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Chapter 1

The Problem and Its Setting

Introduction

The hotel industry is one of the most successful industries in the Philippines and

even in the international arena. However, there are so many things are expected for this

industry to perform specifically on the food waste and green practices.

The hotel sector is one of the key players in developing the tourism industry in

the islands that contributes to local economy as well as providing employment

opportunities. However, the lack of proper management among the business operations

of the hotel sector may lead to damages on the islands’ environment, and then lose out

on tourism and economic activities (Mensah & Blankson, 2014).



Food waste tends to be food that has fine quality and is suitable for consumption,

but does not get consumed because it gets discarded―either before or after it is left to

perish. Food waste typically takes place at the retail and consumption stages in the food

value chain. The cause can be the negligence or a conscious decision to throw food

away. Although both food loss and waste happen all over the world, food loss tends to

be more prevalent in developing countries, while food waste tends to be more prevalent

in developed countries. (Lipinski, 2013) As the drivers that generate food waste and the

solutions to it are different from those of food losses, food waste is recognized as a

distinct part of food loss (FAO, 2017)

Meanwhile, in the study conducted by Batra and Shresta (2014), they have found

out that green and clean atmosphere, hotel green policy, word of mouth and the past

experience of guests encourage them to stay at hotel and are willing to pay more during
their stay. The study also investigates that the employees participation play a vital role

in supporting the green practices of hotel on green projects as well as learning the

things by following the locals to be more responsive and sustainable.

In Philippine hotels, among the three groups of green practices included in the

study, solid waste management obtained the highest mean for both the housekeeping

department and food and beverage department which indicates that green practices

under this category are the most extensively implemented. (Viernes, 2014) In addition,

Green Building Code provides a framework of standards that will enhance sound

environmental and resource management, including efficient use of materials, site

selection, planning, design, construction, use, occupancy, operation and maintenance

of buildings without significant increase in cost. (Simeon, 2014)

The aim of this paper is to examine current practice of hotel operators in General

Santos City towards sustainable food waste management from purchasing of food

resources to food wastes disposal as well as green practices. The contribution of this

study can provide a comprehensive description of the current practices of food waste

management and green practices for the hotel sector and most of the wasteful

processes could be identified. This can evidently guide the waste minimization strategy

by informing where the focus should be and which recommendations could have a

greater impact in reducing food waste as well as in the introduction of green practices.

Statement of the Problem

The researchers will determine the “Food Waste Prevention and Green Practices

of Selected Hotels in General Santos City: Mixed Method Study on Quantity, Cost, and

Causes”.
Specifically, the researchers will seek to answer the following questions:

1. What is the profile of the respondents in terms of:

1.1 Age;

1.2 Gender;

1.3 Designation/ Position; and

1.4 Number of Years Employed in the Establishment?

2. What is the Food Waste Prevention Practices of the hotel establishments in

General Santos City in terms of:

2.1 Quantity;

2.2 Cost; and

2.3 Cause?

3. What are the green practices of the hotel establishments in General Santos City?

3.1 Quantity;

3.2 Cost; and

3.3 Cause?

4. What is the extent of the food waste prevention of the hotel establishments in

General Santos when grouped according to the accreditation and operation

profile?

5. What is the extent of the green practices of the hotel establishments in General

Santos when grouped according to the accreditation and operation profile?


Hypothesis

H0: There is no significant food waste and green practices in selected hotels in

General Santos City.

H1: There is a significant food waste and green practices in selected hotels in

General Santos City


Conceptual Framework

INPUT PROCESS OUTPUT

1. Profile of the Gathering of Data Food Waste


respondents in terms
of: Prevention and
A. Mixed Method
Green Practices of
2.1 Age; - Survey questionnaire Selected Hotels in
2.2 Gender;
2.3 Designation/ General Santos City:
-Interview
Position; and Mixed Method Study
2.4 Number of Years B. Statistical Analysis on Quantity, Cost,
Employed in the and Causes
Establishment C. Content Analysis
2. Food Waste
Prevention Practices
of the accommodation
and lodging
establishments in
General Santos City
in terms of:
2.1 Quantity;
2.2 Cost; and
2.3 Cause.
3. Green practices of the
accommodation and
lodging
establishments in
General Santos City
3.1 Quantity;

3.2 Cost; and

3.3 Causes.

4. Extent of the food waste


prevention and green
practices of the
accommodation and lodging
establishments in General
Santos when grouped
according to the accreditation
and operation profile.
Figure 1. Conceptual Framework

The conceptual framework of this study shows how the researchers will conduct

the study and the processes involve. It is the aim of the study to determine the food

waste and green practices of selected hotels in General Santos City. It is also the target

of the study to present the extent of the hotels implementation of both food waste and

green practices.

Meanwhile, in data collection, the researchers will utilize mixed method, both

qualitative and quantitative approach. Important data of the study will be collected using

survey questionnaires and interview. Statistical and content analysis will be employed to

interpret the data of the study to come up with the expected output.

Significance of the Study

This study will be made significant to the following:

To the country, the Philippines, the hospitality industry is a booming sector of

the economy. It encourages employment and success stories that made us popular

from the rest of the countries worldwide. With the realization of this research, people will

be informed at the same time will be educated on the advantage of religiously practicing

green and food waste regulations in the establishments.

To the City of General Santos, this study will be a contributing idea to

community about the advantages of food waste and green practices. Likewise, this

study will be made significant to the businessmen who are engaging in the hospitality

business. Moreover, this study will show the people of Gensan that hospitality

establishments are great contributors to the local economy.


To Goldenstate College of General Santos, this research will inspire the

institution to provide more quality education to its students as well as those who are

taking hospitality industry courses. The utmost support of the school will contribute to

the improvement of the tourism industry of the city by creating and producing skilled and

best quality students who will work for the city in the future.

To the students and to the researchers, this study will give them particular

ideas on the value and the real advantage of the hospitality industry in a functional city

like the General Santos City.

Lastly, to the future researchers, the outcome of this study will provide the

researchers with knowledge on the possible references if ever they will be conducting a

study similar to this.

Scope and Delimitation

The researchers had identified limitations in conducting the study. By doing so,

this study will be limited only to specific parameters that will give assurance of achieving

the purpose of this study.

Therefore, in conducting this study, the researchers will limit only to the following:

The study will focus only in finding relevant information and data regarding the

subject-matter of this study which is, “Food Waste Prevention and Green Practices of

Selected Hotels in General Santos City: Mixed Method Study on Quantity, Cost, and

Causes”.
In order to find the most relevant data regarding the latter, the researchers will

identify its respondents randomly. The researchers will utilize respondents coming from

the employees of selected hotels establishments in General Santos City.

To gather the primary data, the researchers will utilize adapted survey

questionnaires and will institute interview for additional input which will be very

beneficial to the study. Interview and survey sessions will be conducted based on the

availability of the respondents considering also their convenience.

Likewise, this research paper will be conducted and be made available within the

period of SY 2018-2019 and to be conducted in General Santos City exclusively.

Definition of Terms

The following are important terms operationally defined by the researchers for

easy understanding:

Food Waste Practices. This practice aims to eradicate wastage in terms of food and

addresses the problem of too much consumption and utilization of raw materials of

selected hotels in General Santos City.

General Santos City. Is a small-sized city in South Cotabato where hotels are

religiously advocating for food waste and green practices.

Green Practices. These are practices employed by the hotel industry in order to abide

with the eco-friendly policies of the government to get rid of pollution.


Hotels. These are the accommodating establishments in General Santos City that are

expected to practice both food waste and green measures.