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Exploring Food Waste Management Practices Among Carinderias Around Uplb

Autor: Sheena Deladia  •  November 6, 2018  •  Research Paper  •  3,273 Words (14 Pages)  •  24 Views

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EXPLORING FOOD WASTE MANAGEMENT PRACTICES AMONG CARINDERIAS AROUND UPLB

SHEENA KATRINA CAMILLE S. DELADIA

2014-47747

May 15, 2017

______________

[1] A research paper in partial fulfillment of the requirements for the subject Hume 196 Research Methods in Human Ecology this 2nd semester 2017, A.Y. 2016-2017 under Prof. Ricardo Sandalo.

TABLE OF CONTENTS

Abstract……………………………………………………………………………………1

Chapter I.         Introduction……………………………………………………………….2

        A.        Statement of the Problem……………...……………………………….….3

        B.        Objectives of the Study……………………………………………………3

        C.        Importance of the Study………………………………………………….. 4

        D.        Limitations of the Study…………………………………………………...4

        E.        Operational Definitions of Terms…………………………………….…….4

Chapter II.         Review of Related Literature……………………..…………………….….5

        A.        Conceptual Framework………………………………………………….…7

        B.        Hypothesis……………………………………………………………….....8

Chapter III.         Methodology………………………...…………………………….………8

Chapter IV.         Results and Discussion……………………………………………………..9

Chapter V.         Conclusions………………………………………………………………...14

Chapter VI.         Recommendations……………………………….......................................15

References…………………………………………………………………………………..ii

Appendices………………………………………………………………………………….iii

ABSTRACT

The study explored into the food waste practices of carinderias, around the University of the Philippines, Los Banos, Laguna. Being one of the biggest barriers to a sustainable food system, food wastage brings massive implications for the environment, health, food security, and economy. With these consequences becoming a major concern for the society, it is the study’s purpose to determine food waste practices among carinderias. It aims to display how various approaches to food waste minimization in their food preparation, food service, and food disposal is effectuated and how certain factors, which include personal commitment, knowledge, availability of resources, habits and routine, may influence food waste practices in the service sector. The data for this study was collected through a qualitative research approach through semi-structured interviews with the use of an interview guide done face-to-face at the respondents’ place of employment. To the reason that carinderias are home-based type of enterprise, food wastes are limited despite the large volume of students that eat in this kind of establishment.

  1. INTRODUCTION

One-third of all food produced around the world, worth around US$ 1 trillion, gets wasted in various food systems which include from the production to consumption. With the increasing numbers in hunger, food prices, and social strife, these statistics bring about major effects environmentally, economically, and morally. According to the United Nations Organization, The food sector accounts for around 30 per cent of the world’s total energy consumption accounts for around 22 per cent of total Greenhouse Gas emissions. Meanwhile, about 1.3 billion metric tons of food are wasted every year, yet a seventh of the world’s population “goes to bed hungry” and over 20,000 children under the age of five die from hunger yearly (Food and Agriculture Organization of the United Nations, 2011). Various reasons account for the amount of food wastes being dumped rather than being consumed by people. Such causes may be due to the lack of financial, managerial, and technical mechanisms. This is why food waste in developing countries is one of the main challenges (United Nations Environment Programme 2009).

In estimation, simply halving the current amount of food waste by 2050 could reduce the projected amount of food required to feed 9 billion people by 25 percent compared to today’s production numbers (The Future of Food and Farming: Challenges and Choices for Global Sustainability, 2011). However, doing this requires a better understanding of where food wastes occur and its causes.

This ignorance among producers and consumers alike is evident among the service sector specifically among carinderias. These kinds of services are governed by various sets of social norms which may affect practices toward food consumption and food waste generation. Studying such establishments could help identify customized approaches to practices of food waste, given that carinderias are in a much smaller scale and usually home-based as compared to other eating establishments like restaurants and fast food chains. Moreover, carinderias are conveniently located near schools and terminals where a large volume of people usually flock which may directly influence the practices of food waste management.

  1. Statement of the Problem

Most producers and consumers are neither conscious of the amount of food waste they accumulate, nor aware of the impact that it has in the overall waste stream whether it may be environmentally, economically, or morally. Because of this reason, the researchers find it apt to identify food waste practices among eating establishments specifically carinderias around UPLB.

  1. Objectives of the Study

It is the aim of the paper to identify food waste practices among carinderias aound UPLB. Specifically, the paper aims to:

  1. identify food waste reduction practices during food preparation, food service and food waste disposal among carinderias around UPLB,
  2. determine factors affecting food waste management practices of carinderias around UPLB, and
  3. recommend an efficient means of food waste reduction suitable for carinderias around UPLB.

  1. Importance of the Study

Given the current scale of food waste in the system, its effects are extensive and significant. Determining smart management approaches may avoid needless wastage while preserving food quality. On the consumption side, it requires behavioral change. By determining food waste practices among carinderias, there will be a better sense of producers and consumers behavior towards reducing food waste and food waste in general.

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