Philippine E-Journals

Food Waste Reduction Awareness, Compliance and Practices in Selected Food Service Establishments in Calamba, Laguna

Krisxan Alcazar | Danica Leigh Datoon | Vito Corleonne Sanchez

 

Abstract:

This case study identified the awareness of the managers and employees of Shakey’s Restaurant and Pizza Hut, the selected food service establishments in Calamba, Laguna, on the need to reduce food waste, and their compliance to the recently passed bill in the Philippine legislation, the Food Waste Reduction Act and Zero Food Waste Act, which addresses the need to maintain food security, end hunger, and advance the effective utilization of the nation’s food assets. Also, the study identified the present practices of the selected food service establishments on food waste reduction and their significant differences. The researchers used descriptive research design and utilized both quantitative and qualitative data gathering methods and analysis. They conducted interviews with the managers and survey with the staff involved in the food preparation and handling of food waste and storage. The gathered data were analyzed to answer all the stated problems. Results of the study revealed that both of the selected food service establishments were aware and compliant to the Food Waste Reduction Act and Zero Food Waste Act. Also, the management implemented guidelines and policies, and prepared a strategic plan to reduce food waste. Yet, there were some guidelines from the said bill that the food service establishments were not complying with, like donating food to the food banks, for it is against their management practice in food safety. The researchers recommended that the food service establishments provide more trainings and seminars to their staff and employees to raise awareness and to enhance their set goals and plans to reduce food waste.