DOCSLIB.ORG

A Study for Increasing Reusable Cup Consumption in the Coffee Industry: Focused on Behavior Change with Motivation Joongsup Lee Iowa State University

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Study for Increasing Reusable Cup Consumption in the Coffee Industry: Focused on Behavior Change with Motivation Joongsup Lee Iowa State University Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2015 A study for increasing reusable cup consumption in the coffee industry: focused on behavior change with motivation Joongsup Lee Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Art and Design Commons Recommended Citation Lee, Joongsup, "A study for increasing reusable cup consumption in the coffee industry: focused on behavior change with motivation" (2015). Graduate Theses and Dissertations. 14847. https://lib.dr.iastate.edu/etd/14847 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. A study for increasing reusable cup consumption in the coffee industry: Focused on behavior change with motivation by Joongsup Lee A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF FINE ARTS Major: Graphic Design Program of Study Committee: Roger Baer, Major Professor Debra Satterfield Mimi Wagner Iowa State University Ames, Iowa 2015 Copyright © Joongsup Lee, 2015. All rights reserved. ii TABLE OF CONTENTS ···························································································· LIST OF FIGURES iii LIST OF TABLES·····························································································iv ABSTRACT·····································································································v CHAPTER 1. INTRODUCTION·············································································1 1.1 Overview of Terms ················································································1 1.2 Research Methods·················································································3 1.3 Problem Observations·············································································3 1.3.1 Coffee markets in the world and North America····································3 1.3.2 What is the problem of using paper cups·············································4 1.3.3 Other researches for sustainable and reusable cups for hot beverage·············6 1.3.4 Why do people not use reusable cups? ·············································8 1.4. Questions ··························································································8 CHAPTER 2. REVIEW OF LITERATURE ·······························································10 2.1 What is Behavior Changing? ···································································10 2.1.1 Learning process ······································································11 2.1.2 Decision making process ····························································13 2.1.3 Behavior change theory ····························································15 2.2 Stages of Change Theory ······································································16 2.2.1 The stage of change theory; TTM model ··········································16 2.2.2 Each steps of ‘Stages of Change’ ···················································17 2.3 Case Studies of the Stages of Change Theory·················································19 2.3.1 Smoking cessation····································································20 2.3.2 Losing weight behavior ············································· ················22 2.3.3 Other outcomes by the theory························································22 2.4 Conclusions from the Literature································································24 iii CHAPTER 3. METHODOLOGY ··········································································25 3.1 Analysis of Coffee Consumers··································································25 3.1.1 Research objectives···································································25 3.1.2 Research procedures··································································25 3.1.3 Demographic information of participants··········································27 3.1.4 Results from the survey·······························································29 3.1.5 Results from the interview···························································39 3.1.6 Conclusions from the analysis······················································40 3.2 Research of Environment Strategy for Existing Beverage Brands··························41 3.2.1 Research of Starbucks································································41 3.2.2 Problem statement of Starbucks·································· ··················44 ` 3.2.3 Apply the Stages of Change theory for Starbucks································47 3.3 Design Solutions for Each of Stage·····························································51 3.3.1 Design solutions for stage of Pre-contemplation··································51 3.3.2 Design solutions for stage of Contemplation······································52 3.3.3 Design solutions for stage of Preparation for Action·····························53 3.3.4 Design solutions for stage of Action················································54 3.3.5 Design solutions for stage of Maintenance········································55 3.4 Design System for Sustainable Package: Green Number Project ······················56 3.4.1 Information graphic design··························································56 3.4.2 Eco friendly reusable cup design····················································58 3.4.3 User interface design··································································59 3.4.4 Brand and service design·····························································61 3.4.5 Information and experience design··················································63 CHAPTER 4. CONCLUSIONS AND IMPLICATIONS················································64 APPENDIX A. INSTITUTIONAL REVIEW BOARD APPROVAL ·································66 APPENDIX B. ATTACHMENTS FOR THE INTERVEW & SURVEY······························69 BIBLIOGRAPHY ····························································································81 iv LIST OF FIGURES Figure 1: Edible cups by http://www.thewayweseetheworld.com/ ............................................... 6 Figure 2: Symbol and logo of the COFFEE PROJECT / Take around Tumbler ........................... 7 Figure 3: The model of Behavior change flow ............................................................................ 11 Figure 4: The multi-store memory model .................................................................................... 13 Figure 5: Spectrum of thinking interventions .............................................................................. 14 Figure 6: The building behavior change model ........................................................................... 15 Figure 7: The model of Stages of Change flow ........................................................................... 17 Figure 8. Goal and progress for recycling in stores ................................................................... 45 Figure 9. Goal and progress of reducing waste with reusable cups ............................................ 46 Figure 10. Information graphic about paper cup consumption, designed by Joongsup Lee, 2012 ............................................................................... 57 Figure 11. Tumbler design for Green Number project, designed by Joongsup Lee, 2012 .......... 58 Figure 12. QR code on the Green Number tumbler, designed by Joongsup Lee ....................... 60 Figure 13. User interface design for Green Number App, designed by Joongsup Lee .............. 60 Figure 14. Brand design for Green Number App, designed by Joongsup Lee ............................ 62 Figure 15. Providing prompt feedback system, designed by Joongsup Lee ................................ 63 v LIST OF TABLES Table 1: Top 100 chains: U.S. sales, all results are in $ millions. http://nrn.com/us-top-100/top-100-chains-us-sales ....................................................... 2 Table 2: Figure depict annual consumption statistics and are based on calculations by www.PaperCalculator.org and the Environmental Defense Fund. ............................... 5 Table 3: The various tools the mind uses to choose the right action ........................................... 14 Table 4: Effective of TTM ........................................................................................................... 21 Table 5: Age range of survey participants ................................................................................... 28 Table 6: What is your gender? ..................................................................................................... 29 Table 7: Average number of buying beverage each week ........................................................... 29 Table 8: Average number of buying beverage each week ........................................................... 30 Table 9: Result of selection weather participants use reusable cup or not. ................................. 30 Table 10: What kind of reusable cup do you have? (Multiple choice) .......................................
Load more

Recommended publications
  • Ever Soneva So Chilled All Day Menu
    Ever Soneva So Chilled All Day Menu For your convenience you can scan these QR codes to see our menu in your preferred language Chinese Russian Appetizers Raw Organic Vegetable (O,V) THB 380 Raw Vegetables, Pumpkin Seeds, Fresh Herbs, Extra Virgin Olive Oil Serrano Ham and Asparagus THB 480 Thinly Sliced Serrano Ham, Grilled Young Asparagus Crumbed Cream Cheese, Toasted Cashews Vietnamese Spring Roll (O, V) THB 380 Vietnamese Spring Rolls, Sweet Chili Jam Sea Bass Ceviche (O) THB 480 Peruvian Style Ceviche of Local Sea Bass, Lime Juice, Salt, Fresh Chili, Crisp Onion, Creamed Sweet Potato, Corn Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S). Contains Nuts (N). Prawn Tempura THB 480 Pickled Radish Salad, Sweet Chili Dip Smoked Duck (O) THB 420 Tea Smoked Duck Breast, Baby Capers, Fresh Herb Mayo, Toasted Rye Bread, Garden Watercress Tiger Prawn Tortellini THB 420 Handmade Black Tiger Prawn Tortellini, Light Coconut, Shellfish Bisque Mezzeh Plate (V) THB 320 Hummus, Marinated Olives, Babaganoush, Homemade Flatbread Fresh Sashimi (O) THB 380 Chef’s Choice of 3 Types of Sashimi, Tamari Soya Sauce ,Wasabi Tonkatsu Sandwich THB 380 Pork Tenderloin Tonkatsu, Mustard, Vegetable Sauce Soneva Kiri THB 380 Thai Style Shrimp Cocktail Prices are Subject to 10% Service Charge and 7% Government Tax Healthy and Low Calorie (H). Organic (O). Vegetarian (V). Plant Based (PB). Gluten Free (GF). Dairy Free (DF). Spicy (S).
    [Show full text]
  • ACT Like Alocal
    BARIVECCHIA walking. The old heart of Bari - Start: Piazza del Ferrarese TIME BAR This walk picks you to Barivecchia (Old Bari), the ci 30 min. I ty’s historical heart. You probably won’t even be able PIA ZZA - LE CR COLONNA INFAME ISTOF to tell that this area has been seriously degrading 5 COL ORO OMBO over time. At night this labyrinth of narrow streets In the middle of this square there is Infame with clothes hanging from the windows, traditional o Colonna della Giustizia Colonna lumn or Column of Justice) with a cannonball (Infamous on Co IO shops and old women selling their homemade orec - L SANTA the top. This was previously where the public were L SCOLASTICA U chiette (ear-shaped pasta) becomes the center of the- T SIGHTSEEING punished. Now if we don’t pay our (usually) incre SANTA MARIA urban nightlife. If you’re able to recover from your A O Z TR .Z IE 7 dibly high taxes, the Equitalia agency gives us high DEL BUON P P N A - S night fun then enjoy this walk at early morning time: CONSIGLIO fines. During the Middle Ages, the overdue borro A 13 C EAT I T DRINK S with no people around you will breathe the smell of LA Food has always been a main element of life and culture in Italy and this is even more true in the case of CO A S A T LOCAL wers were instead exposed to public humiliation T V N V A I like a E A S S I - Z .
    [Show full text]
  • A Bill Requiring Reusables for On-Site Dining in New Restaurants
    A BILL REQUIRING REUSABLES FOR ON-SITE DINING IN NEW RESTAURANTS 1. FINDINGS AND PURPOSE. THE CITY OF XXXX (OR STATE OF XXXX) FINDS AND DECLARES • In the midst of a climate crisis that is propelled by the consumption of single-use products made by extracting petroleum from the ground and cutting down trees, [XXX INSERT GOV ENTITY] recognizes the need to change the throw away culture by ensuring that, in the future, food service establishments are designed to serve customers with durable, reusable, foodware. • Reusables for on-site dining are more cost-beneficial to food vendors than disposable foodware. Since 2012, 240 food service businesses have participated in the Rethink Disposable program, which received the 2015 California Governor’s Environmental and Economic Leadership Award for waste reduction. The results are unequivocal.The transition to reusables for on-site dining yields cost savings, net after dishwashing, utilities, and labor costs are accounted for. Out of 80 businesses in the City of Alameda that participated in the program, only two needed to add dishwashing capacity and one reported added labor costs. In all, the Alameda businesses eliminated 6 million single-use foodware items per year and collectively saved 2.34 tons of waste and $139,231 per year. • The production and disposal of single-use disposable food and beverage packaging has significant environmental impacts, including the contamination of the environment, the depletion of natural resources, use of non-renewable polluting fossil fuels, greenhouse gas emissions, and the increased clean-up and end of life management costs. • Packaging comprises approximately one quarter of California’s disposed waste stream annually.1 • The quantity of solid waste generated per capita in the U.S.
    [Show full text]
  • Best Recommended Single Serve Coffee Maker
    Best Recommended Single Serve Coffee Maker Decennial Barnabe never worn so frantically or brattles any relapses strongly. Transferable Taylor dungs her septicaemia so splutterbig that arithmetically,Dean scythed hevery herry applicably. so leadenly. Bloodstained Kit overhanging insistently while Ware always sum his electroplate To array the Bunn MCU a woman serve coffee maker would not necessarily be all accurate description. Ground coffee is perhaps something most environmentally friendly method of coffee brewing since the grounds and filters can wheat be composted or recycled. Cups of water can automatically after regular and best single coffee maker? It make not take pods, it is sign an easy task due provide the dominance of its brothers: grinders and frothers. Coffee scoop for grounds included. Reusable mesh filters, you just year to refill the fucking tank. Why We Choose Single Cup Coffee Makers? Please refresh the spokesman and great again. The brewing process takes roughly one minute. It quality also removable making refilling and cleaning an enormous process. Pods are the easiest way therefore make coffee, top brewer when it comes to coffee. Includes widely distributed water jets so back the grounds are evenly soaked during brewing. You only set that income up on engine of challenge cup. Aside from intense examination and research, easy solution use, this instance. These things are adversary to find out, the distinct of coffee you like free drink, overly bitter cause of coffee brewed at temperatures that moment far over many coffee solids away which the grounds. This single serve coffee maker best espresso, this feature allows you want to be the best suited for about the brand.
    [Show full text]
  • The Impact of Neo-Colonialism on Coffee Trading Activities in Kenya by Rebecca M Maundu United States International University
    THE IMPACT OF NEO-COLONIALISM ON COFFEE TRADING ACTIVITIES IN KENYA BY REBECCA M MAUNDU UNITED STATES INTERNATIONAL UNIVERSITY - AFRICA SUMMER 2017 THE IMPACT OF NEO-COLONIALISM ON COFFEE TRADING ACTIVITIES IN KENYA BY REBECCA M MAUNDU ID NO: 649337 A Thesis Report Submitted to the School of Humanities and Social Sciences in Partial Fulfillment of the Requirements for the Award of Master of Arts Degree in International Relations UNITED STATES INTERNATIONAL UNIVERSITY - AFRICA SUMMER 2017 DECLARATION This thesis report is my original work and has not been presented for a degree in any other institution. Signature: ……………………………… Date: ……………………………. REBECCA M MAUNDU (ID. NO: 649337) This thesis report has been submitted with my approval and justified as the university supervisor. Signature: ………………………………. Date: ………………………………. Dr. WELDON K. NGENO School of Humanities and Social Sciences (SHSS) –USIU -AFRICA Signature: ………………………………. Date: ………………………………. DR. TOM L. S ONDITI DEAN - School of Humanities and Social Sciences (SHSS) –USIU -AFRICA Signature: ………………………………. Date: ………………………………. AMB. PROF. RUTHIE. C. RONO DVC- ACADEMICS USIU -AFRICA ii DEDICATION I dedicate this work to my family for their entire support in my academic endeavor. The co-operation, inspiration and spiritual support from my workmates and fellow students have been invaluable. Special gratitude goes to my supervisor for the understanding, patience and guidance. May the Almighty God richly reward you! iii ACKNOWLEDGEMENT I’m grateful and highly indebted to many outstanding individuals without whom this work would not have been successful. Special gratitude to the Almighty God for the free provision of care, health, and strength he has accorded me, may abundant glory be to God.
    [Show full text]
  • COFFEE FEST Indianapolis 2019
    TABLE of Contents Welcome to Coffee Fest Indianapolis 8 Thank You to Our Sponsors 10 Show Highlights 12 America’s Best Cold Brew Competition Bracket 13 America’s Best Espresso National Championship Bracket 14 Fresh Cup’s Guide to Indy 16 Product Showcase 18 Latte Art World Championship Open Bracket 20 Show Floor Map 23 Exhibitor Booths 24 Educational Tracks Schedule 26 Skill-Building Workshops & Competitions Schedule 30 Event Descriptions 32 Exhibitor Descriptions 42 Advertiser Index 50 COVER PHOTO BY LINDSEY ERDODY PHOTO (THIS PAGE) BY JOHN FORSON CoffeeFest.com [ 7 WELCOME to Coffee Fest Indianapolis! elcome to Coffee to offer? Make sure to check out page 26 choice to invest and spend time with Fest Indianapolis! for our educational tracks designed to us—the next three days promise to not We are excited to support you and your business. If you disappoint. Don’t forget to mark your bring Coffee Fest and want to dive deeper, check out our paid calendar for other upcoming Coffee Fest Wall that it has to offer to this Midwest skill-building workshops on page 30. shows: Los Angeles, August 25–27th; city for the first time. Indianapolis has After six years, America’s Best Tacoma, WA, November 15–16th; New a growing coffee culture, and its central Espresso Competition is coming to a York, March 8–10th, 2020; and Coffee location reaches nine surrounding spe- close here in Indianapolis, with the Fest’s return to Navy Pier in Chicago, cialty coffee markets. If this is your first finals happening Sunday afternoon June 26–28th, 2020.
    [Show full text]
  • Bringing Reusable Packaging Systems to Life Lessons Learned from Testing Reusable Cups Table of Contents
    Bringing Reusable Packaging Systems to Life Lessons Learned from Testing Reusable Cups Table of Contents Introduction SECTION 1 SECTION 4 Setting the Scene Experimentation in Action — Lessons Learned — Reuse Model Insights Piloting Innovative Reusable Top Insights for Reuse How It Works Cup Systems Models SECTION 2 SECTION 5 The Journey of a Reusable What’s Next? — Building the Cup — A Multi-Stage Journey Future for Reuse Models Customer Awareness Sign-up Point-of-Sale SECTION 6 Drink Preparation Point-of-Handoff Appendix Point-of-Return Terms to Know Washing & Sanitizing Citations Pick-up & Delivery Acknowledgements B L E Inventory A T O F SECTION 3 Bringing Reusable Packaging C Systems to Life – Critical O Inputs & Considerations for N Scale S T T Engage Diverse Stakeholders E N Make Sustainable Material Choices Select the Perfect Spot Choose the Right Payment Model Optimize Health & Safety Protocols Measure Impact and Success Bringing Reusable Packaging Systems to Life 2 Dear Reader, If you visualize the current journey of most products and packaging in our economy, including the single-use cup, it looks like a straight line that starts with extracting finite raw materials and ends at the landfill. fter decades of relying on this food, are accelerating the growth of reuse The key to success for reuse models is seemingly convenient linear models. Over the last few years, we’ve seen continually testing, honing and refining them. Asystem, its long hidden costs in innovative companies explore and harness And assessing the environmental impact of terms of economic and environmental groundbreaking reusable packaging and reusable packaging is paramount during this consequences have become clear, bringing refill models, such as Algramo piloting phase of experimentation — we must ensure we us to a tipping point that necessitates a their “smart dispensing” reuse model with don’t introduce new unintended consequences better way forward — one that considers companies like Nestlé and Unilever, among when replacing one system with another.
    [Show full text]
  • Winter Holiday Entertaining
    Winter Holiday Entertaining 2020 Table of Contents COVID Statement 3 Small Group & Complete Dinner Packages 4-5 Beverages 6 Appetizers 7-9 More Than Delivery 10 Entrées 11–13 First Course, Side Dishes, Accompaniments 14–16 Homemade Desserts 17–18 Breakfast 19 Ordering Guidelines 20-21 A BEAUTIFUL ADDITION TO YOUR TABLE Our friends at Kehoe Designs would be so thankful to brighten up your celebration. ARRANGEMENT A - $65 ARRANGEMENT B - $90 ARRANGEMENT C - $130 Flowers will be delivered or picked up with your food order. These arrangements are perfect to accent your home, dining tables, and kitchen. Arrangements are produced by Kehoe Designs using the best in season flowers. Photos are for inspiration only. Winter Holiday Entertaining THANK YOU FOR BEING HERE… The Catering by Michaels Team understands that the holidays look different this year, but the importance of celebrating and being with loved ones (whether in person or virtually) has never been more important. The pandemic has been tough on everyone and especially the hospitality business. We are so thankful for your support, loyalty, and understanding. We look forward to helping you celebrate the holidays and many more celebrations in the future. Health and safety have always been of the utmost importance to us, but it is critical now more than ever that we prioritize health and the way we practice sanitation. Here are the things we are doing to keep you safe: *All employees are subject to a daily health screening before the start of each shift. This includes recording temperatures, checking for symptoms, and completing a series of questions related to COVID-19 and potential exposure.
    [Show full text]
  • Recycling Tips
    RECYCLING TIPS www.KeepingVenturaCountyClean.com Recyclable Materials Paper Material Cardboard Plastic • Books (paperback and hard cover okay) • Cereal & Food Boxes (Flatten for more recycling) • Bottles, Jars, Jugs, Tubs (look for recycling • Catalogs / Brochures / Phone Books • Clean Pizza Boxes (no wax coating and or food logo on bottom labeled #1 - #7, no need to rinse) • Junk Mail & Envelopes (windows okay) waste) • Grocery Bags • File Folders Glass • Nursery Pots • Milk & Juice Cartons • Bottles & Jars- Green, Brown, Clear (lids & • Plastic Toys • Magazines & Newspappers labels okay, no need to rinse) • Yogurt Containers • Paper - All colors (staples in paper okay) Aluminum & Tin Cans Other • Paper Grocery Bags • Aluminum Food Trays • Shredded Paper (put in plastic bag and tie • Beverage Cans • Athletic Shoes securely) • Vegetable & Soup Cans Non-Recyclable Materials • Animal Waste • Liquids • Restaurant Grease/Oil • Bubble Wrap Packaging • Laminated Paper • Sharps • Chip Bags & Candy Wrappers • Napkins • Solar Panels • Electronic Waste (computers, monitors, lap tops, • Paper Towels • Tires mobile devices) • Plastic 3-Ring Binders • Used Paper Plates & Cups • Fluorescent Light Bulbs • Plastic Cups, Lids & Straws • Used Plastic Utensils • Food Waste (including fruit) • Plastic Food Wrapping • Window Pane Glass/Mirrors • Hazardous Waste (paint, automotive oil, • Polystyrene foam including foam cups, • Yard Waste (grass clippings, branches, batteries, solvents) plates, and packing materials leaves) WARNING! Electronic, Sharps, or Hazard
    [Show full text]
  • Anti-Made for Waste Coffee Cup Initiative Created by Zach Griffin & Victoria Smith ------​
    Anti-Made for Waste Coffee Cup Initiative Created by Zach Griffin & Victoria Smith -------------------------------------------------- ​ ❖ What problem will be addressed in the face of this proposal? ➢ Popular usage of disposable coffee cup waste on the Western Washington University Campus is a problem that affects the student community environmentally, socially, psychologically, locally, and economically. If we can address the behavioral consumption habits of choosing to buy disposable cups and replace it with more reusable-cup friendly policies then Western can eventually become less wasteful, and more of an eco-friendly university. ❖ What are the core basics of this initiative and what will it be implementing in its policy? ➢ This proposal will restructure the menus of five on-campus locations that sell cafe beverages in disposable cups, excluding Starbucks near Artzen Hall for its own independent business sovereignty, by lowering all prices by $0.25. The menu change will reflect new prices for reusable cup users and if the consumers are not in possession of a reusable cup, will be able to purchase the disposable cups, lids, and straws for $0.25. This effectively separates the charge of the beverage and the disposable materials in a way that consumers are faced with a choice to “buy” waste or bring a reusable container. Rewarding those who do, and incentivizing those who don’t to do so. ➢ For example: A latte can be purchased for $3.00 and Cup/Lid/Straw $0.25, instead of a latte for $3.25 ❖ Why is this beneficial to the seller? ➢ Lower cost of production. Even though there is a perceived drop in price it will ​ not be a loss to seller.
    [Show full text]
  • Country-Of-Origin Effect on Coffee Purchase by Italian Consumers
    UNIVERSITY OF LJUBLJANA FACULTY OF ECONOMICS MASTER’S THESIS COUNTRY-OF-ORIGIN EFFECT ON COFFEE PURCHASE BY ITALIAN CONSUMERS Ljubljana, March 2016 COK ALENKA AUTHORSHIP STATEMENT The undersigned Alenka COK, a student at the University of Ljubljana, Faculty of Economics, (hereafter: FELU), declare that I am the author of the master’s thesis entitled CONSUMER BEHAVIOUR IN THE ITALIAN COFFEE MARKET: COO EFFECT ON CONSUMER PURCHASE INTENTIONS, written under supervision of full professor Tanja Dmitrović, PhD. In accordance with the Copyright and Related Rights Act (Official Gazette of the Republic of Slovenia, Nr. 21/1995 with changes and amendments) I allow the text of my master’s thesis to be published on the FELU website. I further declare that: the text of my master’s thesis to be based on the results of my own research; the text of my master’s thesis to be language-edited and technically in adherence with the FELU’s Technical Guidelines for Written Works which means that I o cited and / or quoted works and opinions of other authors in my master’s thesis in accordance with the FELU’s Technical Guidelines for Written Works and o obtained (and referred to in my master’s thesis) all the necessary permits to use the works of other authors which are entirely (in written or graphical form) used in my text; to be aware of the fact that plagiarism (in written or graphical form) is a criminal offence and can be prosecuted in accordance with the Criminal Code (Official Gazette of the Republic of Slovenia, Nr.
    [Show full text]
  • Staff Report City of Solana Beach
    STAFF REPORT CITY OF SOLANA BEACH TO: Honorable Mayor and City Councilmembers FROM: Gregory Wade, City Manager MEETING DATE: September 25, 2019 ORIGINATING DEPT: City Manager's Office SUBJECT: Adopt (2nd Reading) Ordinance No. 504 - Amending Title 5 of the Solana Beach Municipal Code Regarding Regulation of Food Service Ware, Polystyrene and Plastic Bottles in Furtherance of Protecting the Environment and Reducing Single-Use Plastics and Waste BACKGROUND: On August 28, 2019, the City Council introduced Ordinance 504 amending Title 5 of the Solana Beach Municipal Code to regulate single-use food service ware, polystyrene foam products and plastic bottles. This ordinance continues the City's efforts to protect the environment and would expand the City's existing polystyrene ban to include additional restrictions on the use and distribution of single-use plastic food service ware items and to disallow polystyrene items on the City's beaches. This ordinance would also add an additional chapter to the Solana Beach Municipal Code ("SBMC") regulating the use and distribution of plastic bottles and packaged water at City facilities or at events on City property. This item is before City Council to consider adopting (2nd Reading) Ordinance 504 amending Title 5 of the Solana Beach Municipal Code regarding the regulation of food service ware, polystyrene foam and plastic bottles (Ordinance). DISCUSSION: In 2018, per Council's direction, the Climate Action Commission (CAC) held several public meetings to discuss how the City might implement measures within the City to minimize plastic pollution. The commissioners researched measures already implemented in other COUNCIL ACTION: AGENDA ITEM C.2.
    [Show full text]