An Evaluation of Plastic Waste: A Cost-Benefit Analysis of the Distribution of Condiment Packages and Straws at the UCLA Student Union

UCLA has implemented a recycling and waste management program which aims to achieve “zero waste to landfill by 2020” (UCLA Zero Waste Plan). To reduce waste and ultimately facilitate UCLA’s goal of zero waste by 2020, this project collected data regarding single-use, disposable waste generated in UCLA’s Ackerman Food Court to suggest sustainable alternatives to condiment package and straw usage. Two methods were used to collect the data. First, we requested information from a specific restaurant about the frequency and quantity of condiment packages and straws that they order. The second method used was to approach the Director of the Student Unions, Roy Champawat, and obtain data about the frequency and quantity of condiment packages and straws of the restaurants that were unable to provide. With this data, calculations were performed to analyze the amount of waste generated due to unused condiment packages and straws that are taken by customers. Furthermore, calculations were made to compute the reduction of waste that could come under various policy changes, such as asking for straws and condiments instead of being able to freely grab them. The data is made available in an excel spreadsheet where users can manually input their information to receive data on potential monetary savings and reduced environmental impacts.