IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 2, NO. 3, SEPT.

, 2020

GREEN PRACTICES OF SELECTED RESTAURANTS IN SOLENAD,

NUVALI IN STA.ROSA LAGUNA, PHILIPPINES

JAYZZEL CATE B. CUEVAS1, MA. JOAN M. INDICIO2,

MARY JADE S. REYEG3, DR. ERNESTO C. MANDIGMA JR.4
https://orcid.org/0000-0002-7782-20831, https://orcid.org/0000-0003-2783-68122,
https://orcid.org/0000-0002-7706-59163, https://orcid.org/0000-0002-1721-00264
[email protected], [email protected], [email protected]
[email protected]/ [email protected]
De La Salle University – Dasmariñas
Dasmariñas City, Philippines

ABSTRACT

There has been a trend in applying green practices in restaurants. In lieu of this, Solenad, Nuvali as a
famous mall in Sta. Rosa City, Laguna houses different potential restaurants. The researchers aimed
to determine and analyse the gathered data concerning the significant difference on the assessment
of green practices among selected restaurants in Laguna, grouped according to their profile. The
study’s main concept is green practices. This concept has four aspects, examined by the researchers,
including Energy Conservation, Water Conservation, Proper Waste Disposal, and Food Packaging.
Descriptive method and survey questionnaires were used to collect data and information. The
respondents were comprised of the selected restaurants’ employees. The survey questionnaires were
distributed consisting questions related with the research topic. The statistical methods used in the
study were Frequency, Percentage, Weighted Mean, and ANOVA (Analysis of Variance). The results
show that the respondents recognized energy conservation as one of the green practices often applied
by restaurants with the exemption of “the restaurant turns off the steam supply in steam cooking
vessels when not in use”, which ranked lowest. In terms of water conservation, the respondents
assessed that regular inspection for leaks and repair was practiced often by restaurants. The
respondents believed that the restaurants often used small portions of food supplies to lessen food
waste. However, the respondents evaluated segregation of waste products as the least observed
practice by the restaurants. The result also shows that there was no significant relationship between
the profile of the respondents such as age, gender, educational attainment and the green practices
namely energy conservation, water conservation, proper waste management, and food packaging and
furniture.

Keywords: Restaurant Management, Green Practices, Quantitative Research, Philippines

INTRODUCTION trend also helps protect the environment. Aside

for maintaining reputation, green practices could
Customers always demand for a safe also serve as a guide for customers to apply and
environment, quality product, and good service. support said practice. The purpose of this study
As such, the excellent prestige of a business is to understand the importance of green
could be achieved by implementing green practices and identify the green practices applied
practices in the company. More importantly, this by selected restaurants in Nuvali. In a global

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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
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IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 2, NO. 3, SEPT., 2020
perspective, hospitality and tourism industry are environment responsibility. Various
the biggest industries in the world with the restaurants, including hotels, are are showing
important role of helping reduce negative their commitment to green practices to involve
impacts to the environment. Because of their business with this trend. The Philippines
environmental awareness, companies and supports green practices because it can also
businesses implemented environmental help lessen the cost of operation, utilize the use
responsibilities. Moreover, companies, together of resources, and adopt the practice of reusing,
with their employees, give attention to recycling, and reducing (Sumaylo, 2016).
awareness and responsibilities on the The Philippines also implements the
environmental impact in industries (Winter, Ecological Solid Waste Management Act of 2000
2017). that aims to reduce garbage disposal problems
According to DeFife (2014), more operators in the Philippines. This law includes the
are looking at ways to increase efficiency- systematic and ecological solid waste guidelines
environmentally and fiscally. Nowadays, NGOs that ensure the health of the community and
require companies to provide information to their proper disposal, transportation, segregation, and
employees regarding the possible impact of their storage of solid waste. It promotes the 3 R’s
actions to the environment and by this, program (Reduce, Reuse, Recycle) that also
customers will also follow the green practices reduces garbage in the country (Aquino et al.,
and support eco-friendly products and services. 2013).
In the future, green practices will become an Environmental issue is a serious concern for
extremely competitive market, represent passive most countries. Sustaining the environment is a
and active strategy, and receive positive results vital practice for the food industry because they
on the environment (Han et al., 2011). produce more waste, use large amounts of
Some restaurateurs are hesitant to energy, and use natural resources for their
participate with the “go green” program because products and services. The purpose of this study
there is a misconception that green restaurants was to recognize the green practices
are costly and can lower the quality of service. implemented in the food industry and the reason
However, the truth is, “go green” program helps why it was important to focus attention on
restaurateurs to operate business to be eco- environmental issues that provide awareness to
friendly as well as to be competitive in terms of the owners of each restaurant as well as the
business reputation along with a long-term customers.
commitment to save the environment The concept of this study was based on the
(Carbonara, 2013). study of Hu (2015), entitled “Green attributes for
The supply chain is composed of groups restaurant: What really matters to Consumers?”.
assisting the request of customers including The similarity of these studies was on
suppliers, delivery transportations, and storage researchers were focused on the green practices
facilities. Green supply chain management implemented by restaurants. The difference was
(GSCM) executes the over-all operation on the researchers’ objective which was to
including assessing the environment examine the selected restaurants’ compliance
performance of their suppliers and quality of with the green practices implemented in the food
products, and evaluating water conservation industry. Furthermore, it was also important to
costs. GSCM also promotes the efficiency and address the effects of these green practices to
synergy between business management, the restaurant’s image. Meanwhile, Lanlan Hu
suppliers, employees’ performance, minimal focused only on the customers’ perception.
waste, costs saving, and customer satisfaction Moreover, this study’s distinctness centered on
(Chiu and Hsieh, 2016). the researchers’ selection of large-scale
In a local perspective, the hospitality and restaurants instead of fast food and cafeteria.
restaurant industries aim to be more Therefore, the goals of this study were to
environment-friendly and more sensitive to
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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
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IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 2, NO. 3, SEPT., 2020
evaluate and examine the selected restaurants’ restaurants. The researchers collected related
compliance to Nuvali’s environmental promotion. articles from books, journals, and internet. After
the questionnaire’s approval, the researchers
OBJECTIVES OF THE STUDY sent letters of request to the selected restaurants
to ask permission before conducting a survey.
The study sought to answer the following There was also an attached letter discussing the
objectives on the green practices of the selected content and objective of the study. The
restaurants: 1) to know the profile of the authorization letter also contains the
respondents based on age, gender and researcher’s personal details such as their
educational attainment; 2) to evaluate the green contact information, department and school
practices in selected restaurants in terms of: details, and the thesis adviser. All the letters
energy conservation, water conservation, proper distributed were presented to the thesis adviser
waste disposal and food packaging; 3) to know if for approval.
there was significant difference on the After receiving approval from the
assessment on the green practices among the selected restaurant’s management and the
selected restaurants in Laguna in accordance to thesis adviser, researchers personally
the group according of their profile and; 4) to distributed the questionnaires to the respondents
develop a green practices guideline. within the premises. The survey was conducted
in three selected restaurants in Solenad, Nuvali
METHODOLOGY namely a) The Morning After, b) The Pig Pen,
and c) The Café Mediterranean. The target
This study used descriptive research sample size was 20 customers and ten
method. The descriptive research was used to managers and employees totaling to 30
achieve information through scientific method respondents per restaurant. The survey was
which includes observing, determining, and conducted during weekends to accomplish the
describing the subject and variable without required number of survey questionnaires per
affecting it. It was used in this research to restaurant. The purpose of the study was also
determine the assessment of the respondents on mentioned in the questionnaires.
green practices through observation and The respondents were given ample time
description. The researchers used quantitative to answer the survey questionnaires based on
research for this study to determine the green their opinions and observations. Finally, after
practices implemented in selected restaurants in collecting the data, computation of the results
Solenad, Nuvali. Quantitative approach uses and data analysis and interpretation were
survey questionnaire to obtain data that needed conducted. This study was conducted during the
to arrive at reliable results. Results were 1st and 2nd semesters of Academic Year 2018-
assumed to be exact together with the different 2019. The researchers used quantitative method
factors in this study. Survey questionnaires were that dealt with the process of collecting and
given to collect data and information from the analysing data from different sources. The
respondents. The researchers formulated the researchers used survey questionnaire as the
statement of the problem as basis of this study. data gathering instrument in this study and was
The respondents were randomly selected from tested using Cronbach’s Alpha. The answers of
the recognized population in the area. The the respondents were treated confidentially and
respondents in this study were the restaurant with utmost respect. The statistical methods
employees since they can provide information used in this study were percentage and
regarding the implemented green practices in frequency for the profile of the respondents.
selected restaurants in Solenad, Nuvali. Weighted Mean was used for the respondents’
The study used purposive sampling assessment on green practices. Lastly, ANOVA
which was suitable for this research. Overall, the (Analysis of Variance) was used to determine the
study had 90 respondents from three selected relationship between the profile of the
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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
82
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respondents and their assessment of green Table 3
practices in the selected restaurants. Demographic profile in terms of Educational Attainment
Educational Frequency Percentage
RESULTS AND DISCUSSION attainment
Highschool 23 25.6
graduate
1. Profile of the Respondents College graduate 67 74.4
Total 90 100%
Table 1
Demographic profile in terms of Age
Table 3 shows the result of demographic
Age Frequency Percentage
profile in terms of educational attainment.
18-24yrs. old 31 34.3 College graduates obtained the highest
25-34yrs. old 40 44.4 percentage with 74.4 percent while high school
35-44yrs. old 18 20.0 graduates received the lowest percentage with
45 & above 1 1.1 25.6 percent.
Total 90 100% According to Alexander and Pyyamoli
(2014), college graduates have more education
Table 1 shows the age distribution of the compared to that of high school students.
respondents. Majority of the respondents were Therefore, this indicates that college students
aged 25-34 years old with 44.4 percent while the were more likely to understand the recent
lowest percentage was 45 years old and above situation of the environment and prevent dangers
with only 1.1 percent of the respondents. to the environment.
According to Longhurst (2017), young adults
are more conscious and are considered as an 2. Respondent’s Assessment of Green
environmentally friendly audience because they Practices
are more conscious with their actions to the
environment. Therefore, this result indicates that 2.1 In Terms of Energy Conservation
these ages were more responsible and
Table 4
observant when it comes to supporting the green Energy Conservation
practices that help sustain the environment. Energy Conservation Mean VI
The restaurant uses energy
Table 2 4.80
efficient appliances A
Demographic profile in terms of Gender The restaurant uses electricity
Gender Frequency Percentage and power that are generated
4.34
from different sources such as
Male 41 45.6
wind and solar panel system O
Female 49 54.4 The restaurant turns off the
steam supply in steam
Total 90 100% 4.30
cooking vessels when not in O
use
The restaurants carefully
Table 2 shows the gender distribution of the monitor preheat times,
respondents. Majority of the participants were 4.36
cooking temperatures and
females with 54.4 percent while male obtained maintenance checks O
the lower percentage with 45.6 percent. The restaurant uses motion
According to Giles Longhurst (2017), sensors to detect when to turn 4.32 O
the lights on/off
females were more green consumers compared Overall 4.42 Often
with males. This indicates that females were
more interested in applying implemented green Table 4 shows the assessment on green
practices. practices in terms of energy conservation. The
result shows that the highest mean was found in

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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
83
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the restaurant uses energy efficient appliances segregation obtained the lowest mean of 4.21
with a mean of 4.80, interpreted as always. also interpreted as often.
Meanwhile, the lowest mean was found in the The probable reason the highest mean
restaurant turns off the steam supply in steam was the restaurant uses small portions of food
cooking vessels when not in use with a mean of supplies to minimize food waste, because in
4.30, interpreted as often. The overall mean of different restaurants, small portions of serving
4.42 suggests that the green practices were management system was always used to
often practiced. prevent food spoilage. If a customer orders, then
The probable reason appliance efficiency a small portion of food is prepared to minimize
was highest, because today, the appliances food waste and operating cost of the restaurant.
used particularly in the restaurants were now However, the lowest mean otherwise
more energy efficient compared to those suggests that the restaurant does not practice
appliances ten years ago and older. enough waste segregation. This could probably
According to Carbonara (2013), restaurants because of the mall’s waste management
were skeptical in applying green practices; system the restaurant follows. The restaurants
however, nowadays, restaurateurs are looking basically depend on the mall’s waste
for eco-friendly ways to operate the business management system for waste segregation.
while still benefitting the operation. Furthermore, According to Aquino et al. (2013), the
it is a long-term commitment for the business to Ecological Solid Waste Management Act of 2000
help preserve the environment. One way of is an implemented law that aims to reduce waste
helping to conserve the energy is to invest in disposal and implement guidelines that ensure
energy efficient appliances most of the not only the health of the community but also the
restaurants are using nowadays. health of the environment. Food waste is also
included in this law. Food waste is one of the
2.2 In Terms of Waste Management largest restaurants wastes and one way to
lessen it is to use small portions of food supplies
Table 5 while still maintaining food quality.
Proper Waste Management
Mea VI
Proper Waste Management
n
2.3 In Terms of Water Management
The restaurant uses small portions
of food supplies to minimize food 4.41 O Table 6 shows the result of water
waste. conservation on the selected restaurants. The
The restaurant minimizes the use 4.24 result shows that the highest mean was found in
of plastic in storing food items O
inside the refrigerators.
the restaurant does regular inspection for leaks
The restaurant implements and repair with a mean of 4.37, interpreted as
4.29
recycling of waste. O often. On the other hand, the lowest mean was
The restaurant uses “first-in, first- found in the restaurant uses urinals and toilet
out” inventory policy for raw 4.30 O with less use of water flush, with a mean of 4.23,
materials.
interpreted as often. The overall mean of 4.29
The restaurant practices the waste suggests that the restaurants often practice
4.21 O
segregation.
water conservation.
Overall 4.29 Often The probable reason the restaurants
does regular inspection for leaks and repair
Table 5 shows the assessment on green obtained highest mean was because it is normal
practices in terms of proper waste management for the restaurants to regularly check the pipes
the highest mean was found in the restaurant for drainage. However, the probable reason the
uses small portions of food supplies to minimize restaurant uses urinals and toilet with less use of
food waste with 4.41, interpreted as often. water flush obtained lowest mean because it was
Meanwhile, the restaurant practices the waste
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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
84
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somehow difficult to determine if the flush or furniture. The result shows that the highest
urinals use less water. This problem was mean can be found in “The restaurant uses eco-
predicated upon the people’s lack of awareness friendly disposable products such as disposable
to these existing kinds of technologies. utensils and takeout boxes” with a mean of 4.41,
interpreted as often.
Table 6 Meanwhile the lowest mean can be found in
Water Conservation
the restaurant uses less non-biodegradable
Mean VI
Water conservation supplies for takeaways with a mean of 4.18,
The restaurant does regular
interpreted as often. The overall result shows
4.26
equipment upgrades to help that the restaurant often practice food packaging
conserve water O and furniture with a mean of 4.27. The result
The restaurant uses high 4.24 shows that the restaurants used eco-friendly
pressure, low volume nozzles
that increase cleaning efficiency
disposable products. When it comes to the
O utensils and take-out boxes, the probable reason
The restaurant uses faucets with behind this was that most of the restaurants have
4.36
sensor to help conserve water
O stopped using other takeout boxes known to
The restaurant does regular
4.37
degrade in the environment, such as the
inspection for leaks and repair Styrofoam.
O
The restaurant uses urinals and There has been a trend in the restaurant
4.23
toilet with less use of water flush
O scene for years to eliminate the use of Styrofoam
Overall 4.29 Often and other plastics alike. In relation with the result,
the probable reason the restaurant uses less
non-biodegradable supplies for takeaways
2.4 In Terms of Food Packaging obtained lowest mean was because somehow,
although there has been a trend in reducing
Table 7 plastic use, when it comes to food packaging,
Green practices in terms of food packaging and furniture
there were still no alternatives to plastics as
Food Packaging and Mean VI
Furniture
regards to other supplies.
According to Sumaylo (2016),
The restaurant uses eco-friendly businesses in the Philippines support
disposable products such as 4.41 O
disposable utensils and takeout environment-friendly practices and guidelines
boxes that can help lessen the cost and use of products
and supplies. Reuse, reduce and recycle are the
The restaurant minimizes the use 4.24 most popular green practices. Nowadays,
of plastic when storing food O
products inside the refrigerator restaurants are also using eco-friendly
disposable products that have good re-use
The restaurant uses recyclable quality.
wood, aluminum and nylon to form 4.20 O
a new furniture
2. Significant Difference between the Profile
4.30
of the respondent and their assessment of
The restaurant uses eco-friendly O
take out containers and boxes Green Practices

The restaurant uses less non- Table 8 shows the result on the
biodegradable supplies for 4.18 significant difference on the age of the
takeaways O
respondents and their assessment of green
Overall 4.27 Often
practices. The result shows that age was not a
factor when it comes to the practices because all
Table 7 shows the result on the green
p-values were more than the significance level of
practices in terms of food packaging and
0.05.
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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
85
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Table 8 respondents and said sustainable practices of
Significant analysis between age and green practices
Age p-value Interpretation Decision the resort. A probable reason for the result that
Energy 0.130 Not Significant Accept gender was not a factor when it comes to green
Conservation practices in the selected restaurants. This means
Water 0.111 Not Significant Accept
Conservation that the different gender groups have the same
Proper Waste 0.597 Not Significant Accept assessment of energy conservation, water
Management
Food Packaging 0.809 Not Significant Accept
conservation, proper waste management, and
and Furniture food packaging and furniture.

The result reveals that there was no Table 10

Significant Analysis between educational attainment and green
significant difference with the age of the practices
respondents and the said sustainable practices Gender p-value Interpretation Decision
of the resort. A probable reason for the result that Energy 0.889 Not Significant Accept
Conservation
age was not a factor when it comes to green Water 0.277 Not Significant Accept
practices in the restaurant. This means that the Conservation
Proper Waste 0.006 Not Significant Accept
different age groups have the same assessment Management
of energy conservation, water conservation, Food Packaging 0.224 Not Significant Accept
proper waste management, and food packaging and Furniture
and furniture.
According to Sumaylo (2016), all ages Table 10 shows the result on the
must commit to green practices specially in significant difference of the educational
restaurants in order to achieve a more attainment of the respondents and their
sustainable method helping the environment assessment of green practices. The result shows
avoid degradation. This relates to the result of that educational attainment was not a factor
the study that there was no significant difference when it comes to the practices because all p-
between the age and the green practices as values were more than the significance level of
assessed by the respondents. 0.05.
The result shows that there was no
Table 9 significant difference with the educational
Significant Analysis between gender and green practices
Gender p-value Interpretation Decision
attainment of the respondents and the said
sustainable practices of the restaurants. A
Energy Conservation 0.999 Not Significant Accept probable reason for the result that educational
attainment was not a factor when it comes to
Water Conservation 0.302 Not Significant Accept
green practices in the restaurant. This means
Proper Waste 0.527 Not Significant Accept that, regardless of educational attainment, all
Management respondents have the same assessment of
Food Packaging and 0.519 Not Significant Accept energy conservation, water conservation, proper
Furniture waste management, and food packaging and
furniture.
According to Hu (2015), educational
Table 9 shows the result on the
attainment was a factor when it comes to green
significant difference of gender of the
practices because the higher the educational
respondents and their assessment of green
attainment is, the more knowledgeable a person
practices. The result shows that gender was not
will be. When it comes to green practices
a factor when it comes to the practices because
however, the result suggests the opposite as
all p-values were more than the significance level
there was no significant difference. The probable
of 0.05.
reason was because majority of the respondents
The result shows that there was no
have an educational attainment of college
significant difference with the gender of the
graduate.
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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
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4. Green Practices Guidelines reuse, reduce, and recycle program.
Restaurants must regularly conduct this practice
A proposed guideline concerning the so that the environment could also be benefit.
green practices in selected restaurants in Nuvali, The importance of waste management in
Sta. Rosa, Laguna in terms of energy restaurants is critical in order to minimize waste
conservation, water conservation, proper waste produced by them. Proper waste management
management, and food packaging and furniture includes turning biodegradable waste into
will be possibly applied to other restaurants and compost pits, handing recyclables to the
local hospitality businesses. This may help them materials recovery facility or junk shops, as well
receive customer satisfaction and prevent and non-biodegradable materials to sanitary
damages to the environment. landfills. Profit can also be made by
implementing waste management. For instance,
Objectives of the Green Practices Guidelines: the compost can be sold for a price and junk
To establish those guidelines that are shops may pay for the recyclable materials. This
reliable in developing sustainable green can then provide extra income for the
practices such as ensure that the guidelines restaurants.
present the right information to the beneficiary Food packaging and furniture
and enhance energy conservation in terms of
using the cooking vessels also encourage the Takeaway containers that are eco-
use of urinals and toilets with less use of water, friendly can be helpful to lessen product waste
implement waste segregation and also from restaurants. These containers are made
encourage using eco-friendly takeaway boxes from natural wheat fiber that are agricultural
and cups. products.
Food packaging is important because
Energy conservation these are the primary contributors of non-
Restaurant employees, especially the biodegradable materials in sanitary landfills and
staff, should practice turning off cooking vessels the materials used in food packaging are made
when not in use. With this practice, they can help of plastic which is not good for the environment.
conserve heat energy the restaurant consumes. The restaurant management should look for
This system can be done by the management of alternatives that are both biodegradable and
the restaurants and then reduce the energy used environment friendly. This step will improve the
which further translates to operational savings commitment of the restaurants in practicing
cost. environment sustainability.

Water conservation CONCLUSIONS

Urinals and toilets that use less water can Based on the results of the study, the
conserve almost 900,000 litres of water every following conclusions were made:
year. Nowadays, there are also waterless toilets.
The management of the restaurants should 1. Majority of the respondents are female,
consider buying said toilets because in the long aged 25-34 years old, and are college
run, this can save huge amounts of money due graduates. Majority of the respondents are
to reduced water use. female because they are the ones who are
green consumers. Meanwhile, young
Proper waste management adults are those more conscious with their
actions that might affect the environment.
Most NGO’s are implementing waste College graduates have different
segregation for a convenient application of the information regarding the current situation

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CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
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management, and food packaging and restaurants. http://www.restaurant.org/News-
furniture. Research/News/More-restaurants-practice
sustainability-new-ree
RECOMMENDATIONS
Han, H., Hsu, L.., & Sheu, C. (2010). Application of the
Based on the findings the researchers theory of planned behavior to green hotel choice:
recommend the following. Testing the effect of environmental friendly
activities. Tourism Management, 31(3), 325-
334. https://doi.org/10.1016/j.tourman.2009.03.013
1. The restaurant management may
establish those guidelines reliable in Huang, Y., & Hu, L., Kwok, L.(2016). Green attributes of
developing sustainable green practices in restaurants: What really matters to
terms of energy conservation, water consumers? International Journal of Hospitality
conservation, proper waste Management, 55, 107-
117. https://doi.org/10.1016/j.ijhm.2016.03.002
management, and food packaging and
furniture. Longhurst, G., (2017). Who is green consumer?
2. Energy may the conservation be https://www.hitwise.com/en/2017/08/07/who-is-the-
enhanced in terms of using the cooking green-consumer
vessels. Nuvali Philippines. (2017).
3. Encourage using urinals and toilets with http://nuvali.ph/things-to-do/ayala-mallssolenad.html
less water use. Fourth, restaurants may
implement waste segregation. And lastly, Rahman, Imran & Reynolds, Dennis. (2014). Predicting
restaurants may encourage using eco- green hotel behavioral intentions using a theory of
environmental commitment and sacrifice for the
friendly takeaway boxes and cups. environment. International Journal of Hospitality
Management. 52. 107-116.

P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com

CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
88
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IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL, VOL. 2, NO. 3, SEPT., 2020
Shuttleworth, M. (2017). Different Research Methods. housekeeping, culinary, cruise ship, event
https://explorable.com/different-research-methods management and ticketing at Amadeus. She had
Sumaylo, S. (2016). Green Practices of Accommodation completed her local internship training at Civil
and Lodging Establishments in Siquijor Province, Aviation Board.
Philippines. Journal of Educational and Human
Resource Development 4:14-25. Ernesto Cataquis Mandigma Jr., received the
Bachelor of Science in Tourism
in 2000, Master of Business
AUTHORS’ PROFILE Administration in March 2002,
Master in Public Administration
Jayzzel Cate B. Cuevas is a graduating in October 2002, Master of Arts
Bachelor of Science in Tourism in Education major in Education
Management Student at De La Management in 2005, Master in Education in
Salle University - Dasmariñas - 2011 at the Golden Gate Colleges. He finished
College of tourism and Doctor of Education major in Educational
Hospitality Management Management (2016, Doctor in Business
(CTHM). She has varied Administration (2020) and Doctor of Philosophy
trainings in the different areas of tourism such as is in progress at Batangas State University,
a tour guide and front desk as well as in currently he is connected as professor in
housekeeping, culinary, travel agency, airlines, graduate school at Batangas State University,
cruise ship, event management, and ticketing in undergraduate professor at De La Salle
Amadeus and SABRE. She completed her local University – Dasmarinas and Malayan College
internship in Tickets2Travel agency and Laguna A MAPUA School. He presented
Philippine Airlines. She was a member of the different researchers in both national and
Museo Dela Salle Tour Guides. international conferences. He was also a grantee
Ma. Joan M. Indicio is a graduating Bachelor of of public and private school for conducting
Science in Tourism researches and conference presentations.
Management at De La Salle
University – Dasmariñas – COPYRIGHTS
College of Tourism and
Hospitality Management Copyright of this article is retained by the
(CTHM). She had varied author/s, with first publication rights granted to
trainings in different areas of tourism such as a IIMRJ. This is an open-access article distributed
tour guide and front desk as well as in under the terms and conditions of the Creative
housekeeping, culinary, cruise ship, event Commons Attribution – Noncommercial 4.0
management, and ticketing at Amadeus. She International License (http://creative
has completed her internship training abroad at commons.org/licenses/by/4).
Cedar Point Amusement Park in Ohio, USA. She
is a member of Lasallian Tour Guides.

Mary Jade S. Reyeg is a graduating Bachelor of

Science in Tourism
Management at De La Salle
University – Dasmarinas –
College of Tourism and
Hospitality Management
(CTHM). She had varied
trainings in different areas of tourism such as a
tour guide and front desk as well as in
P – ISSN 2651 - 7701 | E – ISSN 2651 – 771X | www.ioer-imrj.com
CUEVAS, JC.B., INDICIO, MJ. M., REYEG, MJ.S., MANDIGMA, E.C.JR., Green Practices of Selected Restaurants
in Solenad, Nuvali in Sta. Rosa Laguna, Philippines, pp. 89 - 98
98
89