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Green Practices of Selected Restaurants in Solenad, Nuvali in Sta. Rosa Laguna, Philippines

Jayzzel Cate B. Cuevas1, Ma. Joan M. Indicio2, Mary Jade S. Reyeg3,  Dr. Ernesto C. Mandigma Jr.4
De La Salle University – Dasmariñas
Dasmariñas City, Philippines





There has been a trend in applying green practices in restaurants. In lieu of this, Solenad, Nuvali as a famous mall in Sta. Rosa City, Laguna houses different potential restaurants. The researchers aimed to determine and analyse the gathered data concerning the significant difference on the assessment of green practices among selected restaurants in Laguna, grouped according to their profile. The study’s main concept is green practices. This concept has four aspects, examined by the researchers, including Energy Conservation, Water Conservation, Proper Waste Disposal, and Food Packaging. Descriptive method and survey questionnaires were used to collect data and information. The respondents were comprised of the selected restaurants’ employees. The survey questionnaires were distributed consisting questions related with the research topic. The statistical methods used in the study were Frequency, Percentage, Weighted Mean, and ANOVA (Analysis of Variance). The results show that the respondents recognized energy conservation as one of the green practices often applied by restaurants with the exemption of “the restaurant turns off the steam supply in steam cooking vessels when not in use”, which ranked lowest. In terms of water conservation, the respondents assessed that regular inspection for leaks and repair was practiced often by restaurants. The respondents believed that the restaurants often used small portions of food supplies to lessen food waste. However, the respondents evaluated segregation of waste products as the least observed practice by the restaurants. The result also shows that there was no significant relationship between the profile of the respondents such as age, gender, educational attainment and the green practices namely energy conservation, water conservation, proper waste management, and food packaging and furniture.

Keywords: Restaurant Management, Green Practices, Quantitative Research, Philippines

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