The simplest way to measure your island resort’s impact on reducing single-use plastic is by quantifying a baseline and tracking changes. Aim to collect data before you implement your reusable switches and after.  Methods for data collection for this program include: Weekly or monthly waste audits. Weekly or fortnightly observations of guest activities. Collection and tracking of Point of Sale (POS) data.* Guest surveys at the start and end of the program. *Look at your point of sale data to understand the seasonality of your requirements. Your peak season might be the summer months, however you sell more coffees/hot beverages in the colder months. Do you offer different sized cups which you need to consider? 8oz, 12oz, 16oz, 22oz? Is this an opportunity to consolidate the different packaging you’ve previously used and find a reusable option which can cater for multiple uses (burgers/chips/salads etc)?  Decide what methods you'd like to include in the program (find more information on each one in the steps below) and add this into your Action Plan.

Waste audits gather quantitative data by counting and weighing single-use cups and other discarded foodware items. < INSERT VIDEO > Here is one we completed, to show you the process. Complete several initial waste audits to establish your baseline. It’s best to conduct these over the course of several months. Focus on areas of your resort where single-use foodware is most prevalent. Waste audits work best with a clear process that has been agreed upon with relevant stakeholders. For example, your waste manager can coordinate with the cleaners to ensure rubbish bags from designated food service areas are placed in the audit area during their evening shift. After the audit, the bags can be left for cleaners to remove during their next shift. Create a schedule for waste audits for the duration of the program and share with all relevant stakeholders. We recommend weekly, fortnightly or monthly audits - depending on this size and patronage of your resort. We have provided several resources to assist you: Instructions and on preparing and conducting waste audits. A template Job Safety and Environmental Analysis (JSEA), to identify and mitigate risks. A template Waste Audit Data Sheet, to record the data during the audit A Waste Audit Data Tracker - a spreadsheet to record the data from each audit into. You can find them in the Downloads section below. We also recommend you consider the following logistics when planning your waste audit: Location - a place that is not accessible by guests, with enough space. Staff - depending on the size of your resort, you will need multiple staff to assist with the process. Bin collection schedule - ensure your schedule works for your cleaning staff.

An observational survey involves watching a process or situation, and documenting what is seen or heard without directly engaging with participants. For this program, observational surveys track the number of single-use and reusable cups or foodware items used by patrons of your destination. They allow you to observe actual behaviours, and see how these change over time. Aim to conduct them at regular intervals (weekly or fortnightly) for at least one hour during peak service times, such as breakfast and lunch. Surveys are conducted from a discreet location within your resort's dining hall or food service area. Ensure that the observer is unlikely to be noticed; sitting at a dining table with a laptop helps to blend in.  We have provided several documents to assist you: Instructions on preparing and conducting observational surveys. A template Observational Survey Data Sheet, to record the data during the survey. An Observational Survey Data Tracker - a spreadsheet to record the data from each survey into. You can find them in the Downloads section below.

Guest surveys are designed to gather insights into attitudes, opinions, and behaviours regarding reusable cups and foodware. They help shape your program and evaluate its success.  We recommend conducting an initial survey to  provide baseline data to guide your choice on reusable initiatives. Once you have introduced your reusable cup or foodware initiatives, you can then add questions to the survey specific to this. Comparing these results with the initial survey will show how guest attitudes, opinions, and behaviours have evolved over time. The easiest way to survey guests is to incorporate questions into your existing survey system. These might be short, closed questions via an electronic survey system upon check-in/check-out at your resort. You will need to collaborate with your IT or security team to plan, design and distribute the survey. We have provided several templates to assist you: Instructions on preparing and conducting guest surveys. A template Initial Guest Survey. A template Ongoing Guest Survey. You can find them in the Downloads section below.

Setting up your POS systems to collect the number of reusable cups and/or containers you provide is an excellent way to streamline the data collection process. There is a way to do this on most modern POS systems; the process will vary between them. We’ve developed a useful POS Data Collection information sheet to show you how. You can find it in the Downloads section below.