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Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers

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.

Identiferoai:union.ndltd.org:unt.edu/info:ark/67531/metadc862799
Date08 1900
CreatorsHo, Kelly
ContributorsSmith, Richard G. (Richard Gordon), 1956-, Ingvarsson, Einar, Ortu, Daniele
PublisherUniversity of North Texas
Source SetsUniversity of North Texas
LanguageEnglish
Detected LanguageEnglish
TypeThesis or Dissertation
FormatText
RightsPublic, Ho, Kelly, Copyright, Copyright is held by the author, unless otherwise noted. All rights Reserved.

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