FOOD WASTE MANAGEMENT STRATEGIES OF FAST FOOD CHAIN

IN SORSOGON CITY: AN ASSESSMENT

KAREN JOYCE E. BUISING

JESSICA G. ERNACIO

ROMINA LIA P. LAGONOY

CHRIS ANN F. MALANA

MARIA LYKA D. SALONGA

Sorsogon State University

Technology Department

Sorsogon City
 CHAPTER I

THE PROBLEM

Introduction

Fast food chains are growing rapidly in the food service industry. However, while
expanding their availability for human consumption, the volume of food waste generated
also increased. It has become a problem and still at stake remains as a major global
unsolved issue particularly in the Philippines. In Bicol Region, Sorsogon City has a lot of
fast food chains with more than one branch that continues to satisfy people in the
community. Notably, being one of the customers, we often see leftover foods from a
customer’s plate. Fast food chain generates a large amount of wastes caused by
leftover, unsold foods and made in error that goes uneaten at certain stages during the
process of production to consumption. Besides, it is evidently that Quick Service
Restaurant is a substantial contributor to food waste as they produced a huge number
of foods serving its existing and loyal customers. More specifically, customers are major
contributors by the amount of wasted food, one of which is probably the major reasons
of consumer food waste (CFW) are the large serving sizes and over-ordering that can
lead to plate waste. Food waste is very common in out-home-dining establishments, as
no matter what innovation practices and strategies that will be executed, there are still
excess foods left unsold and table scraps which commonly discarded as waste. Thus,
through the expandability of an industry into the global market, food waste has brought
on the higher end of spectrum.

According to the report of Food and Agriculture Organization (FAO), annually one
third of the food produced in the world for human consumption gets lost or wasted.
Interestingly, in developed countries food is mostly being wasted at the consumption
stage, which means it is being discarded even if it is still suitable for human
consumption. This pointed out that, dining establishment with poor handling of excess
food including table scraps normally discard it as waste at the end of the day. Foods
that are wasted in such dining establishments are perfectly edible but goes to waste for
some reasons like surplus foods produced and uneaten leftovers or table scraps from a
customer’s plate. Therefore, since food waste management involves several practices
needed for the disposal, segregation, and other effective strategies to lessen the
amount of food waste produced. In this way, food service industry including fast food
chains will have the full potential in participation for proper food waste management by
implementing policies and programs.

Both dining establishments and their accompanying diners play influential roles in
the generation of food waste. Food waste is categorized based on the stages of waste
generation, such as pre- and post-consumer food waste (Prescott et al., 2019b). Pre-
consumer waste occurs at the production level, and post-consumer waste occurs at the
consumer level. Accordingly, food waste has two categories which are pre-consumer
and post-consumer. Overproduction and made in error basically occurs throughout the
pre and post production processes, wherein dining establishment had already produced
large amount of foods with uncertain number of diners. As such, fast food chains will
increase the likelihood of achieving high uncertainty over the profit, primarily because of
the remaining unsold foods at the end of the day. While, plate waste or the consumption
level is also the reason of food waste thus, fast food establishments must be aware with
its adverse effects. Both categories might affect the continuing growth of fast food
industry due to the excess foods they are buying, preparing and serving.

The rising trend of eating out, plate waste is one of factors contributed to the
increase in food waste generated by the fast food chains. Another study highlighted by
Sakaguchi et al. (2018), one way to mitigate the unfamiliarity of customers with the
serving sizes is to give them multiple portion size options, complete with the necessary
information to help them make an informed decision. It is widely seen that dining
establishments mostly served large serving sizes which results in food left uneaten. Due
to this, it burdens most of fast food restaurants with the responsibility to dispose of the
remaining food from a customer’s plate including the unsold foods already produced.
Food service establishments are facing a massive food waste problem as a result of
plate waste and overproduction within the daily operational cycle. Thus, by giving
multiple portion size options to multitude customers, they will not be forced to order
single-sized meals that might be too little or too much for them to consume. In general,
it can help lowering the odds of over-ordering which may cause huge amount of food
being wasted, especially when customers had ordered too much food but not fully
consumed.

Food waste can be viewed as a reflection on customer’s eating behavior rather

than food quality itself. According to Bharucha, 2018, studies have identified factors,
such as over-ordering and leaving uneaten food on the plate, as the key factors related
to restaurant food waste at the consumption level. It has been neglected that these
factors are one of the main causes of food waste. As customer tends to over-order large
quantities of food in just one sitting, food waste occurs. As a result of these factors, food
produced ends up as waste as the foods have been ordered by customers was not fully
consumed. Food waste is primarily caused by increasing affluence and unsustainable
consumption level.

A need for a proper implementation of the Food Waste Management Strategies

will be of a gateway to gradually eradicate the problem on the increase of food waste
generation. There is a worldwide trend for waste reduction, including food waste
reduction. This has led to an increase in the recycling and reuse of surplus food
products in the animal feed chain (Organization, 2019). In this case, it proves that one
of the most effective ways to prevent food from being totally wasted is that, to
encourage customers to takeout unconsumed foods from their plates to feed their own
pets. With this good practice, it can help both the industry and customers by
cooperating towards the prevention of food waste through increasing the reuse of food.
Moreover, fast food chains can also convert the large quantities of food waste into
animal feed and donate on animal shelter of abandoned pets.

In addition, one company is working to make food service establishments more

conscious of their food waste production. LeanPath, a Portland, Ore.-based foodservice
technology company, is dedicated to making food waste prevention a reality in
foodservice establishments through measurement, which it views as the key to source
reduction and food waste prevention. According to the article, In 2017, the company
tracked food waste in more than 1,200 foodservice kitchens in over 20 countries to paint
a bigger picture of the state of food waste in foodservice establishments. LeanPath
monitored 13 million pounds of food waste, and the data and imagery collected from the
research revealed that overproduction is the main culprit of food waste generation in
food service establishments. With the use of this software, fast food chains can easily
monitor the main causes of certain foods being wasted and thus, immediately act on it
to prevent the extent of food waste measures. This will help fast food restaurants to stop
surpluses and plate wastes from occurring in the first place. Furthermore, LeanPath
company helps in sustaining food systems and give an enormous impact on resource
conservation.

Because of the abovementioned situations, there’s really a need to conduct a

study about food waste management strategies so that there will be no amount of food
that goes to waste on fast food chains in the coming years. In fact, developing countries
especially our country – Philippines, mostly create food wastes specifically on fast food
chains that has brought negative impact. Unfortunately, in the Philippines, one of the
major factors affecting human health is when urban-poor communities tend to get
wasted food locally, it is called “Pagpag”. This phenomenon is usually scavenged from
garbage sites and dumps of fast food restaurants. It is a painful irony that catches
researcher’s attention and motivates them to conduct a study about food waste
management strategies. The researchers want to make fast food chains step up on the
endeavor to make use of leftover foods especially donatable foods that are safe to
consume aiding to poverty issue. Moreover, the researchers aims to help fast food
industry to boost the economy while resolving the issue of hunger people and food
wastes.

The present researchers conducted this study in order to assess the food waste
management strategies used by most of the fast food chains in Sorsogon City. This
study will identify the types of food waste and the necessary course of actions they
commonly do on plate waste by consumers and surplus of food produced associated
with waste management. Furthermore, the researchers sought to determine the
strategies being utilized by fast food chains in eradicating food waste problem on a day-
to-day operations. The surplus foods, made in error and table scraps within the
establishment will be observed, whether it becomes wasted or not specifically when the
foods are still edible that can be reused and repurposed.

Objectives

 To identify the kinds of food that commonly goes to waste every day.
 To determine the main causes of food wastes in most of the fast food chains
in Sorsogon City.
 To assess the strategies being practiced by fast food chains in preventing
food waste.
 To formulate an intervention based on the findings of the study.

Significance of the Study

The findings of the study may sustain zero food waste within fast food chains and
effectively manage a massive problem of food waste. The results of this study will be of
great benefit to the following:

Fast Food Chains. This research will serve as a guide for fast food chains in Sorsogon
City to improve their strategies in food waste management. Also, it will help them better
understand the types and sources of food waste being generated along with its adverse
impacts on the internal organization.

Customers. This study may help customers to realize the significance of food waste
minimization based on the results of this study. Moreover, customers will be more
conscious in ordering to avoid wasting substantial amount of money through leftovers
thus, it will encourage them to take out unconsumed foods to feed for their pets.
Local Government Unit (LGU’s). This study will provide them information and can be
used as a reference on the following Municipalities around Sorsogon City. This can help
reduce food waste in their places especially on people who are venturing small food
stalls.

Small Restaurant Owners. The study may benefit small restaurant owners to use the
result of this study, and guide them on the most effective strategies of food waste
management. They will become more aware on the negative impact of food waste
towards their businesses and on the environment.

Environment. This study can be beneficial to sustain zero food waste on the
environment. Considering practice management strategies to reduce food waste can
decrease the amount of waste shipped landfills, reduce the carbon footprint generated
and improve the quality of life of the residents in Sorsogon City.

Future Researchers. This study will benefit the future researchers as it can be used as
reference when conducting a similar study. In addition, it will be a great help especially
for those studying food waste management.

Scope and Delimitation

The goal of the study is to assess the food waste management strategies of
every fast food chain in Sorsogon City. Moreover, it limits the coverage on quick
service restaurants or QSR with sole or have multiple branches. While other types of
restaurants are excluded in the study. The target respondents of the study will be the
representatives of each fast food chain who are available and permitted by the
management to be one of our respondent.

The researchers are planning to conduct the data gathering procedure on-site so
that researchers can guide the respondents in answering the survey-questionnaire. This
is intended to conduct by the present researchers during summer break which is suited
to have enough time in the data gathering procedure.

Definition of Terms

Food waste. It refers to food that is fit for consumption but consciously discarded at
retail or consumption phases. In this study, it is the food being wasted in pre-consumer
and post-consumer phases in fast food chains.

Plate waste. It is generally defined as the quantity of edible portions of food served that
is uneaten. In this study, it refers to food leftovers by customers.

Management Strategies. It is defined as a series of techniques for controlling and

directing a business to achieve a set of predetermined goals. In this study, it is the plan
of each fast food chain in managing food waste by designing systems and policies to
reduce the food waste.

Fast food chain. A chain of restaurants serving fast food. In this study, fast food chain
provides a selection of foods that are already prepared and served rapidly to customers.
In exchange for money, people can enjoy their food in a short amount of time.
 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Related literature and studies of foreign and local are significantly analyzed in
this chapter for it will give more emphasis on the relation of the present study. This also
includes the synthesis of the state of the art, gap-bridge by the study, the theoretical
and conceptual framework together with its paradigms.

Foreign Literature

Kiran (2019) Hotels and restaurants nature of work are bound to generate
considerable amounts of food waste which certainly become a major concern to the
relevant authorities such as management and government. Due to this situation,
somehow control measures have to be put in place. Conducting food waste audits,
avoid wasting of ingredients, control plan for leftovers, creating awareness and
engaging relevant food teams, composting food waste, identifying quantity of different
types of food waste, sorting and weighing food waste are some measures being
applied. When it comes to food waste disposal it raised another concern which is to find
a safe methods of disposing waste. Some of the implemented waste disposal methods
are food waste recycling, incineration, composting and sanitary landfill. Generally, food
waste management remains a complicated issue because there are several factors
involved. However, the efforts made by stakeholders is extremely evident to effectively
handle the challenges relating to food waste. This is relevant to the present study
because the researchers will also going to determine how food waste is being handled
within fast food chains.

Roughman (2021) stated that, food waste might be caused by inadequate

processing, production waste, poor food handling, perishability factor and more.
Therefore, it stated that sustainable food waste management look for strategies to
reduce waste from where the it occurs and before it occurs. Aside from that, Roughman
presented five strategies in managing and reducing food waste such as improving food
inventory control, feeding the community, on-selling food waste as animal feed,
industrial food waste management and commercial composting.

This literature is relevant to the study as it tackles about causes of food waste,
how to achieve sustainable food waste management and presented strategies on
managing food waste which are necessary in obtaining in-depth information and facts to
the present study.

In an article entitled "The REAL Reason Why Restaurant Throw Away Food
Finally Revealed" (n.d.), presents number of reasons why wasting food usually occurs in
restaurants. Food spoilage and no longer suitable for consumption are the primary
reasons of the problem and also to strictly adhered to government health and safety
requirements. Aside from that are the so called principle reasons of restaurants to just
throw away the surplus food than to offer it for free in their employees, because it is
supposed to be bought. In fast food restaurants where foods are prepared quickly
straight from the order and there’s an instances that customer doesn't show up and
claim the orders, so the ordered and prepared foods will be thrown straight to the
garbage because they can't serve it to other customers. Restaurants can't also give
leftovers to homeless and misfortune people because in the cities of US, it's illegal to do
it and they need to ensure the safety of the establishment to avoid causing future
problem. This literature helps to understand the reasons behind food waste in
restaurants at US. This is related to the present study because it determines the causes
of food waste which is one of the objectives of the study. However the present study will
determine the causes of food waste among the fast food chains in Sorsogon City,
Philippines.

In an article written by Walker (n.d.), she discusses the EPA hierarchy that
provides a great resource for thinking about food waste reduction strategies which can
be used by commercial establishment. Source reduction is the most preferred strategy
in the hierarchy followed by feed hungry people, feed animals, industrial uses,
composting, and landfill/incineration which is the least preferred in the  EPA hierarchy.
This is relevant to the present study since it discusses about the possible food waste
reduction strategies that can be applied by commercial establishment like fast food
chain which is part and the main focus of this research.

According to Nordin et.al (2020), Due to the increasing amount of food waste
being generated in developing countries, 95% of it end up on landfill sites which is
converted into methane and other greenhouse gasses that affect climate change.
Because of this, the authors sets out a recommendations on how to reduce food waste
generation by using six strategies which are food waste separation or composting
behavior, eating behavior, cooking behavior, consumer environmental awareness and
government policy on household food waste management. This is related to the present
study, because the recommendation in this literature can be also applied on
implementing food waste management strategies on fast food chain restaurants which
also generates of large amount of food waste.

Haque (2021) stated that, food waste causes an environmental problem as it is

one of the major contributors to global climate change. He mentioned that one of the
main generators of food waste includes restaurants. This literature discusses about the
environmental impact of food waste plus, it encourages food service industry to design
a well-formulated food waste management strategy that play a huge role on
environmental friendly and sustainable disposal.

It is relevant to the present as it stated that there is a need of a proper food waste
management strategy application in restaurants just like fast food restaurants. Also, by
educating that possible strategies can prevent negative environmental impact where
humanity will be at risk. In the present study, effects of food waste on the environment is
also being discussed as an example for an establishments who are not practicing a
proper waste disposal.

Local Literature

Food waste is generated at two levels: the foodservice outlet (known as Kitchen
Food Waste or KFW) and the consumer (Client or Consumer Food Waste or CFW),
according to Principato, Pratesi, & Secondi, 2018. This literature discusses the two
levels of food waste, it is stated that food waste is generally produced at the
consumption level because of negligent consumer behavior, also due to food production
stages. This literature is related to the present study as it tackles about the main causes
of food waste. The present study discussed also the said two levels which intends to
make every fast food chain better understand the causes of food waste and implement
the effective strategies to prevent the existing phenomena.

Another article written by Vivas (2021), states that custom of leaving the table
with empty plates was handed down from generations who lived through the Great
Depression and two world wars when food and money were scarce. But in the present
World Widelife Fund-Philippines presents a data shows that roughly 2,175 tons of food
scraps in Metro Manila are thrown in garbage daily which is considered to be illegal
knowing how 60 percent of the country is starving. With this predicament, the author
enumerate some solutions such as planning meals right, avoid buying more than what
can eat, refurbishing leftovers, and even offering spare food to the persons living on the
street. This literature briefly introduce the problem of food scraps being thrown and
hunger which is being experience in today's generation which makes it related to the
present study.

According to an article written by Gutierrez (2022), shares a statement from

senator Loren Legarda a co-author of house bill No.7956 or the Food Surplus Reduction
Act. Where she urged the public to reduce food waste by being mindful with its
consumption because she cited statistics from the United Nations Environment Program
(UNEP) and Food and Nutrition Research Institute (FNRI) which indicated that 1,717
metric tons of food are wasted everyday in the Philippines. Excess food and leftover
from food industry, catering operations and public sector must not go to waste because
it can be redistribute to vulnerable groups through implementing food redistribution
programs, that is why raising public awareness on food waste must be and highly
encouraged. This literature pointed out the problem of food waste and the aim to lessen
its production level, and that is how it is highly relevant to the present study.
 According to the article “The Sustainable Diner project, under WWF-Philippines’
Sustainable Consumption and Production”, Jomar Fleras, the Executive Director of Rise
Against Hunger Philippines clearly argues the hunger situation in the Philippines. This
organization is making strides in answering the food waste problem. He emphasized the
role of food banks in both the alleviation of hunger and save unused food from going to
waste. In this case, to donate unsold foods to the hunger people is essential since
hunger is also an unsolved issue particularly in the Philippines. This is relevant to the
present study, as it is pertains on the prevention of food waste that can be applied in
food service industry like fast food chains.

San Jose C. (2020) discusses the approved house bill 8873 or the Food Waste
Reduction Act that aims to remedy the problem of wasted food by establishing food
banks accredited and regulated by Department of Social Welfare and Development
where household and other institution can donate their edible excess food and will be
benefited by recipients identified by local government units.

In relation to this, manufacturers, food establishments, supermarkets and culinary

schools strictly compliance will be observed. Those who will sell food donations and
cause an edible food surplus to be unfit for human consumption will be penalize with a
fine of P1 million to P5 million. This is relevant to the present study because it
mentioned that food establishments like fast food chain should comply in donating
excess food to food banks which is one strategy to effective handle surplus food
produced.

Foreign Studies

According to (Kobayashi, n.d.), study finds Japan has in place the “Food
Recycling Law” which was enacted in 2001 to reduce food waste and promote recycling
of food waste into feed and fertilizer. The law targets all distribution actors in the food
supply chain: manufacturers and producers, wholesalers, retailers, and restaurants and
catering services, and sets for each of them a certain volume targets that dictate the
percentage of their food waste they must contribute to recycling into animal feed and
fertilizers. This study clearly stated that recycling is one of the effective strategies that
will significantly help in mitigating food waste specifically in food service sectors like fast
food chains. This is related to the present study as it discussed about recycling of food
waste into animal feed and fertilizers, wherein it can be an effective strategies to
prevent food waste generation.

A study conducted by Musa A. et.al (2018), pointed out that for high restaurant,
overproduction cited to be mostly the reason of food waste, followed by plate waste
from consumers and expiration of food in inventory stock. They observed a similar result
for middle end restaurants, However the lower-end restaurants posted a slightly
different result where the majority of the restaurants cited consumer plate waste as the
top reason, followed by overproduction and expiration. This only mean that main causes
of food waste might be different for each food establishment. This study determines the
main reasons of food waste in restaurants which is related to the present study.

Engaging the consumer through appealing messages is one essential

managerial action that mitigates food waste in food service outlets, according to the
study by (Radzymińska et al., 2019). It discusses about awareness by introducing cues
at the ordering point to reduce food waste at first hand. It can be certain cues or
reminder among the customers in order to avoid over-ordering, where the establishment
can inform them of the portion sizes so they would decide the right amount of foods
which they think is enough for them. This study is relevant to the present study as it
deals on managerial actions that can be a compelling tool in order to prevent a massive
amount of plate waste from CFW or Consumer Food Waste.

Another one study conducted by Garrone et.al (2014) they presented a model
that describes surplus food generation and management called ASRW, Availability-
Surplus-Recoverability-Waste. This model is applied in food service industry like
restaurants and find out that the main source of surplus food is over production due to
errors in demand forecasting. In terms of managing the surplus food 10% is reused or
recooked. 30% is donated to food banks and 70% is disposed by municipal waste
management companies. At the end, the conducted case study using ASRW model
successfully determine the reasons and proper management of food surplus.

This is relevant to the present study as it tackles about food surplus which
causes food waste. Aside from that introducing the model used in the study may help
researchers to understand food waste generation and management.

In the study conducted by Eur. J (2013) he discussed the global food waste
problem's future trends. On a global scale, municipal solid waste and urban food waste
production are predicted to increase by 51 and 44%. In Asia, urban food waste
production is likely to experience the largest increase in the world due to the rapid
economic and industrial development in these countries. The urban food waste in
Asiatic countries could rise from 278 to 416 million tonnes per year during the period. If
present municipal solid waste management policies are maintained, landfilled urban
food waste is predicted to increase the annual world methane emissions from 34 to 48
million tonnes in the same period. Consequently, the landfill proportion of worldwide
anthropogenic methane emissions will rise from 8% to 10%. As a result, it should be
changed to reduce the environmental impact. It is proposed that a fourth R,
"Reprocess," be added to the standard 3Rs of waste management strategies of reduce,
reuse, and recycle. In this sense, new food waste valorization techniques aimed at
achieving sustainable development and a global economy should concentrate on
innovative low-environmental-impact technologies capable of converting trash into
value-added products. This study is aiming to decrease the environmental impact of
food waste which is very relevant to the present study.

Local Studies

According to Martin-Rios et al., (2020), In modernization, innovation is adopted

from neighborhood countries to apply best strategies or techniques in response for the
issue of food waste and loss. In accordance to this study, It will be a great help to adopt
new strategies or techniques in order to reduce food waste. The similarity of this to the
present study is that, determining the best and effective strategies to be executed as an
act of defiance against food waste.

According to Dela Cruz (2019), the government respond upon food waste
situation is House Bill 8873 or known as the "Food Waste Management Reduction Act."
This act was made to eliminate food loss or waste produced by food chains, and other
food establishments. Through redistribution and recycling, food waste can be reduced.

The relevance of this to the study is that, it can be as an effective way to reduce
food loss and waste in the industry. Thus, it can help preserve food system specifically
on fast food chains since Food Waste Reduction Act strives to reduce food waste on
food service industry to have a sustainable business operational cycle.

Another study by Sirieix et al., 2017, proved that, “it is in the Pinoy culture to
remind one another to finish all food” and that helps lessen food waste. Feelings of
regret and guilt among consumers arise when food is wasted. Raising awareness of the
food waste challenge is necessary to begin a behavioral change among consumers.
This is relevant to the present study since it clearly argues the Pinoy culture in which
Filipino citizens should be reminded about finishing all food. To raise awareness can
help reducing food waste within the fast food chains. It can be as a way to inform
customers about the said culture through infographic, since many Filipinos preferred to
eat outside the home.

A study by Esguerra, Del Carmen, & Rolle, 2017, found that, specialized reports
on consumer food waste in the Philippines are few, it has been recognized that income
and age can be predicting factors. Higher income often leads to a larger quantity of food
waste with younger consumers more likely to waste than older ones. It stated predicting
factors causing by increasing likelihood of food waste where income and age are the
factors. This study is relevant to the study since food waste occurs in consumption level
due to plate waste by customers which sometimes caused by affluent customer’s
attitudes.
 Social norms emerge as another crucial determinant of young CFW behavior.
Qualitative responses confirm the substantial impact of peers on young consumer’s
food waste behavior. This seems to be reasonable as previous studies have noted the
effect of social customs on the food consumption patterns, pointing how it may prompt a
customer to over-order and produce more food waste or ask to take leftovers home
while dining with others (Papargyropoulou et al., 2016). This study pointed out that the
social customs on the food consumption patterns of the customers may probably the
reasons of over-ordering behavior. It plays a huge relevant to the study as it also
discusses the means of asking customers to take leftover and eat at home so that food
waste will be avoided.

Synthesis of the State of the Art

The preceding related literature and studies were analyzed by the researchers
and gave them significant information which is relevant to the present study. The
discussions of findings, facts and principles to which the present study is related were
emphasized after the thorough and in-depth search done by the present researchers.

Based on the following studies conducted by other researchers, the present

researchers have found out different strategies to be as effective in managing and
reducing food waste. At the same time, it also tackles the environmental impact and
hunger problem which is consciously related to the topic of food waste.

According to Kiran (2019) Hotels and restaurants nature of work are bound to
generate considerable amounts of food waste which certainly become a major concern
to the relevant authorities such as management and government. In relation with this,
several movement and strategies are being implemented in response with the issue of
food waste.

Roughman (2021) stated that sustainable food waste management look for
strategies to reduce waste from where it occurs and before it occurs. Additionally, an
article entitled "5 Ways to Reduce Large-Scale Food Waste" presents EPA hierarchy
which can be a great resource for thinking about food waste reduction strategies. It
includes source reduction which is the most preferred strategy in hierarchy.

The present study will assess the food waste management strategies being
implemented by fast food chains in Sorsogon City and determine its effectiveness and
impact towards dining establishment, environment and people who experienced hunger.

Gap Bridge of the Study

Related literature and studies introduced the problem of food waste which is
commonly encountered in a household and a full course restaurants with a lot of kinds
of food being served. It is also observed that consumer or customers plays an important
role in reducing food waste. Studies and literature also discusses the negative impacts
of generated food waste in the environment and humanity. A lot of food waste
management strategies are also being specify that helped researchers to establish an
idea of the possible food waste management strategies being practiced. By this, the
researchers discover that there is no specific study yet that focus on assessing the food
waste management strategies in a fast food chain, this is now the gap the researchers
want to filled up.

Theoretical Framework

This section will present a theory using Rumelt Evaluation Method that conforms
a significant relevance to apply on various food waste management strategies of fast
food chains. The Rumelt Evaluation Method has four criteria for evaluating business
strategies. However, the researchers only uses Consistency, Adaptability and
Feasibility. These are the criteria that are applicable and will serve as a guide in
implementing effective strategies as a response to the food waste problem. The
formulated theory will greatly support the researchers in understanding the problem of
 the study and designing possible as well as effective solutions on the causes of food
waste.

CONSISTENCY

FOOD WASTE
AND
BUSINESS
FEASIBILITY
STRATEGIES ADAPTABILITY

Figure 1. Theoretical Paradigm of the Study

Conceptual Framework

Figure 1 shows the conceptual model of the study which is the IPO approach or
the Input, Process and Output to assess food waste management strategies of fast
food chains in Sorsogon City.

The first frame presents the input of the study includes various types of food
that commonly goes waste every day, main causes of food waste and the list of
strategies implemented by Fast Food Chains.
 The Second frame presents the process of the study that involves an
assessment of food waste management strategies being implemented by fast food
chains in Sorsogon City. In data gathering, the use of survey-questionnaire was
formulated and the data gathered were interpreted by the researchers through statistical
analysis.

The Third frame presents the output of the study to identify and evaluate the
food waste of fast food chains in Sorsogon City. Among the strategies, the present
researchers will formulate an intervention based on the findings of the study.

The arrows from input, process to output shows the connection and
transformation of the aspects with the action taken into results that are considered as
output.

The arrow from input to output represents feedback which reflects the continuity
of the flow and interconnectedness of the elements.
Food Waste Management Strategies of Fast Food Chain in Sorsogon City: An
Assessment

INPUT PROCESS OUTPUT

To identify and
Various types of evaluate the food
food that 1. Data collection waste
commonly goes of fast food management
waste every day. restaurants’ strategies of fast
profiles and food food chains in
waste Sorsogon City
Main causes of management
food waste. strategies.

2. Conducting a
Survey using
List of strategies To formulate an
Questionnaire
implemented by intervention based
Fast Food Chains. 3. Statistical on the findings of
analysis of data the study.

Feedback

Figure 2. Conceptual Paradigm of the Study

 CHAPTER III

RESEARCH DESIGNS AND METHODOLOGY

Research Design

This study will assess the food waste management strategies of fast food chain in
the city of Sorsogon. To achieve this main objective, the researchers will used
descriptive research design that will analyzed through mixed methods. The research
design employed for this study enables the researchers to evaluate data with a
combination of both qualitative and quantitative analysis.

The Sample

The target respondents of the study will be the eleven (11) identified fast food
chains in Sorsogon City which are the three (3) branches of Jollibee, two (2) branches
of Mang Inasal and Chowking, a branch of McDonalds, Greenwich, KFC and Angel's
Pizza. The sampling technique will be a purposive sampling and the abovementioned
fast food chains are qualified from the criteria set by the researchers. Managers from
each fast food establishment will be the preferred respondents. However, if the
manager is not available any staff member who is well-informed about their food waste
management procedures was qualified to answer the questionnaire in the absence of
manager.

Research Instruments

The main instrument used in gathering the data was a survey-questionnaire in

checklist form and is composed of two parts. The primary content of the survey-
questionnaire determines the profile of the respondents in terms of kinds of food being
wasted and its main causes within the fast food chain restaurant. Whereas, the first part
was a checklist to obtain answers for the objectives number one and two. While on the
second part is a checklist with an open-ended question to obtain answers on the most
effective strategies used by the establishment in which will be assessed by the present
researchers.

The researchers formulated a survey-questionnaire checklist and an open-ended

question for convenience to minimize time and effort. This type of research instrument is
beneficial for both respondents and the researchers.

Data Collection Procedure

The researchers will prepare a permission letter which will be sent to fast food
chains located in Sorsogon City such as Jollibee, Chowking, McDonalds, KFC, Mang
Inasal, Greenwich and Angel's Pizza to ask for their consent to conduct a survey
regarding their strategies on food waste management. Then the survey questionnaires
will be given to those fast food chains who agree to participate in data gathering
procedure. To ensure that we can get a higher response while giving value to their time,
researchers would prepare a survey questionnaire that only includes checklist and an
open-ended question to gather significant data needed in our research. After that the
researchers will analyse and evaluate the gathered data through statistical method.
After analysing the data, the tabulations and determinations of the responses will be
made; the findings, conclusions and recommendations will be also drawn.

Data Analysis Procedure

The gathered data will undergo different statistical processes that will help the
researchers to analyse, evaluate and interpret the data gathered. This is to have a clear
interpretation of the collected responses from the fast food chains in Sorsogon City
which served as the respondents.

The following are the statistical tools used by the researchers to interpret and
analyse the collected data where, the Frequency Count is used to verify the exact
number of responses from the respondents provided with questionnaire regarding “Food
Waste Management Strategies of Fast Food Chain in Sorsogon City: An Assessment”.
Also, the Percentage is used to measure the exact number of respondents to compare
a certain phenomenon wherein, the respective answers of fast food chains with their
commonly used strategies in preventing food waste will be assessed.

Statistical Tool

In order to analyze the gathered data, the researchers will be using frequency
count and percentage formula.

Computed as follows:

Formula: P=F/N × 100

Wherein:

P = percentage

F = frequency

N = total number of respondents

100 = constant
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 Republic of the Philippines

SORSOGON STATE UNIVERSITY

Sorsogon City, Main Campus

Dear Ma'am/Sir:

Warm Greetings!

We, the Bachelor of Science in Hospitality Management student researchers of

Sorsogon State University-Sorsogon City are presently conducting a research study
entitled " Food Waste Management Strategies of Fast Food Chain in Sorsogon City: An
Assessment".

In this regard, we are requesting for your participation and cooperation to answer our
prepared survey questionaires that only includes checklist and an open-ended question.
It will definitely consume a few minutes of your time to answer. The data that we would
gather from your honest response is essential and helpful for the completion of our
research.
Rest assured that all information that we would gather will be used for academic
purposes only and will be treated with utmost confidentiality. Thank you very much.

Respectfully yours: Noted by:

Chris Ann Malana Romeo Mendoza
Jessica Ernacio Research Instructor
Maria Lyka Salonga
Romina Lia Lagonoy
Karen Joyce Buising
Researchers
Republic of the Philippines

SORSOGON STATE UNIVERSITY

Sorsogon City, Main Campus

SURVEY QUESTIONNAIRE

Fast Food Chain Name: __________________________________________________

Date: ______________

Location/ Address of the establishment: ______________________________________

I. Checklist
Direction: Kindly put a check mark R on the box/boxes that corresponds your answer.
1. What are the kinds of food that is being wasted inside the fast food chain
establishment?

□ Rice □ Gravy

□ Cheese □ Canned Goods

□ Soup □ Pasta and Sauce

□ Hotdog □ Fries

□ Patty □ Condiments

□ Chicken □ Pizza

□ Ground Meat □ Ice cream

□ Vegetables □ Others, please specify: ____________

□ Burger Bun

2. What are the main causes of food waste in fast food establishment?

□ Large serving sizes □ Mistakes made by customers when

ordering meals
□ Plate waste
□ Mistakes made by kitchen employee
□ Over-purchasing
during preparation phase
□ Products are not consumed within the
□ Over Preparation of Food
expiry date
□ Others, please specify: ____________

II. Food Waste Management Strategies

Direction: Put a check mark R in the appropriate column that corresponds your answer.

3. Strategies being practiced by the fast food chain restaurant in managing and
preventing food waste.

Indicators Yes No

1. Source Reduction
2. Feed Hungry People

3. Feed Animals

4. Industrial Uses

5. Composting

6. Landfill / Incineration

State other strategies that are not available on the provided options above:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

3.1 Open-ended Question

Among the implemented food waste management strategies within the fast food
restaurant, which are the most effective and beneficial for the establishment to achieve
the purpose of reducing and handling food waste? Why?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________