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Chapter 1
environmentally friendly (Han, Hsu & Sheu, 2010). To meet the additional
demand for green products and services, marketers around all industries
Manalang (2011) mentioned that people are told so often and for some
time that plastic bags have a negative impact on the environment. This is
even more alarming in a flood-prone country such as ours, where plastic bags
clog our overtaxed sewage systems. The big problem isnt just that plastic
Filipinos use every day. The absence of green practices with in Filipinos
Thus, the researchers made this study for the purpose of investigating
the the influential factors that affect the participation and perception level of
The purpose of this study was to investigate green practices from the
1.1 Age;
Hypothesis
.
3
the start to the end. Also found in this review are the relationship between
perceptions and much more than that (Shrum, et. al., 1995). One important
aspect in understanding green practices is that the range of the term green
is very broad and can vary based on perspective. Gupta (1995) defines
to fit into a social ecological system. Furthermore, Gupta and Sharma (1996)
activity as any activity that is performed in a manner that has either limited
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organically grown).
systems and structures within their business that satisfy the requirements of
green business practices while still achieving strategic business goals (Smith
& Perks, 2010). Although various authors have attempted to investigate green
green and green concerns are extremely diverse and that not all
Harris (2008), discussed that there is a lack of a wide and universal definition
(Osland & Mackoy, 2004). In other words, these are located in natural areas.
On the other hand, green restaurants does not have to be nature dependent.
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These are business operations that incorporate a green philosophy into their
managing system.
Engel (2008) asserts that in South Africa, significant progress has been
laws and strategies that focus on sustainable development and green issues.
In spite of this notion, most businesses still do not recognize the need to
into their business strategy would cost money, but they now realize that
ignoring negative impacts on the environment will be costly in the future (Van
free from detrimental products. Green businesses should have green visions,
with strategic plans based on long-term objectives rather than only short-term
Cortz et. al. (2007) pointed out that the cost of new systems will be offset by
savings in water, energy and waste reduction within few years. Also, Meade &
Pringle (2001) added that green practices significantly reduced the water and
energy consumption and paid off the installation costs in a short period of time
and these practices should be continuous in order for the effects to be seen.
(Han, Hsu & Sheu, 2010). To meet the increasing demand of green products
has also urged the restaurant industry to adjust their services in order to meet
catering business and others as well, one of the main reason why they are
pursuing green practices is to improve their image and reputation to the public
that the image of the company can be improved through executing green
practices, which in the long run will contribute to customer loyalty (Ryu &
Jang, 2007).
fact that limited research on the study of green practices has been done in the
Also, green practices among customers are important. Han. Hsu and
using Ajzens Theory of Planned Behavior (1991). The result showed the
They also found out that there was no statistical difference between eco-
study, there has not been a study that has attempted to examine the effect of
green practices and there has been a few studies on the connotation of green
restaurants.
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one of their primary concerns. Shanklin (1993), claims that the availability of
Furthermore, Hankinson (1992), categorized the uses of water into two, pure
water for food and non-potable water for cleaning uses. This implies that
to social responsibility that the restaurant industry can take.in the cases of
It is even more alarming that water consumption rates are on the rise and one
statistic stated that water rates and costs have increased 27% in the past 5
years in the USA with no sign of abating and these costs will only rise.
social and economic perspectives. Water utilities are facing challenges for
management not only because of limited water resources but also because of
the environmental impact attributed to water system operations (Fidar et. al.,
resource. The United States currently extracts ground water at a rate which
conflicts that might arise in the future (Wong and Brown, 2009).
simple turning of faucets off when not in use, to installation of different water
that there are other factors affecting energy use in foodservice or restaurant
cookers, steam tables, sinks, sprayers, and dish washing. In the dining area
water is typically served to all customers or may choose to only serve water to
directly by reducing the water bill and by cutting down on the costs of heating
the water. Restaurants can decrease their water usage either through
down the overall energy use without changing anything for the customer or
Due to its nature that providing comfort and service to the customers,
(Bohdanowicz et. al., 2001). Positively, green practices that promote energy
expenditures on energy when using energy efficient equipment (Heung et. al.,
2006).
products, and use non-toxic and environmental friendly building materials and
on the size and age of the establishment as well as the operating procedures
can be costly, but the benefits should be seen not on the initial cost but on the
commercial sector, utilizing five times the energy per square foot of any other
cooking, a bit less than a third on heating and cooling, and the remainder on
from six to eight percent each year, energy usage has also become
industry that it spends about 8 million dollars on cooking, holding, and storing
food each year. Yet, energy efficiency has been considered one of the
simplest cost saving methods for restaurants. However, the high turnover rate
of the restaurant business make this long-term strategy less appealing. But if
the initial burden can be taken on, efficient technology ultimately saves
money.
the most effective low cost ways to reduce disposal fees, and to promote a
green kitchen. Most of the waste reduction practices are just simple good
practices within a business that can help the environment as a bonus. Most of
their waste can reduce their disposal costs by at least half by implementing
and businesses to consider the way they use goods. Rethinking your waste
production is not only the action of reducing the amount of waste a business
produces, but a complete redesign of the way one uses goods, if it uses them
at all. Rethinking waste involves looking at each and every product and
person that passes through the doors or sits in a facility, then changing the
way they eat, work, supply or purchase natural resources. For a school
new movement that has grown across college campuses. Removing the trays
so students do not take too much food has reduced campus dining facility's
food waste by around 35%, saved millions of gallons of water and chemicals
and cut labor costs from the reduction of dirty dishes. Rethinking the way a
(SustainableFoodservice.com, 2013).
to conduct a waste audit. Waste audits allow the owners to physically see
(SustainableFoodservice.com, 2013).
organizations across the country are eager to accept all sorts of donations
option that is beneficial in many situations, but not always the best choice. Old
equipment may have a little life left in it, but new equipment is often more
efficient.
important step, reducing the amount of recyclables used in the first place is a
far more important step. Recycling varies across the country as to what is
waste hauler on details for recycling in your area. They should be able to
direct you to drop-off sites that collect materials that are not collected through
In the contrary, a lot of money is lost when food goes to waste instead
of being used for its intended purpose (Lee & Willis, 2010), and the natural
resources on earth are limited and these are wasting the resources (Ridoutt
et. al., 2010). These problems are linked to each other and to wastage of
food. But simply reducing food waste would not solve the problems. For
example, if the wasted food every year were not produced at all, the result
economic crisis and unemployment for many people working in the food
sector. This makes reducing food waste a complex problem with structural
obstacles based in the modern lifestyle of the rich part of the world. Thus, for
are wasted in the Swedish retail sector every year. For the whole European
Union, the estimated retail food wastage is 4 433 000 tons per annum. It is not
only the amounts of wastage that make the retail sector important, but also
the link between producers and consumers. This makes it possible for
few large companies dominate the market. Wastes are defined as substances
given time and place (Mugambwa, 2009). Waste is a dynamic concept which
urban and rural areas, and for residential and industrial producers.
The most of the waste expected from the customer side of the
restaurant will be energy waste. This includes the cardboard mugs and plates,
plastic knives, forks and spoons, juice jars and candy wrappings. Because the
amount of energy waste is big, a compressor for the waste is located close to
the restaurant. The biodegradable waste expected from the customer side will
be food and napkins. The napkins could also be burned with the energy waste
but according to the waste regulations all materials must first be recycled
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before the energy is taken from the material. This means that the napkins
waste (Kolnitz & Kaplan, 2009). It fills up waste bins that should be emptied in
the restaurant by taking the plastic bag from them and replacing it with a new
one. In Europe, there are numerous anaerobic digestion plants that process
There are three anaerobic digestion plants that process separated organic
waste for energy generation. This includes leftover portions of meals and
chains, and cafeterias. Fairmont Hotels & Resorts composts excess food and
garbage is buried in landfills, yet landfills are filling up and closing down all
over the country. Incineration is a poor alternative. Kolnitz and Kaplan (2009)
stated that even with pollution controls, incinerators are the largest new
source of air pollution, acid gases, toxic ash, carbon monoxide, and dioxin.
depletion of the Earth. People are only focused on the obvious ones but little
they know that the restaurants, where they eat are also one of the factors that
should not be ignored. Great numbers of garbage are being dumped which
are the food waste and other materials that are very alarming and the massive
is where green practices come into place. Green practices are simple
practices that is, when done by all of the restaurants, can surely make a great
impact in helping the earth. Green practices that are discussed in this review
of literature are water conservation, energy efficiency and waste reduction. All
three are very simple to practice but can also be complex in nature.
This study is anchored on the theory of Smith & Perks (2010), where
different perceptions regarding its impact and the more employees become
involved in green practices, the more likely that they would have developed
businesses because they will find it more risky and costly to implement green
practices, an positive effect can take place to the carinderias in Davao City.
Moreover, personnel that implement green practices will help in the benefit of
Figure 1 shows the variables of the study. It only consists the main
conservation. Below the main variable is the moderator which includes the
profile of the respondents the age, gender and the educational attainment.
18
Main Variable
Waste Reduction
Water Conservation
Energy Conservation
Moderator Variable
Age
Sex
Educational Attainment
customers.
researchers of the study in the tourism and hospitality industry. This study will
broaden their knowledge and also help them in their future research.
Definitions of Terms
that deals with the people that work for it (Merriam Webster Dictionary, 2013).
Operationally, this refers to the people working in the carinderias where this
wherein customers literally point what they want to eat from an array of
establishment where this study was conducted. Carinderias sells and serves
responsible decisions and lifestyles, which can help protect the environment
and sustain its natural resources for current and future generations
Chapter 2
METHODOLOGY
presented under the following headings: (1) Research Design (2) Research
Subject (3) Research Instrument (4) Data Gathering (5) Statistical Treatment.
Research Design
interprets what is, and reveals conditions and relationship that exists or do not
attitudes that are held or not held, procedures that are continuing or
otherwise, affect that are being felt or trends that are developing (Travers,
1978).
Research Subject
respondents of this study because they are the ones who are to indicate the
as the respondents of this study because they are main subjects of this
research.
Research Instrument
can be easily distributed and less time is consumed during data gathering.
Additionally can be kept confidential and the data from closed ended items
are easy to tabulate. The terms are comprehensive and in direct manner to
waste reduction, energy efficiency, and water conservation. This will indicate
1. Before the data was collected the researchers obtained approval from
among carinderias.
instrument used.
recommendations.
data:
Chapter 3
determine the responses for each sub-problem such as; Profile of the
the female respondents had a total of 81, which is equivalent to 68.1%, and
This means that the personnels of carinderias are mostly females who are
high school graduates. This is supported by Tamkin, et. al. (2012), which
projected that low-income employees, aging 16 26 years old, are most likely
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in retail sector and prefer hourly wage rather than a salary. Most low-income
youth work full time and has lesser interest in school which results to a
Table 1
Age
15 21 45 37.8%
22 28 41 34.5%
29 35 16 13.4%
Gender
Female 81 68.1%
Male 38 31.9%
Educational Attainment
that they use reusable towels for cleaning which got a mean score of 4.81
which is the highest. The lowest mean score is 2.99 which is I recycle
disposable materials (plastic cups, bottled water, and paper plates). Waste
reduction has a 3.72 overall mean score and it is described to be as, high and
amounts of food waste every day. Manager and employees formulate new
mean score of 4.53 described as very high and is interpreted as the condition
is extremely practiced. Specifically, the indicated data are the highest and
lowest mean scores respectively. The respondents claimed that the question,
I switch off electronic appliances when not in use (television, radio, water
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dispenser, refrigerator, etc.) has a 4.92 mean score described as very high
and the lowest mean score is 3.34 which is, I use key switches to control
average.
Volk (1990), also implied that restaurant operators and workers conduct
energy diagnostics for the sake of saving energy which the value is that their
overall mean score of 3.73 described as high and interpreted that the
condition is practiced. Indicated data are the highest and lowest mean scores
respectively. The respondents claimed that the question, I do not let the water
run while lathering my hand, obtained a 4.52 mean score and described to be
very high. The least mean score is 3.05 which is, I recycle water for reuse
(2003), also implied that water conservation and efficiency has become an
conserve water, as water is a limited resource and is being used faster than it
fair share of water every day and by creating and practicing water
for cleaning, switching off electronic appliances when not in use, and turning
off the faucet when lathering the hands are examples of green practices that
Table 2
DESCRIPTIVE
ITEMS MEAN
LEVEL
1. I segregate biodegradable from non-biodegradable
4.78 Very High
recycled materials.
2. I serve proper portioning of food to reduce food
4.09 High
waste.
3. I recycle disposable materials (plastic cups, bottled
2.99 Average
water, and paper plates).
4. I reuse organic waste or composted (such as
3.05 Average
perishable items).
5. I repair equipment rather than buying or renting new
3.72 High
equipment that will be rarely used.
6. I reuse packaging materials suce as corrugated
cardboards, paper bags, paper boxes, paper tapes 3.09 Average
and etc.
7. I plan for ordering, shipping/handling and storage,
3.26 Average
portion and inventory control.
8. I use reusable towels for cleaning. 4.81 Very high
Waste Reduction 3.72 High
1. I switch off electronic appliances when not in use.
4.92 Very High
(television, radio, water dispenser, refrigerator, etc.)
2. I turn off unneeded appliances when not in use. 4.78 Very High
their ages. In terms of waste reduction, the computed f-value is 1.19 with the
with the p-value of 0.43; and in terms of water conservation, the computed f-
value is 0.68 with a 0.57 p-value. All three resulted to p-values greater than
manifested that the respondents from the carinderias with green practices
Data manifested that personnels from all ages has the initiative for
green practices in the carinderias. Chan (2005), also implied that people
nowadays from all ages have become more committed to green practices,
This explains that age is not a factor for the personnels in the
Table 3
Age
Decision
Indicators F-Value P-Value
36
on HO
15-21 22-28 29-35
above
Waste
3.70 3.83 3.62 3.63 1.19 0.32 Accept
Reduction
Water
4.57 4.48 4.44 4.60 0.92 0.43 Accept
Conservation
Energy
36.69 3.85 3.69 3.61 0.68 0.57 Accept
Conservation
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1.76 with the p-value of 0.05; in terms of water conservation, the computed t-
value is 2.00 with the p-value of 0.66; and in terms of energy conservation,
the computed t-value is -0.51 with the p-value of 0.96. All three resulted to be
equal to, or greater than 0.05 level of significance, and resulted to accepting
the null hypothesis. Data manifested that the respondents from the
Gathered data showed that personnels from both sexes have almost
the same perception with the green practices among carinderias. Hungerford
& Volk (1990), implied that a persons perspective about an issue depends
heavily on his or her beliefs regardless of their gender. Beliefs such as the
value and attitude, which would then influence their perception and behavior
at work.
The results only means that being green does not need to be female or
a male. Personnels from carinderias proved this based from the results which
Table 4
SEX
Decision
INDICATORS T-VALUE P-VALUE
Male Female on HO
Waste
3.78 3.61 1.76 0.05 Accept
Reduction
Water
4.54 4.51 2.00 0.66 Accept
Conservation
Energy
3.73 3.74 -0.51 0.96 Accept
Conservation
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terms of energy conservation, the computed f-value is 1.32 with the p-value of
0.27. All of the results in the p-value are greater than 0.05 level of significance
Data showed that education is not a factor in the disparity on the level
enough about the environmental issues, and to act and understand the
practices that can help lessen the impact, especially of the food industry to the
environment.
becoming more and more concerned about the environment and are finding
Table 5
EDUCATIONAL ATTAINMENT
F- P- Decision
INDICATORS High High
Elem. College College VALUE VALUE on HO
School school
Graduate Level Graduate
Level Graduate
Waste
Reduction 3.77 3.59 3.69 3.78 3.85 0.52 0.72 Accept
Water
Conservation 4.49 4.38 4.57 4.41 4.64 1.45 0.22 Accept
Energy
Conservation
3.51 3.48 3.69 3.83 4.01 1.32 0.27 Accept
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Chapter 4
This chapter consists the summary of the major findings of the study
Summary
Green Practices of Carinderias. The study made use of the descriptive survey
female which has 68.1% and there are only 31.9% male respondents.
graduate with 56.3% and the least are in college level with 19.3%.
are divided into three parts which are waste reduction, energy
Conclusions
level.
Recommendation
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were given:
become more efficient with the energy, and conserve water at all
5. The study shows only three types of green practices namely waste
department.