Green Initiatives of Restaurants in the Cities of Cebu, Philippines: Basis for Environmentally Sustainable Operations
Relentless global warming calls humanity demands unyielding mitigation measures. This study assessed the green initiatives of restaurants in three highly urbanized cities of Cebu, Philippines. This study applied the predictive relational research method. Using a purposive sampling technique, 124 informants were randomly selected from 12 restaurants. Survey questionnaires were used and data were subjected to a simple percentage, weighted mean, and One-Way ANOVA. Results revealed that the majority of the respondents were within 21 to 30 years old, males, single, college graduates, rank-and-file employees, and had been working in the restaurants for 1 to 3 years. The majority of the restaurants had been operating for five years or more, offers European cuisine, had a capitalization of PhP5,000,000.00 and seating capacity of 101 to 150 customers at a time. Further, management fully implemented green initiatives in terms of energy efficiency, water conservation, and waste management. However, the most critical issue is policy implementation. Lastly, there is no significant difference in the assessment of the respondents on the extent of implementation of the green initiatives according to location and job designation. The perceived adherence to environmentally-directed operations moreover did not necessarily reflect relevant actions towards environmental sustainability.