The Environmental Responsibilities of Food Service Establishments in Nabua, Philippines

Maria Joy I. Idian; Louraine T. Florendo; Princess Mae Ll. Tagum; Godwin Kim Z. Zamudio

doi:10.56741/jmsd.v1i02.95

Authors

Maria Joy I. Idian
lourdesiglesia21039@gmail.com
Camarines Sur Polytechnic Colleges
Louraine T. Florendo Camarines Sur Polytechnic Colleges
Princess Mae Ll. Tagum Camarines Sur Polytechnic Colleges
Godwin Kim Z. Zamudio Camarines Sur Polytechnic Colleges

DOI:

https://doi.org/10.56741/jmsd.v1i02.95

Keywords:

environmental responsibility, food service, conservation

Abstract

Food service industry needs to observe and adopt existing and new environmental practices that are beneficial for the environment preservation and the conservation of natural resources on which they hugely depend to operate. With this, the purpose of this thesis is to assess the responsiveness of food service establishments specifically the local eateries or cafeterias in Nabua, Camarines Sur towards their environmental responsibilities. The study covers the demographic profile of the respondents and the business profile, the rate of environmental practices being observed by the establishments along: energy efficiency and conservation, water efficiency and conservation, recycling and composting, pollution prevention, and food packaging. These were the problems being encountered in observing these practices and the recommendations which are formulated based from the findings. At this moment in time, the food service industry has tended to be slower to adopt environmental practices than other segments of the hospitality industry, however are currently following suit and are adopting practices that are beneficial for the environment and reduce the negative impacts. To collect data and information, descriptive method was used and survey and informal interview were conducted. The respondents are the business owners and employees of eighteen selected food service establishments. The result showed that these establishments are highly observing environmental practices on the areas of pollution prevention, recycling and composting in observance with the existing ordinances. However, some of the practices in energy efficiency and conservation, water efficiency and conservation, and food packaging still has to be recognized and improved. Also, it was revealed that financial capacity is a big factor in observing such environmental practices. Nevertheless, with more information education campaign programs and activities implemented by the municipality and other concerned government agencies, food service operators will further deepen their understanding and intensify commitment to environmental initiatives within business.

Downloads

Download data is not yet available.

Author Biographies

Maria Joy I. Idian, Camarines Sur Polytechnic Colleges

Maria Joy I. Idian has a doctoral degree in Business Administration and currently designated as the of Dean of College of Toursim, Hospitality and Business Management in Camarines Sur Polytechnic Colleges, Philippines. She has several research published and now working on funded research with Department of Agriculture, Philippines on the Market Assessment of Oyster Mushroom in her country. (email: joyidian@cspc.edu.ph).

Louraine T. Florendo, Camarines Sur Polytechnic Colleges

Louraine T. Florendo has just recently graduated the program Bachelor of Science in Hospitality Management from the Camarines Sur Polytechnic Colleges in Nabua Camarines Sur, Philippines. She is an active member of the college student organization where she practice her skills in cookery and housekeeping. (email: Louraine.tflorendo@gmail.com).

Princess Mae Ll. Tagum, Camarines Sur Polytechnic Colleges

Princess Mae Ll. Tagum is a cum laude graduate of the program Bachelor of Science in Hospitality Management from the Camarines Sur Polytechnic Colleges, Nabua, Philippines. She have trainings and seminars attended related to her field with willingness to engaged in more various researches. (email: princess.llagas26@gmail.com).

Godwin Kim Z. Zamudio, Camarines Sur Polytechnic Colleges

Godwin Kim Z. Zamudio is a newly graduate of the program Bachelor of Science in Hospitality Management. He is looking forward to work in a big company in the field of tourism and hospitality with the aim of helping his siblings on schooling. He is a serios young man of succeeding with his skills in hospitality management. (email: krimzam@gmail.com).

References

A. Mohamed, M. Zohry, M. Mahmoud, and M. Elsaied, “Green practices in quick service restaurants in Egypt (Analytical Study),” International Journal of Heritage, Tourism and Hospitality, vol. 12, no. 3 (Special Issue), pp. 133–144, 2018.

S. Sumaylo, “Green Practices of Accommodation and Lodging Establishments in Siquijor Province, Philippines,” Journal of Educational and Human Resource Development (JEHRD), vol. 4, pp. 14–25, 2016.

J. C. B. Cuevas, M. A. INDICIO, A. F. Landrito, and E. C. Mandigma Jr, “Green Practices of Selected Restaurants in Solenad, Nuvali in Sta. Rosa Laguna, Philippines,” Ernesto C., Green Practices of Selected Restaurants in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89–98, 2020.

W. Batat, “A phenomenological exploration into sustainability in the foodservice industry in the MEA region,” Journal of Services Marketing, 2021.

B. T. Festijo and N. Yuzon, “Waste management practices among counter service restaurants in Batangas City, Philippines,” International Journal of Academic Research in Business and Social Sciences, vol. 3, no. 8, p. 362, 2013.

R. Virola, “Green Marketing Strategies of Restaurants in Nueva Ecija, Philippines”.

B. C. Tan, T. C. Lau, G. F. Yong, N. Khan, and T. P. L. Nguyen, “A qualitative study of green practices adoption for restaurants in Malaysia,” Social Responsibility Journal, 2018.

D. Chandler, “What women bring to the exercise of leadership,” Journal of strategic leadership, vol. 3, no. 2, pp. 1–12, 2011.

D. G. Blanchﬂower and A. Oswald, “What makes a young entrepreneur?,” in Handbook of youth and young adulthood, Routledge, 2009, pp. 204–216.

Z. Gabriel and A. N. N. Bowling, “Quality of life from the perspectives of older people,” Ageing Soc, vol. 24, no. 5, pp. 675–691, 2004.

A. Woldie, P. Leighton, and A. Adesua, “Factors influencing small and medium enterprises (SMEs): an exploratory study of owner/manager and firm characteristics,” Banks & bank systems, no. 3, Iss. 3, pp. 5–13, 2008.

L. Coles, Social media for business: foolproof tips to help you promote your business or your brand. John Wiley & Sons, 2017.

C. Rossato and P. Castellani, “The contribution of digitalisation to business longevity from a competitiveness perspective,” The TQM Journal, vol. 32, no. 4, pp. 617–645, 2020.

E. Ludlow, “One-quarter of American restaurants won’t reopen, opentable says,” Bloomberg. https://www. bloomberg. com/news/articles/2020-05-14/one-quarter-ofamerican-restaurants-won-t-reopen-opentable-says, 2020.

D. Matre et al., “Safety incidents associated with extended working hours. A systematic review and meta-analysis,” Scand J Work Environ Health, vol. 47, no. 6, p. 415, 2021.

A. M. Elmedulan Jr, M. M. Apat, and V. E. Matunog, “Waste Management of Fast Food Chains in Ozamiz City, Philippines,” Journal of Multidisciplinary Studies Vol, 3 (2), pp. 108–122, 2014.

Y.-F. Wang, S.-P. Chen, Y.-C. Lee, and C.-T. S. Tsai, “Developing green management standards for restaurants: An application of green supply chain management,” Int J Hosp Manag, vol. 34, pp. 263–273, 2013.

K. Grönman et al., “Framework for sustainable food packaging design,” Packaging Technology and Science, vol. 26, no. 4, pp. 187–200, 2013.