1

Chapter 1

THE PROBLEM AND ITS SETTING

Background of the Study

Green Practices have become more relevant in everyday life

(LaVecchia, 2008). As more employees acknowledge the seriousness of

environmental problem, their consumer choices are becoming more

ecologically conscious as they purchase product and services that are

environmentally friendly (Han, Hsu & Sheu, 2010). To meet the additional

demand for green products and services, marketers around all industries

commit enormous efforts into developing and implementing eco-friendly

goods and services.

Manalang (2011) mentioned that people are told so often and for some

time that plastic bags have a negative impact on the environment. This is

even more alarming in a flood-prone country such as ours, where plastic bags

clog our overtaxed sewage systems. The big problem isnt just that plastic

bags take forever to disintegrate, it is the massive number of plastic bags

Filipinos use every day. The absence of green practices with in Filipinos

threaten the environment and the citizens as well.

Thus, the researchers made this study for the purpose of investigating

the the influential factors that affect the participation and perception level of

the personnels on green practices among carinderias.

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Statement of the Problem

The purpose of this study was to investigate green practices from the

perspective of Carinderias Personnel. Specifically, this study sought answers

to the following questions:

1. What is the profile of the respondents in terms of:

1.1 Age;

1.2 Sex; and

1.3 Educational Attainment?

2. What are the personnels perceived level on green practice among

carinderias in terms of:

2.1 Waste Reduction;

2.2 Water Conservation; and

2.3 Energy Conservation?

3. Is there a significant difference in the personnels perceived level

on green practices among carinderias when analyzed according to profile?

Hypothesis

The Hypothesis of the study was tested at 0.05 level of significance.

Ho: There is no significant difference in the personnels perceived level of

green practices among carinderias when analyse according to profile

.
 3

Review Related Literature

In this review of related literature, green practices will be tackled from

the start to the end. Also found in this review are the relationship between

green practices, restaurants, and the environment.

The term green is used to signify environmentally friendly actions,

perceptions and much more than that (Shrum, et. al., 1995). One important

aspect in understanding green practices is that the range of the term green

is very broad and can vary based on perspective. Gupta (1995) defines

greening as corporate environmental performance in meeting the managers

expectations. Shrivtasva (1995) views environmental management as a tool

to fit into a social ecological system. Furthermore, Gupta and Sharma (1996)

define green practices as environmentally friendly management principles in

which executive levels convert natural resources into better products or

outputs. In addition, in the hotel industry, practices associated with green

concerns are diverse which may encompass a variety of activities from

pollution prevention to the education regarding these activities.

In addition, the term green businesses is defined by Smith (2003),

and Friend (2009), as businesses and practices that are viewed as

environmentally sound, including the use of organic and natural products to

build factories, tighter protection against emissions and environmentally

friendly sourcing of materials. Zsolnai (2002), defines a green business as a

business that has adopted the concept of environmentalism across the

various functions of the business. Gilbert (2007), identifies a green business

activity as any activity that is performed in a manner that has either limited
 4

negative ecological impact or directly benefits the natural environment in

some way. Morebusiness (2009) describes a green business as using less

natural resources to complete the tasks needed and using sustainable

methods and materials such as recycling (paper, plastic, electronics, glass

and aluminum) and using sustainable products (recycled, plant-based or

organically grown).

The effect of green business practices requires an in-depth knowledge

of client requirements together with the ability to satisfy these requirements

while contributing to environmental sustainability. Managers need to develop

systems and structures within their business that satisfy the requirements of

green business practices while still achieving strategic business goals (Smith

& Perks, 2010). Although various authors have attempted to investigate green

business practice implementation, Ferraro (2009) is of the opinion that being

green and green concerns are extremely diverse and that not all

environmentally responsible businesses are the same. This often makes it

difficult to define green businesses and consumers.

Although green practices are widely accepted by the restaurant and

hospitality industry, there are still some challenges in implementing green

practices that need to be examined in order to move green practices forward.

Harris (2008), discussed that there is a lack of a wide and universal definition

of green practices. For example, the difference between an eco-restaurant

and a green restaurant. An eco-restaurant is a nature dependent facility

(Osland & Mackoy, 2004). In other words, these are located in natural areas.

On the other hand, green restaurants does not have to be nature dependent.
 5

These are business operations that incorporate a green philosophy into their

managing system.

Engel (2008) asserts that in South Africa, significant progress has been

made with environmental management in the last decade by implementing

laws and strategies that focus on sustainable development and green issues.

In spite of this notion, most businesses still do not recognize the need to

become green. Previously, businesses assumed that incorporating green

into their business strategy would cost money, but they now realize that

ignoring negative impacts on the environment will be costly in the future (Van

der Zee, 2008).

. The purpose of going green is to use products and methods that

would not negatively impact the environment through pollution or depleting

natural resources (Robinson, 2008). If the use of natural resources is reduced

by using alternative sources, it will have positive outcomes such as keeping

the environmental footprint small, reducing waste and re-using materials as

much as possible (Dallas, 2008). Furthermore, it will result in using scarce

natural resources efficiently and effectively, while keeping the environment

free from detrimental products. Green businesses should have green visions,

with strategic plans based on long-term objectives rather than only short-term

goals (Gunningham et. al., 2003).

Additionally, there have been some doubts in terms of financial impact

of green practices among practitioners. Managers perception doubts on the

financial effectiveness of green practices because of the functional attributes

 6

of green practices that are highly related to the installation of new

technologies that increase costs (Bohdanowicz, 2006). However, Claver-

Cortz et. al. (2007) pointed out that the cost of new systems will be offset by

savings in water, energy and waste reduction within few years. Also, Meade &

Pringle (2001) added that green practices significantly reduced the water and

energy consumption and paid off the installation costs in a short period of time

and these practices should be continuous in order for the effects to be seen.

As more customers recognize the seriousness of environmental

problems, the consumer choices are becoming more ecologically conscious

as they purchase products and services that are environmentally friendly

(Han, Hsu & Sheu, 2010). To meet the increasing demand of green products

and services, producers and managements invests enormous efforts into

developing eco-friendly goods. The focus on being environmentally friendly

has also urged the restaurant industry to adjust their services in order to meet

the changing expectations of the customers. Restaurant and other

establishments in food and beverage industry are now adopting green

practices to their properties and emphasized on providing products and

services that satisfy customer need and decrease environmental conflicts.

From the green environmental practices, business image can also be

promoted in achieving continuous operational objectives. Therefore, for many

catering business and others as well, one of the main reason why they are

pursuing green practices is to improve their image and reputation to the public

(Environmental Leader, 2007). This means that in the professional and

entrepreneurial industry, the importance of green practices have become one

of the contributing components to the image of a company and it is believed

 7

that the image of the company can be improved through executing green

practices, which in the long run will contribute to customer loyalty (Ryu &

Jang, 2007).

As green product consumption studies have been the contents of most

of the studies, researchers also focused on the perception on the behavioral

and psychological aspects in the restaurant industry. Although there was a

fact that limited research on the study of green practices has been done in the

hospitality industry, especially in the restaurant industry (Tseng, 2010).

Also, green practices among customers are important. Han. Hsu and

Lee (2009) examined the customers intentions to visit a green restaurant

using Ajzens Theory of Planned Behavior (1991). The result showed the

attitude, subjective norm, and perceived behavioral control had positive

effects on the customers intention to stay in a green hotel and restaurant.

They also found out that there was no statistical difference between eco-

friendly customers and non-ecofriendly customers. Despite the results of their

study, there has not been a study that has attempted to examine the effect of

green practices and there has been a few studies on the connotation of green

practices that should be shown by customers and personnel toward green

restaurant and their degrees of satisfaction and importance.

Based on a thorough literature review, this study identified green

practices that can be utilized in the restaurant industry. These various

dimensions include: water conservation, energy efficiency and waste

reduction. Green practices from these sources were developed for

restaurants.
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In the hospitality and restaurant industry, water availability has become

one of their primary concerns. Shanklin (1993), claims that the availability of

safe water dramatically affects both restaurant and hospitality industry.

Furthermore, Hankinson (1992), categorized the uses of water into two, pure

water for food and non-potable water for cleaning uses. This implies that

water conservation should be practiced in all areas of restaurant operations.

In addition, Alexander (2002) relates the concerns of water availability

to social responsibility that the restaurant industry can take.in the cases of

water conservation by restaurants and hotels in developing countries, he

described how the amount of water consumed by these establishments

affects local communities. As an example, for one single standard restaurant,

an approximate of 5,800 gallons of water per day is used (Watersaver, 2008).

It is even more alarming that water consumption rates are on the rise and one

statistic stated that water rates and costs have increased 27% in the past 5

years in the USA with no sign of abating and these costs will only rise.

Sustainable water management is a critical issue from environmental,

social and economic perspectives. Water utilities are facing challenges for

developing adequate water services with conservation budgets (Hankinson,

1992) while new technologies or practices usually require experiments and

frameworks to accommodate the complexity and uncertainty (Farelly &

Brown, 2011). The concerns of increasing needs in water demand

management not only because of limited water resources but also because of

the environmental impact attributed to water system operations (Fidar et. al.,

2010). Water demand can be affected by demand management strategies

 9

such as pricing, water metering, water restriction, education campaigns and

water conservation practices.

Water usage is a first and foremost concern because it is a scarce

resource. The United States currently extracts ground water at a rate which

has depleted resources and concerns are growing regarding water-related

conflicts that might arise in the future (Wong and Brown, 2009).

For some restaurants, water conservation does not solely mean

financial benefits. Water conservation practices have expanded into a

different level of social responsibility by using different kinds of methods from

simple turning of faucets off when not in use, to installation of different water

conserving equipment (Hankinson, 1992). By practicing this type of green

programs, it has succeeded in focusing the communities attention on

environmental protection. In addition, Electrolux Professional (2009) states

that there are other factors affecting energy use in foodservice or restaurant

facilities such as personnel behavior and work organization.

In the kitchen, water is used for steamers, combination ovens, pasta

cookers, steam tables, sinks, sprayers, and dish washing. In the dining area

water is typically served to all customers or may choose to only serve water to

customers upon request or drinking fountains are employed in conventional

bathroom fixtures. Reducing water consumption can benefit a restaurant

directly by reducing the water bill and by cutting down on the costs of heating

the water. Restaurants can decrease their water usage either through

behavioral changes or technological improvements (Nielsen, 2004). From this

perspective energy efficiency in foodservice facilities would consist in cutting

 10

down the overall energy use without changing anything for the customer or

the client of the facility.

Due to its nature that providing comfort and service to the customers,

the restaurant industry is one of the most energy consumptive industries

(Bohdanowicz et. al., 2001). Positively, green practices that promote energy

efficiency for restaurants generally results in a 10 to 25 percent decrease in

expenditures on energy when using energy efficient equipment (Heung et. al.,

2006).

Implementing energy-conserving practices is reportedly essential for

ensuring competitiveness in the foodservice industry. The Green Restaurant

Association (GRA) (2010), believes restaurants should adopt safety, health,

and environmental protection concepts, use energy and resources efficiently

and economically, utilize organic ingredients and environmentally friendly

products, and use non-toxic and environmental friendly building materials and

cleaning products. Waste management systems must remain flexible in light

of changing economic, environmental and social conditions (McDougall et al.,

2001; Scharfe, 2010).

In addition to green practices, lighting can also be efficiently used. It

uses 7 to 20 percent of total energy consumption for a restaurant depending

on the size and age of the establishment as well as the operating procedures

and maintenance. However, lighting is a typical expense that has

considerable saving potential and is the easiest way to be implemented.

Installation of new equipment can be done such as fluorescent lights which

 11

can be costly, but the benefits should be seen not on the initial cost but on the

long run (Bohdanowicz, 2006).

Further, Green Restaurant Association (GRA) (2010), also stated that

restaurant business is one of the most energy intensive industries in the

commercial sector, utilizing five times the energy per square foot of any other

commercial space. Roughly a third of restaurant energy is generated through

cooking, a bit less than a third on heating and cooling, and the remainder on

dishwashing, lighting and refrigeration. As energy prices increase roughly

from six to eight percent each year, energy usage has also become

increasingly costly to businesses. There is an estimate in the food service

industry that it spends about 8 million dollars on cooking, holding, and storing

food each year. Yet, energy efficiency has been considered one of the

simplest cost saving methods for restaurants. However, the high turnover rate

of the restaurant business make this long-term strategy less appealing. But if

the initial burden can be taken on, efficient technology ultimately saves

money.

According to SustainableFoodservice (2013), waste reduction is one of

the most effective low cost ways to reduce disposal fees, and to promote a

green kitchen. Most of the waste reduction practices are just simple good

practices within a business that can help the environment as a bonus. Most of

the foodservice operations throw out a massive amount of garbage where

there is an approximate of 50-70 percent of its weight that consists

compostable food items. Food packaging makes up most of the remaining

weight of the garbages bins, with around 70 percent of the volume of

foodservice trash. A foodservice or restaurant without recycling or reducing

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their waste can reduce their disposal costs by at least half by implementing

simple green practices; rethink, reuse, reduce, and recycle.

In the waste management vernacular, rethink encourages individuals

and businesses to consider the way they use goods. Rethinking your waste

production is not only the action of reducing the amount of waste a business

produces, but a complete redesign of the way one uses goods, if it uses them

at all. Rethinking waste involves looking at each and every product and

person that passes through the doors or sits in a facility, then changing the

way they eat, work, supply or purchase natural resources. For a school

foodservice operation, this may be going to a tray less cafeteria, which is a

new movement that has grown across college campuses. Removing the trays

so students do not take too much food has reduced campus dining facility's

food waste by around 35%, saved millions of gallons of water and chemicals

and cut labor costs from the reduction of dirty dishes. Rethinking the way a

kitchen operates takes innovation and the will to embrace change

(SustainableFoodservice.com, 2013).

The first step in reducing the amount of waste a restaurant produces is

to conduct a waste audit. Waste audits allow the owners to physically see

what waste is being produced in the facility. It is a somewhat unpleasant

experience, but a very valuable tool in reducing waste

(SustainableFoodservice.com, 2013).

In addition, SustainableFoodservice.com (2013) defines reuse as the

first and most important option in foodservice is food donation. Thousands of

organizations across the country are eager to accept all sorts of donations

including old wares and equipment. Furthermore, equipment repair is an

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option that is beneficial in many situations, but not always the best choice. Old

equipment may have a little life left in it, but new equipment is often more

efficient.

Recycling, unfortunately, tends to receive the lion's share of the

general public's attention when it comes to waste reduction. While, it is a very

important step, reducing the amount of recyclables used in the first place is a

far more important step. Recycling varies across the country as to what is

collected and how it is collected so contact your county waste management or

waste hauler on details for recycling in your area. They should be able to

direct you to drop-off sites that collect materials that are not collected through

curbside recycling (Sustainable Foodservice.com, 2013).

In the contrary, a lot of money is lost when food goes to waste instead

of being used for its intended purpose (Lee & Willis, 2010), and the natural

resources on earth are limited and these are wasting the resources (Ridoutt

et. al., 2010). These problems are linked to each other and to wastage of

food. But simply reducing food waste would not solve the problems. For

example, if the wasted food every year were not produced at all, the result

would be less use of natural resources. But another consequence could be an

economic crisis and unemployment for many people working in the food

sector. This makes reducing food waste a complex problem with structural

obstacles based in the modern lifestyle of the rich part of the world. Thus, for

resource efficiency reasons, losses of food will always be a problem

(Gustavsson et al., 2011).

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According to calculations by Jensen et. al., (2011), 39 000 tons of food

are wasted in the Swedish retail sector every year. For the whole European

Union, the estimated retail food wastage is 4 433 000 tons per annum. It is not

only the amounts of wastage that make the retail sector important, but also

the link between producers and consumers. This makes it possible for

retailers to communicate with consumers in order to increase their

environmental awareness and also to choose suppliers and producers that

fulfil their corporate responsibility. Retailers are particularly important, since a

few large companies dominate the market. Wastes are defined as substances

or objects, which are disposed of or are intended to be disposed of or are

required to be disposed of by the provisions of national law. Waste also refers

to an item, material or substance you as an individual consider useless at a

given time and place (Mugambwa, 2009). Waste is a dynamic concept which

can be defined in different ways (Pongrcz, 2009). Waste management refers

to the collection, transportation, processing, recycling or disposal of waste

materials (Mugambwa, 2009). It ought to be appreciated that waste

management practices differ for developed and developing countries, for

urban and rural areas, and for residential and industrial producers.

The most of the waste expected from the customer side of the

restaurant will be energy waste. This includes the cardboard mugs and plates,

plastic knives, forks and spoons, juice jars and candy wrappings. Because the

amount of energy waste is big, a compressor for the waste is located close to

the restaurant. The biodegradable waste expected from the customer side will

be food and napkins. The napkins could also be burned with the energy waste

but according to the waste regulations all materials must first be recycled
 15

before the energy is taken from the material. This means that the napkins

have to be composted with the biodegradable waste. It is also cheaper to

have more biodegradable waste than energy waste (Farmari, 2005).

In addition, Food waste is the third largest component of generated

waste (Kolnitz & Kaplan, 2009). It fills up waste bins that should be emptied in

the restaurant by taking the plastic bag from them and replacing it with a new

one. In Europe, there are numerous anaerobic digestion plants that process

organic waste. An example is in the municipal area of Barcelona, Spain.

There are three anaerobic digestion plants that process separated organic

waste for energy generation. This includes leftover portions of meals and

trimmings from food preparation activities in kitchens, restaurants, fast food

chains, and cafeterias. Fairmont Hotels & Resorts composts excess food and

leftovers, provides complimentary parking for hybrid vehicles, and converts

kitchen grease to bio-dynamic fuel (Fairmont, 2009). Traditionally, most

garbage is buried in landfills, yet landfills are filling up and closing down all

over the country. Incineration is a poor alternative. Kolnitz and Kaplan (2009)

stated that even with pollution controls, incinerators are the largest new

source of air pollution, acid gases, toxic ash, carbon monoxide, and dioxin.

As a summary, restaurants are not safe from the contributors in the

depletion of the Earth. People are only focused on the obvious ones but little

they know that the restaurants, where they eat are also one of the factors that

should not be ignored. Great numbers of garbage are being dumped which

are the food waste and other materials that are very alarming and the massive

use of water must be controlled.

 16

Restaurant owners have made measures to help the environment. This

is where green practices come into place. Green practices are simple

practices that is, when done by all of the restaurants, can surely make a great

impact in helping the earth. Green practices that are discussed in this review

of literature are water conservation, energy efficiency and waste reduction. All

three are very simple to practice but can also be complex in nature.

Theoretical and Conceptual Framework

This study is anchored on the theory of Smith & Perks (2010), where

owners, co-owners, manager and employees have different perceptions

regarding the impact of green practice implementation on the manufacturing,

services and operations, marketing, and sales function. Employees with

different numbers of years of involvement in green practices also have

different perceptions regarding its impact and the more employees become

involved in green practices, the more likely that they would have developed

positive attitudes toward it.

Another supporting theory pointed out the difference between smaller

and larger businesses. Perceptions are understandable regarding small scale

businesses because they will find it more risky and costly to implement green

practices in their operations and services (Cobb, 2009).

The two above-stated theories serve as the very foundation of this

study. The researchers believe that with positive perception on green

practices, an positive effect can take place to the carinderias in Davao City.

Moreover, personnel that implement green practices will help in the benefit of

the environment and to themselves as well.

 17

Figure 1 shows the variables of the study. It only consists the main

variable which is the perception on green practices which includes the

following factors like, waste reduction, water conservation, and energy

conservation. Below the main variable is the moderator which includes the

profile of the respondents the age, gender and the educational attainment.
 18

Main Variable

Perception on Green Practices

Waste Reduction

Water Conservation

Energy Conservation

Moderator Variable

Profile of the Respondents

Age

Sex

Educational Attainment

Figure 1. The Conceptual Framework showing the variables of the study.

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Significance of the Study

This study is significant to the following persons or entities:

Carinderia Owners. This would serve as baseline data for them to

intensify their awareness on how to manage their business with unique

strategies in the implementation of green practices to their personnels and

customers.

Future Researchers. The findings will be useful to the future

researchers of the study in the tourism and hospitality industry. This study will

broaden their knowledge and also help them in their future research.

Definitions of Terms

To have common understanding with some pertinent terminologies in

this study, operational and conceptual definitions are hereby provided:

Personnel. Conceptually, this refers to the people who work for a

particular establishment or the department within a company or organization

that deals with the people that work for it (Merriam Webster Dictionary, 2013).

Operationally, this refers to the people working in the carinderias where this

study was conducted.

Carinderia. Conceptually, this refers to a local eatery which serves

food on a wooden tables and benches. It is also known as a turoturo

wherein customers literally point what they want to eat from an array of

cauldrons (Tigno, 2008). Operationally, this refers to a kind of a small

establishment where this study was conducted. Carinderias sells and serves

food which is very known in the Philippines.

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Green Practices. Conceptually, this refers to the knowledge and

practices that can lead to more environmentally friendly and ecologically

responsible decisions and lifestyles, which can help protect the environment

and sustain its natural resources for current and future generations

(Middletown Thrall Library, 2008). Operationally, this refers to the practices

that establishments such as carinderias implement which can help in the

preservation of the environment.

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Chapter 2

METHODOLOGY

In this chapter, the discussions of the method of the study are

presented under the following headings: (1) Research Design (2) Research

Subject (3) Research Instrument (4) Data Gathering (5) Statistical Treatment.

Research Design

The researchers utilized the descriptive design in this study.

Descriptive design is the most adequate and accurate method in the

interpretation of the findings, where it discussed and interpreted the conditions

and relationship that exist or do not exist in the study.

Furthermore, descriptive method of research is also a fact-finding study

with adequate and accurate interpretation of the findings. It describes and

interprets what is, and reveals conditions and relationship that exists or do not

exist, practices that prevail or do not prevail, beliefs or points of view or

attitudes that are held or not held, procedures that are continuing or

otherwise, affect that are being felt or trends that are developing (Travers,

1978).

Research Subject

The researchers distributed the questionnaires to one hundred

nineteen (119) personnels in the different carinderias who are the

respondents of this study because they are the ones who are to indicate the

level of perception on green practices among carinderias. They were chosen

 22

as the respondents of this study because they are main subjects of this

research.

Research Instrument

The researchers used a questionnaire as their means of collecting

data, because it is simple and easy to construct. Moreover, a questionnaire

can be easily distributed and less time is consumed during data gathering.

Additionally can be kept confidential and the data from closed ended items

are easy to tabulate. The terms are comprehensive and in direct manner to

avoid confusion. The respondents were asked to answer the said

questionnaire by checking the box that would correspond to their most

appropriate answer. Questions were categorized into three parts, namely,

waste reduction, energy efficiency, and water conservation. This will indicate

their perception on each category of green practices among cariderias.

In determining the perception on green practices, a 5-point Likert scale

was used to determine the personnels perceived level on green practices

among carinderias which were as follows:

Scale Mean Description Interpretation

5 4.5 5 Very High This indicates that the condition

described as always practiced.

4 3.5 4.4 High This indicates that the condition

described is most of the time
practiced
3 2.5 3.4 Average This indicates that the condition
is sometimes practiced.
 23

2 1.5 2.4 Low This indicates that the condition

described is rarely practiced

1 0 1.4 Very low This indicates that the condition

described is never practiced.

Data Gathering Procedure

The researchers underwent the following steps in order to accomplish

the study. These steps were as follows:

1. Before the data was collected the researchers obtained approval from

the Dean of College of Hospitality Education of the University of

Mindanao and from the establishments. This study employed

questionnaires into different carinderias with 119 respondents each

who answered the survey questionnaires to help the researchers

determine the level of perception of personnel on green practices

among carinderias.

2. The researchers sought professional help from the panel of validators

to validate the content of checklist, to assure the validity of the

instrument used.

3. The respondents were asked to participate in the study and were

informed about the nature of the study. Assurance of confidentiality

was included in the questionnaire.

4. The researchers then retrieved the questionnaires after the

respondents answered the questions and a tabulation of their answers

was forwarded to the statistician.

 24

5. Interpretation and analysis was followed as well as the writing of the

last chapter that includes the writing of summary, conclusions and

recommendations.

Statistical treatment of data

The following statistical tools were used to in the computation of the

data:

Mean. This statistical tool was used to determine the personnels

perceived level on green practices among carinderias.

t-Test. This is a statistical hypothesis test in which the test statistic

follows a distribution if the null hypothesis is supported.

Analysis of Variance (ANOVA). This was used to determine the

significant difference of personnels perception on green practices of

carinderias in terms of the profile of respondents.

 25

Chapter 3

ANALYSIS AND INTERPRETATION OF THE DATA

Presented in this chapter are the presentation, interpretation and

analysis of the findings. Discussions of the findings are presented to

determine the responses for each sub-problem such as; Profile of the

Respondents; Level of Personnels Perception on Green Practices of

Carenderias in terms of Waste Reduction, Energy Efficiency and Water

Conservation when analyzed by the profile of respondents.

Frequency of the Respondents

Presented in Table 1 is the distribution of the respondents with the total

population of 119. The respondents in terms of age; the highest frequency of

age is the bracket of 15 21 where it had a total of 45 respondents or a

percentage of 37.8% and the lowest frequency is the bracket of 29 35 with

the total of 16 respondents or a percentage of 13.4%. %. In terms of gender;

the female respondents had a total of 81, which is equivalent to 68.1%, and

the male had a total of 38 which is equivalent to 31.9%. In terms of

educational attainment, the highest frequency is high school graduate with a

total of 67 respondents or a percentage of 56.3% and lowest is elementary

graduate with 7 respondents, which is 5.9%.

As a result, majority of the respondents were female in the age bracket

of 15 21 years old with an educational attainment of high school graduate.

This means that the personnels of carinderias are mostly females who are

high school graduates. This is supported by Tamkin, et. al. (2012), which

projected that low-income employees, aging 16 26 years old, are most likely
 26

to be employed in the restaurant and other food services industries, as well as

in retail sector and prefer hourly wage rather than a salary. Most low-income

youth work full time and has lesser interest in school which results to a

majority of non-college students. In addition, Eurostat (2005), states that

women represented the largest part of the worlds labor force.

 27

Table 1

Profile of the Respondents

DEMOGRAPHIC CHARACTERISTICS FREQUENCY PERCENTAGE

Age

15 21 45 37.8%

22 28 41 34.5%

29 35 16 13.4%

36 and above 17 14.3%

Total 119 100%

Gender

Female 81 68.1%

Male 38 31.9%

Total 119 100%

Educational Attainment

Elementay Graduate 7 5.9%

High School Level 8 6.7%

High School Graduate 67 56.3%

College Level 23 19.3%

College Graduate 14 11.8%

Total 119 100%

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Level of Personnels Perception on Green Practices of Carinderias in

terms of Waste Reduction, Energy Efficiency and Water
Conservation

Shown in the Table 2 is the Level of personnels perception on green

practices of carinderias in terms of waste reduction. Respondents claimed

that they use reusable towels for cleaning which got a mean score of 4.81

which is the highest. The lowest mean score is 2.99 which is I recycle

disposable materials (plastic cups, bottled water, and paper plates). Waste

reduction has a 3.72 overall mean score and it is described to be as, high and

interpreted as the condition described is practiced.

Data manifested that the personnels perception on green practices

among carinderias is high in terms of waste reduction. Kassarjian (1971),

implied that the sense of social responsibility that represents individuals

feeling of duty or obligation to help the environment has engaged in

responsible environmental attitude and behavior. As a result, waste reduction

became an obligation especially to the food sector as they produce great

amounts of food waste every day. Manager and employees formulate new

ways to reduce their effect to the environment by reducing their waste.

Table 2 also shows the level of personnels perception on green

practices of carinderias in terms of energy efficiency. It obtained an overall

mean score of 4.53 described as very high and is interpreted as the condition

is extremely practiced. Specifically, the indicated data are the highest and

lowest mean scores respectively. The respondents claimed that the question,

I switch off electronic appliances when not in use (television, radio, water
 29

dispenser, refrigerator, etc.) has a 4.92 mean score described as very high

and the lowest mean score is 3.34 which is, I use key switches to control

power supply to alternating current (A/C) and heat, which is described as

average.

Data manifested that the personnels perception on green practices

among carinderias in terms of energy efficiency is very high. Hungerford and

Volk (1990), also implied that restaurant operators and workers conduct

energy diagnostics for the sake of saving energy which the value is that their

efforts can actually contribute to the environment.

It is also revealed in Table 2 the level of personnels perception on

green practices of carinderias in terms of water conservation. It obtained an

overall mean score of 3.73 described as high and interpreted that the

condition is practiced. Indicated data are the highest and lowest mean scores

respectively. The respondents claimed that the question, I do not let the water

run while lathering my hand, obtained a 4.52 mean score and described to be

very high. The least mean score is 3.05 which is, I recycle water for reuse

(toilet flushing, replenishing a ground water basin referred to as ground water

recharge), described as average.

Data manifested that the personnels perception on green practices

among carinderias in terms of water conservation is high. Gunningham, et. al.,

(2003), also implied that water conservation and efficiency has become an

important part for restaurants. It has become one of their objectives to

conserve water, as water is a limited resource and is being used faster than it

can be naturally replenished. As restaurants in particular use more than their

 30

fair share of water every day and by creating and practicing water

conservation, they can contribute to the environment as well.

This only explains that carinderias and personnels implement green

practices within their establishments. Green practices such as reusing towels

for cleaning, switching off electronic appliances when not in use, and turning

off the faucet when lathering the hands are examples of green practices that

are mostly done by personnels in carinderias.

 31

Table 2

Level of Personnels Perception on Green Practices of Carinderias

DESCRIPTIVE
ITEMS MEAN
LEVEL
1. I segregate biodegradable from non-biodegradable
4.78 Very High
recycled materials.
2. I serve proper portioning of food to reduce food
4.09 High
waste.
3. I recycle disposable materials (plastic cups, bottled
2.99 Average
water, and paper plates).
4. I reuse organic waste or composted (such as
3.05 Average
perishable items).
5. I repair equipment rather than buying or renting new
3.72 High
equipment that will be rarely used.
6. I reuse packaging materials suce as corrugated
cardboards, paper bags, paper boxes, paper tapes 3.09 Average
and etc.
7. I plan for ordering, shipping/handling and storage,
3.26 Average
portion and inventory control.
8. I use reusable towels for cleaning. 4.81 Very high
Waste Reduction 3.72 High
1. I switch off electronic appliances when not in use.
4.92 Very High
(television, radio, water dispenser, refrigerator, etc.)
2. I turn off unneeded appliances when not in use. 4.78 Very High

3. I set up an appropriate temperature for cooking 4.73 Very High

4. I use natural light during daytime. 4.85 Very High

5. I use key switches to control power supply to
3.34 Average
alternating current (A/C) and heat.
Energy Efficiency 4.53 Very High
1. I do not let the water run while lathering my hand. 4.52 Very High
2. I recycle water for reuse. (toilet flushing,
replenishing a ground water basin referred to as 3.05 Average
ground water recharge)
3. I use low-flow fixtures consumption (e.g. toilet, sink) 3.26 Average
4. I thaw meats in the refrigerator instead of using
3.90 High
running water.
5. I recycle rinse water from the dishwasher or
3.27 Average
recirculate it to the garbage disposal.
6. I put signage on water conservation. 3.87 High
7. I use water dispenser instead of bottled water for
4.25 High
drinking.
Water Conservation 3.73 High
 32

Significant Difference on the Personnels Level of Perception on Green

Practices among Carinderias when Analyzed in terms of Age

Revealed in the Table 3 is the significant difference on the personnels

perception on green practices among carinderias when analyzed in terms of

their ages. In terms of waste reduction, the computed f-value is 1.19 with the

p-value of 0.32; in terms of energy efficiency, the computed f-value is 0.92

with the p-value of 0.43; and in terms of water conservation, the computed f-

value is 0.68 with a 0.57 p-value. All three resulted to p-values greater than

0.05 level of significance. Therefore, the null hypothesis is accepted. Data

manifested that the respondents from the carinderias with green practices

showed no difference on the personnels perception on green practices

among carinderias when analyzed in terms of their ages.

Data manifested that personnels from all ages has the initiative for

green practices in the carinderias. Chan (2005), also implied that people

nowadays from all ages have become more committed to green practices,

such as saving water, conserving energy, and reducing solid waste.

This explains that age is not a factor for the personnels in the

carinderias in doing green practices. This means that personnels from

carinderias of all ages are aware of their contributions to the environment

while they are in their working environment.

 33

Table 3

Significant Difference on the Personnels Level of Perception on Green

Practices among Carinderias when Analyzed in terms of Age

Age
Decision
Indicators F-Value P-Value
36
on HO
15-21 22-28 29-35
above

Waste
3.70 3.83 3.62 3.63 1.19 0.32 Accept
Reduction

Water
4.57 4.48 4.44 4.60 0.92 0.43 Accept
Conservation

Energy
36.69 3.85 3.69 3.61 0.68 0.57 Accept
Conservation
 34

Significant Difference on the Personnels Level of Perception on Green

Practices among Carinderias in terms of Sex

Showed in Table 4 is the significant difference on the level of

personnels perception on green practices of carinderias when analyzed

according to their sex. In terms of waste reduction, the computed t-value is

1.76 with the p-value of 0.05; in terms of water conservation, the computed t-

value is 2.00 with the p-value of 0.66; and in terms of energy conservation,

the computed t-value is -0.51 with the p-value of 0.96. All three resulted to be

equal to, or greater than 0.05 level of significance, and resulted to accepting

the null hypothesis. Data manifested that the respondents from the

carinderias showed no difference on the personnels perception on green

practices among carinderias.

Gathered data showed that personnels from both sexes have almost

the same perception with the green practices among carinderias. Hungerford

& Volk (1990), implied that a persons perspective about an issue depends

heavily on his or her beliefs regardless of their gender. Beliefs such as the

impact of a restaurant on the environment can be improved by integrating

consumers power and satisfaction. This belief are related to an individuals

value and attitude, which would then influence their perception and behavior

at work.

The results only means that being green does not need to be female or

a male. Personnels from carinderias proved this based from the results which

have the same perception, both male and female.

 35

Table 4

Significant Difference on the Personnels Level of Perception on Green

Practices among Carinderias in terms of Sex

SEX
Decision
INDICATORS T-VALUE P-VALUE
Male Female on HO

Waste
3.78 3.61 1.76 0.05 Accept
Reduction

Water
4.54 4.51 2.00 0.66 Accept
Conservation

Energy
3.73 3.74 -0.51 0.96 Accept
Conservation
 36

Significant Difference on the Personnels Level of Perception on Green

Practices among Carinderias in terms of Educational Attainment

Revealed in Table 5 is the significant difference on the level of

personnels perception on green practices among carinderias when analyzed

according to their educational attainment. In terms of waste reduction, the

computed f-value is 0.52 with the p-value of 0.72; in terms of water

conservation, the computed f-value is 1.45 with a p-value of 0.22; and in

terms of energy conservation, the computed f-value is 1.32 with the p-value of

0.27. All of the results in the p-value are greater than 0.05 level of significance

showing no significant difference which resulted to acceptance of the null

hypothesis. Data manifested that the respondents from the carinderias

showed no difference on personnels perception on green practices among

carinderias in terms of educational attainment.

Data showed that education is not a factor in the disparity on the level

of personnels perception on green practices among carinderias. Gilbert

(2007), implied that education is not a factor to become knowledgeable

enough about the environmental issues, and to act and understand the

practices that can help lessen the impact, especially of the food industry to the

environment.

The results explain that environmental issues nowadays are well

known to all the people. It does not need to be a college graduate to be

knowledgeable enough about the condition of the environment. People are

becoming more and more concerned about the environment and are finding

ways to help or to lessen their impact to the environment.

 37

Table 5

Significant Difference on the Personnels Level of Perception on Green

Practices among Carinderias in terms of Educational Attainment

EDUCATIONAL ATTAINMENT
F- P- Decision
INDICATORS High High
Elem. College College VALUE VALUE on HO
School school
Graduate Level Graduate
Level Graduate

Waste
Reduction 3.77 3.59 3.69 3.78 3.85 0.52 0.72 Accept

Water
Conservation 4.49 4.38 4.57 4.41 4.64 1.45 0.22 Accept

Energy
Conservation
3.51 3.48 3.69 3.83 4.01 1.32 0.27 Accept
 38

Chapter 4

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter consists the summary of the major findings of the study

and likewise provides the pertinent conclusions and proposed

recommendations for implementation.

Summary

This study was conducted to determine the Personnels Perception on

Green Practices of Carinderias. The study made use of the descriptive survey

research. Suitable data were obtained through the use of survey

questionnaire which were statistically analyzed and interpreted.

The findings of the study are as follows:

1. There were a total number of 119 respondents. Most of them were

female which has 68.1% and there are only 31.9% male respondents.

In addition, majority of the respondents between 15 to 21 years old with

37.8% and a minimal number from age bracket of 29 to 35 with 13.4%.

In terms of educational attainment, there are most are high school

graduate with 56.3% and the least are in college level with 19.3%.

2. The level of personnels perception on green practices of carinderias

are divided into three parts which are waste reduction, energy

efficiency, and water conservation. In terms of waste reduction, the

mean score is 3.72, described as high. In terms of energy efficiency, it

has a mean score of 4.53, described as very high, and in terms of

water conservation, the mean score is 3.73 described as high.

 39

3. There were no significant differences on the level of the personnels

perception on green practices among carinderias in terms of waste

reduction, energy efficiency, and water conservation when analysed

according to the profile of respondents.

Conclusions

Based on the findings, the following conclusions were drawn:

1. Most of the respondents on green practices among carinderias

were female, between 15 to 21 years old and are in the college

level.

2. The level of personnels perception on green practices among

carinderias was high. It was indicated that there was a high

participation level on the personnels perception on waste reduction,

energy efficiency, and water conservation among carinderias.

3. There was no significant difference on the level of the personnels

perception on green practices of carinderias in terms of waste

reduction, energy efficiency, and water conservation when analyzed

according to the profile of respondents. Also, the deographic

characteristics did not lead to disparity in the level of green

practices of the carinderias personnel.

4. All of the null hypotheses were accepted. Perception regarding the

personnels on carinderias were almost all the same with positive

and high results.

Recommendation
 40

Based on the findings and conclusions, the following recommendations

were given:

1. Because of the high results in the study, it is recommended that the

carinderia owners should continue to improve their policies and

develop new strategies on green practices to help their personnel

become more environmentally responsible.

2. Since the personnels are the first line of a carinderias workforce, it

is recommended that each of them should always observe,

develop, and implement in the participation to reduce their waste,

become more efficient with the energy, and conserve water at all

times to create a greater result as a whole in lessening their impact

to the environment while serving their customers at their best.

3. The carinderias management should implement green practices as

a part of their everyday operations. It is also recommended that

they should also encourage their customers to become more

responsible to the environment by formulating new strategies that

can help the environment.

4. There should be more educational programs which include

information about green practices as a way to prepare future

owners/managers and personnels of the possible benefits of

utilizing green practices.

5. The study shows only three types of green practices namely waste

reduction, energy efficiency, and water conservation. The

researchers further recommends that other green practices like

greenhouse gas emissions reduction, pollution reduction and

 41

removal, and natural resource conservation should be explored in

future researches as well, especially in hospitality education

department.