Enhancing Sustainability Through Waste Management Practices in Small Food Establishments in Tambo, Parañaque City
Keywords:
Enhancing waste management, sustainable waste practices, waste management practices, small food establishment, waste segregationAbstract
The study was conducted to find out the sustainable waste management practices among Small Food Establishments in Tambo, Parañaque City, and to identify sustainable waste management practices that can be used to improve the environmental sustainability in the local community. The research in this study was descriptive and quantitative. Data were gathered by a structured survey questionnaire eligible to owners, managers, and staff/employees of various small food establishments such as carinderias, food stalls/kiosks, coffee shops, and bakeries. The gathered data were analysed by using descriptive statistics, including frequency, percentage distribution and weighted mean. Regarding small food establishments' limitations, the findings clearly showed that these establishments have strongly adopted proper waste management practices. Respondents collected high statistical ratings in strict daily waste segregation, proper storage, systematic disposal, and deep compliance with Parañaque City’s local environmental ordinances and shared green culture with establishments and staff. The study concludes that Tambo’s small food establishments have established a solid standard for environmental discipline, making them capable of advanced sustainability innovations. It is recommended that local government units implement reward systems with business permit incentives, while business owners form local purchasing alliances to acquire sustainable packaging in bulk, effectively accelerating a localized green food revolution and effective sustainable waste management practices.
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