Andy Xaysittiphone

Period 4
A.P. Environmental Science
March 22, 2015
1.Choose a fast-food restaurant to study.
In-N-Out
2. 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?
Plastic, paper
b. How many layers of packaging are used for each food item?
Two layers
c. Do servers provide utensils, condiments, and napkins, or do customers
help themselves? How are the condiments packaged?
The condiments are provided by servers, wrapped around in plastic, included
with napkins. Rest is help yourself
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.
5 people deposited the trash in the container 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.
5 x 2 x 12 = 120 customers
Multiply this result by the number of trashcans per restaurant.
120 x 5 = 600 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.

600 x 2 x 2 = 2400 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, 4 condiments, 3 napkins.
10 x 2400 = 24,000 of each item thrown away daily on average.
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 recycling containers available for 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:
Customers

2400

Average
Trash
Per
Customer
10-20

#Of
Trashcans

Each Hour

Items
Thrown Away
on Average

12

24,000

Conclusion:
The moment I stepped foot in In-N-Out, the whole place was packed on a
Sunday. Even the drive-thru had lines stretching to the next fast food
restaurant. I already had in mind how much trash this place literally
wastes and it exposes itself so vulnerably. I almost got sick doing the
math afterwards, but enjoyed my food while being there. Instead of
customers choosing their condiments and napkins themselves, it should
be given enough amount up front. Its smart they use reuseable trays
otherwise that wouldve been a nightmare. However, they dont need the
paper at the bottom of the tray, thats highly unnecessary.