Determinants of Restaurant Employee Engagement on Food Waste Mitigation in Metro Manila

Authors: Bustamante Charito, Herrera Miguel Jesus, Patiño Christian, Soriano Myka Jannely and Mr. Rosan Olalia

Issue: 2020-2021


 Food waste is a serious problem in today’s world. In recent years, it has become a major worry in our society, impacting both “poor and rich countries,” and the Food and Agriculture Organization estimates that around half of all produced food will never be consumed. Our shifting socioeconomic realities and consumer habits have made it difficult to implement sustainable waste management solutions. Waste management is a multifaceted issue that necessitates the collaboration of technology, economics, sociocultural, and political acts. Approximately one-third of all food produced in the United States is never consumed, according to scientific study. The researchers recommended that the restaurant owner needed to practice and mitigate the food waste in the respective restaurants. To ask the level of participation of employees in food waste management program of the restaurant in terms of planning, doing/implementation, checking/monitoring and taking corrective action. To identify the level of compliance of employees to food waste mitigation practices of restaurants in terms of prevention and reduction, redistribution/re-use, recycling, and disposal. To compare the difference on the level of participation of employees in food waste management practices when grouped according to the profile of the respondents. The survey we gathered is resulting in rarely practicing their food waste mitigation in their respective restaurant. Although these are the result, we made a way to improve our study. Food waste mitigation is very important in our restaurant that is why we need to implement the safety and sanitation in every restaurant. We recommend that each of every employee starting to practice food waste. 

Keywords: Management, Food waste, Mitigation, Restaurant