for each food item? -> 2 layers of packaging for each food item, one is the food container polystyrene foam box, and one is the plastic bag. c. Do servers provide utensils, condiments, and napkins, or do customers help themselves? How are the condiments packaged? -> The servers provide utensils, condiments, and napkins. The condiments packaged just like the food, using small polystyrene foam container. 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. -> 5 people deposit trash in the container in that time. About 10 minutes I see items other than empty packing go into the trash container. 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. 5 x 2 x 12.5 = 125 customers Multiply this result by the number of trashcans per restaurant 125 x 2 = 250 customers

Chau Vu Per. 1 APES Finally, assume that each person deposited trash for an average of 2 customers, and multiply by 2 to obtain the total number of customers per day 250 x 2 x 2 = 1000 customers 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? 1000 straws would be thrown away each day 1000 cups, 1000 tray lines, and about 3000 napkins would be thrown away each day. 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 are no recycling containers provided. 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

Chau Vu Per. 1 APES Customers Per 30 minutes Per hour Per hour of restaurant time Result per # of trashcans Average of 2x2 Waste thrown away per day 5 10 125 250 1000 6000 #

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 cant recycle, then it cant recycle, we cant do anything for that. Only we, people can help to reduce the amount of waste of those things is stop using the items that cant recycle, or dont ask for too much napkins and throw them all into the trash.

Chau Vu Per. 1 APES