Factors Affecting the Adoption of Green Environmental Practices (GEP) Among MSME Restaurants in Cabuyao, Laguna

Date

12-2024

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Rolando G. Allam, Jr.

Committee Member

Gemma U. Reyes, Cris Edwin B. Bonalos, Dia Noelle F. Velasco

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

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Abstract

Micro, Small, and Medium Enterprises (MSME) restaurants comprise of 99.5% of businesses therefore their actions contribute a lot environmentally, socially, and economically. This study aims to determine the factors of level of implementation of Green Environmental Practices (GEP) of restaurants in Cabuyao, Laguna to suggest strategies for restaurant owners and the Local Government Units (LGUs). The study' objectives include identifying the relationship of demographic factors to the level of implementation of GEP; level of implementation of GEP for each restaurant; evaluating the impact of internal and external factors; determining the economic and social benefits of doing GEP; and specifying the recommended strategies to improve GEP. The study employed a mixed-method approach with forty-six (46) respondents in Cabuyao, Laguna.

First, the key findings for the study is that there is weak negative correlation among the demographics factors such as gender, age group, educational attainment, role in the company, type of restaurant with the level of implementation while there is a moderate positive correlation with years of business in operation and the types of enterprise. Second, all restaurants are into GEP with most to full implementation of practice, with energy efficiency being the most implemented, followed by water conservation, and by waste management. Karenderya with or without air conditioner mostly practice waste management, coffee shops fully practice waste management, chain-type mostly practice water conservation, and franchised mostly practice energy efficiency.

Third, the internal factors include training not being as comprehensive and resources being limited, financial constraints being the main reason for investing, prioritizing operational needs rather than advertising, challenges in transitioning and switching to green practices specifically with environmentally friendly packaging and other energy-efficient operations due to finance. Fourth, for external factors, government support and incentives are not that known in but it would push them to do more GEP.

In supplier, there are limitations of affordability when it comes to eco-friendly materials. For customer demands, the respondents reported that it is not a primary driver as their goal is profitability from the quality of what they sell.

Fifth, for the economic benefits, users who used three appliances - Light Emitting Diode (LED) lights, inverter air conditioner and refrigeration had a decrease on their bill by 10.69%. On the cost-benefit analysis of using the three appliances, the restaurant can get the money invested in 3 years and in the lifetime of the appliance, they can save up to a total of PHP 163,374.75. For water conservation which utilized wash basin, shower head faucets and dual-flush toilets had a decrease of 7.4%. On waste management, only 4% of the population has the initiative to provide discounts when mugs or tumblers are used as this can reduce their operational cost with a motive of also helping the environment. For the government incentives, all respondents reported that they do not receive incentives although if given the chance to apply to have a tax incentive, 96% of them responded that they would. For social benefits, 87% of restaurants reported that GEP is not advertised as a priority and do not think it will contribute to their business. Seventy-six percent reported that they source out from local suppliers which meant that the local community benefits too. Eighty-nine percent disagree that GEP in the business will cause customer retention, and 100% also disagree that it will influence employee satisfaction and retention. This is due to the practice being solely commanded by the management only making it an internal objective but not really affecting the customers and employees.

Sixth, the strategies formulated are designed by the level of implementation by type of restaurant so that it is more specific. In general, the focus was on the least practice and the strategy was about how to improve on it with the intended outcome of reducing costs because MSME restaurants main motivation is about financial. Lastly, the implementation of the strategies would offer economic benefits such as cost saving, job creation in sustainable sectors, and increased investment in green technologies. For social benefits, it would improve community engagement, public health through reduced pollution, and raise awareness about the environmental issues.

Language

English

LC Subject

Environmental protection--Philippines, Refuse and refuse disposal

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993 2024 M17 F57

Notes

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Document Type

Thesis

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