CHAPTER IV

PRESENTATION AND DISCUSSION OF FINDINGS

This chapter presents, analyses, and interprets the data gathered from the survey

questionnaire on “Waste Pollution Mitigation as a Determinant for Environmental

Sustainability on Selected Quick Service Restaurants in Caloocan City”.

Table 1

Years of Operation

Years Group Respondents

Frequency Percentage
below 1 year 15 14.56%
1-3 years 65 63.11%
4 years and above 23 22.33%
Total 103 100%

Table 1 showed that most the years of operation of selected quick service restaurants are

from 1–3 years that accumulated 65 respondents’ response which is equivalent to 63.11%. 4

years and above years of operation of selected quick service restaurants gained 23 response and

it’s equal to 22.33%. The least years of operation, which is below 1 year gathered 15 response

which have 14.56%.

Table 2

Restaurants Location

Years Group Respondents

Frequency Percentage
Sangandaan Branch 23 22.33%
Bagong Barrio Branch 13 12.62%
Monumento Branch 67 65.04%
 Total 103 100%

Table 2 illustrates the distribution of respondents among different quick service

restaurant locations in Caloocan City. Notably, the Monumento Branch had the most

response by respondents, accounting to 65.04%, while the Sangandaan Branch and

Bagong Barrio Branch had 22.33% and 12.62% response of respondents, respectively.

Table 3
Reducing of Waste
Indicators Mean Verbal
Interpretation
1.1 The restaurant follows strict implementation of 3.62 Always
food storage.
1.2 Quick service restaurant strictly adheres to the 3.44 Always
needed inventory.
1.3 Paper bag usage is being implemented by the 3.26 Always
quick-service restaurant.
1.4 Using of biodegradable plates, utensils, and cups 3.46 Always
is being implemented in restaurant.
General Assessment 3.45 Always

As part of our study on "Waste Pollution Mitigation as a Determinant for Environment

Sustainability in Selected Quick Service Restaurants in Caloocan City," the information

on respondents' assessment on the restaurant that follows strict implementation of food

storage weighted an average of 3.62. which was expressed verbally as “Always”. The

use of biodegradable plates, utensils, and cups is being implemented in selected quick

service restaurants. It has a weighted mean of 3.46 which was verbally interpreted as

“Always”. The respondents of quick-service restaurants strictly adhere to the needed

 inventory it accumulated a weighted average of 3.44. which was verbally interpreted as

“Always”. The weighted average of paper bag usage being implemented by the quick-

service restaurant is 3.26. This was verbally communicated as “Always”. The general

assessment of respondents regarding reducing waste in selected quick service

restaurant has a weighted mean of 3.45 and the overall range of the respondents

connecting to reducing waste practices is “Always” used as the connection with the

verbal interpretation.

Table 3

Reusing of Waste

Indicators Mean Verbal

Interpretation
2.1 The quick-service restaurant uses reusable 3.17 Often
utensils, glass, and plates.
2.2 Leftovers are used for composting. 2.83 Often

2.3 Throw-aways are being donated to local 2.64 Often

communities.
2.4 Reusing of used oils. 2.16 Sometimes

General Assessment 2.70 Often

Table 3 showed reusing of waste in quick service restaurants in Caloocan City. The

quick-service restaurant uses reusable utensils, glass, and plates and it got a weighted

mean of 3.17, which was verbally interpreted as "often" and ranked 1 in the chart. On

the other hand, the respondent's answers in “leftovers used for composting" resulted in

a weighted mean of 2.83, which was verbally interpreted as "often" and ranked 2 in the
table. Meanwhile, respondents perceived "throw-aways are being donated to local

communities" as "often" by the restaurants; its weighted mean is 2.64, which is also

ranked 3. Lastly, "Reusing of Used Oils" got a weighted mean of 2.16 and a verbal

interpretation of "Sometimes" by respondents and is ranked 4 in the chart. Overall, it got

a weighted mean of 2.70, which was verbally referred to as "often." Therefore, quick

service restaurants practice the above-mentioned green activities (e.g., the quick

service restaurant uses reusable utensils, glass, and plates, and leftovers are used for

composting), mostly "often" or "sometimes" in connection to the verbal interpretation of

each practice. Consequently