Green Innovation Strategies for Food Waste Reduction in Casual Dining Restaurants: Evidence from Naga City, Philippines

The Philippines faces a pressing issue of food waste generation, producing a staggering 1,700 metric tons of food waste daily, equivalent to P23 million worth of food, enough to feed 4.3 million individuals. This study aims to propose Green Innovation Strategies for Food Waste for casual dining restaurants in Naga City, based on a comprehensive multi-level analysis of variables and the employment of various research methodologies. The objectives of the study include identifying the demographic profile of respondents, characterizing the food waste in casual dining restaurants, examining food waste management practices, understanding customer behavior regarding leftovers, analyzing food waste disposal in Naga City, and assessing the level of awareness of Green Innovation Strategies among casual dining restaurants. The study uses statistical methods such as Percentage, Frequency Distribution, and Weighted Mean to analyze the data collected from 100 selected employees of casual dining restaurants in Naga City. The results show that most respondents are college graduates, and daily food waste volume is comparable to a week's garbage from a single home. Additionally, the study employs the Mann-Whitney U-Test and the Kruskal-Wallis Coefficient of Concordance to compare the significance of food waste management practices and Green Innovation awareness when grouped by respondent profiles. The findings indicate that casual dining restaurants in Naga City need improvement in food waste management. While they excel in food waste minimization and energy recovery, they lack in prevention, re-use, and recycling practices. Moreover, customers generally dispose of their leftovers, leading to increased food waste. The study highlights the necessity of raising awareness and implementing Green Innovation Strategies to address this issue. To create a comprehensive food waste management program, the study introduces the Landsink Ladder, identifying the strengths and weaknesses of casual dining restaurants. This framework facilitates the development of strategies to prevent and minimize food waste, promoting sustainability in the industry. The research also stresses the need for a complete Waste Analysis and Characterization Study (WACS) to understand waste generation patterns fully, which can guide LGUs in formulating effective 10-Year Solid Waste Management Plans. This study reveals the critical importance of implementing Green Innovation Strategies to tackle the escalating food waste problem in Naga City's casual dining restaurants. By raising awareness, adopting ecological innovation practices, and engaging with key stakeholders, the food industry can contribute significantly to curbing food surplus and inching closer to a more sustainable future.

food waste, green innovation, food waste management

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