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COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
1
ENVIRONMENTAL SUSTAINABILITY PRACTICES AMONG
SELECTED RESTAURANTS IN OLONGAPO CITY
A Faculty Research
By
Eric A. Matriano, Ed. D., Ph. D.
Susan P. Alegoria-Groom, Ed. D.
Karlo Ian P. Portacio, MBA
Leo Marc V. Antipolo, MBA
Elmer F. Callo, Ed. D.
Joan D. Arlanza, MBA
Columban College, Inc., Olongapo City
July 2017
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
2
COLUMBAN COLLEGE, INC.
Olongapo City
This research entitled
ENVIRONMENTAL SUSTAINABILITY PRACTICES AMONG SELECTED
RESTAURANTS IN OLONGAPO CITY
has been prepared and submitted by Dr. Eric A. Matriano, Susan A. Groom, Karlo Ian P.
Portacio, Leo Marc V. Antipolo, Joan D. Arlanza, and Elmer F. Callo who are hereby
recommended for committee evaluation and critiquing.
Dr. David C. Bueno
Director, RPO
Approved and accepted by the Research Committee based on the set criteria and
guidelines for Faculty Research Program by the College:
Dr. Teresita R. Dumlao
OIC, Office of the Vice President for Academic Affairs and Student Services
Chairman
Dr. Amelia Cecilia S. Reyes Dr. Christine Gil O. Almazan
Vice President, Administration and Finance Director, Quality Assurance Office
Member Member
Dr. David C. Bueno
Dean, Graduate School/Director, RPO
Member
July 10, 2017
Date of Research Output Presentation
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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ABSTRACT
This study assessed the environmental sustainability practices among
selected restaurants in Olongapo City as perceived by business owners for
the year 2017.
Based on the basic principles provided, restaurants shall make efforts
to undertaken environmental activities and environmental education on a
voluntary, and thereby through the encouragement of willingness for
environmental conservation and other environmental activities, and make
efforts to cooperate with other people on environment activities.
Environmental sustainability practices means voluntary activities of
selective restaurant aimed mainly of local environmental practices such as
water management, waste management, Nature management protection, and
conservation of renewable resources.
The descriptive type of research was used. The researchers used this
method using the questionnaire or checklist and utilized the result to identify
the level of effectiveness and efficiency in terms of environmental
sustainability practices. The respondents of this research were managers of
different selected restaurant in Olongapo City. There were 11 managers and
28 store supervisors come from different restaurants in Olongapo City,
namely Kongs, Chickboy, Jolibee, Mang Inasal, Andoks, Max’s, Greenwich,
Chowking, Bon chon, Classic Savory and KFC
The nature of type of their business majority are corporation number
of years of operation last from (20- above) and the small years runs is
about (0-4 years) in the projected operational capacity the sustainability of
the business depends on how to manage and adhere on the existing
environmental concern. Relative to the projected operational plan the
capacity of the surveyed businesses, whether small or large scale the main
objective is to preserve the integrity of the environment, this is not just profit
motivated but also environmental sustainability.
To formulate policies in-support to the existing policies by adopting
environmental practices establishing a team to identity focal concern to
improve environmental issues. In the survey we conducted we found out
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#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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that in terms of sustainability practices majority of them has a rate of
frequent or has the range of 3.40-4.19 in their sustainability practices in
Water Management, Nature Protection and Conservation of Renewable
Resources thru this figure we can assess the full cooperation of the business
firm in adhering to the conservation of environment.
The following are the recommendations posited: Pro-active approach
to the environmental sustainability and maintain high standard of
professionalism in addressing issues of environmental concern for the
betterment of the public and its environment; to revise or formulate
environmental policies in collaboration with the existing policies and
promote environmental awareness in using guidelines and standards of
operational procedures; they should improve the environmental practices of
their respective company or restaurant; they need to be more serious on
their social responsibilities and try to develop ways to be more efficient in
sustaining their environmental practices; they should conduct seminars and
trainings to their employees about environmental sustainability practices to
be more aware in their social responsibility as an employee and being part
of the community in preserving our environment as a healthy living place;
and they should improve their sustainability practices by doing something
that can be helpful for the environment and also for the future needs of the
next generations.
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
5
ENVIRONMENTAL SUSTAINABILITY PRACTICES AMONG
SELECTED RESTAURANTS IN OLONGAPO CITY
Eric A. Matriano, Ed. D., Ph. D.
Susan P. Alegoria-Groom, Ed. D.
Karlo Ian P. Portacio, MBA
Leo Marc V. Antipolo, MBA
Elmer F. Callo, Ed. D.
Joan D. Arlanza, MBA
Introduction
Sustainability involves balancing the needs of human societies with
the health of the ecosystems that surround and support them. It also
challenges us to behave ethically across generations: how can today’s
societies meet their needs without compromising the ability of future
generations to meet theirs?
This challenge is growing sharper every day: by the middle of this
century, we can expect the human population of our planet to have increased
by 50 percent, to a total of about 9 billion people. Rapid population and
economic growth is producing a number of related concerns: global
warming, dwindling oil supplies, extreme weather events, shrinking water
supplies, and the accelerating resource requirements of developing nations.
These emerging issues call for a new category of experts who can
develop and implement the strategies we need to reach a state of
sustainability. Designing a sustainable operation whether at the local,
national or global level requires a comprehensive approach that understands
the political, cultural, scientific, economic, and technological context of the
relationship between humans and their ecosystems. Sustainability
professionals need to be able to think across these different areas and speak
to a variety of experts and audiences in their own “languages.”
Sustainable business, or green business, is an enterprise that has
minimal negative impact on the global or local environment, community,
society, or economy—a business that strives to meet the triple bottom line.
Often, sustainable businesses have progressive environmental and human
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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rights policies. In general, business is described as green if it matches the
following four criteria:
It incorporates principles of sustainability into each of its business
decisions. It supplies environmentally friendly products or a service that
replaces demand for non-green products and/or services. It is greener than
traditional competition. It has made an enduring commitment to
environmental principles in its business operations.
A sustainable business is any organization that participates in
environmentally friendly or green activities to ensure that all processes,
products, and manufacturing activities adequately address current
environmental concerns while maintaining a profit. In other words, it is a
business that “meets the needs of the present world without compromising
the ability of the future generations to meet their own needs.” It is the
process of assessing how to design products that will take advantage of the
current environmental situation and how well a company’s products perform
with renewable resources.
The Brundt Land Report emphasized that sustainability is a three-
legged stool of people, planet, and profit. Sustainable businesses with the
supply chain try to balance all three through the triple-bottom-line concept—
using sustainable development and sustainable distribution to affect the
environment, business growth, and the society.
Everyone affects the sustainability of the marketplace and the planet
in some way. Sustainable development within a business can create value for
customers, investors, and the environment. A sustainable business must meet
customer needs while, at the same time, treating the environment well.
Green business has been seen as a possible mediator of economic-
environmental relations, and if proliferated, would serve to diversify our
economy, even if it has a negligible effect at lowering atmospheric CO2
levels. The definition of "green JOBS" is ambiguous, but it is generally
agreed that these jobs, the result of green business, should be linked to clean
energy, and contribute to the reduction of greenhouse gases. These
corporations can be seen as generators of not only "green energy", but as
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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producers of new "materiality’s" that are the product of the technologies
these firms developed and deployed.
According to its Environmental sphere it said that it is a major
initiative of sustainable businesses is to eliminate or decrease the
environmental harm caused by the production and consumption of their
goods. The impact of such human activities in terms of the amount of
greenhouse gases produced can be measured in units of carbon dioxide and
is referred to as the carbon footprint. The carbon footprint concept is derived
from ecological footprint analysis, which examines the ecological capacity
required to support the consumption of products.
Sustainable business leaders also take into account the life cycle costs
for the items they produce. Input costs must be considered in regards to
regulations, energy use, storage, and disposal. Designing for the
environment (DFE) is also an element of sustainable business. This process
enables users to consider the potential environmental impacts of a product
and the process used to make that product.
The many possibilities for adopting green practices have led to
considerable pressure being put upon companies from consumers,
employees, government regulators and other stakeholders. Some companies
have resorted to green washing instead of making meaningful changes,
merely marketing their products in ways that suggest green practices. For
example, various producers in the bamboo fiber industry have been taken to
court for advertising their products as more "green" than they are. Still,
countless other companies have taken the sustainability trend seriously and
are enjoying profits.
This study was conceptualized to assess how selected restaurants in
Olongapo City comply to environmental standards and be an
environmentally sustainable companies.
Conceptual Framework
“Environmental Sustainability practices” means voluntary activities
of selective restaurant aimed mainly of local environmental practices such as
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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water management, waste management, Nature management protection, and
conservation of renewable resources.
“Encouragement of willingness for good of environmental practices”
means providing Information; offering opportunities and convenience to
experience environmental activities that, in their performance, lend to a
deepened understanding of better environmental practices and encourage
their willingness for environmental activities.
This study is primarily anchored on some basic principles. These
principles are recognizing the importance of enjoying the blessing of God to
us as global environment in a sustainable manner, of establishing an
environmental restaurant that conserve nurtures and co-exist with plentiful
nature of establishing the recycling-based society, and reducing the
environmental practices that will involve honoring voluntary mind of every
parties who participate in these activities, while ensuring that the various
entities who comprises society can play appropriate rules by which
establishing a sustainable society; and recognizing the importance of
Deeping understanding and interest in environmental conservation through
nature-based and other hands-one experience activities in environments as
well as through environmental activities, encouragement of willingness for
environmental communication that will be under undertaken by encouraging
the participation and cooperation of local residents and other various entities
who comprises society , while serving transparency of operation in a
continues manner (Barbarino,2000)
Based on the basic principles provided, restaurants shall make efforts to
undertaken environmental activities and environmental education on a
voluntary, and thereby through the encouragement of willingness for
environmental conservation and other environmental activities, and make
efforts to cooperate with other people on environment activities.
In view of the growing importance of the role of environmental
activities, encouragement of willingness for good environmental practices
and environmental education carried at by different peoples and some
private bodies with a view to conducting a sustainable variety, the state shall
strive to approximately cooperate with other that carry out better
environmental activities.
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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The local government should also recognize its appropriate role which it
shares with the state, make efforts to formulate and implement measures for
the encouragement of willingness for proper environments practices and the
promotion of environmental education in accordance with the natural and
social conditions of the local government’s jurisdiction.
Statement of the Problem
This study assessed the environmental sustainability practices
among selected restaurants in Olongapo City as perceived by business
owners for the year 2017.
Specifically, it answers the following:
1. What is the profile of the business in terms?
1.1 Size and capitalization;
1.2 Nature/type of business;
1.3 Number of years of operation, and
1.4 Average monthly profit?
2. How is the sustainability of the business being describe in terms
environment?
2.1 Water management;
2.2 Waste management;
2.3 Nature protection, and
2.4 Conservation of renewable resources?
3. What are the implications of the findings towards business
operations?
Assumptions
The following assumptions were made.
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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1. Environmental sustainability practices can be assessed in terms of
practices on water management, waste management, nature protection
and conservation of renewable resources.
2. There is a relationship between environment and the sustainable
practices of our selected restaurant in Olongapo City.
3. The environment practices will lead to a well-founded organization
that will not harm or produce negative effect on every living creature
in the place.
Scope and Limitations
This study focused on determining the environmental sustainability
practices of different selected restaurants in Olongapo City, as perceived by
manager.
Every company, organizations and businesses have their own
sustainable practices done that regulates constantly to the whole
organizations for them to achieve their goals even mission and vision. The
coverage of the subject mostly affects the employees, students and citizens
of Olongapo City, that’s why they are the chosen respondents in this
research.
Through descriptive study, this research was also designed to
determine the effect of their sustainable practices in our environment. This
research also help us as a student, future managers and institution as whole
to know their regulation related to environment situation and interpretation
of this research.
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
RESEARCH AND PUBLICATIONS OFFICE
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Significance of the Study
This study will primarily beneficial to the people Olongapo City even the
manager and employees of different selected restaurants. These studies also
provide such information as to the performance of any organization.
For the HRM Students, additional learning’s and sufficient knowledge
acquiring: It is a way for them to know how to value the worth of our mother
earth. It will help them to boost their morale values which they can use as
guidelines in the organization they will be involve in the near future. For
now as a student we can help in our own little way by sharing the
information on how we can practice environmental sustainability. It will
help them to be aware of the cause and effect of each thing they done in
every single minute. They will realize that they can do things to contribute in
preventing calamities and global warming.
For the citizens, they will learn how to be responsible to their actions and
how a business establishment should practice ways of saving the
environment. It is also for the satisfaction of the customer how a restaurant
maintains their obligation to save the environment.
For managers and employees of different selected restaurants, an
improved service would mean, fewer complaints, less expenses in some
particular situation for example due to system loss, damage control and
repair. This will also improve the performance of the company in the city
and later could lead to granting of higher level, more benefits, and more
recognition to the efforts on every individual.
For the Business Owners, they will be able to know if their business
is practicing enough environmental sustainability. This research can give
them awareness in developing their practices to contribute more in saving
our environment.
Definitions of Terms
The following terms are operationally defined for better understanding
of readers:
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#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
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Conservation of Resources. It is the management of the human use
of natural resources to provide the maximum benefit to current generations
while maintaining capacity to meet the needs of future generations.
Conservation includes both the protection and rational use of natural
resources.
Environment is often used as a short form for the biophysical
environment, e.g. the UK's Environment Agency. The expression "the
environment" often refers to a singular global environment in relation to
humanity.
Environmental Sustainability is the rates of renewable resource
harvest, pollution creation, and non-renewable resource depletion that can be
continued indefinitely. If they cannot be continued indefinitely then they are
not sustainable. Sustainability is the ability to continue a defined behavior
indefinitely.
Green Business it is an enterprise that has minimal negative impact
on the global or local environment, community, society, or economy—a
business that strives to meet the triple bottom line. It is any organization that
participates in environmentally friendly or green activities to ensure that all
processes, products, and manufacturing activities adequately address current
environmental concerns while maintaining a profit.
Green Energy it comes from natural sources such as sunlight, wind,
rain, tides, plants, algae and geothermal heat. These energy resources are
renewable, meaning they're naturally replenished. In contrast, fossil fuels are
a finite resource that take millions of years to develop and will continue to
diminish with use.
Green Investment is an activities that focus on companies or projects
that are committed to the conservation of natural resources, the production
and discovery of alternative energy sources, the implementation of clean air
and water projects, and/or other environmentally conscious business
practices.
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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Green Products are those items considered eco-friendly. This means
that the manufacturer of the particular product took the proper steps in
ensuring that the environment was not harmed during its manufacturing
process. The raw materials used in the product were derived from
sustainable sources. And the production should have a low impact on the
environment regarding waste, carbon emissions and energy use.
Waste management is the "generation, prevention, characterization,
monitoring, treatment, handling, reuse and residual disposition of solid
wastes”. There are various types of solid waste including municipal
(residential, institutional, commercial), agricultural, and special (health care,
household hazardous wastes, sewage sludge).The term usually relates to
materials produced by human activity, and the process is generally
undertaken to reduce their effect on health, the environment or aesthetics.
Water management is the activity of planning, developing,
distributing and optimum use of water resources under defined water
policies and regulations. It includes: management of water treatment of
drinking water, industrial water, sewage or wastewater. Management of
water resources and flood protection.
Sustainable Operation. It is defined as operation that meets the
needs of the present without compromising the ability to meet future needs
or the ability of future generations to meet their own needs.
Research Methods
This study utilized the descriptive method of research. Descriptive
research as a design aims to describe the nature of a situation, as it exists at
the time of the study and to explore the cause of particular phenomena.
The descriptive type of research was used. The researchers used this
method using the questionnaire or checklist and utilized the result to identify
the level of effectiveness and efficiency in terms of environmental
sustainability practices.
COLUMBAN COLLEGE, INC.
#1 Mt. Apo St., New Asinan, Olongapo City, Philippines 2200
Tel. Nos. (047) 222-3329, 224-1581-82; Fax No. (047) 222-7782
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Descriptive type of Research, according to Sevilla (1998), aims to
describe the nature of a situation exist at the time of the study and explore
causes of particular phenomena or to owner questions concerning the current
status of the subject to the study. He also added that (1984), the descriptive
method involves collection of data in order to test the hypothesis or to
answer questions concerning the current status of the subjects of the study.
Respondents
The respondents of this research were managers of different
selected restaurant in Olongapo City as for year 2017. There were 11
managers and 28 store supervisors come from different restaurants in
Olongapo City, namely Kongs, Chickboy, Jolibee, Mang Inasal, Andoks,
Max’s, Greenwich, Chowking, Bon chon, Classic Savory and KFC. The
survey was conducted in different selected restaurant in Olongapo City and
those who are present and willing to be part at the time of the survey was
conducted were covered in this research.
The Instrument
The instrument used in the study is a questionnaire. The questionnaire
used consists of information about the facts related to the study. The
questionnaire checklist is divided in to three parts.
Part I states the profile of the business in terms of size and
capitalization nature and type of business, Number of years of operation,
Number of employees and Average monthly profit.
Part II described the sustainability of the business in terms of water
waste management, nature protection, and conservation of renewable
resources.
Part III Specify the implications of the findings toward Business
Operations.
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Validation of Instrument
In preparing the content of the survey-questionnaire, the researcher
consulted different leadership books, magazines, journals, published and
unpublished research papers, theses, and dissertations. Other sources of the
questionnaire were taken from the informal interview, observations, and
actual experiences of the researcher in the actual extension works. The
concepts derived from these consultations were carefully analyzed and
developed into a survey form.
After developing the survey-questionnaire, it was submitted to the
experts and panel members of the defense team for scrutiny and revisions.
Some of the items found to be irrelevant to the problem being investigated
were revised or changed and some vague items were also enhanced and
developed further.
Data Gathering Procedure
Data collection was gathered in different selected remark in Olongapo
City the respondents were the manager of the said company during the year
2015. The researchers asked permission through a formal letter signed by the
manager, and it was approved. Furthermore, a formal approach was done by
the researchers during the survey process by asking permission the in charge
therein at the time the survey was conducted. Therefore, the survey
procedure was unbiased and legal. Furthermore, the researchers conducted a
short briefing with the regards to instruction in answering the questionnaire
and gave a short background of the research.
Treatment of Data
The following statistical formulas were used in the analysis of data;
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1. Percentage (%). This was to describe the distribution of the
respondents.
Formula: % = f /n
% = Percentage
f = frequency
N = total number of responses
2. Weighted Mean (WX). This was used to determine the over-all
assessment of the respondents toward the rate of selected restaurants
managers.
Formula: WX = W f/N
WM = Weighted Mean
W = Weighted of Responses
f = Frequency
N = total number of respondents
Results and Discussions
This portion presents the gathered data, the analysis as well as the
interpretation of the results following the posited specific problems.
1. Business Profile
All of the respondents are in food industry and located in Olongapo
City. They are practicing different kind of environmental practices. They
have a management system in their waste, water, nature protection, and
conservation of renewable resources. Most of them are franchise of known
fast food chains in our country and operating for years.
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1.1 Size and Capitalization
The size and capitalization of respondents is shown in Table 1. The
distribution according to size of capital (5) of them or 45.46% of businesses
are in the small size category it range a capital of 3M to 15M pesos. In the
medium size category (3) of them or 27.27% their capitals range at
15,000,001 to 100M pesos, due to the location and franchising of restaurant.
While in the category of large capital businesses in which their business has
a capital over 100M pesos (3) where categorized or 27.27% of the
respondent.
This is the value of investment of the owners when they started their
businesses. The sufficient fund or capitals of the company’s have the staying
power to withstand intense competition or downturns in the business cycle.
Table 1
Distribution of Businesses According to Size and Capitalization
Size and Capitalization
Total
%
Micro (less than ₱3M)
0
0.00
Small (₱3m-15)
5
45.46
Medium (₱15,000,001-₱100M)
3
27.27
Large (over ₱100M)
3
27.27
Overall
11
100.00
1.2 Nature and type of Business
In Table 2, it shows the nature and type of business surveyed. There
are (10) or 90.9% of the total businesses which fall under the classification
of corporation. The other is (1) or 9.09% is in partnership form of business.
Under the sole proprietor no respondent fall on this category.
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Sole Proprietor a person who is the exclusive owner of a business,
entitled to keep all profits after tax has been paid but liable for all losses.
Maybe they didn’t choose to be a Sole Proprietor because they can’t afford
all the expenses to start a business and also they are afraid of burden and
losses and also to escape from unlimited liability.
Partnership a business or firm owned and run by two but not more
than five partners. Out of 11 restaurants only one is in the partnership type
of business. The reason why only one is in the partnership is because of the
disadvantage of each partner is ‘jointly and severally’ liable for the
partnership’s debts of course they don’t want to spend their money just to
pay their debt. When a partner is an agent of the partnership and is liable for
actions by other partners. If partners join or leave, you will probably have to
value all the partnership assets and this can be costly.
Corporation a company or group of people authorized to act as a
single entity (legally a person) and recognized as such in law. Most of the
respondents are classified as corporation type of business. The owners or
stockholder enjoy limited liability but have limited involvement in their
company’s operations.
Table 2
Distribution of Business According to Nature/Type of Business
Total
%
Sole Proprietor
0
0.00
Partnership
1
9.09
Corporations
10
90.91
Overall
11
100.00
1.3 Number of Years of Operations
In this Table 3, it shows the length of years of operations of the
respondent restaurants. In 0 to 4 years, the total number of distribution is (4)
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where the percentage is 36.36%. The other is 5 to 9 years of operation and
has a distribution of (1) or 9.09%, for 10 to 14 years of operation have
shown (0). In the 15 to 19 years of operation we have (2) respondents or
18.18%. The last is 20 years of operation and above in which (4) of them
categorize or 36.36%.
The length of business operation can be a measurement of how
stable the business is being operated. This can give us the development
process they under gone through the years of operations.
Table 3
Distribution of Business According to Number of Years
Number of years
Total
%
0-4
4
36.36
5-9
1
9.09
10-14
0
0.00
15-19
2
18.18
20-above
4
36.36
Overall
11
100.00
1.4 Average of Monthly Profit
Average of monthly profit determines how much profit they gained
during the years they regulate. In this Table 5, it shows that in the range of
10,000 pesos or less got a total of (2) or 18.18%. While in the range of
10,000 to 20,000 pesos have (3) or 27.27%. There is only (1) or 9.09% in the
range of 30,001 to 40,000 pesos. There are (5) or 45.45% almost half of the
respondents earn 50,001 and above monthly profit.
Profit is the excess of revenues over outlays in a given period of time
including depreciation and other non-cash expenses.
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Table 4
Distribution of Business According to Average Monthly Profit
Monthly Profit
Total
%
₱ 10,000 or less
2
18.18
₱ 10,000-20,000
3
27.27
₱20,001-30,000
0
0.00
₱30,001-40,000
1
9.09
₱40,001-50,000
0
0.00
₱50,001-above
5
45.45
2. Environmental Sustainability Practices
In this Part, the result of assessment show some variables of
description in which we conducted during the survey. It shows the
contribution of the respondents in doing their part on managing their waste,
water, nature protection, and their renewable resources.
2.1 Water Management
Addressing water challenges requires that water managers apply an
integral and interdisciplinary approach, involving hydrological, biophysical,
chemical, economic, institutional, legal, policymaking and planning aspects.
In Table 6, as we can see there are some restaurant who do mostly
practicing water management in their store or respective company. They
provide and facilitate their respective restaurant by water management.
According to the survey the scale in water management of the respondent is
3.64% with descriptive rating of (Frequent).
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Table 5
Environmental Sustainability Practices of the Businesses in terms
of Water Management
2.1 WATER MANAGEMENT
WM
DR
Use of machine equipment to recycle used
water.
3.18
Frequent
Conserve water.
4.36
Always
Proper disposal of used water.
4.45
Always
Use of basin when washing dishes.
3.45
Frequent
Use of disposal plates instead of re-useable
plates to conserve water.
1.90
Sometimes
Use of hand sanitizer instead of water
washing hands
3.90
Frequent
Using of water tank instead direct.
3.18
Sometimes
Using of high-tech men’s urinal to prevent
use of water.
3.45
Frequent
Turning off water meter when closing.
3.46
Frequent
Use of machine when washing the dishes.
3.18
Sometimes
Overall
3.64
Frequent
2.2 Waste Management
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It is an international journal devoted to the presentation and discussion
of information on the generation, prevention, characterization, monitoring,
treatment, handling, reuse and ultimate residual disposition of solid wastes,
both in industrialized and economically developing countries. The process of
elimination that involves reducing the amount of waste produced in society
and helps eliminate the generation of harmful and persistent wastes,
supporting the efforts to promote a more sustainable society. One of the
benefits of this is the public image of the business it can make to the
community of Olongapo City.
Table 6
Environmental Sustainability Practices of the Business in Terms of
Waste Management
2.2 WASTE MANAGEMENT
WM
DR
Adopting a waste management policy in organization.
4.72
Always
A careful evaluation of materials been made so that
over-ordering and site wastes is reduced.
4.72
Always
Full consideration has been given to the use of
secondary and recycled materials.
3.81
Frequent
Disposal of liquid waste such as wash-down water and
oils has been considered.
4.18
Frequent
Agreement has been sought from the sewerage
company for trade effluent discharge.
4.09
Always
Measures have been put in place to deal with
expected (and unexpected) hazardous waste.
4.54
Always
Disposal of used oil.
4.27
Always
Segregation of waste.
4.45
Always
An area of the site has been designated for waste
management, including segregation of waste.
4.54
Always
Responsibility for waste management planning and
4.45
Always
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compliance with environmental
Overall
4.38
Always
In this Table 6, we can see here how many restaurants are regulating
proper waste management. It shows that the scale in waste management is
4.38% and descriptive rating of (Always).
2.3 Nature Protection
Preservation of the natural environment is essential for maintaining
community sustainability. This section presents various approaches and
techniques used successfully in different communities to protect and restore
their natural resources. It is a practice of protecting the natural environment
on individual, organizational or governmental levels, for the benefit of both
the natural environment and humans.
Table 7
Environmental Sustainability Practices of the Business in Terms of
Nature Protection
2.3 NATURE PROTECTION
WM
DR
Using of machine equipment regularly.
4.18
Always
Using of paper bag instead of plastic bag regularly.
3.54
Frequent
General cleaning of store.
4.45
Always
Using of straw minimized.
3.45
Frequent
Use emails as much as you can save printing of letters &
documents
4.72
Always
Using of ware washer regularly.
4.36
Always
Using of lighting-fluorescent during noonday.
4.36
Always
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Using of organic pesticide.
3.45
Frequent
Proper disposal of garbage
4.90
Always
Using of re-useable plates and cups.
4.00
Always
Overall
4.14
Frequent
In this Table 7, it represents us how restaurants doing their part in
protecting the nature of Olongapo City. It shows that the scale on nature
protection of the respondents is 4.14% and a descriptive rating of (Frequent).
2.4 Conservation of Renewable Resources
These are organic natural resources which can replenish to overcome
usage and consumption, either through biological reproduction or other
naturally recurring processes. Renewable resources are part of the earth’s
natural environment and the largest components of its ecosphere. As Paul
Alfred Weiss defined it as “The total range of living organisms providing
man with food, fibers, drugs, etc..”.
This Table 8, it represent how many are the total of all restaurants
who conserve renewable resources. It shows in this table that the scale of the
respondent in conservation of renewable resources is 4.13% and has a
descriptive rating of (Frequent).
Table 8
Environmental Sustainability Practices of the Business in Terms of
Conservation of Renewable Resources
CONSERVATION OF
RENEWABLE RESOURCES
WM
DR
Conserving water
5.00
Always
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Conserving energy.
5.00
Always
Maximize the use of natural lights.
4.27
Always
Using of recycled materials such as
paper bags.
3.18
Frequent
Proper disposal of waste.
5.00
Always
Use of dual flush toilet for
conservation.
3.54
Frequent
Use of dishwasher machine only
when having a full load.
3.18
Sometimes
Separating garbage and recycle.
4.00
Frequent
Avoid using plates, cups and cutlery.
3.54
Frequent
Cleaning all filters of air-conditions.
4.63
Always
Overall
4.13
Frequent
3. Implications of the Findings towards Improved Business Operation
Many communities could benefit from environmental-management
practices. Restaurants who have improved their environmental practices can
meet requirements more easily and demonstrate a commitment of being
responsible membership of their communities. Environmental improvement
also brings economic benefits, including reduce waste disposal cost, a
significant expense for many restaurant over the country. From an
environmental prospective restaurant encompass activities. Some provided
trash disposal and more recycling and maintain buildings and diverse.
Based on the forgoing findings of the study, environmental
sustainability practices can be identified like creating local management
support by adopting environmental policy statement of the restaurants;
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establish a team of local officials to identify and brainstorm environmental
improvement ideas; identify operations when large quantities as water and
energy are used and those that generate high volume of waste, and assign
priority into be taken those areas; and build permanence into the green
community program by making these efforts long lasting through
incorporating environmental improvement into the community and
activities.
Conclusions
Based on the findings of the study, the following conditions were drawn:
1. The nature of type of their business majority are corporation number
of years of operation last from (20- above) and the small years runs is about
(0-4 years) in the projected operational capacity the sustainability of the
business depends on how to manage and adhere on the existing
environmental concern.
2. Relative to the projected operational plan the capacity of the surveyed
businesses, whether small or large scale the main objective is to preserve the
integrity of the environment, this is not just profit motivated but also
environmental sustainability.
3. To formulate policies in-support to the existing policies by adopting
environmental practices establishing a team to identity focal concern to
improve environmental issues.
4. In the survey we conducted we found out that in terms of
sustainability practices majority of them has a rate of frequent or has the
range of 3.40-4.19 in their sustainability practices in Water Management,
Nature Protection and Conservation of Renewable Resources thru this figure
we can assess the full cooperation of the business firm in adhering to the
conservation of environment.
Recommendations
The following are the recommendations posited:
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1. Pro-active approach to the environmental sustainability and maintain
high standard of professionalism in addressing issues of
environmental concern for the betterment of the public and its
environment.
2. To revise or formulate environmental policies in collaboration with
the existing policies and promote environmental awareness in using
guidelines and standards of operational proceedures.
3. They should improve the environmental practices of their respective
company or restaurant. They need to be more serious on their social
responsibilities and try to develop ways to be more efficient in
sustaining their environmental practices.
4. They should conduct seminars and trainings to their employees about
environmental sustainability practices to be more aware in their social
responsibility as an employee and being part of the community in
preserving our environment as a healthy living place.
5. They should improve their sustainability practices by doing something
that can be helpful for the environment and also for the future needs
of the next generations.
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REFERENCES
A.BOOK
Breiting, R.C. (1997). Environmental Education: Teaching Approaches
and Students Attitudes. NFER, Slought.
Calmorin, L. (1994). Methods of Research and Thesis Writing, Rex
Books Store, Philippines.
Calmorin, M. (1997). Statistics for Sciences and Education with
Application to Research. Rex Books Store, Philippines.
Dyer, J. R. (1979). Understanding and Evaluating Educational
Research. Addision, Wesly Publishing Company, Inc.
Philippines.
Krantz, D.S. (2001). Behavior, Health, and Environmental Stress. New
York: Plenum.
Mark, R. (1996). Research Made Simple. Sage Publications, Inc.
London.
Punzalan, T. (1994). Statistics Made Simple. National Books Store,
Philippines.
B.WEBSITE
http://toolkit.smallbiz.nsw.gov.au/part/17/86/371
http://en.wikipedia.org/wiki/Sustainability
http://www.epa.gov/sustainability/basicinfo.htm
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http://ph.ask.com/web?q=environmental+sustainability+practices&siteid=23
806&qsrc=999&l=sem&ad=semA&an=misc
http://en.wikipedia.org/wiki/Environment_(biophysical)
http://www.thwink.org/sustain/glossary/EnvironmentalSustainability.htm
http://www.mnn.com/earth-matters/energy/stories/what-is-green-
energy#ixzz3aCBb3Ce.
http://www.mnn.com/earth-matters/energy/stories/what-is-green-energy
http://www.investopedia.com/terms/g/green-investing.asp#ixzz3aCCdFV2H
