SHS RFD – CUP WITH SNACK COMPARTMENT AND DETACHABLE SPOON B.docx

San Sebastian College – Recoletos de Cavite i
CUP WITH SNACK COMPARTMENT AND
DETACHABLE SPOON
Presented to the
Senior High School Department
San Sebastian College – Recoletos de Cavite, Cavite City
In Partial Fulfilment of the
requirements for the strand of
Science, Technology, Engineering, and Mathematics
Richielle Ann A. Gutierrez
Samantha Pauleen M. Guevarra
Raziela T. Calapatia
Kent Gabriel B. Ferraren
Yuriel Zaki C. Timbreza
March 2023

San Sebastian College – Recoletos de Cavite ii
ENDORSEMENT SHEET
In partial fulfillment of the requirements for Senior High School Strand in
Science, Technology, Engineering, and Mathematics, this research entitled CUP
WITH SNACK COMPARTMENT AND DETACHABLE SPOON was prepared
and submitted by Richielle Ann A. Gutierrez, Samantha Pauleen M. Guevarra,
Raziela T. Calapatia, Kent Gabriel B. Ferraren, and Yuriel Zaki C. Timbreza, the
acceptance of which is hereby endorsed.
Marianne M. Avila
Research Adviser

San Sebastian College – Recoletos de Cavite iii
APPROVAL SHEET
The thesis entitled Cup with Snack Compartment and Detachable Spoon
was prepared and submitted by Richielle Ann A. Gutierrez, Samantha Pauleen M.
Guevarra, Raziela T. Calapatia, Kent Gabriel B. Ferraren, and Yuriel Zaki C. Timbreza,
was examined and approved by the Panel Members on the Final Defense with a grade of
_________ on ____________.
P A N E L M E M B E R S
RAYMOND A. CASTRO
Chairperson
CEDRIC R. CALUMPONG
Member
THOMAS ALLANDALE RODEROS
Member
Accepted as a partial fulfillment of the requirements for the strand of Science,
Technology, Engineering, and Mathematics.
OLIVIA B. DEL ROSARIO, LPT JOAN S. PANGILINAN, LPT
Research Coordinator Senior High School Principal
ACKNOWLEDGEMENT

San Sebastian College – Recoletos de Cavite iv
First, we would like to thank Almighty God for giving us the strength and
guidance throughout our research work to complete it successfully.
We want to express our deepest and sincerest gratitude to Ms. Marianne M. Avila,
our Research Adviser, for providing guidance and allowing us to do this research.
We are extremely grateful to Mr. Cedric R. Calumpong, our Statistician, for he
has given us the knowledge to carry out this paper. His comments on our manuscript
have greatly helped us polish our research. It was a great opportunity and honor to study
under his guidance.
To the validators who helped and advised us about our paper, Mr. Harvey T.
Crisostomo, REE, Ms. Rizza Rose C. Valdez, LPT, and Mr. Rafael D. Mejia Jr., IE, we
are grateful for your sentiments and suggestions.
We would like to sincerely thank our loving parents for their love, support, and
prayers for educating and preparing us for our future.
We want to thank the members of this research paper, Richielle Ann A. Gutierrez,
Samantha Pauleen M. Guevarra, Raziela T. Calapatia, Kent Gabriel B. Ferraren, and
Yuriel Zaki C. Timbreza, for the hard work and sleepless nights.
Finally, our thanks go to all the people who have supported us in completing the
research work directly or indirectly.

San Sebastian College – Recoletos de Cavite v
DEDICATION
Through the efforts and hard work we poured, we dedicate this research paper to
our supportive parents, who have been there since the beginning to motivate us to
accomplish this study. We also relied on them to assist and guide us in making our
prototype. We would like to also dedicate this research to the teachers mentoring us
throughout the journey of writing our paper. If it had not been for them, we would not
be able to arrive at this point of our academic milestone. We also dedicate this study to
Engr. Tommy Ditucalan, RME, who approved and helped conceptualize our research
topic. Through your love for coffee, we hope we reached your expectations with our
prototype.
We dedicate this to our friends who were always ready to give support and
encouraging words when things were difficult during the making of our paper. Above all,
to the One who has been watching over us from the start, we dedicate this research paper
to God, who has given us His guidance, knowledge, and the energy and strength to
complete our study.

San Sebastian College – Recoletos de Cavite vi
ABSTRACT
This research paper addresses the need for an alternative to disposable cups to
lessen the accumulation of waste in the community. For this proposed alternative to meet
the standard qualities of commercial cups, this study will cover the prototype's ideal
material for its convenient usage and to-go purposes. A quantitative research design was
utilized for this paper, along with conductions of trial testing; therefore, there is no
sampling design. A tabulation method was employed to present the gathered data of the
Drop Test. According to the constructed criteria for each test, the prototype passed under
durability trials, all the tests this paper required to achieve. Thus, the Cup with Snack
Compartment and Detachable Spoon met the standard qualities of commercial cups,
which were determined through the basis of constructed criteria. To further enhance the
features available in the prototype, we recommend adding a boot sleeve at the cup's
bottom and changing the design of the detachable spoon and bracket to be used more
efficiently. Moreover, we encourage future researchers to modify this prototype for a
more low-cost and convenient use.
Keywords: Stainless Steel, Alternative, Convenient Usage, To-Go

San Sebastian College – Recoletos de Cavite vii
TABLE OF CONTENTS
Preliminary Page
i. Title Page
ii. Endorsement Sheet
iii. Approval Sheet
iv. Acknowledgment
v. Dedication
vi. Abstract
vii. Table of Contents
ix. List of Tables
x List of Figures
xi List of Abbreviation
xii List of Appendices
CHAPTER I. INTRODUCTION
Background of the Study 1
Statement of the Problem 3
Theoretical Framework of the Study 3
Conceptual Framework of the Study 6
Significance of the Study 7
Scope and Limitations of the Study 8
Definition of Terms 9
CHAPTER II. RESEARCH METHODOLOGY
Research Design 10
Research Locale 10
Sampling Design 10
Instrumentation 11
Data Gathering Procedure 13
Data Analysis 13
CHAPTER III. RESULTS AND DISCUSSION 15
CHAPTER IV. SUMMARY, CONCLUSION, AND
RECOMMENDATION
16

San Sebastian College – Recoletos de Cavite viii
REFERENCES 19
APPENDICES
22
Tables in Triple Bottom Line Analysis of Mug Materials 23
Pertinent Documents 25
Prototype Measurements 32
Prototype Trial Testing 35
Prototype Making 37
Curriculum Vitae 39

San Sebastian College – Recoletos de Cavite ix
LIST OF TABLES
Table
1 Drop test durability criterion 14
2 Drop test durability results 15

San Sebastian College – Recoletos de Cavite x
LIST OF FIGURES
Figure
1 Conceptual Framework 6
2 2D View of Prototype 12
3 3D View of Prototype 12

San Sebastian College – Recoletos de Cavite xi
LIST OF ABBREVIATION
Abbreviation
2D Two-Dimensional
3D Three-Dimensional
ABS Acrylonitrile Butadiene Styrene
CO2 Carbon Dioxide
FDM Fused Deposition Modeling
PLA Polylactic Acid
TBL Triple Bottom Line

San Sebastian College – Recoletos de Cavite xii
LIST OF APPENDICES
Appendix
1 Tables in Triple Bottom Line Analysis of Mug Materials 23
2 Pertinent Documents 25
3 Prototype Measurements 32
4 Prototype Trial Testing 35
5 Prototype Making 37
6 Curriculum Vitae 39

San Sebastian College – Recoletos de Cavite 1
Chapter I
INTRODUCTION
Background of the Study
As we all know, for many people, whether they are studying, working, or
watching, food and beverages are always great companions. It is provided that the most
common beverage in the whole world is caffeine. People have consumed caffeine as a
part of their daily diet for a very long time as it is a naturally occurring ingredient found
in various foods and drinks, such as coffee, tea, hot chocolate or cocoa, nuts, and berries.
Furthermore, it is added to dietary supplements and beverages, including soft drinks,
energy drinks, and other related goods. All age groups that were considered (excluding
adolescents) consume caffeine more regularly in the morning to start their day (Martyn et
al., 2018). Drinking caffeinated drinks and munching on snacks is one of the methods
used by students to stay awake and energized to finish what they need to do, which leads
to multiple plastic wastes littered all over the land, water, and air. Plastic debris can
physically harm not just wildlife but the whole world as well. Furthermore, many plastics
could be chemically dangerous in specific situations because they could be toxic
themselves or absorb additional contaminants (Rochman et al., 2013).
This study will address an alternative that will reduce the use of single-use plastic
in our daily lives: a stainless-steel cup with a snack compartment and a detachable spoon.
There are several alternatives for plastic cups, like glass, ceramics, and stainless steel. Glass
is a natural raw material that may be produced with little energy and CO2 emissions,

especially recycled glass. Although it is an alternative to plastic, glasses are not the best
for drinking hot beverages since they conduct heat too well, making them hot to hold
when drinking. Many glasses are tempered, especially those for hot beverages, making
them resistant to most temperature changes (Michael, 2022). Moving on to ceramics, an
inorganic material (often clay) is molded into ceramics, which are then burned in a massive
furnace until the material hardens. The material is strong enough to be utilized for
kitchenware after completing the process (Mertes, 2021). Even though both glass and
ceramic are good alternatives to plastics, they are prone to cracking, making stainless steel
the most durable of the three since it is made of steel. It is durable and non-toxic, ensuring
that drinks always taste as they should.
Based on the study of Van Dam and Van Trijp (1994), it is essential to consider
the convenience aspect of a beverage's container as well, rather than solely focusing on
its environmental impact during production. It shows that consumer behavior may
acknowledge the food container's societal benefit, which is the environmental footprint
the packaging has, and the personal benefits that it may bring to the consumer, such as
convenience. The discussion concludes that convenient usage of a product's container is
also an important characteristic for consumers, which our prototype aims to provide.
Since our cup is equipped with multiple features that serve different purposes wherein all
are compiled into one, the prototype shall be advantageous to its user as it is compact and
multifunctional.
In addition, we conducted this study to create a more accessible and convenient
lifestyle among friends, family, and others. We are busy people, be it at work, school, or

other circumstances; therefore, breaks are necessary to recover our expended energy.
According to the StressPulseSM (2017) survey, approximately 60% of employees report
being in the high-stress category. Workload—and thus being constantly busy—is one of
the largest sources of high stress. Being able to bring their favorite snacks and drinks
anytime and anywhere without the stress of having so many containers will make the
consumer enjoy their break time more efficiently.
Statement of the Problem
This study aims to seek out the flaws of the materials and structure to make it
more efficient for to-go purposes. This study will also determine the features that make a
cup more convenient. The results of this study will also assess the effectiveness of the
materials used in this product. It is expected to answer the following:
1. How is stainless steel the ideal material for to-go purposes?
2. Will the product meet the standard qualities of commercial cups in terms of:
2.1 Durability
Theoretical Framework
In producing the cup with a snack compartment and detachable spoon, we have
determined which material would be of greater quality with regards to durability and
portability that would enhance the potential convenience the prototype can offer. After
assessing the advantages and disadvantages of common materials used for cups, stainless
steel and ceramic were weighed in this framework.

Berry et al. (2002) define convenience as "the extent to which a service is easy to
use and time-efficient for customers." It is the notion of service convenience, which
pertains to the reduced amount of time and effort exhausted by the customer on the
consumption of a service or product. This theory helps construct the foundation of our
study as it answers the paper's aims, which are focused on the determining factors that
the prototype incorporates for to-go purposes. In addition, to achieve a positive service
encounter among consumers, characteristics such as quality, reliability, and overall
satisfaction should be increased (Olsen & Johnson, 2003). Therefore, to increase the
convenience of the prototype towards its target consumers, its qualities such as durability
and portability were improved in such a way that would not cause any difficulty to the
customer.
According to several literature reviews and surveys, stainless steel was selected as
the most-liked cup material among respondents (Ruskey et al., 2016). The durability of
stainless steel is no doubt better than fragile and brittle ceramic. Ceramics can overcome
simple scratches, but shattering is inevitable due to its chemical structure (Ceramic
Watches | Watch Education | Govberg Watches, n.d.). However, if stainless steel
material were compared with ceramic, stainless steel's production cost would be greater
than ceramic (see Appendix 1). Its monetary value ranges from 400 PHP to 600 PHP, but
the price still varies depending on how well-made or puny a stainless steel cup is.
In contrast, ceramic mugs are cheaper by a hundred or two due to the low energy
cost needed in manufacturing. Some stainless steel cups may sometimes affect a
beverage's, or especially a coffee's taste because of a reaction towards the compounds a

drink and the metal has. However, ceramics do not impart any odd flavor to the drink,
making the latter material a more suitable choice (Scott, 2016). The energy needed to
produce the cup and its carbon dioxide emissions dictated a material's environmental
impact; stainless steel has the highest energy consumed and carbon dioxide emitted
compared to ceramics, based on the table from the study of Ruskey et al. (2016, p. 11)
(see Appendix 1).
Taking every factor into account, we proceeded with our research with stainless
steel as this study's prototype material. Despite its expensive cost, stainless steel's lifespan
and durability compromised its price. Rather than buying ceramic cups whenever it
shatters, stainless steel cups can be anyone's "to-go" cup due to their longevity. As a result,
we aimed for the convenient usage of our product, which centralizes on stainless steel as
the primary material.

Conceptual Framework
Figure 1
Chart representing the relationships of variables present in this study
Our prototype, Cup with Snack Compartment and Detachable Spoon, aims to be
an alternative to plastic cups and to facilitate bringing consumables when traveling or on-
the-go circumstances. Effective properties of a cup can further enhance the prototype's
usage, positively affecting the indicated dependent variable. The moderating variables
which determine the cup's capacity to withhold leakage (portability), to maintain hot and
cold temperatures for extended periods (insulation capability), and to tolerate inflicted
impact without deforming (durability), would all lead to the convenient use for traveling
if criteria are met. It replaces plastic cups as our prototype is reusable and benefits the
environment since non-disposable containers lessen the demand and production of
disposable ones.
Moderator Variable
Durability, insulation capability, and
portability of material
Independent Variable
Cup with Snack Compartment and
Detachable Spoon
Dependent Variable
• Alternative for plastic cups
• Convenient for traveling
Mediator Variable
Reusable and non-disposable

Significance of the Study
With the current reality that innovation is more often simplifying things in a
different direction through the utilization of single-use products like paper-based
packaging in cups, the study's findings will be beneficial in enhancing innovation in the
production of cups. The importance of the study is irrefutable due to the need to find
innovative approaches and develop fresh concepts for the design of the cups. Through
this study of the cup with a snack compartment and a detachable spoon, the cup
manufacturing industry will further encourage the use of innovation in reusable cups.
Furthermore, this study was conducted to increase awareness of the convenience new
cup innovations can offer consumers, such as those with snack compartments and
detachable spoons. Therefore, the study will motivate companies to consider and
promote innovation in cup designs. This study will serve as a reference for innovation
and further studies on developing innovative designs for the cup manufacturing industry.
The following will benefit from the study:
Office Workers: The study's conclusion will benefit office workers since the cup
provides easy drinking use with its added features, such as the snack compartment and
detachable spoon. With the product studied, people will not experience the hassle of
bringing containers of snacks since the stainless cup already has its snack compartments,
making it easier for them to enjoy drinking and eating.
Cup Manufacturing Corporations and Businesses: This study will inspire
companies to cultivate and consider applying innovation to their cup designs.

Future Researchers: This research can serve as a reference for further findings
about developing innovative cup designs. Researchers will find it easier to look for ideas
to create more convenient cup inventions and help them reduce waste.
Scope and Limitations of the Study
The research was conducted from August 2022 to March 2023. This study
focused on the convenient and effective usage of the cup with a snack compartment and
detachable spoon. The paper also tackled the individual function of each part of the
product, namely, the spoon handle, the snack compartment, and the cup itself. The
prototype consists of an insulated cup that keeps drinks hot or cold for a period of time,
a snack compartment that can fit a variety of snacks, and a detachable spoon that can be
used as a handle or for stirring.
The research did not expand to other materials that may be used as an alternative
in creating the cup, focusing on stainless steel solely. While conducting our research, there
were a few minor shortcomings, like the spoon's lack of protective cover, which leaves it
vulnerable to contamination, and the compartment's lack of insulation, which makes it
possible that the food placed inside will not maintain its temperature for an extended
amount of time. Considering that only a little space is available, our prototype can only
handle snacks and drinks and cannot accommodate full-course meals.

Definition of Terms
To help the readers understand this research paper, these are the essential terms
along with their conceptual or operational definitions:
CO2. A molecule containing two oxygen atoms and one carbon atom that is
produced from breathing and burning certain substances called fossil fuels.
Contaminants. Also known as pollution, wherein a biological, chemical,
physical, or radioactive material that becomes hazardous to people or other living things
when it is exposed to air, water, soil, or food.
Cultivate. This refers to preparation and use.
Debris. The remains of anything broken down or destroyed.
Dietary. It refers to selecting or limiting the food one eats to improve one's
physical condition or to lose weight.
Emissions. Something that's been released or emitted into the world.
Irrefutable. Something being impossible to prove wrong.
Three Dimensional. A shape composed of length, width, and depth.
To-Go. Usually, food or drinks that are bought intended to consume elsewhere;
takeout.
Two-Dimensional. A shape composed of length and width but does not have
depth.

Chapter II
RESEARCH METHODOLOGY
Research Design
Our research used the quantitative-experimental design. Since this research is a
methodical study requiring statistical data collection, quantitative is the suitable type for
this research. In experimental research, one or more independent variables are modified
and then applied to one or more dependent to determine how they affect the latter
(Pubrica-Academy, 2022). Moreover, we conducted trials with the cup and chose stainless
steel is a suitable material for it.
Research Locale
The study was conducted in Cavite City. The preparation and collection of data
used for our paper were done in San Antonio, Cavite City. It was also convenient for us
to conduct this research at school since collaborations and discussions are more accessible
to accomplish the study.
Sampling Design
This research does not have a sampling design due to the absence of respondents
in the study. On the other hand, due to experimentation, the researchers will only conduct
the following tests: Drop Test. For the Drop Test, there will be three trials.

Instrumentation
This study conducted trials that evaluated the durability of the prototype and
selected cup materials. Under durability, we utilized Drop Test to exhibit the extent of
height the cup can persist. A meter stick was used to measure the height needed for each
trial of this test.
Furthermore, we opted for Fused Deposition Modeling (FDM) 3D printing to
produce the bracket to support both the spoon and the cup. After measuring the required
measurements with a caliper, we incorporated these to create the bracket's 3D model file
in the application AutoCAD 2021. In printing the model, Acrylonitrile Butadiene Styrene
(ABS) was the filament used in printing the prototype's bracket as it can withstand impact,
heat, and water better than Polylactic Acid (PLA), which is the other available option
(Rapiddirect, 2023).
Below are illustrations of the prototype that was used in the conduction of trials
for each test in two-dimensional and three-dimensional views:

Figure 7
2D View of Prototype
This 2D illustration shows all of the elements of the prototype. It shows that the
prototype consists of six parts, namely: lid, 1st
bracket, 2nd
bracket, snack compartment,
and spoon.
Figure 8
3D View of Prototype
A 3D representation of the prototype is shown here. It demonstrates that you
may fill the prototype with any preferred food and drink that can fit inside.

Data Gathering Procedure
In gathering the necessary data for this study, we utilized several tests to assess
our prototype's potential in terms of the following characteristics: durability. There are a
total of 3 tests executed to accumulate the required data for each property being assessed.
Possible outcomes of the cup were already predicted and classified into different classes
according to their condition. Scales are also ranked from acceptable state to rejects, 1 to
the highest number available, respectively.
For durability, a Drop Test was conducted for our prototype to observe a
comparison between each trial. Three trials were performed for this test wherein each
trial consisted of different heights: 1 foot, 2 feet, and 3 feet. The cup in all three trials was
checked to indicate its passing or failing grade according to the given criterion.
Data Analysis
A tabulation method was utilized to represent numeric data in an orderly manner.
The properties of each material used in making the cup with snack compartment and
detachable spoon were analyzed. We also assessed the effectiveness of the material in
meeting the criteria of the cup's purpose. The table contains the evaluation of each
property of the cup, such as durability, insulation capability, and portability. The criteria
utilized for each test are as follows:

Table 1
Drop test durability criterion
Trial - Height Scale Status
1FT
1 No visible marks/flaws
2 Minimal dents
3 Material chipped off
4 Figure deformed
5 Figure shattered
2FT
2 Minimal dents
4 Figure deformed
5 Figure shattered
3FT
2 Minimal dents
4 Figure deformed
5 Figure shattered

Chapter III
RESULTS AND DISCUSSION
Table 2
Drop test durability results
On the first trial of the Drop Test, the height of the fall was 1 foot. No faults
were seen on the prototype, so it has no visible marks/flaws, which is considered a pass
on the remarks. On the second trial, where the height is 2 feet, the prototype's status is
minimal dents, which is also a pass in the remarks. Lastly, in the third trial, which consists
of a height of 3 feet, the status is still minimal dents which also passed. Overall, the
prototype passed the drop test under the durability aspect.
Trial - Height Scale Status Remarks
1 FT 1 No visible marks/flaws Pass
2 FT 2 Minimal dents Pass
3 FT 2 Minimal dents Pass

Chapter IV
SUMMARY, CONCLUSION, AND RECOMMENDATION
Summary
After analyzing the benefits and drawbacks of using stainless steel as the ideal
material for this cup, we tested different trials to prove that it is durable, portable, and
practical for the user since it is considered resilient, nontoxic in most food, and recyclable
when components are no longer needed. Proper care and maintenance will provide many
years of dependable service and a great investment which is why stainless steel is the best
material for to-go purposes.
The snack compartment and detachable spoon are some features that may aid in
the convenience of a cup that cannot be seen in usual cups. It is a 2-in-1 feature that
consumes less space and can be useful in storing our favorite snacks and drinks in one
container.
The prototype achieved the standard qualities based on the criterion of each test
under durability, and -. Therefore, the Cup with Snack Compartment and Detachable
Spoon is safe and suitable for everyday use.
Conclusion
Taking all gathered data in this research into account, we conclude the following
in accordance with the research questions of the statement of the problem:

Through the conducted durability test, the prototype with stainless steel material
passed all trials, indicating its ability to resist deformation in shape when accidentally
dropped by the user at the height of 3 feet. It is suitable for to-go purposes as it is less
prone to breaking than other materials such as glass and porcelain.
The snack compartment and spoon make the product more convenient since it
was put together with the cup while conducting its trials. The snack compartment serves
its purpose as it acts as a divider in the prototype where light snacks can be placed. It is
large enough to fit 6 Oreo-sized cookies or a pack of saltine crackers. The detachable
spoon may also act as a handle for the cup, making the prototype more compact and take
less space. Besides the physical components, the prototype passed the durability tests,
which makes the cup easier to carry around without worrying about the contents inside
the prototype and the cup’s state.
The prototype passed all trials regarding durability, and -. After conducting the
trials, the prototype was still in good shape and served its purpose.
Recommendation
Given that the stainless cup with detachable spoon and snack compartment has
features that cannot be seen in usual cups, as well as features that consume less space and
can also help store snacks and drinks, it has achieved the standard qualities based on the
different trials tested to determine its durability and practicality. Based on the conclusions
cited, the following are hereby recommended: Since the stainless cup with a detachable
spoon and snack compartment has proven its suitability for everyday use with its features,

future researchers are encouraged to replace or add more features to this prototype. We
suggest future researchers to continue developing innovative ideas for improving the cup.
Consumers may add protective boot sleeves for the snack compartment to
enhance durability. Other than for its protective use, it also makes the overall prototype
more aesthetic, depending on the consumer’s preference. Future researchers are also
recommended to make the bracket with a clip feature, and the stopper should be included
with the spoon so that the cup would be more convenient and the spoon would remain
intact even if it falls. Since the lid is only for coffee types, future researchers may change
the lid style. Changes are needed to be made to the lid design so that it would also be
practical for utilizing straws in addition to spoons.
Moreover, we suggest that the spoon itself can separate into two parts. The
consumer can use the modified handle as a spoon or detach the head and use it as a straw
for convenient consumption of drinks. We also recommend that future researchers to
improve the prototype, such as adding a divider to the snack compartment and making
the spoon head detachable. That way, consumers have the option to use the product as a
spoon or as a straw to enjoy their drink more.

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APPENDICES

Appendix 1
Tables in Triple Bottom Line Analysis of Mug Materials
This appendix consists of the tables that were referenced from the study of
Ruskey et al. (2016), which were used in the creation of this paper's theoretical framework,
and served as a basis for deciding the main material present in our prototype.
The TBL includes the first table, which caters to the economic aspect, whereas
the second table focuses on the environmental impact of producing a specific cup
material.
TABLE II
Economic Factors of each material summarized
Material Price for
each cup
Lifespan Break even point
Disposable cups + lid (12 oz) $ 0.15 1 use -
Reusable plastic cups with
silicone sleeves (12 oz)
$7.90 500-1000 uses 52 times
Ceramic mugs with silicone
cover (12 oz)
$5.35 500-1000 uses 36 times
Stainless steel travel mug with
handle (16 oz)
$15.50 ~3000 uses 103 times
Note. Referenced from An Investigation Into the Makeup of a Successful Mugshare Program:
Materials, Tracking, and Organization, by Ruskey et al., 2016, p. 10. Copyright 2016 by The
University of British Columbia.

TABLE III
Break-even point calculated using Hocking’s method and values, together with the values from Ziada’s
study in 2009 (Hocking 1994; LOCOG guidelines, 2012; Ziada, 2009)
Material Energy required
in manufacturing
CO2 emission/kg
of production
Break even point
PE coated paper
with sleeve
902 KJ/cup 1.55 -
Reusable plastic 6,230 KJ/cup 3.09 8 uses
Ceramic 14,088 KJ/cup 0.69 17 uses
Stainless steel ~19,500 KJ/cup 6.44 kg 24 uses
Note. Referenced from An Investigation Into the Makeup of a Successful Mugshare Program:
Materials, Tracking, and Organization, by Ruskey et al., 2016, p. 11. Copyright 2016 by The
University of British Columbia.

Appendix 2
Pertinent Documents

Appendix 3
Prototype Measurements

Appendix 4
Prototype Trial Testing

Appendix 5
Prototype Making

Appendix 6
Curriculum Vitae

SHS RFD – CUP WITH SNACK COMPARTMENT AND DETACHABLE SPOON B.docx

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