Republic of the Philippines

Department of Education
Region V
Sorsogon City Division
SORSOGON NATIONAL HIGH SCHOOL
Sorsogon City
S.Y. – 2022 – 2023

“Food Waste Management of Selected Fast Food Chains in Sorsogon City”

Practical Research I

Presented by:

Zacarias, Isabela
Jamisola, Jill Andrea
Boter, Rocelle
Valere, Trapani
Nicca, Divina
Dollente. John Erik
Tudtud, Paulo
Barsaga, Rico Boy
Lasala, Jhon Prince

Research Paper

In partial fulfillment of the requirement for the subject

Practical Research I
 CHAPTER 1

The Problem and Its Setting

Introduction

Food waste management encompasses the strategies, and processes aimed at reducing,

reusing, recycling, and properly disposing of food waste to minimize its environmental, social,
and economic impact. This includes efforts to prevent food waste generation. Overall, food
waste, alleviate food insecurity, and optimize resource utilization throughout the food supply
chain. Food waste is one of the problems that the government are dealing with, fast food chains
is the top contributor of this problem. Most of the food that are being wasted comes from fast
food chains. We can reduce if there are changes or rules that customers must follow. Example,
portion control, paying if there are left overs, bring home left overs, etc. This research is all
about manage the proper disposal of food in fast food chains.

According to Monzó Santos, (J.L.A., 2017) at the UPPSALA UNIVERSITET, Food waste

has implications for the people, the planet, and profits. It presents a global problem which
normally requires a local solution. Around 6% of the global food loss occurs in Latin America.
However, the region lacks a clear strategy to address the issue, which is also true at the national
level for countries such as Guatemala. Furthermore, the perception of different actors in the
country towards food waste and its management remains unknown. The aim of this research is
to explore on the attitudes towards food waste that might exist in the country by focusing on the
restaurant sector with the objective of producing a holistic understanding of the issue.
Concentration on the restaurant sector provides additional information of the matter, on a sector
that shows limited research on it. To fulfill this objective, a case study was conducted, one that
involved the participation of three actors directly related to restaurants as either managers or
owners and an actor involved in the Municipality of Guatemala City. The research utilized
semi-structured interviews and a review of the literature available on the subject as means of
data gathering. The analysis was supported using the Triple Bottom Line Framework, a
Positional Analysis ideology, the Sustainable Development Goals and the EU Waste
Framework Directive.
 According to Oana M. Dumitru, National Research & Development Institute for

Food Bioresources, 020323 Bucharest, Romania Food waste is a hot topic around the world due
to the significant environmental challenge it poses. The study aims to assess the impact of food
waste on the food chain at the national level. The data were obtained from quantitative impact
studies, carried out in a project funded by the Ministry of Agriculture and Sustainable
Development, “Methods to reduce food waste on the agri-food chain, at national level, to prevent
and reduce socio-economic impact, until 2030”. A total of 852 companies were interviewed, with
a turnover of almost 6.5 billion euro and a number of over 69 thousand employees, including 273
primary production enterprises, 270 food processing units, 171 distribution/retail units, and 138
HoReCa units.

According to Arniel (2014) Food chains are among the fastest growing businesses today.

However, the large amount of wastes generated by these establishments threatened the
environment and the health condition of the society they serve. This study determined the waste
management practices adopted by selected fast food chains in Ozamiz City. Problems
encountered in implementing waste management procedures were also identified. A cross-
sectional survey was conducted using a structured questionnaire which passed the Cronbach’s
alpha reliability test. Results revealed that more than 50% of fast food chains complied the waste
management practices with wastes segregation (98.3%) as the most practiced. However,
inaccurate segregation still persists. Collection (ranked 1), and inaccurate segregation (ranked 2)
of wastes were the problems identified by 41.7% and 35.0% of the respondents, respectively.
Hence, problems with adherence towards efficient waste management activities still exist. The
results imply that the city waste collectors and the staff responsible for waste segregation need a
thorough knowledge of the significance of efficient waste disposal practices.

According to Billy T. Festijo and Nomer Yuzon College of International Tourism

And Hospitality Management, Lyceum of the Philippines University, Batangas City, Philippines
The study looked into the extent of the proper waste management of the counter service
restaurants in Batangas City, Philippines. The waste management of counter service restaurant
highlighted on reducing the food establishment demand for virgin raw materials through
increasing waste prevention and recycling. The problem encountered of the counter service
restaurant agrees on the government policy that was implementing in our country. The proposed
plan of action will help the counter service restaurant may serve as a guide in minimization of
the waste management.

According to Mary Anne F. Evangelista, Fely A. Habla,Ed.D. This aimed to determine

the

waste management of food service industry in Sorsogon City. The study utilized descriptive
survey method of research to describe and interpret waste management in food service industry
in Sorsogon City in the Province of Sorsogon along the identified variables. The instrument used
in this study was survey questionnaire. The data gathered were subjected for analysis and
interpretation using the appropriate statistical tools and measures, the respondents of the study
were the food service establishment in Sorsogon City who are registered and were selected
through random sampling.

Food waste is a never-ending problem that the government faces until this day, there are

many solutions but still, it never ends. Investigating food waste management enables us to
identify opportunities for economic savings and resource optimization throughout the food
supply chain. Being a student that eats in fast food chains, there’s always a question that “where
does this food go after this meal?”. Therefore, as the researcher I’ll conduct this research and
based on surveys and questionnaire to get the desired data.

Statement of the Problem

This study aims to identify the food waste management of selected fast food chains in

Sorsogon City in order to create practical food waste management standard in fast food chain.
Specially, this study aims to answer the following research question.

 What are the challenges faced by the fast food chain in implementing effective food
waste management strategies?
  What are the current food waste management practices employed by the selected fast
food chains in Sorsogon City?
 How do customers perceive and respond to the food waste management practices of
the fast food chain?
 What opportunities exist for improving food waste management practices?
 How would you overcome the weakness of the fast food chain in Sorsogon City?

Scope and Delimitation

This study will focus on the Food Waste Management of Selected Fast Food
Chain

in Sorsogon City. The study would focus on the Food Waste Management in Jollibee
Fast Food Chain. Moreover, the study would look on reducing the waste of edible food.
The research will go to two fast food chains Jollibee located here on Magsaysay Street
and the other is on Rizal Street. In Magsaysay Street, we will pick one manager and five
customers, same thus to Rizal Street, one manager and five customers in total two
manager and ten customers to interview and give survey papers to get more information
and collect data for our research.

This study is not only limited knowledge in their specialization and will not cover

student unrelated in TVL He-Cookery strand because what they are doing does not cover
the scope of the research. This study will not focus on other aspect that are not related to
this topic.

Significance of the study

The supposed successive results of the study would be regarded beneficial to the
following

number of beneficiaries.

 Owner: Implementing effective Food Waste Management strategies can reduce

food loss, leading to significant cost savings financial for the business owner.
  Local Government Unit (LGU): The research findings can provide valuable
insights to the Local Government Unit (LGU) in formulating policies and
regulations related to Food Waste Management. It can help them develop
effective strategies to reduce food waste, promote sustainable practices, and
ensure compliance with waste management guidelines.
 Employees: The research can benefit the employees of fast-food chains by
creating awareness about the importance of Food Waste Management. It can lead
to the implementation of training programs and initiatives that educate employees
on proper waste handling techniques, reducing their environmental impact and
promoting a more sustainable work environment.
 Celebrities: The celebrities attract media coverage by endorsing research on Food
Waste Management, they can raise awareness among their followers about the
importance of reducing food waste and the efforts of the fast-food chain to
address this issue and fundraising efforts for research projects their involvement
can attract donors and sponsors who are willing to support initiatives focused on
sustainable practice and environment conservation.
 Community: The community in Sorsogon City can benefit from your research by
experience reduced environment pollution and improved sanitation. Effective
food waste management practices can help minimize odors, pests, and health
hazards associated with improper waste disposal. Additionally, if surplus food is
redirected to food banks or charitable organizations, it can help alleviate food
insecurity within the community.
 Researchers: As the researchers conduction the study, you will benefit from the
knowledge gained through the research process. It can enhance your
understanding of Food Waste Management practices, contribute your academic or
professional growth, and potentially open up opportunities for further research or
collaboration in the field.

What they are doing does not cover the scope of the research. This study will not

focus on other aspect that are not related to the topic.

Definition of Terms

HIGH VOLUME OF FOOD PRODUCTION LEADING TO EXCESS WASTE: A high

volume of food production leading to excess waste refers to a situation where a significant
quantity of food is produced, but a considerable portion of it goes to waste due to various reasons
such as overproduction, spoilage, or inefficiencies in the production process. This term
highlights the imbalance between the amount of food that is produced and the actual
consumption or utilization of that food, resulting in surplus or excess food that ends up being
discarded. High food production leading to excess waste can have negative implications on food
security, economic resources, and environmental sustainability. (Google)

ESTABLISHING CLEAR WASTE MANAGEMENT PROTOCOLS AND GOALS:

Establishing clear waste management protocols and goals involves creating specific guidelines,
procedures, and objectives to effectively manage and reduce waste within an organization or
community. This term encompasses the development of structured plans and targets to address
waste generation, segregation, disposal, and recycling practices. By setting clear waste
management protocols, entities can outline responsibilities, best practices, and standards for
waste handling to ensure proper waste management and environmental sustainability.
Additionally, establishing goals in waste management helps in measuring progress, tracking
performance, and working towards achieving desired outcomes in waste reduction and resource
conservation. (Google)

PARTNERING WITH WASTE MANAGEMENT COMPANIES FOR PROPER

DISPOSAL: Partnering with waste management companies for proper disposal involves
collaborating with specialized organizations or firms that offer services for collecting,
transporting, treating, and disposing of waste in a safe and environmentally responsible manner.
This partnership allows businesses, institutions, or communities to outsource their waste
management needs to expert professionals who have the knowledge, equipment, and facilities to
handle different types of waste effectively. By working with waste management companies,
entities can ensure that their waste is managed according to regulations, standards, and best
practices, leading to proper disposal, recycling, or treatment of waste materials to minimize
environmental impact and promote sustainability. (Google)

MONITORING and TRACKING FOOD WASTE: involves the systematic collection,

analysis, and evaluation of data related to the generation, disposal, and management of food
waste. This process includes measuring the amount and types of food waste produced,
identifying sources of waste, and tracking waste management practices to assess their
effectiveness. By monitoring and tracking food waste, organizations and individuals can gain
insights into their waste generation patterns, identify opportunities for waste reduction, and
implement targeted strategies to minimize food waste. It's like keeping a close eye on how much
food goes to waste and taking proactive steps to reduce it for a more sustainable future. (Google)

COMPOSTING ORGANIC WASTE: Composting organic waste is a natural process that

involves breaking down organic materials such as food scraps, yard waste, and other
biodegradable items into nutrient-rich soil conditioner known as compost. This process is carried
out by microorganisms like bacteria, fungi, and other decomposers in the presence of oxygen.
Composting helps to divert organic waste from landfills, reduce greenhouse gas emissions, and
create a valuable resource that can be used to enrich soil and support plant growth. It's a
sustainable way to recycle organic materials and close the loop in the natural nutrient cycle.
(Google)
LIMITED AWARENESS and TRAINING ON WASTE REDUCTION: Limited awareness
and training on waste reduction refer to a situation where individuals or organizations have
insufficient knowledge and education about methods and strategies to minimize, reuse, and
recycle waste effectively. It means there is a lack of understanding or exposure to practices that
can help in reducing the amount of waste generated and promoting sustainable waste
management. This lack of awareness and training can result in higher levels of waste production
and improper disposal methods, leading to environmental issues and resource depletion.
(Google)
 NOTES

Monzó Santos, (J.L.A., 2017) at the UPPSALA UNIVERSITET

https://www.diva-portal.org/smash/get/diva2:1111065/FULLTEXT01.pdf

Billy T. Festijo and Nomer Yuzon College of International Tourism

And Hospitality Management, Lyceum of the Philippines University, Batangas

City, Philippines
https://www.researchgate.net/publication/272958307_Waste_Management_Practices_
among_Counter_Service_Restaurants_in_Batangas_City_Philippines

Arniel (2014)
https://www.multidisciplinaryjournal.com/pdf/waste_management.pdf

Mary Anne F. Evangelista, Fely A. Habla,Ed.D

https://www.arjhss.com/wp-content/uploads/2022/02/A520105.pdf