Professional Documents
Culture Documents
Bruno Lima
Juan Ramirez
Carlo Andre Tueros
Lesson Content Outline: Sustainable Waste Management
Objectives:
1. The Segundo CSC food service workers will be knowledgeable of proper recycling practices by
correctly identifying recyclable paper and plastic materials and know to which bin they should be
thrown out to (Blue Bin). Food service workers will demonstrate their knowledge on the subject
by participating in an interactive activity.
2. The Segundo CSC food service workers will be knowledgeable of proper composting practices by
correctly identifying compostable materials and know to which bin they should be thrown out to
(Brown Bin). Food service workers will demonstrate their knowledge on the subject by
participating in an interactive activity.
3. The Segundo CSC food service workers will be knowledgeable of proper landfill practices by
correctly identifying landfill materials and to which bin they should be thrown out to (Black
Bin).Food service workers will demonstrate their knowledge on the subject by participating in an
interactive activity.
In general, this presentation aims to educate the food service workers on the importance of waste
management and inspire them to improve their waste management practices.
Ground beef
Tea bag
Toilet Paper
Supplies List
- Cardboard
- Small and large disposable cups
- Ping Pong balls (included mini balls for this activity)
- Thumb tacks
- Illustration of different types of trash
- Trash bins: Recycling (Paper and Plastic), Compost, Cardboard Specific and Landfill
Conclusion
- Reviewing Objectives:
1. The importance of properly disposing of material in their rightful bin (gray, blue, brown and
black bins).
- Concluding remarks
References
1. https://www.epa.gov/sustainability/learn-about-sustainability#care
2. https://www.dwrco.com/mandatory_commercial_recycling.pdf
3. http://cityofdavis.org/city-hall/public-works/solid-waste-and-recycling/garbage