Restauranteurs' use of Styrofoam take-out containers was evaluated using an intervention package containing informational components, a written commitment, and an incentive system. A decrease in the use of Styrofoam take-out materials was observed with 4 of 6 restaurants. Across all participants, we observed a 15.7% increase in alternative containers and a 15.7% decrease in Styrofoam containers. Overall, a decreased use of Styrofoam take-out containers was observed with restaurateurs who were able to identify suitable alternative products.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc862799 |
| Date | 08 1900 |
| Creators | Ho, Kelly |
| Contributors | Smith, Richard G. (Richard Gordon), 1956-, Ingvarsson, Einar, Ortu, Daniele |
| Publisher | University of North Texas |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | Text |
| Rights | Public, Ho, Kelly, Copyright, Copyright is held by the author, unless otherwise noted. All rights Reserved. |
Page generated in 0.0042 seconds