SAILING AGAINST THE WIND: UNFOLDING THE LIVED EXPERIENCES OF

SMALL FOOD VENDORS IN THE WAKE OF COVID-19 PANDEMIC

A Thesis

Presented to

Eastern Visayas State University – Tanauan Campus

Tanauan, Leyte

In Partial Fulfillment

Of the Requirement of the Course

RES 002 – Technology Research 2 (Undergraduate Thesis)

Canayon, John Mark G.,

Paquibot, Jose

Sencio, Jesica M.

Severino, Karina Luisa L.

Venigas, Mirasel Therese P.

JUNE, 2021
 APPROVAL SHEET

In partial fulfillment of the requirements for RES 002 – Technology Research

2 (Undergraduate Thesis) of Bachelor of Technical Vocational Teacher Education
(BTVTED), this thesis titled “SAILING AGAINST THE WIND: UNFOLDING THE
LIVED EXPERIENCES OF SMALL FOOD VENDORS IN THE WAKE OF
COVID-19 PANDEMIC” prepared and submitted by John Mark G. Canayon, Jose
Paquibot, Jesica M. Sencio, Karina Luisa L. Severino, and Mirasel Therese P. Venigas,
has been examined and recommended for Oral Examination.

JASTEN KENETH D. TRECEÑE, MIT

Thesis Adviser
________________________________________________________________________
________________________________________________________________________
Approved by the Committee of Oral Examination with the rating of ____________.

JASTEN KENETH D. TRECEÑE, MIT

Chairman

RAMELITO R. PALER, Ph.D. TEODORA S. PICSON, MAIS

Member Member

________________________________________________________________________
________________________________________________________________________

Accepted in partial fulfillment of the requirements for the program Bachelor

of Technical Vocational Teacher Education (BTVTED).

RAMELITO R. PALER, Ph.D.

Head, Education Department
BENEDICTO T. MILITANTE JR., Ph.D.
Campus Director
EVSU-Tanauan Campus
Tanauan, Leyte

June 06, 2021

Date of Oral Examination

ii
 ACCEPTANCE SHEET

The thesis hereto attached, entitled “SAILING AGAINST THE WIND: UNFOLDING

THE LIVED EXPERIENCES OF SMALL FOOD VENDORS IN THE WAKE OF

COVID-19 PANDEMIC” prepared and submitted by Canayon, John Mark G.,

Paquibot, Jose, Sencio, Jesica M.Severino, Karina Luisa L., Venigas, Mirasel

Therese P., in partial fulfillment of the requirements for the program Bachelor of

Technical Vocational Teacher Education (BTVTED-3-FSM), is hereby accepted.

JASTEN KENETH D. TRECEÑE, MIT

Chairman

RAMELITO R. PALER, Ph.D.

Member

TEODORA S. PICSON, MAIS

Member

Accepted in partial fulfillment of the requirements for RES 002 –

Technology Research 2 in Bachelor of Technical Vocational Teacher Education

RAMELITO R. PALER, Ph.D.

Head, Education Department
EVSU-Tanauan Campus
Tanauan,Leyte

BENEDICTO T. MILITANTE JR., Ph.D.

Campus Director
EVSU-Tanauan Campus
Tanauan,Leyte

June 06, 2021

Date of Oral Examination

iii
 ACKNOWLEDGEMENT

First and foremost, praises and thanks to God, the Almighty, for His showers of

blessings throughout our research work to complete the research successfully.

We would like to express our deep and sincere gratitude to our research adviser,

Jasten Keneth D. Treceñe, MIT, Faculty of Information Technology and Head, Research

and Development Office, Eastern Visayas State University – Tanauan Campus, for

providing us invaluable guidance throughout this research. His dynamism, vision,

sincerity, and motivation have deeply inspired us. He has taught us the methodology of

phenomenology to carry out the research and to present the research work as clearly as

possible. It was a great privilege and honor to work and study under his guidance. We

would also like to thank him for his friendship, empathy, and great sense of humor.

We would like also to express our deepest and sincerest gratitude to our thesis

committee: Dr. Benedicto T. Militante, Jr., Dr. Ramelito R. Paler, Mr. Eduardo Edu C.

Cornillez, Jr., and Mrs. Teodora S. Picson for their encouragement, insightful comments,

and questions. As well as we would like to express our appreciation to Mr. Sofio Rocky

T. Caminoc as research instructor.

To our family, for being our inspiration to pursue this study, for their love and

financial assistance for our research paper.

To our friends who’ve been cheering and lifting our spirits every day.

To the participants for their active cooperation and contribution to the

development of the study.

- Researchers

iv
 DEDICATION

We dedicate this research to God Almighty our creator, our strong pillar, our

source of inspiration, wisdom, knowledge, and understanding. He has been the source of

our strength throughout this research work and on His wings only have we soared. We

also dedicate this work to our families, children, and our friends, who gave us

encouragement and full support. Finally, to our number one financial and moral

supporters, our life partners.

- Researchers

v
 TABLE OF CONTENTS

TITLE PAGE -------------------------------------------------------------------- i

APPROVAL SHEET ----------------------------------------------------------- ii

ACCEPTANCE SHEET ------------------------------------------------------- iii

ACKNOWLEDGEMENT ----------------------------------------------------- iv

DEDICATION ------------------------------------------------------------------- v

TABLE OF CONTENTS ------------------------------------------------------ vi

LIST OF FIGURES ------------------------------------------------------------- viii

LIST OF APPENDICES ------------------------------------------------------- ix

ABSTRACT ---------------------------------------------------------------------- x

CHAPTER

I INTRODUCTION

Background and Justification of the Study ------------------- 1

Purpose of the Study -------------------------------------------- 3

Literature Review ------------------------------------------------ 4

Theoretical Underpinning -------------------------------------- 12

Statement of the Problem --------------------------------------- 13

Significance of the Study --------------------------------------- 15

II METHODOLOGY

Research Design ------------------------------------------------- 16

Participants of the Study ---------------------------------------- 17

Data Collection Tools and Procedure ------------------------- 18

Data Analysis ----------------------------------------------------- 20

Trustworthiness -------------------------------------------------- 21

Ethical Considerations ------------------------------------------ 23

vi
III RESULTS AND DISCUSSION

Findings ----------------------------------------------------------- 25

Experiences of Small Food Vendor Owners ----------------- 25

Coping Strategies of Small Food Vendors Owners --------- 62

Discussions ------------------------------------------------------- 67

Thematic Structure of the Experiences of Small Food

Vendors------------------------------------------------------

Thematic Structure of the Coping Strategies of Small

Food Vendors ---------------------------------------------- 89

IV CONCLUSION AND RECOMMENDATIONS

Conclusion -------------------------------------------------------- 91

Recommendations ----------------------------------------------- 92

Limitation and Future Works ---------------------------------- 94

BIBLIOGRAPHY --------------------------------------------------------------- 96

APPENDICES ------------------------------------------------------------------- 107

CURRICULUM VITAE ------------------------------------------------------- 110

vii
 LIST OF FIGURES
Figures
I Thematic Structure of the Experiences
Of Teachers, Students, and Parents -------------------------------- 87
II Thematic Structure of the Coping Strategies
Of Teachers, Students, and Parents -------------------------------- 89

viii
 ABSTRACT

Canayon, J. M. G., Paquibot, J. ., Sencio, J. M., Severino, K. L. L. & Venigas, M. T.

P.(2021). Sailing Against the Wind: Unfolding the Lived Experiences of Small Food
Vendors in the Wake of COVID-19 Pandemic. [Unpublished Graduate Thesis].
Eastern Visayas State University – Tanauan Campus.

Adviser: JASTEN KENETH D. TRECEÑE, MIT

Eastern Visayas State University
Tanauan Campus

The appearance and flow of COVID-19 pandemic has brought food businesses to

experience a lot of breakthrough. The World Health Organization (WHO), made an

immediate response upon beating the crisis and adapt safety measures for small food

vendors upon re-operating. This phenomenological study aimed to understand and

describe the live experiences of small food vendors during the pandemic. At the stage of

this research, the experiences of the small food vendors were generally defined as the

experiences of small food vendors on the implementation of lockdown in different

restriction areas. This study also explores the coping strategy of small food vendors in

time of COVID-19 pandemic. In order to interpret the themes for the open-ended

questions and semi-structured interviews, the Collaizi’s method will be utilized. The

results showed that small food vendors experienced (a) income deficit, (b) food spoilage,

(c) worried where to find their daily needs, (d) shortage of raw materials, and (e) feelings

of sadness and fear. Furthermore, to cope with the challenges they encountered they have

to do economical selling, need to avail of a loan, adapting to restrictions and health

protocols, guidance from the almighty and support from the government. Based from the

findings and conclusions derived, the following are recommended by the researchers: (1)

ix
higher authorities should consider the impact of their implemented restrictions and

protocols to the small food vendors. (2) Government may incorporate additional program

that will support the current running business of the small food vendors in preparation

with this kind of crisis. (3) Preparation of tactical strategies for navigating the uncertainty

and risk especially prevalent in today’s pandemic. (4) Authorities should acknowledge

the response of the small food vendors towards their implemented rules and restrictions if

there is a fair allocation to economy and the small businesses.

Keywords – Experiences of small food vendors, COVID-19 pandemic, Coping strategies

vendors, Business to adapt to new normal set up, Resilience of food business

x
 CHAPTER I

Background and Justification of the Study

According to the World Health Organization (WHO) (2020), coronavirus disease

(COVID-19) is an infectious disease caused by a newly discovered coronavirus.

Coronaviruses are a family of viruses that can cause illnesses such as the common cold,

severe acute respiratory syndrome (SARS) and Middle East respiratory syndrome

(MERS). In 2019, a new coronavirus was identified as the cause of a disease outbreak

that originated in China. The severity of COVID-19 symptoms can range from very mild

to severe. Some people may have only a few symptoms, and some people may have no

symptoms at all. Some people may experience worsened symptoms, such as worsened

shortness of breath and pneumonia, about a week after symptoms start. People who are

older have a higher risk of serious illness from COVID-19, and the risk increases with

age. People who have existing medical conditions also may have a higher risk of serious

illness (World Health Organization, 2020).

Over the last six months, the appearance and flow of disease has brought

governments and business to adopt to the newly set normal interventions which includes

lockdown, social distancing, closure of academic institutions, non-essential businesses

and workplaces, and cancellation of events and/or social gathering of people over certain

numbers (Gossling, Scott, & Hall, 2020).

Food business is by far one of the most popular businesses in the industry. This

food business is prone to high opportunities sought by different investors. The food

industry relates to a variety of establishments that serve and sell food and beverages.
Opportunities in the food business sector include restaurants, cafes, grocery outlets,

delivery services, catering and vending machines. However, the food industry is

particularly susceptible to experiencing a duel impact from the global outbreak, both in

terms of both domestic scales and supply chain disruptions. There are so many challenges

faced by restaurants and other food providers that results to change of workforces in the

economy (Sumberg, 2020).

One particular challenge that is faced in the food industry is the rapid spread of

COVID-19 (also commonly referred to as “novel coronavirus”) which caused nations and

organizations across the world to take emergence action in the interest of public health.

Considering the food supply chain, one of the most important sectors of the economy, it

has been seen that COVID-19 has an impact on the whole process from the field to the

consumer (Mitchel & Lustrin, 2020).

According to the World Health Organization (WHO) an immediate health

response shall be acted upon beating the COVID-19, and adopt safety measures for staff

and dine-in customers. Many restaurant brans under respective groups have implemented

health strict measures in compliance with the Health’s pandemic guidelines.

Implementing physical distancing, contactless payments, strict disinfection of facilities

and consistent health monitoring of both customers and employees are the Organization’s

health standards. The ‘Strategic preparedness and response plan’ by WHO includes the

health measures that all countries had to prepare for and respond to this pandemic.

Resilience of food business is being tested by the COVID-19 disruption, with

these a lot of collapses, innovations, and reorganization occur to help save the industry.

2
The complex adaptive system that follows the adaptive cycles of all open system

becomes a trend where it increases home cooking but oppositely decreases direct delivery

of food, online farmers market, community supported agriculture business operations,

backyard food production, expansion of seed producers and plant nurseries, as well as

decrease in restaurant share of food dollar (Worstell, 2020).

The situation for the food service industry is unprecedented, with many

businesses forced to close during this time. Yet, there are some initiatives among

businesses to comply with lockdown and social distancing regulations, including the

switch to take-away/delivery and the adoption of adaptive solutions for the procurement

of produce. These initiatives reflect a certain degree of business adaptiveness and

organizational resilience (Prayag & Amore, 2017). Coronavirus shows the opportunity

available to modernize a range of systems with emerging technologies. While the food

industry was already investing in these solutions before the pandemic, COVID-19 is

likely to accelerate these processes and help reduce vulnerabilities over the longer-term.

Thus, the purpose of this research is to determine the stories of Food Business Resilience

in the Wake of COVID-19 Pandemic.

Purpose of the Study

The purpose of this phenomenological inquiry is to understand and describe the

live experiences of small food vendors during the pandemic. At the stage of this research,

the experiences of the small food vendors were generally defined as the experiences of

small food vendors on the implementation of lockdown in different restriction areas. This

3
study also explores the coping strategy of small food vendors in time of COVID-19

pandemic.

Literature Review

This section presents a selection of literature that is related to the current

study. Further, this section also discusses and reviews the relevant existing literature from

both theoretical and empirical perspectives on the subject under consideration. The

researchers have gone through rigorous readings of materials, which are significant to the

problem of this study in the duration of this academic research course. The readings deal

more with the experiences of small food vendors amidst pandemic. Some related

literature will highlight the experiences of small food vendors.

Effects of COVID-19 to the Food Business Industry

Food is an essential part of life, the nutrients it has is the main source for human

survival, but the pandemic has plunged the entire food system into eccentric

circumstances. The lack of adequate food, combined with labour shortages, fragmented

supply chains and panic over associated health hazards, could lead to paucity of proper

nutrition and food scarcity.

Thus, various preventative actions should be taken by the concerned authorities to

mitigate these negative impacts on the food system. This article will outline the most

pressing issues related to nutrition, food safety and security during the current pandemic

4
crisis, as well as strategies to mitigate them and novel approaches to reinforce the food

system for the post-pandemic era.

Every industry in the world expects to see how the COVID-19 outbreak will

affect the manufacturing industry, and the food industry is no different from other

industries. However, the difference in the food industry from other industries is to

produce products that are essential for daily life. Everybody knows that if one factory

closes, a certain number of people who works at these factories have the potential to

starve, but if processors and distributors are infected, all people are at risk (Aday, 2020).

In addition, the food industry is a very important sector in regard to economy. However,

food sector faces different sets of challenges compared with other sectors that are not

critical for daily life such as tourism and aviation during a pandemic. Some food

companies face various challenges due to a drop in income, whereas others are working

hard to meet the growing demand of retailers. During the current COVID-19 outbreak,

some difficult decisions had to be made, including temporarily shut down of the various

businesses. The fact is that this pandemic clearly demonstrated different company from

different industries closely connected to each other all over the world (Aday, 2020).

Food manufacturers are continuing to follow current Good Manufacturing

Practices to help ensure the consistent quality and safety of food products by focusing

attention on five key elements: people, premises, processes, products, and procedures.

They also are following risk-based food safety plans, such as HACCP.

In addition to regulatory requirements, many food manufacturers voluntarily

comply with GFSI benchmarked food safety and quality programs, such as Safe Quality

5
Food (SQF), Brand Reputation Compliance (BRC) and Primus GFS. The food safety

requirements listed in these programs often are more rigorous than the regulatory food

safety criteria. The compliance with these programs is confirmed through independent

third-party and customer audits.

Base on the study of Mohlala (2020), changes in food patterns were observed with

greater demand for staple, non-perishable foods and a reduction in demand for fresh fruit

and demand. This could lead to wastage due to limited shelf life and loss of income to

farmers. Further, the high value commodities processing plants are labor intensive and

maintaining of social distancing is difficult. The closure of restaurants, coffees shops, and

farm-holiday stays resulted in a 10% reduction in milk consumption, a significant impact

to the dairy industry. In the international sphere the confectionary, snacks, other food

products, baking, and grain mill industries have experienced an increase in demand of

products and have been forced to operate on online platforms to meet the demand.

According to Food and Agriculture Organization (FAO) 2021, the fishing

industry in many countries is considered critical for food production and supply;

however, due to COVID-19, the fishing industry is facing two main problems of

disrupted supply chain and declining markets, resulting in disruptions in transportation,

trade, and labor. Disruptions in these lead to delayed stock and lower supplies, access,

and consumption of this food. Restriction of movement and closure of markets have a

significant impact on small holder producers, who do not have the finance and resources

of larger producers. A prolonged disruption could affect the ability to resume production.

6
 The food industry is particularly susceptible to experiencing a dual impact from

the global outbreak, both in terms of both domestic sales and supply chain disruptions.

Many food manufacturers have foreign production facilities in China, Italy, and other

locations where coronavirus has stalled the workforce, and in turn, the economies.

Restaurants and other food providers must also brace for substantial changes resulting

from recommended social distancing. In China, for example, food delivery companies

experienced a 20 percent increase in sales in the immediate aftermath of early diagnoses.

The increased demand for at-home delivery options corresponded to a sizable drop in

brick-and-mortar restaurants sales. The same shift in demand for food options should be

expected in the United States.

While coronavirus is not spread through food, the industry must mitigate against

the substantial risks associated with the close contact between possibly-infected food

service workers, the food being prepared, and the end consumer. The lack of health-

related benefits traditionally made available to food preparation workers only amplifies

the concern. Indeed, while three out of every four American workers receive some form

of paid sick leave, only 25 percent of food service workers enjoy this same benefit.

However, encouraging sick employees to stay home is the most effective method of

combating the spread of disease. Accordingly, companies providing food preparation,

packaging, or delivery services should review their policies on paid sick leave and make

every effort to provide their employees with the benefits and support needed to take time

off when sick. In dealing with these serious public health concerns, it is imperative that

the food industry continue to stay abreast of expert guidance (Telukdarie, 2020).
 The coronavirus pandemic has changed- and still in the process of changing – the

normalcy across the world. As a result, many sectors are scrambling to adapt to the

changes, and the fast-food industry is 7not an exemption. In the Philippines, the food

business were greatly affected, there are even instances where food business owners

closed their business because they were left with no choice. No profits and lesser income

due to the lockdown in all areas in the Philippines. Almost all food business owners were

disappointed to how the situation worsen as days passes by.

The coronavirus disease (COVID-19) has shocked global, regional, and national

economies. People’s lives and economic activities have been strictly limited to safeguard

health and control the spread of the virus. Travel bans, temporary closures of schools and

businesses, and social distancing have accompanied quarantines. Meanwhile, private

sector businesses have cut back production as well as service delivery, and have been

forced to temporarily lay off employees. They face a lack of working capital, making it

difficult to continue operating. Prolonged containment of COVID-19 increases the risk of

business failure and bankruptcy. In particular, micro, small, and medium-sized firms are

at great risk due to abrupt supply chain disruptions and tightened financial conditions.

The Philippines acted quickly to combat the virus and ease its impact. It imposed an

Enhanced Community Quarantine (ECQ) in the National Capital Region and other high-

risk regions to stop the spread of COVID-19. It provided a comprehensive set of support

measures for households and businesses to help navigate the ECQ, such as an emergency

subsidy program for Filipino families and wage supplements to employees of small

businesses.
 Small food vendors are substantially affected for they are one of those top most

vulnerable to the crisis. These hard workers strive to make their living day by day,

through the dry and wet season. They stay up late and wake up early to serve as tasty but

surely affordable foods. They operate in an unjust system (Attia, 2020). In connection to

this, the paper will be beneficial to hear8 out their stories about their experiences in the

said pandemic as well as to know what they feel and how they response to COVID-19

pandemic.

Philippine Government Response to Food Business Sectors

The impact of COVID-19 on the food and agriculture sector has exposed

vulnerabilities of the Agri-food supply chain, although the extent of disruption varies

widely, globally and in Asia (Garnett et al., 2020). Differences are also likely to be

apparent in the ability of supply chains to deliver safe, affordable food of acceptable

nutritional quality, and in their resilience and ability to adapt to a new normal, as defined

subsequently. Globally, the short-term impacts of COVID-19 have required immediate

responses to limit the spread of infection through implementation of health care and

containment measures. Controls on people movement, lockdowns, transport restrictions

and workplace changes varied considerably. The economic and social impacts, and the

possibility of ongoing infections, will play out over the longer term, with concomitant

effects on the food and agriculture industry.

Measures to control or mitigate COVID19 outbreaks are already affecting global

food supply chains. Border restrictions and lockdowns are, for example, slowing harvests
in some parts of the world, leaving millions of seasonal workers without livelihoods,

while also constraining transport of food to markets. Meat processing plants and food

markets are being forced to close in many locations due to serious COVID-19 outbreaks

among workers. Farmers have been burying perishable produce or dumping milk as a

result of supply chain disruption and falling consumer demand. As a result, many people

in urban centers now struggle to access fresh fruits and vegetables, dairy, meat and fish.

Prior to the onset of this pandemic, more than 820 million people were already identified

as chronically food insecure. The latest data shows that the food security of 135 million

people was categorized as crisis level or worse. That number could nearly double before

the end of the year due to the impacts of COVID-19.4 Similarly, the number of children

under the age of five years who are stunted now stands at 144 million. That is more than

one in five children worldwide.

Government procurement and public distribution can be important expedients to

preserve food system functioning and avoid food price inflation. Social protection should

include smallholder farmers and their families whose numbers include more than two

billion of the world’s poorest and most vulnerable people, and food workers in all sectors.

Supporting developing countries with increased availability and rapid deployment of

international funds to address liquidity shortages and free up fiscal space is therefore

crucial. The Secretary General has called for a debt standstill and, ultimately, debt

restructuring for developing countries. Commodity- and tourism- dependent economies

will be in particular need of comprehensive debt restructuring to enable the fiscal space

necessary to support people’s nutritional needs alongside efforts to stimulate growth and

accelerate recovery.
 There have been no reports to date that suggest COVID-19 is foodborne.

However, it has been stated that the transmission of SARS-CoV-2 through food is

possible if the person handling the food is infected and then sneezes or coughs directly on

the said food. The other routes of transmission might be through the consumption of raw

meat from an infected animal or handling of contaminated food packages.

10
It is advised to minimize the contact between people during the outbreak;

therefore, online food deliveries are more desirable. These allow physical distancing

between customers and sales personnel. At this stage, proper dissemination of

information on food handling practices is also required. Since food packages and paper

currency are exchanged between consumers and retailers, proper precautions are needed

to minimize the potential for virus transfer during the transaction. Some third-party

delivery companies have also introduced contact-free delivery to homes. The packaging

can be discarded after keeping track of important information mentioned on it. The

proper use of gloves, sanitizers, and disinfectants can minimize the risk of virus spread

and disease transmission (Food and Agriculture Organization of the United Nations

[FAO] and World Health Organization [WHO], 2020; Food and Drug Administration

[FDA], 2020a).

COVID-19 has put a lot of enterprises to serious working capital constraints. With

this financial instability the government in connection with central bank made an urgent

response to help the financially. A ₱60 billion was provided by the government to Small

and Medium Enterprises (MSME) as Credit Guarantee Program. With the help of

Philippine Guarantee Corporation a 50% guarantee will help ₱120 billion capital loans

that will support lending commercial banks. In response to small business corporation
under Department of Trade and Industry especially micro and small businesses that was

affected by the crisis, ₱1 billion total loan was provided. Up to ₱200,000 can a

microenterprises can borrow, and up to ₱500,000 for those small businesses. In terms of

interest rate, 0.5% per month with a 6-month grace period on the principal repayments

was agreed. In ECQ areas around mid-May was the priority of the said loan (Asian

Development Bank, 2020).

Social Amelioration Program (SAP) was launched under the leadership of the

Office of the President with the aid of Department of Social Welfare and Development

(DSWD), an assistance that range $98 to $157 per household per month for 2 months was

set. The assistance was to ensure that families will be able to meet basic needs in the time

frame of quarantine and lockdown period. SAP was the DSWD Memoranda Circular

(MC) No. 4 guidance which includes 4PS, assistance to individuals in crisis situation, $98

to $157 per household per month for 2 months; it will take into account social

amelioration measures of other agencies. (DSWD. Memorandum Circular 4. Series 2020.

30 March 2020)

Theoretical Underpinning

The philosophical foundation that will guide this study is constructivism learning

theory by John Dewey (1933-1998), Jean Piaget (1972) and Jerome Bruner (1978).

According to John Dewey (1933-1998), human beings learn through ‘hands-on’

approach. To simply put, a person learns through experience. Moreover, Piaget (1972)

stated that learning is dynamic process compromising successive stages of adaptation to

reality during which learners actively construct knowledge by creating and testing their

own theories of the world. In addition, Jerome Bruner (1978) specified that people are

responsible in creating their own understanding of the world by the use of what they

know based on previous experiences in the process of linking new information to these

experiences wherein they use these to construct their own meaning. It is also a paradigm

that learning is an active and constructive process.

In addition, coping skills will be used as a guide on this study. The transactional

model of stress and coping developed by Lazarus and Folkman (1987) explained coping

as a phenomenon that involves both cognitive and behavioral responses that individuals

use in an attempt to manage internal and/or external stressors perceived to exceed their

personal resources. It is safe to say that coping with stressful and anxiety-provoking

situations is first on the list of an athlete’s job description; and failure to do so will most

likely result in subpar athletic performance. Omar-Fauzee, Daud, Abdullah, and Rashid

(2009) observed that athletes at various at various levels of sport participation made use

of a variety of effective coping strategies to help deal with the multiple stressors they

encounter.

In this study, the researchers will ascertain the unfolding stories of food business

in which the respondents will give their experiences and coping mechanism of their food

business in times of pandemic. Hence, with simple understanding, constructivism theory

and the model of stress and coping skills theory is the most suitable learning theory to

establish the groundwork of this study.

Statement of the Problem

The onset of the COVID19 pandemic profoundly impacted the food industry

around the world, especially in the Philippines. Various strategies were made by these

food vendors to cope up with the situation. From the stated literature above, it includes

the problems faced by the food industry when lockdown was implemented. This caused

many food businesses to shut down because of low income and lesser customers that

affect the business operation. The lockdown lasted for how about a year now and thus,

the food industry becomes more exposed

13 to danger because of this Covid-19 outbreak

that until now it is still hard to start up again with the food industry.

This study aims to know the unfolding stories of Food Business Resilience in the

Wake of COVID-19 Pandemic. This part discuss the problems address for the particular

reason of partial closing of food businesses such as restaurant, fast food chains, especially

the small food business like “carenderia”, food stalls, etc. due to COVID-19 lockdown.

Small vendors with fairly meager income per day are enduring the situation for they are

one of those who are greatly affected. Low income, lesser customers and the difficulty of

operating the business again were some of the experiences of the small food vendors.

However, with the guidelines and protocols provided by the government to help the food

owners slowly operate their business with limited customers and continuously follow the

guided protocols, it helped a lot small food vendors in gaining hope to open again their

business. Based on the works of literature, the small food vendors were the ones greatly

affected in the food industry than those who owns restaurant because these small food

vendors are still on the first step of their career on the food industry.
 Thus, this study aimed to unfold the lived experiences of small food vendors in

the wake of COVID-19 pandemic. Specifically, it sought to answers to the following

questions:

1. What are the lived experiences of small food vendors in the wake of COVID-19

pandemic?

2. What are the coping strategies made by the small food owners?

Significance of the Study 14

The outbreak of coronavirus has had significant impact not only on public health

worldwide, but also on all stages of the supply chain and value chain of food industry.

With this, the findings of the study will provide deeper understanding and useful insights

on the unfolding stories of food business resilience in the wake of Covid-19 pandemic.

The findings of this study will also propose considerations to food businesses such as

limit seating capacity to allow for social distancing, and offer take-out.

Specifically, the researchers hope that the study will be beneficial to the

following; Food Business Owners, this study will be used for them to know the possible

strategies to be imposed in their business together with improving the innovations on the

resiliency of COVID-19 pandemic. Consumers, this study will serve as an eye opener

for them to better understand the challenges faced by food business owners and to know

the reasons behind the increase of expenditure. Future Entrepreneur, this study will be

used for them to be well-informed about the challenges that they will face in the future

about establishing a food business in the midst of crisis and the ways of coping up with
this. Authorities, this study will be used in conducting more programs on responding to

the needs of the people especially to those who have small businesses that needs

assistance from the government. Future Researchers. This research study will be used

as a background or reference in conducting studies related to the unfold stories of food

business resilience in the wake of Covid-19 pandemic.

15
Chapter II

METHODOLOGY

This chapter describes and discusses how the researchers gathered the necessary

data that was undertaken in the study. This chapter covers the research design, including

the research locale, research instruments and data-gathering procedure as well as the

limitations and ethical consideration.

The emergent nature of the phenomenology and engagement between the

participants and the researchers set a context of deep exploration of the live-in

experiences of the food business owners upon continuing the line amidst the pandemic

Husserlian Descriptive Phenomenology provided the methodological structure to bracket

the preconceptions and biases of the researchers during the research process (Husserl,

2012). Following the review of phenomenology, the remaining part of the chapter

presents the methods and procedures employed in the study.

Qualitative Research Approach

The focus of the study is to describe and understand the lived experiences small

food vendors. Therefore, Husserlian’s phenomenological research design was chosen to

present the description of the subject of the inquiry. Phenomenology is an approach to

qualitative research that focuses on the commonality of a lived experience within a

particular group (Groenewald, 2004). The design refers to the study of how other people

feel and experience a certain phenomenon (Baraceros, 2016). A phenomenological study

delineates the meaning of lived experiences for several individuals (Creswell et al.,

2007). The objective was to focus on what participants had in common-shared, lived

experiences (Creswell, 2013)

A Phenomenological Study attempts to set aside biases and preconceived

assumption about human experiences, feelings and responses to a particular situation. By

exploring, it was possible to obtain “multiple perspectives” that further our

understandings of their experiences. Each individual ascribes certain characteristics and

attributes to any given situation. This study will be design to gain an understanding of

these variations in the interpretation of the lived experiences of the small vendor owners.

Miriam (1998) as cited in the study of Williams (2008) noted that qualitative research

offers “the greatest promise of making significant contributions to the knowledge base

and practice of education,” because it is “focused on discovery, insight, and

understanding from the perspective of those being studied”

To get a rich and wide variety data, the researchers will conduct a one on one

interview with the selected participants in Tanauan, Leyte following the health protocol
to ensure the safety of everyone. The responses will be synthesized into one to come up

with a very dominant answer.

Participants of the Study

The participants of the study are the small business owners in Tanauan, Leyte.

Among the total number of business owners, the researchers will choose ten (10)

participants who will purposely selected using the following inclusion criteria:

1. Business owners who are experiencing or who experienced crisis

2. Business owners who continued to17re-operate their enterprise amidst of the

COVID-19 pandemic.

3. Willing to participate in the study which includes follow-up interviews, focus

group discussions, and verification of the results of the analysis

Name Age Business Existence Address

Gemma 39 yrs. Old 4 yrs. Agora, Brgy. San Roque

Tanauan, Leyte

Jenny 53 yrs. Old 35 yrs. Brgy. Canramos Tanauan,

Leyte

Cheska 41 yrs. Old 20 yrs. Agora, Brgy. San Roque

Tanauan, Leyte

Teresa 44 yrs. Old 4 yrs. Brgy. San Roque

Tanauan, Leyte

Lilibeth 57 yrs. Old 35 yrs. Brgy. Canramos Tanauan,

Leyte
Rosalinda 62 yrs. Old 35 yrs. Brgy. San Roque

Tanauan, Leyte

Joan 36 yrs. Old 35 yrs. Brgy. San Roque

Tanauan, Leyte

Janet 52 yrs. Old 8 yrs. Brgy. San Roque

Tanauan, Leyte

Yolly 37 yrs. Old 6 yrs. Brgy. San Roque

Tanauan, Leyte

Nica 45 yrs. Old 4 yrs. Agora, Brgy. San Roque

Tanauan, Leyte

Data Collection Tools and Procedure

The purpose of the data gathering in a phenomenological study was to collect

naïve descriptions of the experiences under investigation (Polkinghorne, 2005). In this

study interview was the source of data gathering using the prepared questions by the

researchers. The data of the study will be gathered using a one-on-one interview to the

respondents. The interview will utilize open ended questions and semi-structured

interview. During the interview, several follow up questions were raised and also

answered to further express the respondents’ thoughts.

The questions that will be used are made by the researchers and will be checked

by the research adviser to make it unbiased. This interview guide was written in the

vernacular composed of open-ended questions. The questions were translated into

vernacular to gather more in-depth and thick data since the participants were able to

express more of their experiences. Facial expressions, reactions, and other important

observations (Wa-Mbaleka, 2016) from the participants resulting from the interview were

noted as inputs for the discussion of results.

The data collection followed a systematic procedure for student research. A letter

was secured to ask permission from the university to conduct the study outside the

campus. Consent form was prepared and was evaluated by the research adviser for

accuracy. The participants were told that participating in the study was voluntary, and the

purpose and procedures of the study were explained to them. Upon agreeing to

participate, each participant signed an informed consent form.

The interviews were carried out one by one, using the audio-recorder of a
19
smartphone and a notebook for interview notes. The length of the interviews varied

between 30 to 40 minutes for each participant. After each interview, a verbatim

transcription of the audio recording using also the interview notes. The transcriptions of

the interview were encoded in an MS word file. Furthermore, observations were made to

witness the experiences of the small vendor owners in the wake of pandemic.

Data Analysis

In order to interpret the themes for the open-ended questions and semi-structured

interviews, the Collaizi’s method will be utilized. Colaizzi’s (1978) method of data

analysis is rigorous and robust, and therefore a qualitative method that ensures the

credibility and reliability of its results. It allows researchers to reveal emergent themes
and their interwoven relationships. The researchers utilized the method since the present

study deals with the description of the experiences of the participants under investigation.

The method involves seven (7) distinctive step processes which provide a

rigorous analysis, which steps staying close to the data. The result is a concise yet all-

encompassing description of the phenomenon under study, validated by the participants

that created it. The steps in the analysis process include, (1) familiarization, wherein the

researchers familiarize with the data, by reading through all the transcripts from the

accounts of the participants several times. Second, the researchers identify all statements

in the accounts that are of direct relevance to the phenomenon under study. After, the

researchers identify meanings relevant to the experiences of the participants that arise
20
from the careful consideration of the significant statements. In this stage, the researchers

have reflexively bracketed their pre-suppositions to stick closely to the phenomenon as

experienced. After formulating the meanings, the researchers cluster the identified

meanings into themes that are common across all accounts. Again, bracketing of pre-

suppositions was carefully considered by the researchers to avoid any potential influence

on the existing theory presented in the study.

Further, the researchers write a full and inclusive description of the experiences of

the small food vendors in the wake of covid-19 pandemic, incorporating all the themes

produced from the cluster of themes. Next, the exhaustive description was condensed

down to a short, dense statement that captures just those aspects deemed essential to the

structure of the phenomenon. Finally, the researchers returned the fundamental structure

statement to all the participants to ask whether the produced themes captured the

experiences of their business in the wake of covid-19 pandemic. The last step of the
analysis was used to validate the results of the analysis made. Colaizzi’s method offered a

clear and systematic approach to analyse the data.

Trustworthiness

In this section, the researchers examined the trustworthiness of the study which

includes credibility and transferability concerning various aspects of the current study

using a Husserlian descriptive phenomenological research methodology.

Trustworthiness is an important concept in qualitative research. Trustworthiness

refers to research reliability and validity, wherein it should be considered during the

research design process as well as during data collection (Williams & Morrow, 2009). In
21
this study, the researchers conducted a member checking of the participants to establish

the credibility of the study. The data and results of the analysis were returned to the

participants to check for accuracy and resonance with the experiences of the business

owners amidst the pandemic. The participants were oriented on the purpose of the study

and the reason why they were chosen as participants.

Aside from member checking, triangulation of the data was done to view the

experiences of the participants from different methods of data gathering. Triangulation

refers to the use of multiple methods or data sources in qualitative research to develop a

comprehensive understanding of phenomena (Patton, 1999; Carter et al., 2014). This

method is used to test the validity of the data through the convergence of information

from different sources. In this study, aside from the semi-structured interview, an open

ended question was also used to extract the responses based on the experiences of the
participants and as well for them to explain well their thoughts that will be used to

validate the responses.

Colaizzi’s last step of data analysis was used to confirm the results of the analysis.

The researchers invite the participants to ask how the description was produced compares

with the actual experiences of the participants. This is one way the researcher validated

the findings of the study. This notion is also supported by Silverman (2015), who states

that the researcher would probably want to validate the research findings by taking them

back to the subjects to evaluate whether they conform to their own experiences.

In the context of transferability, the researchers used purposive sampling to

maximize specific data relative to the context in which it was collected; the participants

were selected in which the researchers rely based on their judgement in participating the

study. In purposive sampling, the researchers

22 consider the characteristics of the sample

participants which are directly related to the research questions.

Ethical Considerations

Research studies involving human participants require ethical approval prior to

the commencement of the proposed study. This is to ensure that participants’ rights,

dignity and privacy are protected and to minimize potential risks to the participants.

(Denzin & Lincoln, 2005).

Formal ethics approval will seek from the office of the University prior to the

conduct of the interview with the identified participants. Another letter to the Barangay

Captain will be made to ask approval to conduct interviews with the identified
participants. The letter contains statements to follow the COVID19 health protocol set by

the authorities.

The researchers will orient the participants about the objectives of the study. The

researchers are aware that the experiences described by the participants may not be

analogous with the researchers’ own code of practice. As a result, it will be critical that

the researchers will remain non-judgmental throughout the interview and coding process.

Limitations

The study primarily focuses on the experiences of small food vendors in the wake

of COVID-19 pandemic. The study was intended to describe the lived experiences of the

business owners amidst the COVID – 19 pandemic. This study was conducted at Tanauan

Public Market and will only focus on the small food vendors. The allotted time in
23
conducting the study was three months. The research was limited only to 15 random

participants.
 CHAPTER
24 III

RESULTS AND DISCUSSION

Findings

In this section, the results of the analysis done using Colaizzi’s descriptive

phenomenological method of analysis were presented. The participants were given

pseudonyms to illustrate their experiences and followed by sample significant statements

(SS) and the order number of the statement based on the transcript of the interview.

Experiences of Small Food Vendors in the Wake of COVID-19 Pandemic

There are various experiences of the small food vendors amidst the COVID-19

pandemic. They experienced (a) income deficit, (b) food spoilage, (c) worried where to
 find their daily needs, (d) shortage of raw materials, and (e) feelings of sadness and fear.

The general themes and the sub-themes of the lived experiences of the food vendors

generated in the study are presented thematically.

Income Deficit

Feeling of
EXPERIENCES Food Spoilage
Sadness & Fear

Shortage of Worried where

Raw Materials to find for their
daily needs
Theme 1: Income Deficit

Business was challenge due to COVID-19 and impacted food systems. The

businesses were weakened since there is a limit in terms of operation. Vendors must

exercise resiliency to continue running food industry. In the pandemic, a number of small

food vendors have hard time to sustain everyday needs for a particular reason that there is

a protocol of the government to be followed stating that dine-in service is not

recommended only take out. This cause to lessen customers that eventually leads to

financial instability. The economic risks created by the crisis are reducing buyers and

clouding a range of sales forecast. Gemma said that they experience decrease sales when

covid 19 pandemic started.

 “… kuan, an siyempre an amon sales naghinay kay customers talaga an

mga motorcycles dinhi nga nakasurround dinhi ha merkado” (Our main

customers were the motor cycle driver and since they were not allowed to

enter in the market, our sales weakened) - Gemma [SS1]

The insufficiency of income to their business has contributed to the decrease of

their sales since retail stores and restaurants were closed in the beginning of April and

May due to government restrictions. Some participants also mentioned that here business

has weakened due to limited operations.

“… yana gutiay nala it am income, an amon han hadi baga maupay gad

an pan incoman yana dire na” (Our income now was way different from

how it was before the pandemic happened. Our income before was better
26
compared now)) – Jess [SS2]

“… maluya kay waray naman igintitinda kay waray tawo “(Our income

weakened because there was no customer)- Gab [SS3]

Theme 2: Food Spoilage

Food spoilage is a problem to every food business owner for it is inevitable

especially to those small food vendors that lack equipment for the said distress. Due to

pandemic, customers were hesitant to buy in the “carenderias” and other small food

vendors for the reason that there is a fear of virus transmission via food, though there is
no evidence through food contact. This is a serious trouble to those small vendors, some

recook the foods that are not easily perishable yet it affects the competition over other

stores for customers will purchase the newly cooked food. Vendors don't know when

there will be a lot of customers and when there is none and so they can't estimate unto

when to cook more. Nanay Rosalinda who owns a “carenderia” experessed frustrations,

“…nagkababahaw it amon mga utan, sura hasta nga naka kuan nala

sige” (Our meals got spoiled) – Rosalinda [SS48]

Theme 3: Worried where to find for their daily needs.

Small food vendor owners rely their daily needs to the business they are engaged.
27
With the current crisis we are experiencing it affects every single aspect of our lives. The

mentioned vendors are worried unto where they will find support for daily basic needs as

stated that in this pandemic there is less income due to fear of COVID-19 virus. Since the

income is greatly reduced to tear, owners have a hard time to sustain day-to-day

essentials that causes additional strain. Foods, paying bills, and other necessities were the

mentioned worries of the participants.

“…sasadden ka kay an am pagkaon hain man kami kukuha pan gastos

pan bayad hit mga bills” (I was really sad because I do not know if where
 will I get money to sustain our needs especially to pay our bills) – Gemma

[SS1]

Vendors have hard time to sustain for their everyday essentials especially foods

and as well as other necessities. Due to the pandemic that limit works and people working

outside resulted to lesser income that affected the basic needs of the vendors and their

family, where the small business is the only financial support they can rely on.

“…An amon adlaw-adlaw nga panginahanglanon” (Our daily necessities)

– Jenny [SS17]

“…kawarayan gihap” (Unsustainable) – Jenny [SS18]

“…nerbiyos kay mawarayan man kami pakabuhi amu na iton” (I became

28
nervous because I will lost my source of income) – Rosalinda [SS46]

“…hain man kami kuan inen makita ngan makuha nam pan adlaw adlaw”

(Afraid of where can I find for our daily needs) – Joan [SS55]

Theme 4: Shortage of raw materials

As businesses were challenge by the global crisis caused by COVID-19

pandemic, it results to various problems face by small food vendors. This concerns the

availability of ingredients for some vendors due to the difficulty in finding money for
their food business. In order to survive the COVID-19 pandemic, there is a need to adapt

to new ways of living. The mentioned vendors below said that availing of loan is one of

the solutions for better cash flow and the continued operation in sustaining the business.

This is evident on the experience of Tatay Yolly, who is an owner of food eatery.

“…kuan nangutang” (We borrowed money) - Yolly [SS85]

For the food business industry, the last months since the pandemic had begun

have been extremely difficult for the owners. The pandemic causes shortage of raw

materials that will be used for their food business. Tatay Yolly even added that they

experience shortage of raw ingredients for their small food business.

29 materials”-(We lack materials) – Yolly

…”nagkulang man gihap kami hin

[SS86]

The pandemic has decimated jobs and placed millions of livelihoods at risk. With

low income, shortage of materials and lack of financial support from the government,

some food vendors tend to avail loan just to sustain their needs and even doubled their

time in working just to earn money for their business’ capital.

Theme 5: Feeling of sadness and fear.

 After the COVID-19 has emerged, people were forced to adapt to the new normal

situation. This marked as the “worst year” in the 21 st century. In connection to the current

situation, this has spread into the personal, economic and emotional spheres. Small food

vendors were greatly affected, from accustomed many customers to lesser number of

customers is a rapid change. This is very challenging and even more alarming for the

food vendors because their way of living depends on their food business. The mentioned

participants below stated that they were saddened by the situation because they have no

idea into where this situation may lead them and the future of their business. Jenny said,

…”syempre maulul kay waray nam pan-ngangaunon” (It’s painful to

think of where can we find for our food) - Jenny [SS16]

The sudden occurrence of this COVID-19 pandemic greatly affects the small food
30
vendors especially on their daily lives. Without the means to earn an income during

lockdowns, many they were unable to feed themselves and their families. For small food

vendors, no income means no food, or, at best, less food and less nutritious food. Nanay

Gemma and Nanay Rosalinda shared the same experiences.

…”makuri gad pag ano ini hin pagkarawat hin sugad hiton” (It is hard to

accept this situation) - Gemma [SS2]

 …”nerbiyos kay mawawarayan man kami pakabuhi, amo na iton” (I

became nervous because we will lost our source of income) - Rosalinda

[SS46]

Thinking about this situation saddened these small food vendors because as what

they have said they will lost their source of income. Sustaining the need of their family

every day is more difficult when the lockdown was implemented in their area. They

depend much on their food business that they are afraid of what will happen to them on

the upcoming days.

Coping Strategy of Small Food Vendors

There are five (5) general descriptions found on the coping strategy of small food

vendors in response to COVID-19 pandemic. These descriptions are (a) economical

selling, (b) need to avail of a loan, (c) adapting to restrictions and health protocols, (d)

guidance from the Almighty and (e) support from the government. The theme of coping
31
strategy of small vendor is presented thematically.

Need to avail of a
loan

Adapting to
Economical restrictions and
Selling COPING STRATEGIES
health protocols
 Guidance from the Support from the
Almighty Government

Theme 1: Economical Selling

A coping strategy for the current crisis is the economical selling wherein giving

back an appropriate amount to the service being done; an inexpensive trade will help the

small food vendors cope up with the situation. Due to the pandemic, income has

weakened.

“…amon pagluto bagan gin titipid mo nga dire mag damo it ito karag”

(We only cook what is necessary to save food and in order for food not to
32
be wasted) Gemma [SS10]

“…kinahanglan it imo kabaligya competitive” (As a food owner you must

be competitive) – Gemma [SS11]

“… gin tatagan hira hin maupay nga serbisyo”(As a food vendor you must

provide the customers with a good service) – Gemma [13]

 Businesses were not allowed to operate. During the time that they can already re

open the small food vendors slowly regain the sources and capital. From the small capital

the operation was not that smooth but with dedication and perseverance hopefully will

have a bigger fruit ahead. Nanay Gemma needs to accommodate the demand of the

motorcycle driver customers to buy only half of its original serving. She stated,

“…pag baligya hin half la kay amo man la it akos mga motorcycle

driver” (We only sell half of it because we based it on the price that these

motorcycle driver can afford) – Gemma [SS12]

On the other hand, Jenny said that she started her business using the capital left to

her and to sell around different places in their town.

33

“…kuan nagtikang la anay kami ha gutiay na kuan negosyo” (We started

with a small business) – Jenny [SS21]

Theme 2: Need to avail of a loan

The COVID-19 crisis considered the unusual and fraught situation confronting

borrowers and lenders several months. During the strict lockdowns early in the pandemic,

many small businesses lost much or all of their incomes. When incomes drop, many
people turn to their reserves and other strategies to support themselves and availing of a

loan are one of their solution.

“… Nakakapan ngutang kami” (We get to avail a loan or borrow

money) – Joan [SS66]

“…kuan nangutang” (We borrowed money) – Yolly [SS85]

In order to survive their business and their everyday lives, these food vendors

are left with no choice but to borrow money or avail loan. This is hard for someone like

them most especially because they do not know on to how long will this pandemic takes.

Small food vendors were greatly affected because they only depend on their food

business, without it they will lost their support system. Some of the business owner who

needs access to cash, they depend on a small business for faster transaction also. This

small business loans can be geared toward34

specific needs, like helping food vendors to

expand their warehouse or start a franchise. The need to avail load can be one of their

solution to lessen the hardship that they are experiencing on their business.

Theme 3: Adapting to Restrictions and Health Protocols

When the COVID-19 emergency lockdowns began in mid-March, social

distancing orders catapulted the food sector into an unprecedented crisis. As governments

begin to gradually lift restrictions, food vendors focus on reconfiguring dine in spaces
and follow health protocols to ensure the safety of every customers. In the words of

Gemma,

“… tag usa lanay nga table tapos mayda hiya dinhi nga (barrier) “ (We

implement limited for dine-in, wherein in every table there is only one

person who must sit.) Gemma [SS13]

Some food vendors follow a system to cope with the restrictions and health

protocols of the government. They follow health protocols to ensure the safety of every

customer. Jenny added,

“… nasunod kami ha pagfifacemask, mga protocol gihap para makaiwas

hiton kuan COVID”. (Basically, we follow safety precaution such as

wearing facemask to avoid transmission) Jenny [SS24]

35

Theme 4: Support from the Government

The economic consequences of the COVID-19 pandemic call for urgent policy

responses to support households and firms alike. The Department of Social Welfare and

Development (DSWD) is the agency responsible for the implementation of the national

government's social amelioration program (SAP), an emergency cash subsidy meant for
indigent families affected by the COVID-19 pandemic and relevant quarantine

measures. This cash assistance were given to all families especially those families who

needed more financial support from the government.

“…mayda man assistance an kuan han DOLE” (There is an assistance

coming from DOLE) – Gemma [SS7]

“… mayda gin release an amon organization”(Our organization releases

some assistance) – Gemma [SS8]

Theme 5: Guidance from the Almighty

Above all the challenges taken from the COVID-19 pandemic helps people

especially these small food vendors believed that all of this will be gone soon because the

Almighty Father will guide and help them all throughout this crisis. This is just a mere

trial for them and for their business. This pandemic is absolutely frightening for the food

vendors for they do not know how to face the said reality and is not sure on how to pay

bills and how to deal with their obligations on how to provide for their family.

36

“…nag aampo kita hit ginoo nga buligan kita nga makatalwas kita hition

kay pagsubok manm la ini it kinabuhi”(I am continuously praying that the

Almighty will help us get through this especially that this is only one of

the challenges in life) – Rosalinda [50]

 “…syempre pag-ampo hit Ginoo ngan pagiging positive” (To pray to God

and to think positive) – Joan [SS57]

Some of these food vendors said that they remain optimistic and hopeful for what

is yet to come and the new beginnings that life may bring. That no matter how awful

pressures of financial strain and stress the pandemic is, prayer will always matter and that

it is important not forget to ask for guidance and help from the Almighty Father. All

through the events of our lives, God will always be with them.

Discussions

Experiences of Small Food Vendors in the Wake of COVID-19 Pandemic

The global economy has been severely affected with the continued spread of the

COVID-19 pandemic. The restaurant industry appears particularly vulnerable to a long

crisis. (Kim, et al., 2020) summarized the vulnerability

37 of restaurant entrepreneurs with a

specific probability of survival relative to the duration of the crisis. They described that

the chance of survival substantially decreased from 72% (1-month crisis) to 15% (6

month-crises). This estimation indicates that small businesses can easily collapse from a

significant crisis, such as the COVID-19 pandemic.

 Small food vendors are those that is highly vulnerable to this COVID-19 crisis for

they rely in a small capital only, with this obstacles it lessen the competitiveness of this

small business in the industry. Based on the results of analysis from the interview and

observations conducted, food vendors are still having a hard time to sustain everyday

needs because of the lockdown and this has cause to lessen customers that leads to

financial stability. We cannot deny the importance of money to support our basic survival

needs including food and water, clothing and shelter, overall health and even education

for the children. The lesser the business profit daily means low income that leads to

problem in paying employees.

The government had set protocols and restrictions to mitigate the impact of

outbreak, yet this restrictions had put hardship in the lives of the small food vendors for

the reason that they need to adjust from an estimation of 4 person per table to only one

individual per table. The adjustment had alter a lot of factor in the business, vendors had

additional expenses to follow the restrictions such as buying alcohols and other safety

equipment that adds burden in the income expenses that should be allocated for food.

According to the Department of Labor and Employment (DOLE), they have

claimed that more than 2,000 establishments had closed down during the COVID-19

health crisis, displacing almost 70,000 workers. By now, the numbers have surely
38
climbed up. Due to the devastating toll of the pandemic on all types of businesses, from

individual entrepreneurs or micro enterprises, many entrepreneurs are struggling to

decide whether to continue their operations or if it’s time to hold up. Businesses that have

temporarily closed shop due to the government imposed quarantine may no longer be
able to flip back their welcome sign saying “Open for Business.” Instead, many will

continue to go lockdown, permanently.

The coronavirus pandemic has changed and still in the process of changing the

normalcy across the world. Small food vendors are experiencing critical for food

production and supply (FAO, 2021). The impact of this also affect each individual as the

changes in food pattern were observed with the greater demand for staple food was

reduced, based on the study of Mohlala (2020). When the production decreases due to

less raw materials that affect the ability to resume production, vendors and house supply

groceries were affected with the increase of price due to high demand. Production and

demand was not balanced and so the chain was affected. The new normal approach set up

needs the guidance from the authorities to lessen the spread of the virus.

This causes the small food business owners to face various challenges which

triggered not only their financial status but their emotional well-being. As per stated on

the results above, these small food business owners have had hard times in adjusting to

the new set up.

Given the aforementioned reasons, uncertainty risks cause financial distress to

small food vendors with reduced customer influx. Although they were allowed to open

their business, it should remain open for take-away as an operational alternative for
39
customers, only a few staff members are required to serve decreased customers, while

people perform self-preventive practices that mitigate fear of infection. Along with

government restrictions, this self-preventive behavior directly affects the owner itself and

the food business firm.

Coping Strategies of Small Food Vendors in the Wake of COVID-19 Pandemic

Resilience if food businesses are being tested by the COVID-19 disruption, with

these a lot of collapses, innovations and reorganization occur to help save the industry.

With this, there are a lot of coping strategies formulated for both physical and emotional

distress. Small food vendors are obliged to cope with the ongoing crisis for no one knows

when this will end. These coping mechanisms will retain the business in position.

Practicing mindfulness and distracting oneself from the stress that the pandemic has

caused will undoubtedly reduce the anxiety or depression it may cause. But despite this,

the Food and Drug Administration (FDA) is still flexible to let small food businesses

operate. COVID-19 literally changed the life conditions to "new normal" that drastically

forced economic and socio-behavioral changes (Baum & Hai, 2020).

Small food vendors are competing in looking for loyal customers that will

repeatedly recognize the food they are selling. Customers don't just buy, they invest. It is

hard to sell in economic value and at the same time will grow your business, meaning it's

not just the food itself, rather it tackles about the product and good services. You will

look for the ways that are attractive to the customers for them to catch. Gemma stated

that she accommodate the request of the40motorcycle drivers for a half cup of rice even if

they are not allowing it, but to attract the customers they grant the request.

In this pandemic there is a fear of transmission through food, and through

economical selling you will propose and implement safety guidelines for them to be

secured and choose your small food business. An inexpensive trade from their source of
raw material shall be considered for them to cope with the situation. It will be unfair if

vendors are selling in cheap cost yet they are buying raw materials in expensive amount.

There is a significant impact of this to the small food vendors particularly to meet the

needs of the customer that is directly proportional to their income increase.

Running food businesses, entrepreneur think of the day-to-day operating expenses

rather than to start-up costs, that will keep the business running. However, with this crisis

there is a must to close businesses especially food due to misconception of food contact

transmission, and as well to eliminate interaction between individuals. The need to avail

loan is a demand of the small food vendors to keep it running. Bank loans is a convenient

way to start up cost over $50,000, however the process is lengthy and time-consuming

(EHL, 2019). According to Joan she was able to avail loan in order to survive the

business she is currently running. They need to avail loan to lessen the hardship they are

facing in their business because of the crisis. The implication of this is that it is tax-

deductible, it will help your business and upon paying it will help the economic grow as

well.

To help them adjust in this new norm World Health Organization (WHO) have set

goals restrictions and protocols for everyone's safety as customers are anxious of food

services as a threat to the spread of virus. Gemma shared her perspective on how she was

able to adapt in this situation, she stated that there is a demand to increase competency
41
rate to attract customers, especially to consider the taste and price and adjust to the needs

of the new norm in order to accomplish the vision goals, one must adapt to this kind of

new set up which includes the 6 feet apart put up, the limited dine-in service and other

protocols to be followed.
 Government established cooperative assistance to sustain backing up for the

businesses capital despite the significant vulnerability of small food vendors from

external shocks brought by the pandemic. After this pandemic, maximizing these new

opportunities and consumption patterns from the perspective of customer risk reduction

strategies aims to prepare for future external shocks caused by such disease-related risk

situations. This claim was furthered stated by Lilibeth, according to her government plays

a huge role to their industry, abettance truly help to restart business and to lessen their

emotional stress and behavior.

Planful problem- solving and positive reappraisal under Lazarus and folkman

(1991) was the proposed coping mechanism against anxiety and stress, yet according to

Rosalinda seeking help from the Almighty is an evident solution to still love life despite

all the hindrances and rocks ahead. Trusting the mighty one is different level of coping

mechanism for it requires trust and faith.

In this study, the evident coping strategy employed by the vendors is to adapt to

the new normal set up. Adaptation leads to survival that plays a huge role in the business

industry. Changes do happen that can add to the experiences encountered throughout its

existence, this will result to an increase revenue by far better that those who still not have.

With the proposed coping strategies, this is evident that the small food vendors are
42
adapting to the new normal set up to keep the business running. Upon re operating the

business, the number of positive cases was not doubled and so the coping strategies were

commendable.
 43
CHAPTER IV

CONCLUSION AND RECOMMENDATIONS

Conclusion
 The coronavirus disease continues to spread across the world following a

trajectory that is difficult to predict. Business establishments had closed down,

restrictions from the government, reduction of customers and employees, and disruptions

in the supply chain. This study aimed to understand and describe the live experiences of

small food vendors during pandemic. Also this study aimed to explore the coping

strategies made by participants on the challenges encountered, their experiences and

coping mechanisms. A phenomenological research design was utilized employing

Colaizzi’s method of data analysis. Based on the result of the study, participants

experienced various challenges such as income deficit, food spoilage, worried where to

find their daily needs, shortage of raw materials, and feelings of sadness and fear.

With the challenges encountered by small food vendors they are slowly adjusting

to the “new normal” setup because of the pandemic. They have to do economical selling,

need to avail of a loan, adapting to restrictions and health protocols, guidance from the

almighty and support from the government to cope with the challenges they encountered.

The experiences and coping strategies of small food vendors are manifestations

that they are starting to embrace the new normal in business and these changes as

challenges. The COVID-19 crisis has created a practical and ethical imperative for us to

do more work that matters.

Recommendations

Based on the exploratory result of the study, it clearly showed that the small food

vendors shall not only rely on their main business but as well as to find other source of

income that will help them sustain their daily needs. However, it is still recommended
that higher authorities should consider the impact of their implemented restrictions and

protocols to the small food vendors. That it is disadvantageous to the part of the small

food vendors because they were left with mo choice. While research has demonstrated

the coping strategies of this vendors, government may incorporate additional program

that will support the current running business of the small food vendors in preparation

with this kind of crisis. These programs can allow a continuous business industry amidst

situation like this. Moreover, the government should prepare action plan for this branch

of society that provide pillar for business industry. Furthermore, preparation of tactical

strategies for navigating the uncertainty and risk especially prevalent in today’s

pandemic, should be implemented by authorities in order to lessen the impact of

coronavirus to the vulnerable small food vendor. Authorities should acknowledge the

response of the small food vendors towards their implemented rules and restrictions if

there is a fair allocation to economy and the small businesses.

Aside from what is mentioned above, being mentally stable during this

challenging time brought by the coronavirus pandemic, the importance of self-care is

essential. This is the main ability of an individual to cope with any situation. It is

important not only to focus on the wealth that these small food business owners are

aiming, because the income can be recovered once everything is back to normal but once

the health stability of these food owners be lost, it will be hard to recover. Authorities
45 a better adaptation to the “new normal”.
may redesign the set protocols in order to have

This study also provide insights on the types of decision that this higher authorities

may engage on the improvement of the food vendors while there is still pandemic. Thus,

it has also identified a range of system risk factors influencing decisions on the food
vendors which was the impact of restrictions and protocols that higher authorities

provided. One of the difficulties for the health service is that they do not operate urgently

if the person is not tested positive for covid-19 or if the person is not on the position in

baranggay and such which is unfair to other sectors because how about the small food

vendors who demands to be out of restriction just to continue operating their business.

The research finds this as a problematic one because the more restrictions the authorities

provide for small food vendors, the lesser their chance is to start up again their business.

It is identified that there should be an alternative that will be provided in order to help

this small food vendors adapt and adjust to the challenge brought by the pandemic with

considering the protocols and guide that are still needed to be follow.

It should be noted that the recommendation of this research study must also be

applied and there is a need to explore whether there are efficient and safe ways of

improving the status of the small food vendors. Therefore, it is important to have a

collaborative effort for both small food vendors and higher authorities.

46
Limitation and Future Works

There are several ways that this research may be limited. Due to several reasons,

the results of the study are not generalizable. The findings cannot be applied to all the

small food vendors who experienced the crisis brought by the COVID-19 pandemic. This

is due in part to the narrow scope of the inquiry, the variation among these emerging
experiences, and the fact that qualitative results themselves are not generalizable

(Brodsky, 2016). The study is limited to its geographical context, therefore the

experiences of the participants in the study cannot be generalized to its context.

For future works, other researchers should consider the current study focuses on the

experiences of small food vendors in the rural area, further study may be conducted in the

urban setting. Moreover, a quantitative study may also be conducted to provide a

generalization of the results

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50
APPENDIX A

LETTER TO CONDUCT THE STUDY

 REPUBLIC OF THE PHILIPPINES
EASTERN VISAYAS STATE UNIVERSITY
Tanauan Campus
Tanauan, Leyte

June 09, 2021

DR. BENEDICTO T. MILITANTE JR.

Campus Director
EVSU-Tanauan Campus
Tanauan, Leyte

Sir:
Greetings!
We are writing to request permission to conduct a research study outside the campus. We are currently in
our 3rd year in the Bachelor of Technical Vocational Teacher Education and we are in the process of writing
our qualitative research as part of our requirement in RES 002 – Technology Research 2 (Undergraduate
Thesis). The study is titled, “Sailing Against the Wind: Unfolding the Lived Experiences of Small Food
Vendors in the Wake of COVID-19 Pandemic”.

Those who will volunteer to participate will be given a consent form to be signed and returned to us (copy
enclosed). Data Collection will involve, an in-depth interview via phone call or face-to-face. Rest assured
that all data gathered will be kept confidential and will only serve its purpose. Also, the IATF health
protocols will be strictly followed.

Your approval to conduct this study will greatly be appreciated.

Thank you.

Sincerely,

JOHN MARK G. CANAYON JESICA M. SENCIO

MIRASEL THERESE P. VENIGAS KARINA LUISA L. SEVERINO

JOSE PAQUIBOT
BTVTED-3-FSM STUDENTS/RESEARCHERS
Noted by:

JASTEN KENETH D. TRECEÑE, MIT

Research Adviser

Recommended by: Approved by:

RAMELITO R. PALER, PhD BENEDICTO T.

MILITANTE JR., PhD
Head, Education Department Campus Director
APPENDIX B
REQUEST LETTER
51 (ADVISER)

REPUBLIC OF THE PHILIPPINES

 EASTERN VISAYAS STATE UNIVERSITY
Tanauan Campus
Tanauan, Leyte

June 09, 2021

JASTEN KENETH D. TRECEÑE, MIT

Faculty, Information Technology
EVSU-Tanauan Campus
Tanauan, Leyte

Sir:

Greetings of good health.

We, the undersigned, are Third-year students of Eastern Visayas State University Tanauan Campus
pursuing a Bachelor of Technical Vocational Teacher Education and are currently enrolled in RES 002 –
Technology Research 2 (Undergraduate Thesis).

We humbly request your service and expertise to serve as an adviser for our Research. We believe that your
knowledge and insights will be valuable and will greatly enrich our work.

Thank you for your consideration and we hope you will be able to fulfill our request.

Respectfully,

JOHN MARK G. CANAYON JESICA M. SENCIO

MIRASEL THERESE P. VENIGAS KARINA LUISA L. SEVERINO

JOSE
PAQUIBOT
BTVTED
Students/Researchers

Approved by:

JASTEN KENETH D. TRECEÑE, MIT

Research Adviser

52
 APPENDIX C

CONSENT FORM

Unfolding the Experiences of Teachers, Students, and Parents in the Rural Area towards the New
Normal of Basic Education
Consent
 I, ______________________________ voluntarily agree to participate in this research study.
 I understand that even if I agree to participate now, I can withdraw at any time or refuse to answer
any question without any consequences of any kind.
 I understand that I can withdraw permission to use data from my interview within two weeks
after the interview, in which case the material will be deleted.
 I have had the purpose and nature of the study explained to me in writing and I have had the
opportunity to ask questions about the study.
 I understand that participation involves recorded in-depth interviews, focus group discussions,
and observation.
 I understand that I will not benefit directly from participating in this research.
 I agree to my interview being audio-recorded.
 I understand that all information I provide for this study will be treated confidentially.
 I understand that in any report on the results of this research my identity will remain anonymous.
 This will be done by changing my name and disguising any details of my interview which may
reveal my identity or the identity of people I speak about.
 I understand that disguised extracts from my interview may be quoted in a research paper,
research journals, and conference.
 I understand that if I inform the researcher that I or someone else is at risk of harm, they may
have to report this to the relevant authorities - they will discuss this with me first but may be
required to report with or without my permission.
 I understand that signed consent forms and original audio recordings will be retained in the
personal computer of the researcher with a secured password until the research paper is
completed and graded.
 I understand that under freedom of information legalization I am entitled to access the
information I have provided at any time while it is in storage as specified above.
 I understand that I am free to contact any of the people involved in the research to seek further
clarification and information.

----------------------------------------- ---------------------
Signature of Participant Date

I believe the participant is giving informed consent to participate in this study

------------------------------------------ ----------------------
Signature of Researcher

53
 APPENDIX D

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : John Mark G. Canayon
ADDRESS : Brgy. Salvacion Palo, Leyte
PRESENT POSITION : Student
PLACE OF BIRTH : Palo, Leyte
DATE OF BIRTH : January, 05 2000
PARENTS : Thirone Canayon
Emerenciana Gallano
CIVIL STATUS : Single
SPOUSE : N/A
CHILDREN : N/A
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
EDUCATIONAL BACKGROUND
COLLEGE : Bachelor of Technical Vocational
Teachers Education
Eastern Visayas State University
Tanauan Campus
SECONDARY : Palo National High School
Brgy. Cavite West Palo, Leyte
June 2007 – March 2011
ELEMENTARY : Salvacion Elementary School
Brgy. Salvacion Palo, Leyte
ELIGIBILITY : N/A
WORK EXPERIENCE
: N/A

54
 APPENDIX D

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Jesica M. Sencio
ADDRESS : Brgy. Mercaduhay, TabonTabon, Leyte
PRESENT POSITION : Student
PLACE OF BIRTH : Tabon Tabon, Leyte
DATE OF BIRTH : May 25, 1995
PARENTS : Esmon Sencio
Adelaida Sencio
CIVIL STATUS : Single
SPOUSE : N/A
CHILDREN : Aliica Faith Sencio Piad
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
EDUCATIONAL BACKGROUND
COLLEGE : Bachelor of Technical Vocational
Teachers Education
Eastern Visayas State University
Tanauan Campus
SECONDARY : Justimbante Remandaban National
High School
TabonTabon, Leyte
June 2007- March 2011
ELEMENTARY : Mercaduhay Elemerntary School
Brgy. Merkaduhay TabonTabon Leyte
June 2001 – March 2007
ELIGIBILITY : N/A
WORK EXPERIENCE
: Jollibee Palo Branch
Cashier
March 2017- June 2017

55
 APPENDIX D

CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Mirasel Therese P. Venigas
ADDRESS : Brgy. Mohon Tanauan, Leyte
PRESENT POSITION : Student
PLACE OF BIRTH : Palo, Leyte
DATE OF BIRTH : March 04, 1995
PARENTS : Edgardo D. Doyola
Meldy P. Venigas
CIVIL STATUS : Single
SPOUSE : N/A
CHILDREN : Venice Brielle Doyola
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
EDUCATIONAL BACKGROUND
COLLEGE : Bachelor of Technical Vocational
Teachers Education
Eastern Visayas State University
SECONDARY : San Joaquin National High School
Palo, Leyte
June 2007 – March 2011
ELEMENTARY : Mohon Elementary School
June 2001 – March 2007
ELIGIBILITY : N/A
WORK EXPERIENCE
: Robinson Supermarket Marasbaras
Promodiser
Tacloban City
August 2015 – May 2016

APPENDIX D
56
 CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Karina Luisa L. Severino
ADDRESS : Brgy. Canramos, Tanauan Leyte
PRESENT POSITION : Student
PLACE OF BIRTH : Brgy. Canramos, Tanauan Leyte
DATE OF BIRTH : December 14, 1991
PARENTS : Augusto Severino
Jovita Lazada
CIVIL STATUS : Single
SPOUSE : N/A
CHILDREN : Alodia Liam Carcillar
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
EDUCATIONAL BACKGROUND
COLLEGE : Bachelor of Technical Vocational
Teachers Education
Eastern Visayas State University
Tanauan Campus
SECONDARY : Tanauan National High School
Tanauan, Leyte
June 2005 – March 2009
ELEMENTARY : Tanauan II Central School
June 2005 – March 2005
ELIGIBILITY : N/A
WORK EXPERIENCE
: Robinson Department Store
Marasbaras City
March 2013 – May 2014

APPENDIX D
57
 CURRICULUM VITAE

PERSONAL INFORMATION
NAME : Jose Paquibot
ADDRESS : Brgy. Imelda, Tolosa, Leyte
PRESENT POSITION : Student
PLACE OF BIRTH : Buyong Lapu-Lapu Cebu City
DATE OF BIRTH : November 14, 1966
PARENTS : Pedro Paquibot
Julianna Paquibot
CIVIL STATUS : Single
SPOUSE : N/A
CHILDREN : N/A
CITIZENSHIP : Filipino
RELIGION : Roman Catholic
EDUCATIONAL BACKGROUND
COLLEGE : Bachelor of Technical Vocational
Teachers Education
Eastern Visayas State University
Tanauan Campus
SECONDARY : Tanauan School of Craftsmanship and
Home Industries
Tanauan, Leyte
ELEMENTARY : Olot Elementary School
Olot, Tolosa, Leyte
ELIGIBILITY : N/A
WORK EXPERIENCE
: N/A

58