INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2004

www.rsisinternational.org

An Analysis of Waste Management Practices in Selected Buffet

Restaurants in Quezon City, Philippines

Dr. Loida Royo Banzuelo

Graduate School, Eulogio Amang Rodriguez, Institute of Science and Technology, Philippines

DOI: https://doi.org/10.51244/IJRSI.2025.120800180

Received: 13 Aug 2025; Accepted: 19 Aug 2025; Published: 18 September 2025

ABSTRACT

Buffet restaurants have become a popular dining choice in Quezon City, offering customers a wide variety of

dishes in an unlimited-serving format. While this attracts large volumes of patrons daily, it also generates

substantial amounts of waste, particularly food scraps, packaging materials, and kitchen by-products. Effective

waste management in these establishments is critical—not only for operational efficiency and cost control but

also for environmental sustainability and compliance with the Ecological Solid Waste Management Act of

2000 (Republic Act 9003).

This study examined the waste management practices of selected buffet establishments using a mixed-method

approach, combining quantitative measurements focusing on collection, segregation, and disposal accuracy

with qualitative insights from interviews and observations. Using a purposive sampling, data were gathered

from 200 respondents, including Local Government Unit (LGU) employees, restaurant managers, and staff,

through a structured survey. Statistical tools such as weighted mean, percentage, and one-way ANOVA were

employed to analyze perceptions and identify challenges.

Findings revealed that waste management practices in the selected establishments were rated as highly

practiced across all three components, with waste collection and disposal receiving the highest composite

mean scores. Statistical analysis showed no significant difference in assessments among the three respondent

groups, suggesting a shared perception of effective waste management implementation. Challenges, such as

irregular collection schedules and limited trash bins, were reported but considered very least encountered.

The study concludes that buffet restaurants in Quezon City generally demonstrate strong compliance with

waste management regulations, contributing to environmental sustainability and operational efficiency.

Recommendations include continuous monitoring, enhanced coordination with LGUs, and expanded

awareness campaigns to maintain and further improve waste management practices. These findings can serve

as a valuable reference for policymakers, restaurant operators, and future researchers in promoting sustainable

food service operations.

Keywords: waste management practices, collection, segregation, disposal, an analysis, Quezon City

METHODOLOGY

This study used a mixed-methods design, combining quantitative measurements with qualitative insights to

assess waste management practices in selected buffet restaurants in Quezon City. The quantitative component

involves evaluating waste collection, segregation, and disposal through survey questionnaire. The qualitative

component consists of interviews with restaurant managers and staff to gather insights on their experiences,

challenges, and strategies related to waste management.

A total of 200 respondents participated, consisting of Local Government Unit (LGU) employees, restaurant

managers, and restaurant employees. Respondents were chosen through purposive sampling to ensure they had

direct knowledge of waste management operations.

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2005

www.rsisinternational.org

Data were collected using a researcher-made survey questionnaire with three parts: (1) demographic profile,

(2) assessment of waste management practices in terms of collection, segregation, and disposal, and (3)

challenges encountered. Surveys were administered face-to-face after securing permission from restaurant

management and the Local Government Unit Heads. Selected restaurant managers and staff were interviewed

as well to get their opinions regarding waste management practices in the restaurants.

The data were analyzed using percentage and weighted mean to interpret responses, while one-way ANOVA

was used to determine if there were significant differences among the three groups of respondents. The Likert

scale was applied to measure the degree of practice and the extent of challenges encountered.

Interview Results (with Incorporated Responses)

The interviews provided valuable insights into how waste management is actually practiced in buffet

restaurants, highlighting the gap between policies and daily realities. Respondents from the LGU, restaurant

managers, and restaurant employees shared their experiences on awareness, customer behavior, challenges, and

possible solutions, offering a fuller picture of both obstacles and opportunities for improvement.

Awareness vs. Practice

Both managers and employees confirmed that they are aware of the waste management rules, but admitted that

implementation is inconsistent.

 An LGU staff shared, “Most restaurants know the rules, but it’s hard to do them every day when no one

is checking.”

 A restaurant manager explained, “We follow segregation rules, but during busy hours, staff and

customers don’t always use the right bins.”

 An employee added, “We follow the rules, but during peak times, serving customers takes priority over

waste handling.”

Customer Behavior and Plate Waste

Participants highlighted that customer habits strongly influence food waste in buffets.

 A staff member observed, “A lot of waste comes from customers taking too much food and not finishing

it.”

 A manager said, “Buffet guests expect plenty of choices, so we prepare more food, and that creates

more leftovers.”

 Another manager added, “We meet city requirements but want to improve, possibly by working with

composting facilities for biodegradable waste.”

Barriers to Proper Waste Management

Restaurant workers described the challenges they face in maintaining proper waste handling.

 An LGU employee admitted, “We don’t have enough people to monitor restaurants closely, so we rely

on their cooperation.”

 A restaurant manager said, “We want to try composting or donations, but safety, cost, and logistics

make it difficult.”

 A restaurant employee explained, “When the restaurant is full, we focus on serving customers first, and

segregation becomes less important.”

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2006

www.rsisinternational.org

Possible Solutions and Collaboration

Despite these issues, participants expressed willingness to improve practices through cooperation and

innovation.

 An LGU staff member suggested, “Stricter enforcement and maybe rewards for good practices could

encourage compliance.”

 A restaurant employee said, “If we had more support and better training, we could do it properly every

day.”

 A manager emphasized, “Good waste management can save costs in the long run and attract eco-

friendly customers.”

RESULTS

Tables

Sub-Problem No.1: How do Local Government Unit Employees, Managers, and Restaurant Employees assess

the Waste Management Practices of Selected buffet restaurants in Quezon City in terms of Collection,

Segregation; and Disposal?

Waste Collection

Table 1. Assessment of Waste Collection

Indicators

Managers

LGU Employees

Employees

Composite

Rank

1. Retrieves and consolidates

waste materials directly from

their points of generation

within the establishment.

5.00

4.70

4.80

2. Utilizes color-coded bins and

designated collection bags in

accordance with established

segregation guidelines.

4.90

4.70

4.38

4.66

3. Adheres to the prescribed

schedule for municipal or

contracted waste collection

services.

5.00

4.90

4.80

4.93

4. Transfers waste to officially

designated collection or pick-

up areas for proper disposal.

4.70

4.90

4.83

4.81

Overall weighted mean

4.90

4.83

4.68

4.80

Legend:

5 4.20-5.00 Highly Practiced HP

4 3.40-4.19 Practiced P

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2007

www.rsisinternational.org

3 2.60-3.39 Moderately Practiced MP

2 1.80-2.59 Least Practiced LP

1 1.00-1.79 Very Least Practiced VLP

Table 1 presented the assessment of the three groups of respondents as to the waste management practices in

terms of waste collection rated as highly practiced in selected buffet restaurants in Quezon City as manifested

by the overall weighted mean of 4.80, and ranked the indicators such as “Adheres to the prescribed schedule

for municipal or contracted waste collection services.” with a composite weighted mean of 4.93, as rank 1;

“Transfers waste to officially designated collection or pick-up areas for proper disposal” with a weighted mean

of 4.81, as rank 2; “Retrieves and consolidates waste materials directly from their points of generation within

the establishment.” with a weighted mean of 4.80, as rank 3, and lastly, “Utilizes color-coded bins and

designated collection bags in accordance with established segregation guidelines.” with a composite weighted

mean of 4.66, as rank 4, respectively.

Waste Segregation

Table 2. Assessment of Waste Segregation

Indicators

Managers

LGU Employees

Employees

Composite

Rank

1. Separates biodegradable waste from

non-biodegradable waste in

accordance with established

environmental guidelines.

4.90

4.50

4.73

4.71

2. Identifies and segregates recyclable

materials—such as food packaging,

glass, paper, plastic bottles, and

organic kitchen waste—for proper

recovery and reuse.

4.90

5.00

4.53

4.81

3. Employs color-coded receptacles for

waste segregation, ensuring

hazardous items such as broken glass

are appropriately contained.

4.90

4.68

4.83

4. Prepares and maintains separate

containers for wet and dry waste to

facilitate efficient handling and

disposal.

5.00

4.70

4.60

4.77

Overall weighted mean

4.93

4.78

4.64

4.78

As stated in Table 2, the Local Government Unit employees, managers, and restaurant employees assessed the

waste management practices in selected buffet restaurants in Quezon City in terms of waste segregation as

highly practiced as indicated by the overall weighted mean of 4.78; and ranked the indicators such as

“Employs color-coded receptacles for waste segregation, ensuring hazardous items such as broken glass are

appropriately contained” with a composite weighted mean of 4.83, as rank 1; “Identifies and segregates

recyclable materials—such as food packaging, glass, paper, plastic bottles, and organic kitchen waste—for

proper recovery and reuse.” with a composite weighted mean of 4.81, as rank 2; “Prepares and maintains

separate containers for wet and dry waste to facilitate efficient handling and disposal.” with a weighted mean

of 4.77, as rank 3, and lastly, “Prepares and maintains separate containers for wet and dry waste to facilitate

efficient handling and disposal.” with a composite weighted mean of 4.71, as rank 5, respectively.

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2008

www.rsisinternational.org

Waste Disposal

Table 3. Assessment of Waste Disposal

Indicators

Management

LGU Employees

Employees

Composite

Rank

1. Ensures strict adherence to

established protocols for the

safe and responsible disposal

of used cooking oil.

4.50

4.70

4.90

4.70

2. Maintains proper waste

handling and disposal

practices within all

operational areas of the

restaurant.

4.90

4.80

4.83

3. Implements standardized

waste disposal procedures

consistently across the

establishment.

4.80

4.90

4.83

4. Conducts independent waste

disposal operations by the

buffet restaurant at the

designated external waste

management facility of the

mall.

4.90

4.70

4.80

5. Segregates and disposes of

waste appropriately within

the mall’s designated

collection or dumping area.

4.80

4.90

4.78

4.83

Overall weighted mean

4.78

4.84

4.80

As revealed in Table 3, the three groups of respondents rated the waste disposal in selected buffet restaurants in

Quezon City as highly practiced as supported by the overall weighted mean of 4.80; and ranked the indicators

such as “Maintains proper waste handling and disposal practices within all operational areas of the restaurant.,”

“Implements standardized waste disposal procedures consistently across the establishment,” and “Segregates

and disposes of waste appropriately within the mall’s designated collection or dumping area.” all with a

composite weighted mean of 4.83, as rank 2 respectively; “Conducts independent waste disposal operations by

the buffet restaurant at the designated external waste management facility of the mall” with a composite

weighted mean of 4.80, as rank 4, and lastly, “Ensures strict adherence to established protocols for the safe and

responsible disposal of used cooking oil” with a composite weighted mean of 4.70, as rank 5, respectively.

Table 4. Summary of Assessments as to Waste Management Practices

Indicators

Managers

LGU Employees

Employees

Composite

Rank

1. Waste Collection

4.90

4.83

4.68

4.80

1.5

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2009

www.rsisinternational.org

2. Waste Segregation

4.93

4.78

4.64

4.78

3. Waste Disposal

4.78

4.84

4.80

1.5

Overall weighted mean

4.87

4.80

4.72

4.79

Table 4 summarized the overall the assessment of the Local Government Unit employees, managers, and

restaurant employees as to the waste management practices in selected buffet restaurants in Quezon City as

highly practiced as evidenced by the grand mean of 4.79; and ranked the sub-variables such “Waste

Collection” and “Waste Disposal” both having the same weighted mean of 4.80, as rank 1.5, while “Waste

Segregation” with a composite weighted mean of 4.78, as rank 3.

Sub-Problem No. 2: Is there a significant difference among the assessments of the three groups of

respondents as to the waste management practices of selected buffet restaurants in Quezon City using

the above-mentioned variables?

Table 5. Comparative Assessment of Respondents as to Waste Management Practices

Sources of Variation

F-stat

Decision

Between

0.0338

0.0169

2.7618

Accept H

Not Significant

Within

0.0367

0.0061

Critical value at 0.05 = 5.14

As manifested in Table 5, the computed F-value of 2.7618 is less than the critical value of 5.14 with 2 and 6

degrees of freedom at a 0.05 level of significance. Hence, the null hypothesis is accepted and interpreted as not

significant. Therefore, there are no significant difference among the assessments of the three groups of

respondents as to waste management practices in selected buffet restaurants in Quezon City in terms of waste

collection, waste segregation, and waste disposal.

Sub-Problem No.3: What are the challenges encountered by the respondents?

Table 6. Assessment of Challenges Encountered

Indicators

Managers

LGU Employees

Employees

Composite

Rank

1. The proper time of garbage

collection is not observed

1.10

VLE

1.00

VLE

2.78

1.63

2. Irregular schedule of collection

for waste.

1.10

VLE

1.10

VLE

2.46

1.55

3. Failure to adhere to the

scheduled waste of collection time.

1.10

VLE

1.10

VLE

2.40

1.53

4. Proper segregation of waste is

not observed.

1.00

VLE

1.00

VLE

2.38

1.46

VLE

5. Unable to sanitize the facility

used for segregating and

composting wastes.

1.30

VLE

1.10

VLE

2.28

1.56

VLE

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2010

www.rsisinternational.org

6. Limited trash bins for non-

biodegradable and biodegradable

wastes.

1.10

VLE

1.00

VLE

2.30

1.47

VLE

7. Proper disposal of waste is not

observed.

1.20

VLE

1.00

VLE

2.13

1.44

VLE

8.5

8. Papers and plastic materials used

to serve food are not disposed

properly.

1.10

VLE

1.00

VLE

2.23

1.44

VLE

8.5

9. Lack of knowledge about how

waste disposal works.

1.30

VLE

1.00

VLE

2.18

1.49

VLE

10. Leftovers were not disposed

properly.

1.00

VLE

1.00

VLE

2.13

1.38

VLE

Overall weighted mean

1.13

VLE

1.03

VLE

2.33

1.50

VLE

As stated in Table 3, it was clearly indicated in the data that the aggregated overall composite weighted mean

of 1.50 signifies that the Local Government Unit employees, managers, and restaurant employees assessed

challenges encountered as to waste management practices of selected buffet restaurants in Quezon City as very

least encountered.

“Proper time of garbage collection is not observed” with weighted mean of 1.44, “Irregular schedule of

collection for waste” with weighted mean of 1.55, and “Failure to adhere to the scheduled waste of collection

time” with weighted mean of 1.53, “Proper segregation of waste is not observed” with weighted mean of 1.46,

“Unable to sanitize the facility used for segregating and composting wastes” with a weighted mean of 1.56,

“Limited trash bins for non-biodegradable and biodegradable wastes, Proper disposal of is not observed” with

weighted mean of 1.47, “Papers and plastic materials used to serve food are not disposed of properly,” with

weighted mean of 1.44 “Lack of knowledge about how waste disposal works, and Leftovers did not dispose of

properly” with weighted mean of 1.49.

In addition to survey results, interviews with LGU employees, restaurant managers, and restaurant

employees revealed that although awareness of waste management policies is generally high, consistent

application remains a challenge. During peak service hours, proper segregation and handling are sometimes set

aside to prioritize customer service. Customer behavior also plays a significant role, as many diners take more

food than they can finish. Managers admitted that the buffet style itself—built on variety and abundance—

inevitably creates surplus, though some showed interest in alternatives like composting to better manage

biodegradable waste.

Participants also identified barriers such as limited manpower, financial pressures, safety risks, and weak

enforcement mechanisms. Despite these constraints, there was a shared willingness to improve current

practices. Suggestions included closer monitoring, expanded training, and incentive systems. Managers further

noted that adopting sustainable approaches could not only reduce costs over time but also appeal to eco-

conscious customers. Overall, while buffet restaurants are aligned with existing regulations, opportunities

remain to make waste management more consistent, efficient, and sustainable.

DISCUSSIONS

The assessment of waste management practices in selected buffet restaurants in Quezon City, as evaluated by

Local Government Unit (LGU) employees, restaurant managers, and restaurant employees, revealed that waste

collection, segregation, and disposal were all highly practiced. Across the three dimensions, the highest-rated

aspects included strict adherence to waste collection schedules, the use of color-coded bins for segregation, and

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2011

www.rsisinternational.org

consistent implementation of standardized disposal procedures. The composite means for waste collection

(4.80) and waste disposal (4.80) were jointly ranked first, while waste segregation (4.78) closely followed.

The quantitative results showed remarkable uniformity across respondent groups, as statistical testing indicated

no significant differences in their assessments. This suggests a shared perception of waste management

compliance and effectiveness, regardless of the respondents’ roles.

In terms of specific practices, managers and staff consistently highlighted adherence to municipal collection

schedules and the use of proper disposal points as top priorities. Segregation was also rated highly, with

particular emphasis on the use of color-coded receptacles to separate hazardous, biodegradable, and recyclable

waste.

Despite these positive assessments, reported challenges were minimal and rated as “very least encountered”

overall (composite mean = 1.50). The few issues noted included occasional lapses in observing collection

schedules, limited trash bins, and insufficient sanitation of waste-handling facilities. These findings indicate

that while buffet restaurants demonstrate strong compliance with waste management standards, operational

efficiency could still be improved in certain logistical aspects.

The results highlight that integrated waste management systems are being successfully implemented, but

sustaining these practices during peak operational hours and ensuring resource adequacy (e.g., sufficient bins,

facility sanitation) remain critical for further improvement.

Quantitative results indicated that buffet restaurants in Quezon City generally comply with waste management

rules, however, the interviews showed that consistency is still a challenge. Restaurant employees and

restaurant managers admitted that waste segregation often weakens during peak hours when quick service

takes priority. Customer behavior also plays a big role in plate waste, as many diners take more food than they

can finish, and the buffet setup itself—focused on variety and abundance—naturally creates surplus. These

insights suggest that raising customer awareness and introducing portion control strategies could help reduce

waste.

Respondents also pointed to barriers such as limited staff, costs, safety concerns, and weak enforcement, which

make advanced practices like composting or food donations harder to sustain. Despite these challenges, both

LGU employees and restaurant managers expressed willingness to collaborate, recognizing that sustainable

practices can lower costs and attract eco-conscious customers. Overall, while compliance is evident, stronger

collaboration, training, and customer participation are needed to make waste management more consistent and

sustainable.

CONCLUSIONS

The waste management practices in the selected buffet restaurants in Quezon City are carried out with notable

consistency and effectiveness, covering all key components of collection, segregation, and disposal. Across all

respondent groups—managers, local government unit employees, and restaurant staff—there is a shared

agreement that these practices are highly implemented and aligned with the city’s existing environmental

regulations. While the overall assessment reflects strong compliance and operational discipline, only minimal

challenges were reported, suggesting that any constraints encountered have a limited impact on the overall

effectiveness of the waste management systems in place.

While compliance is strong, interviews revealed that consistency sometimes weakens during peak hours, as

fast service takes priority, and that customer behavior—such as taking more food than they can finish—adds to

plate waste. Challenges like limited staff, costs, safety concerns, and weak enforcement also make it difficult to

adopt advanced practices such as composting or food donations. Even so, managers, staff, and LGU

representatives expressed a willingness to improve, recognizing that better training, monitoring, and customer

engagement could not only reduce waste but also cut costs and appeal to more eco-conscious diners.

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2012

www.rsisinternational.org

RECOMMENDATIONS

In light of the findings of the study, the following are highly recommended.

1. Management and restaurant employees may continue implementing effective waste management practices in

strict adherence to existing ordinances issued by the Local Government of Quezon City. Consistency in these

efforts will help maintain environmental standards and support the city’s sustainability goals.

2. In collaboration with the LGU, management may establish a regular monitoring system to ensure waste

management protocols are consistently followed. Employees should remain updated on the latest waste

management regulations and guidelines from local authorities, ensuring full compliance and making timely

adjustments to operational practices when needed.

3. Management should work closely with the Quezon City LGU to address operational challenges, such as

ensuring timely daily garbage collection and maintaining the cleanliness of facilities used for waste

segregation and composting. Proactive coordination can help eliminate minor inefficiencies before they

escalate.

4. Further research is recommended using the same parameters, consider all buffet restaurants in Quezon

City and to involve customers as respondents, since their dining habits greatly influence food waste and

can provide valuable insights for developing more practical and effective waste management strategies.

This will help validate and strengthen the reliability and accuracy of the present study’s findings while

allowing for broader perspectives.

5. Employees should actively raise awareness among colleagues about the value of proper waste management

and environmental sustainability. Sharing relevant information, practical resources, and best practices can

inspire more consistent adoption of responsible habits across the workforce.

6. Management and staff should conduct targeted awareness campaigns for customers, employees, community

members, and nearby businesses. These campaigns can focus on the benefits of proper waste management,

reduction strategies, and effective segregation. Communication channels may include social media,

infographics, informational posters, and participation in local environmental events

7. The management of buffet restaurants, in partnership with the LGU, should provide targeted training and

simple reminder systems to help staff balance customer service with proper waste handling, ensuring more

consistent waste segregation even during peak hours.

REFERENCES

1. Agesa, C., Beatrice, K., & Kivuva, A. (2022). Selected classified hotels in Nakuru County, Kenya.

Journal of Hospitality, Stratford Journals. https://stratfordjournals.org/journals/index.php/Journal-of-

Hospitality/article/view/1312

2. Al-Raqeb, H., Ghaffar, S. H., Al-Kheetan, M. J., & Chougan, M. (2023). [Article on sustainable waste

management]. ScienceDirect. https://www.sciencedirect.com/science/article/pii/S2772912523000015

3. Aspiras, E., Soriano, R. M., Lagunilla, A. A., Fontanilla, M. G., & Antonio, E. G. (2019). Solid waste

management practices of Quirino Province: A basis in crafting intervention program on waste

management. E- Journals Philippines. https://ejournals.ph/article.php?id=17037

4. Borinaga, I. R. B. (2017). Philippine solid wastes at a glance. Senate Economic Planning Office.

https://www.senate.gov.ph/publications/SEPO/AAG%20Philippine%20Solid%20Wastes_Nov2017.pdf

5. Bose, M. T. (2020). Solid waste management system of Barangay Deet. E-Journals Philippines.

https://ejournals.ph/article.php?id=15302

6. Chou, M. (2014). The garbage book: Solid waste management in Metro Manila. Asian Development

Bank of the Philippines.

7. Clarke, W. (2022, December 21). Despite government delays, food waste recycling bins are coming to

your kitchen sooner than you think. The Conversation. https://theconversation.com/despite-

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue VIII August 2025

Page 2013

www.rsisinternational.org

government-delays-food-waste-recycling-bins-are-coming-to-your-kitchen-sooner-than-you-think-

195734

8. Debrah, J. K., Vidal, D. G., & Dinis, M. A. P. (2021). Raising awareness on solid waste management

through formal education for sustainability: A developing countries evidence review. Recycling, 6(1),

6. https://www.mdpi.com/2313-4321/6/1/6

9. Doherty, J. (2023, February 7). Torfaen to consult on monthly collections. LetsRecycle.

https://www.letsrecycle.com/news/torfaen-to-consult-on-monthly-collections/

10. Emara, K. (2023). Sustainable solid waste management in rural areas: A case study of Fayoum

Governorate, Egypt. ScienceDirect.

https://www.sciencedirect.com/science/article/pii/S2772427122001231

11. Fadhullah, W., Imran, N. I. N., Ismail, S. N. S., Jaafar, M. H., & Abdullah, H. (2022). Household solid

waste management practices and perceptions among residents in the East Coast of Malaysia. BMC

Public Health, 22, 71. https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-021-12274-

12. Farhat, S. (2018, September 20). What a waste: An updated look into the future of solid waste

management. World Bank. https://www.worldbank.org/en/news/immersive-story/2018/09/20/what-a-

waste-an-updated-look-into-the-future-of-solid-waste-management

13. Guadalquiver, N. (2023, February 7). Bacolod residents urged to earn points from recyclable waste.

Philippine News Agency. https://www.pna.gov.ph/articles/1194756

14. Lao, C. F., Sargan, P. M. D., Turo, J. R., De Larna, D. S., & Pastor, L. M. (2020). Waste management

implemented by Dalarican Port Terminal in Lucena City. Eulogio “Amang” Rodriguez Institute of

Science and Technology.

15. Medina, B. (2022, September 26). DENR: Solid waste segregation is still a major challenge in the

Philippines. Palawan News. https://palawan-news.com/denr-solid-waste-segregation-still-a-major-

challenge-in-the-philippines/

16. Milhahn, K. (2019, July 8). From the field: Turning waste into a business in the slums of Yaoundé,

Cameroon. United Nations News. https://news.un.org/en/story/2019/07/1043541

17. Parocha, M. A., Esguerra, E., Jr., & Hular, C. G. (2021). Solid waste management program: The grade

school experience. E-Journals Philippines. https://ejournals.ph/article.php?id=10671

18. Pilapil, R. H. Y., Ifurung, G. A., & Robis, E. C. (2020). Solid waste management implemented by

selected resorts in Antipolo City. Eulogio “Amang” Rodriguez Institute of Science and Technology.

19. Quinn, M. (2023, April 14). Federal lawmakers reintroduce bills calling for billions in food waste

recycling and prevention grants. Waste Dive. https://www.wastedive.com/news/congress-food-waste-

compost-donation-booker/641937/

20. Rebuelta-Teh, A. (2022, August 1). No time to waste: A collaboration. Inquirer Opinion.

https://opinion.inquirer.net/156624/no-time-to-waste-a-collaboration

21. Villanueva, J. M., Magsino, A. B., Hernandez, F. G., & Hernandez, A. U. (2021). Solid waste

management (SWM) conditions, practices, and challenges of select barangays in Lipa City. E-Journals

Philippines. https://ejournals.ph/article.php?id=16130