Municipal waste, environmental science homework help

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CENE 150 HW-8 Municipal Waste -Fast Food Wasteland Assigned on: November 9th Due on: November 16th, 8 am Specs: This homework will give you a chance to do a field study for fast-food waste production. Follow instructions below. Show your work, data and results on a graphical representation.      Use times new roman 12 pt 1.5 line spacing 2 pages maximum Save it as pdf, and upload it before Nov 16th, 8 am 1. Choose a fast-food restaurant to study. Either on campus or off campus. Arrange to spend 1 hour at the restaurant, if you wish you can work with 2 to 4 of your classmates to gather data. 2. Throughout this study, be as unobtrusive as possible, and avoid aggravating the restaurant management or customers. 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? b. How many layers of packaging are used for each food item? c. Do servers provide utensils, condiments, and napkins, or do customers help themselves? How are the condiments packaged? 4. Count how many trash containers are in the restaurant, including the one right outside the door. 5. Choose a centrally located trash container in the restaurant, and observe it for 30 minutes. Count the number of people who deposit trash in the container during 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. If you have 2 -4 people in your group, assign everyone a different trash container, and take the average of the observations for specific items. 6. Estimate the total number of customers per day as follows: Take the number of people who visited your trashcan in 30 minutes (if you were doing this as a group take the average for all the trashcans observed). Multiply this number by 2 (if you are observing a restaurant that has drive-thru multiply the number by 4), and then multiply it by the number of hours per day the restaurant is open. 7. Multiply this result by the number of trashcans you counted for item 4. 8. 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. 9. Estimate what waste items such as --cups, straws, tray liners, etc.--are thrown away, by the average customer. Based on this estimate, calculate how many of each item would be thrown away each day? 6. Are separate recycling containers provided for the customers in the restaurant? 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? 7. Are there any items the restaurant uses on a daily basis made out of post-consumer products? If so, what are those items? What is their post-consumer recycled content in terms of percentage? 8. Summarize your findings and your observations for (1 through 7) by creating a table (see below for an idea), chart or similar graphical representation, which shows your data and include description of the types and amount of waste generated at the restaurant you visited. Item Description Number Number Total # of Total # wasted observed estimated customers per day (during 30 per per day mins) customer Tray Paper tray 12 1 1261 1261 liner liner (30% postconsumer content) 9. Review your notes you took on field observation carefully, if you could not include some of the observations you made in the table, write them down afterwards. Be sure to include the following in your final discussion: * The Name of the Fast-food restaurant, date and time of your visit along with names of your classmates if applicable. * Ways to avoid producing certain types of waste altogether * Ways to replace disposable items with reusable ones * Discussion of what waste items from that restaurant could be recycled or composted * Ways to replace non-recyclable, non-compostable items that can be recycled or composted * Based on your findings, suggest ways in which the amount of trash could be reduced.
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Attached.

Surname 1
Name
Instructor
Course
Date
Municipal Waste: Fast Food Wasteland
Item

Description

Number

Number

Total # of

Total #

Observed

Estimated

Customers

Wasted Per

(During 30

Per

per Day

Day

Minutes

Customer

20

2

1280

2560

Napkins (50% 20

3

1280

3840

10

1

640

640

10

1

640

640

20

1

1280

1280

Packaging

Packaging

Boxes

Box (100%
Postconsumer
content)

Napkins

Postconsumer
content)
Cups

Cups (50%
Postconsumer
content)

Straws

Straws (50%
postconsumer
content)

Tray Liners

Tray Liners
(30% post

Surname 2
consumer
content)

Packaging boxes have two layers while cups have only one layer and wrapped with a paper
containing the logo.

Surname 3

Discussion
The restaurant visited for the study was Subway which is amon...


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