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An assessment on the level of compliance on waste management practices of selected stand alone food establishment in Parañaque/ Cedrick James C. Baccay, John Paul B. Catalan, Kathrina Therese D. Erum, & Raven L. Ramos.

By: Contributor(s): Material type: TextPublication details: Parañaque City: Olivarez College, 2025.DDC classification:
  • T 647.94 2025 0127
Dissertation note: Undergraduate thesis. Summary: This study, "An Assessment on the Level of Compliance on Waste Management Practices of Selected Stand Alone Food Establishment in Parañaque," identifies the awareness and adherence of food establishments to waste management regulations in Parañaque, Philippines. The research, utilizing a mixed-methods approach with questionnaires and interviews, aimed to identify challenges and opportunities for improving sustainability practices. Findings indicate that most establishments are "Mostly Compliant" with proper waste disposal and reduction strategies, though there is a gap in the consistent use of color-coded bins and the implementation of environmental awareness campaigns. The study concludes that combining awareness with actionable support, such as structured training and resources, is essential to bridge these gaps and foster more sustainable practices in the food service sector. The results provide valuable insights for both business owners and local government units to enhance environmental sustainability and waste reduction strategies.
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Theses/Dissertation General Reference And Serial Section Olivarez College Learning Resource Center T 647.94 2025 0127 (Browse shelf) Available

Undergraduate thesis.

This study, "An Assessment on the Level of Compliance on Waste Management Practices of Selected Stand Alone Food Establishment in Parañaque," identifies the awareness and adherence of food establishments to waste management regulations in Parañaque, Philippines. The research, utilizing a mixed-methods approach with questionnaires and interviews, aimed to identify challenges and opportunities for improving sustainability practices. Findings indicate that most establishments are "Mostly Compliant" with proper waste disposal and reduction strategies, though there is a gap in the consistent use of color-coded bins and the implementation of environmental awareness campaigns. The study concludes that combining awareness with actionable support, such as structured training and resources, is essential to bridge these gaps and foster more sustainable practices in the food service sector. The results provide valuable insights for both business owners and local government units to enhance environmental sustainability and waste reduction strategies.

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