THE LEVEL OF AWARENESS OF THE

SELECTED CREW TOWARDS

SUSTAINABILITY PRACTICES IN
STARMALL SJDM

LEOVI JAMES V. CASANOVA

JENNY D. SANTIAGO
HAZEL JOYCE JULIAN
Restaurant garbage consists of food waste, paper and paperboard,
plastics, metals, and glass. Long hours of operation, vast amounts
of equipment, and demand all contribute to a large quantity of
consumption at restaurants; nevertheless, the majority of this
consumption is typically wasteful.
The Ecological Solid Waste Management Act of 2000 was enacted
in the Philippines to address the country's waste disposal issues.

The purpose of this research is to identify the level of awareness of

fast-food crews in sustainability practices.


1. What is the demographic profile of the 3. How do respondents evaluate the

respondents in terms of; sustainability practices of the selected fast-
1.1 age; food chain in terms of:
1.2 sex? 3.1 people

3.2 profit

2. What is the employees’ level of 3.3 planet

awareness in different sustainability
4. Is there any significant difference in the
practices in terms of:

level of awareness of the selected crew

2.1 recycling waste

towards sustainability practices?

2.2 water conservation
3.3 energy conservation
5. What are the possible recommendations

which can be drawn from the findings of

this study?
HO. There is no significant difference in the level
of awareness of the selected crew toward
sustainability practices in fast food in Starmall
San Jose Del Monte City, Bulacan.

HA. There is significant difference in the level of

awareness of the selected crew toward
sustainability practices in fast food in Starmall
San Jose Del Monte City, Bulacan.

Research Design
Descriptive Evaluative

Locale and Population

Starmall San Jose Del Monte, Bulacan

50 Respondents

Instrument
Researchers made questionnaire

Online and Face to Face Survey Form

Researchers conduct survey to determine the
demographic profile of the respondents with regards to
their age, shows 68% of respondents are 18-25 years old
and remaining 32 percent shows 26-30 years old in total
of 50 respondents in different fast-food establishment.

Researchers found out that in regards of sex there are more

male respondents that answer the survey form shows 29
respondents are male and 21 respondents are female.
 Researchers found out that the level of awareness of crew in
energy conservation is highly aware that rank first, the water
conservation ranked 2 with highly aware, and the recycling waste
ranked last with verbal interpretation of highly aware.

Researchers found out after survey that the level of awareness

of fast food crew in sustainability in terms of planet, people, and
profit indicated with highly aware which the planet ranked first,
and people ranked second and last is profit.
There is no significant effect what the age and sex of fast-food crew in is
implementing of sustainability practices in establishment.
The survey results also shows that all the fast-food crew are highly
aware in implementing sustainability practices, the result shows fast-
food crews are highly aware on how important sustainability practices in
fast-food establishment.
Researchers found out that fast-food crews are highly aware on how
important the sustainability in regards of planet, people, and profit.
The researchers conclude that there is no significant difference in the
level of awareness of fast food crew in fast food in Starmall San Jose
Del Monte, Bulacan.
1. The fast food restaurant should put signage around the establishment about
their sustainability practices for the crews and also the customer to be aware
of why the sustainability is important.
2. The fast food restaurant should be open in implementing practices in terms of
environmental sustainability like reducing the use of plastics and use
washable utensils instead of using disposable spoon and fork.
3. Fast food restaurants may urge people to use paper bags rather than plastic
bags.
4. The fast food establishment owner should educate their crew how to improve
the implementation of sustainability practices by attending seminars
5. The fast food restaurant should pay attention in water conservation as leaky
faucet can cause a restaurant to lose a ton of money in the long run.