Fast Food Wasteland Burger King a. What are the packages made from? Paper and plastic b.

b. How many layers of packaging are used for each food item? 2 layers first layer to wrap around the food, and 2nd layer to cover all food together c. Do servers provide utensils, condiments, and napkins, or do customers help themselves? The customers help themselves, usually they take much more than the amount that they real need. How are the condiments packaged? Using paper wrapping, and big thick paper box. 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. 4 people deposit trash in the container in that time. ~ 12 minutes, I see items other than empty packaging go into the trash container. 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. - 4 * 2 * 17 = 136 customers Multiply this result by the number of trashcans per restaurant. 136 * 2 = 272 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. = 272 *4 = 1088 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? - ~ 1088 cups + straw + tray lines and ~ 3264 napkins would be thrown away each day. 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? - Yes there are separate recycling containers provided for the customers, bu t they dont signs on the container 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:

Observation amount Per 30 minutes Per hour Per hour Burger King time Result per # of trashcan Avg. of 2*2 4 16 136 272 1088

Waste thrown away per day 7000

Conclusion: * I went to Burger King on Feb. 20, 2014 @ 7pm * Ways to avoid producing certain types of waste altogether are decrease the amount of items that costumers frequently throw away by letting the server provide the napkins, straw, etc. to the customers, and ask them do they want that items before handing them food. * Ways to replace disposable items with reusable ones are using something that not contains chemicals that harmful to people and can reuse. * Discussion of what waste items could be recycled or composted * Ways to replace non-recyclable, non-compostable items that can be recycled or composted are stop using things that are unable to recycle, and dont take extra then throw them away.