waste recycling. The authors conducted a waste measurement survey, a waste composition survey, and a questionnaire survey of 103 target facilities<br />
for ten consecutive days. The waste generation rates (WGRs) by worker, table, and business area were assessed by business sources (café (CF), small<br />
restaurant (SR), and large restaurant (LR)) using the following three waste categories in consideration of informal waste collection: general waste (GW),<br />
separated recyclables (SRe), and separated food residue (SFR). WGRs by worker were highest at SRs (5,208 g/worker/day), followed by LRs (3,839 g/<br />
worker/day) and CFs (1,446 g/worker/day). The major waste compositions in GW were kitchen waste (37.1-49.8%), paper (11.4-34.0%), and plastic (8.3-<br />
11.4%). The recycling potential and composting potential remaining in GW were 17.0-20.2% and 30.9-61.6%, respectively. For recycling potential, paper<br />
containers and packaging accounted for a large portion, with 10.6% at CF. In contrast, plastic containers and packaging was the major portion at SR (10.6%)<br />
and LR (7.4%). The total waste amount was estimated to be 38.56 tons/day (34.46-46.35 tons/day, 95% CI); of which 18.96 tons/day (49.17%) was SFR,<br />
18.50 tons/day (47.99%) was GW, and 1.10 tons/day (2.84%) was SRe. The recycling and composting potentials remaining in GW were 3.52 tons/day<br />
(9.14%) and 10.84 tons/day (28.12%), respectively. The SR should be considered as the highest potential target for a 3R promotion campaign in the future,<br />
with recycling and composting potential estimated to be 1.67 tons/day (4.34%), and 6.53 tons/day (16.93%), respectively.