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.

Jack in the box 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? Cardboard, paper, plastic b. How many layers of packaging are used for each food item? One layer c. Do servers provide utensils, condiments, and napkins, or do customers help themselves? How are the condiments packaged? Customers help themselves, they are packaged in plastic and paper 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. 16 people Unused napkins, ranch, and ketchup packets are thrown away very frequently 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 15= 150 Multiply this result by the number of trashcans per restaurant. 150 X 3 = 450 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. 450 X 2= 900 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 straw, 6 napkins, 3 ketchup packets, 1 cup, 1 paper wrapper of the hamburger 12 X 900 = 10,800

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 are not 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 30 minutes 1 Hour Restaurant hours Per number of trashcans Average for 2 customers Waste thrown away Customers 5 10 150 450 900 #

10,800 items

I visited Jack in the Box on February 21, 2014 at 4:30. Ways to avoid producing more waste is add recycling containers so that they can reuse certain items. Ways to replace disposable items with reusable ones is to use different type of plates that can be reused instead of thrown away. The waste items that can be recycled are the cardboard boxes that are used to put the fries in. Ways to replace non-recyclable items are to instead of using ketchup packets they should put those boxes that you push for ketchup like the ones we have during lunch.