Group 8 Milestone 01

National University – Manila
551 M.F. Jhocson St. Sampaloc, Manila

Department of Medical Technology
“Salo Philippines: The Application of an Online Website for Food Sharing”
A Research Proposal Presented to the College of Allied Health
In Partial Fulfill of the Requirement for the Project Proposal in Science, Technology, and Society
Group 8
Bautista, Eva Joy F.
Osinsao, Leigh Justine P.
Prudenciado, Dannah P.
Soriano, Desiree I.
Yu, Aeron Mharc C.
February 2022
GROUP 8 – MED201 1
BACKGROUND OF THE STUDY
Wasting masses of food creates tremendous economic losses and a lot of needless hunger.
In the Philippines, according to the Food and Nutrition Research Institute of the Department of
Science and Technology, 1,717 metric tons of food are wasted each day. According to the report,
households produce the most food waste (11 percent), followed by food establishments (5
percent) and retailers (2 percent). In the country, there are also currently existing food-sharing
platforms such as the government's distribution of "ayuda," which provides food packs to each
household, and community pantries or food banks, which are mutual aid movements beyond
charity, established by a group of people at Maginhawa St. in Quezon City during the country's
COVID-19 community quarantine. But with the ongoing pandemic today, it is becoming
increasingly difficult to share or donate food, and it is rarely possible to find a job that has
enough resources to fulfill the needs of everyday expenses. This study was developed to make
food sharing in the community easier for everyone through the application of an online website.
Food sharing is now widely acknowledged as one of the most effective ways to cope with
and survive ever-increasing challenges, and based on the researchers’ previous study, the country
lacks existing studies about the effectiveness of the application of online websites for faster and
easier sharing of foods. “Salo Philippines: The Application of an Online Website for Food
Sharing” is a study that aims to promote food sharing through an online platform and reduce the
quantity of food waste in the community. The said study was developed primarily for people that
were lacking the essentials of life, especially food. It was developed to have an online website
that allows food to circulate freely among everyone and reduces food waste in the community.
An online website is made up of HTML pages that are linked together and may be
accessed via the internet using a browser. Apps, instead of being rendered in a browser, are
downloaded and installed on your device (Jason Summerfield, 2020). The researchers considered
developing an online website instead of an app because online websites have several inherent
advantages over apps, including broader accessibility, compatibility, and cost-effectiveness,
which will make food sharing a lot easier for everyone.
Reducing food waste and food sharing will bring numerous benefits for people and can
result in increased food availability for the most vulnerable. With the help of previous studies
about food sharing platforms, the researchers developed and conducted this study to alleviate
food waste, advocate responsible consumption, and promote courageous acts of goodness
through an online food sharing website in the community. This research was developed through
literature searches of previous studies, reviews of existing data on the country’s food waste
statistics, and studies of the existing food-sharing platforms in the Philippines.
THEORETICAL AND CONCEPTUAL FRAMEWORK
Theoretical Framework
The study is guided by the Theory of Planned Behavior (TPB) introduced in 1985 by
Icek Ajzen. This cognitive theory proposes that a behavior of a person can be grounded on an
individual’s intention to engage in that behavior and these can be determined through the 3
variables introduced, namely personal attitude, subjective norms, and perceived behavioral
control. Attitude is the approach of an individual in which either he/she agrees that the behavior
in question has a positive or negative impact. Subjective norms are the factors and influences
given by the social environment of a person whether he/she will be likely to commit or not
commit the behavior. Lastly is perceived behavior control that refers to the perceived ease or
difficulty of projecting a specific behavior or act on a process. When there are favorable
attitudes, subjective norms with consideration to the perceived behavior control, there is a higher
probability for an individual to perform a behavior.
In relation to food consumption and food waste handling behavior, consumers now desire
to minimize the quantity of time and effort that is why they resort more now on goods that are
convenient. Alongside this, consumers are now more aware and educated that is why there is an
increase in those who chose to purchase products that are ethical and sustainable. As the
solutions for sustainable consumption arise, more studies now focus on the said concern and the
decision-making process now emphasizes not only on the quality of food but also considers the
social responsibility of consumers in such action. The attitudes of consumers are now leading to
sustainability and increased participation in sustainable consumption elevates subjective norms.
Perceived behavior is now being addressed through continuous innovation that will result in
perceived availability of products and services (Mak et.al, 2020).
Through the aid of the theory, the study can describe the impact of Salo Philippines as a
food sharing website with respect to the TPB intentions of the respondents in the study.
Conceptual Framework
Figure 1. Conceptual Framework of the study
The study adapted the Independent - Dependent framework in order to show the
relationship between the research variables. As shown on Figure 1, the independent variable is
the food sharing website which is the “Salo Philippines” and its target sample respondents
coming from CALABARZON and NCR. Then the dependent variable which is the influence of
the Salo Philippines food sharing website to the food sharing attitudes and generated food waste
of respondents from CALABARZON and NCR, in which is measured by a 5-point Likert scale
Analysis.
STATEMENT OF THE RESEARCH PROBLEM
This study aims to assess how the application of an online website will promote food
sharing and reduction of food waste across the regions of CALABARZON and NCR.
Specifically, this seeks to answer the following questions.
1. Do the attitudes, subjective norms, and perceived behavioral control of
respondents have influence on their food sharing participation in Salo
Philippines?
a. 5 point Likert scale Analysis (Theory of Planned Behavior based
questions)
2. Does the Salo Philippines website have any impact on the interests of respondents
on participating in food sharing?
a. 5 point Likert scale Analysis (Satisfaction based questions)
3. Is there a significant difference between the influence of TPB variables and the
impact of Salo Philippines in respondents’ participation?
LITERATURE REVIEW
The purpose of this literature review is to provide the reader an overview with the food
waste problem and how an application of online websites for food sharing can contribute to
alleviating the said issue. All studies to be reviewed are published from the year 2008 onwards.
Problems on Food Waste
According to FAO’s definitional framework, “Food waste refers to food appropriate for
human consumption being discarded, whether or not after it is kept beyond its expiry date or left
to spoil. Often this is because food has spoiled but it can be for other reasons such as oversupply
due to markets, or individual consumer shopping/eating habits”. Based on the United Nations
report, 931 million tonnes of food are thrown away each year, accounting for 8-10% of world
carbon emissions. As stated by the UN Environment Programme's (UNEP) Food Waste Index
Report 2021, about 17% of worldwide food production may be wasted, with 61% of this waste
originating from households, 26% from food service, and 13% from retail.
Hundreds of food purchasing, planning, shopping, storing, and disposal actions are
carried out by individuals over the course of days, weeks, and months, resulting in food waste in
the home. Food waste is influenced by a variety of factors, including household size and
composition, as well as food pricing and societal conventions (Donnelly & Wu, 2019). Poor
planning and overproduction are two of the key reasons for the excessive amount of food thrown
away in the food service industry (Silvennoinen et al., 2019). Interventions focused at improving
the acceptability and presentation of dishes, according to Buzby and Guthrie, are critical to
reducing food rejection. At the retail level, food waste represents lost revenue as well as store
administration and disposal costs. Fresh produce is the leading cause of food waste at retail, and
bulky, seasonal products make things much more difficult when retailers have a high waste event
(Killeen, 2015).
Food waste and loss indeed has become a major public concern. The United Nations'
2030 Agenda for Sustainable Development shows a growing worldwide awareness of the
problem. The Sustainable Development Goals target 12 tasks for halving per capita global food
waste at retail and consumer levels by 2030, as well as minimizing food losses in the production
and supply chains. To address the challenge, the Food and Agriculture Organization (FAO,
2022) collaborates with a wide range of stakeholders and partners. At the global level, the FAO
collaborates with governments and other international organizations to raise awareness about the
concerns, advocate for change, and establish policies to minimize food loss and waste. FAO's
initiatives at the meso-level, in conjunction with the public and private sectors as well as civil
society, improve coordination among food supply chain actors such as farmers, handlers,
processors, and merchants. FAO focuses on consumers at the micro level, influencing their
attitudes, behaviors, consumption, and purchasing habits in relation to food. This is
accomplished through education, with a special emphasis on providing information on safe food
handling, correct food storage in homes, and recognizing "best before" dates to avoid and reduce
food waste.
Reducing food loss and waste is critical to creating a Zero Hunger world and reaching the
world’s Sustainable Development Goals (SDGs), especially SDG 2 (End Hunger) and SDG 12
(Ensure sustainable consumption and production patterns).
Food Insecure in the Philippines
Food insecurity is the state in which people are at risk or suffering from inadequate
consumption to meet nutritional requirements because of the physical unavailability of food,
their lack of social or economic access to adequate food, and/or inadequate food utilization
(Global Forum on Food Security, FAO, 2012). According to research in Philippines: Chronic
Food Insecurity Situation 2015–2020 | IPC Global Platform (2015), approximately 64% of the
population, or 54.9 million Filipinos, are food insecure on a regular basis (IPC-Chronic level 2
and above). This includes 39% of those who are somewhat food insecure, 17% who are
moderately food insecure, and 8% who are severely food insecure. Nearly 22 million people live
in moderate to severe food insecurity. The following provinces were studied out of the 71 total:
● Lanao del Sur, Northern Samar, Occidental Mindoro, and Sulu provinces, which
account for 658,000 people, have been designated as IPC-Chronic Level 4
(Severe Chronic Food Insecurity).
● IPC-Chronic Level 3 (Moderate Chronic Food Insecurity) was assigned to 48
provinces, while IPC-Chronic Level 2 (Severe Chronic Food Insecurity) was
assigned to 19 provinces (Mild Chronic Food Insecurity). About 21.6 million
Filipinos suffer from chronic food insecurity at a high degree (IPC-Chronic level
3 and 4). The population classified in IPC-Chronic Level 3 and 4 are of major
concern which is highest in Lanao del Sur, Occidental Mindoro, and Northern
Samar (50% to 52%) followed by Sulu, Masbate, Samar, Zamboanga del Norte,
Maguindanao, Sultan Kudarat, Southern Leyte, Zamboanga Sibugay, Bukidnon,
and Saranggani (40 to 49%).
Furthermore, from the survey conducted by the Department of Science and Technology-
Food and Nutrition Research Institute (2021), food insecurity surged between April and May
2020, while the Enhanced Community Quarantine was in effect (ECQ). During this time, food-
insecure families used a variety of coping techniques to get food. These included buying food on
credit (71.7%), borrowing food from relatives and/or neighbors (66.3%), and bartering (30.2%),
while some adults acknowledged limiting their food intake in favor of their children (21.1%).
The Philippines' government, through the National Anti-Poverty Commission, is stepping
up its efforts to combat hunger and food insecurity in the Philippines. In research from Abad
D.Santos et al. (2008), the main avenue to consolidate all efforts against hunger and food
insecurity is the Accelerated Hunger Mitigation Program (AHMP). FAO consultations with
Philippine government officials said the AHMP needs to be improved to ensure that
interventions are suitable and effective, and that these treatments are targeted at the people who
require them the most.
Website for Nonprofit Organization
63% of contributors in North America choose to contribute online, according to the 2020
Global Trends in Giving Report. That means that if you don't have a website, you could only be
able to reach 37% of potential contributors. This effect is seen by volunteers and members as
well as donors. All these individuals visit the website to learn more about the organization and,
more importantly, how they can contribute. Website helps spread awareness for your cause even
if the ideal donor, volunteer, or member is not tech-savvy.
In research from Brack (2022), a website allows existing and potential funders, as well as
partners, to authenticate the organization's existence and make it appear more 'real.' At the
absolute least, it can give others up-to-date contact information and the organization's address
(both of which can be hard to come by). Setting up a basic website no longer necessitates the use
of a developer, and there are several website builders that make the process much simpler. Most
of the difficult bits can be handled by free tools and services, but still need to learn how to use
them.
Existing Platforms
A useful step to recover and recycle wasted food is to donate excess food that is healthy
and safe. There are various studies on online platforms that have been developed and trying to
eliminate food waste and provide the option to distribute that extra food to those in need.
The paper "Food Donation Portal," released in 2015, describes the growth of food
donation services and proposes a method for connecting donors with non-governmental
organizations (NGOs). The concept of a food donation grid is presented, as well as the impact it
can have on society. The disadvantage of this paper is that there is no GPS service accessible to
track the person who will pick up the contribution from the donor, which means that the system
does not allow the institution or NGO to discover the closest donor willing to donate in the
region, and they must do so on their own.
Food security plays a key role in boosting the quality of life of people at all levels of
society, according to a 2016 study titled "Beyond food sharing: Supporting food waste reduction
using ICTs." The recent economic downturn has increased the number of individuals living in
food poverty, particularly in developed areas. Despite an increasing awareness of the importance
of decreasing waste and controlling food surpluses, the role of information and communication
technologies (ICTs) in this domain is still unclear and poorly researched. This paper describes
the use of information and communication technology (ICT) tools to restore food surplus at
various levels of the supply chain, as well as the path ahead for an integrated set of ICT tools to
reduce waste.
The paper 'Helping Hands,' launched in 2016, is a modern web-based application that
serves as a stepping stone for donating old products and leftover food to all
low-income/institutions. It offers facts and data about the motivation to submit such an
application, as well as an overview of the current donation system and how the suggested
product contributes to the improvement of society.
According to the report 'Mobile Application for Excess Food Donation and Analysis,'
published in 2018, 1.3 billion tons of food are wasted annually, with one-third of all food
consumed being leftover. They concentrated on creating an Android app that uses data analysis
to display the impact of excess food, hence minimizing food waste. They concentrate
simultaneously on feeding the hungry and minimizing food waste. They notify local non-profits,
orphanages, and volunteers to pick up the food.
The research, 'Food Wastage Reduction through Donation,' which was released in 2018,
demonstrates how large amounts of food is thrown out at weddings, restaurants, college
canteens, social occasions, and other locations. As a result, they propose the creation of a web-
based application via which people may easily donate their leftovers without having to do any
manual labor. Large retail chains, as well as restaurants, NGOs, and other groups, can donate
extra food through this web-based site. Their web-based application can only be used to donate
food and cannot be used for other objects such as clothing, food grains, books, or tools.
In the Philippines, community pantries became a solid response when Social
Amelioration Program (SAP) through the distribution of ayuda (financial assistance) to help the
marginalized sector of the country, was not a viable option because funding was running low
during the second surge of COVID-19 cases early April 2021 (Gozum et al., 2021).
In other nations, food pantries serve vulnerable people with high rates of chronic disease,
making them a suitable location for community-based health promotion initiatives. Although a
pantry refers to a private or domestic area where food is kept, in the Philippines, a community
pantry refers to a location that is open to the public. The fundamental idea is to encourage
individuals to give everything they can and just take what they need from the pantry. It is a place
where basic requirements such as food, sanitary essentials, and medicines are made available to
the needy, allowing them to obtain resources at no cost. The objective is to receive basic
necessities from the community pantry's donated commodities (del Castillo & Maravilla, 2021).
The efforts of concerned citizens to address people's basic necessities led to the creation
of community pantries. During the Covid-19 outbreak, its initiative has been critical to public
health. It helps people, particularly the impoverished, who are struggling to find food and
medicine. By donating commodities, food, and available resources, it encourages individuals to
work together. It also encourages local and private groups, as well as individuals, to collaborate
for the greater benefit.
METHODOLOGY
This chapter presents the research design, population frame and sample size, description
of the respondents, research instrument, data gathering procedure and statistical treatment of
data.
Research Design
In this study, the researchers used a posttest only control group, quantitative descriptive
research design to determine the effectiveness of the study on the application of online platforms
for food sharing. The researchers represented and interpreted certain data collected. Survey
research was used for the collection of data attained by asking individuals questions through an
online questionnaire. Conducting surveys is a form of primary research which gathers data from
its source.
In this method the researchers have manipulated one variable, and controlled/randomized
the rest of the variables. It has a control group, the subjects have been randomly assigned
between the groups, and the researcher only tests one effect at a time. It is also important to
know what variable(s) you want to test and measure. Since the study is about the Application of
Online Platforms for food sharing. The quantitative method of research was the most appropriate
method to be used.
Population frame and sample size
The 100 intended respondents of this study were randomly selected from the region of
NCR and Calabarzon in all ages who experienced the website. Simple random sampling was
used by the researchers wherein they selected 2 Regions, specifically NCR and Region IV-A for
this study. Every individual was chosen entirely by chance and each member of the population
has an equal chance of being included in the sample.
Description of the respondents
From randomly selected 100 respondents in the region of NCR and Region IV-A
CALABARZON. The respondents are categorized by Age, Sex, Educational Attainment and
their Location. Since the researchers can’t determine the total population of the 2 Regions, the
researchers will use the population of participants from the website.
Research Instrument
The instrument used in gathering data was a Likert Scale questionnaire wherein it
contains self-made questions from the researchers while the source of secondary data was the
people who experienced the website from the regions of NCR and Calabarzon. The study
consists of analyzing a combination of secondary data supposed to be obtained from the users of
the website and the primary data obtained through survey.
The main tool used in this study was a Likert Scale questionnaire created by the
researchers. A set of Likert scale questionnaires was constructed for the respondents. Each
respondent received an identical set of questions.
The likert scale was chosen to be used because it is a universal scale designed to measure
attitudes and opinions. Operating with quantitative data, it is simple to draw conclusions, reports,
results, and graphs from the responses. Furthermore, because Likert Scale question use a scale,
respondents are not forced to expressed and either-or opinion, rather are given a specific option
that best supports their answer:
1- Strongly Disagree
2- Disagree
3- Neither
4- Agree
5- Strongly Agree
Data gathering procedure
The researchers send an online questionnaire to the respondents. Each respondent was
given enough time to accomplish and complete their answers to the survey questionnaire. The
respondents were asked to answer as accurately and honestly as possible.
Statistical Treatment
After the retrieval of the survey questionnaires, the researchers tabulated and processed
the data. The gathered data were organized in table form and analyzed using appropriate
sampling techniques.
The data was collected mainly by use of Likert Scale questionnaire. The sets of survey
questionnaires are based on the objectives of the study. The questionnaires were given to the
respondents in NCR and Region IV-A, with the use of likert scale questionnaires, it measured
and scaled the effectiveness of the Application on Online platforms for food sharing.
Weighted Mean
The researchers used weighted means to find the central value of a discrete set of numbers.
❑
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Department of Science and Technology. (2021). More Food-Insecure Families During COVID-
19
Pandemic, DOST-FNRI Survey. Department of Science and Technology – GOVPH.
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Abad D.Santos, C., Edillon, R., Piza, S., Delos Reyes, V., & Diokno, M. S. (2008, September).
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Aaron Ciaght, Adolfo Villafiorita. Beyond food sharing: Supporting food wastage reduction
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National University – Manila

551 M.F. Jhocson St. Sampaloc, Manila

“Salo Philippines: The Application of an Online Website for Food Sharing”

A Research Proposal Presented to the College of Allied Health

Bautista, Eva Joy F.

Osinsao, Leigh Justine P.

Yu, Aeron Mharc C.

BACKGROUND OF THE STUDY

advantages over apps, including broader accessibility, compatibility, and cost-effectiveness,

which will make food sharing a lot easier for everyone.

statistics, and studies of the existing food-sharing platforms in the Philippines.

THEORETICAL AND CONCEPTUAL FRAMEWORK

probability for an individual to perform a behavior.

sustainability and increased participation in sustainable consumption elevates subjective norms.

perceived availability of products and services (Mak et.al, 2020).

Figure 1. Conceptual Framework of the study

STATEMENT OF THE RESEARCH PROBLEM

Specifically, this seeks to answer the following questions.

1. Do the attitudes, subjective norms, and perceived behavioral control of

respondents have influence on their food sharing participation in Salo

a. 5 point Likert scale Analysis (Theory of Planned Behavior based

on participating in food sharing?

a. 5 point Likert scale Analysis (Satisfaction based questions)

impact of Salo Philippines in respondents’ participation?

Problems on Food Waste

attitudes, behaviors, consumption, and purchasing habits in relation to food. This is

(Ensure sustainable consumption and production patterns).

Food Insecure in the Philippines

consumption to meet nutritional requirements because of the physical unavailability of food,

account for 658,000 people, have been designated as IPC-Chronic Level 4

(Severe Chronic Food Insecurity).

● IPC-Chronic Level 3 (Moderate Chronic Food Insecurity) was assigned to 48

provinces, while IPC-Chronic Level 2 (Severe Chronic Food Insecurity) was

assigned to 19 provinces (Mild Chronic Food Insecurity). About 21.6 million

Maguindanao, Sultan Kudarat, Southern Leyte, Zamboanga Sibugay, Bukidnon,

and Saranggani (40 to 49%).

The Philippines' government, through the National Anti-Poverty Commission, is stepping

require them the most.

Website for Nonprofit Organization

if the ideal donor, volunteer, or member is not tech-savvy.

region, and they must do so on their own.

product contributes to the improvement of society.

orphanages, and volunteers to pick up the food.

In the Philippines, community pantries became a solid response when Social

medicine. By donating commodities, food, and available resources, it encourages individuals to

for the greater benefit.

Population frame and sample size

has an equal chance of being included in the sample.

Description of the respondents

researchers will use the population of participants from the website.

the website and the primary data obtained through survey.

respondent received an identical set of questions.

that best supports their answer:

Data gathering procedure

respondents were asked to answer as accurately and honestly as possible.

EU FUSIONS. (n.d.). Fusions. Retrieved 2016, from https://www.eu-fusions.org/index.php

Behaviors National Benchmarking Study. Fight Food Waste Cooperative

in Finnish food services. Waste Manag. 2019, 97-104. [CrossRef]

States Department of Agriculture, Economic Research Service: Washington, DC,

Killeen, E. (2015, July). Food Waste at Retail. University of Arkansas, Fayetteville

Food and Nutrition Research Institute.

January 1). Integrated Food Security Phase Classification.

Pandemic, DOST-FNRI Survey. Department of Science and Technology – GOVPH.

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