Knowledge, Attitude, and Behavioral Intention on Food Waste of Employees in Selected Food Service Establishment in Northern Negros

Abstract

Food waste significantly affected the environment and the economy and remained a major concern in the hospitality sector, particularly in food service establishments. This study investigated the knowledge, attitudes, and behavioral intentions regarding food waste management among employees of selected food service establishments in Northern Negros. Specifically, it assessed the respondents’ levels of knowledge, attitudes, and behavioral intentions, examined differences according to demographic and organizational variables, and determined the relationships among the study variables. The study employed a descriptive-comparative-correlational research design. A modified survey questionnaire was administered to 273 employees selected through multistage sampling. Data were analyzed using the mean, standard deviation, t-test, analysis of variance, and Pearson’s correlation coefficient. The findings revealed variations in employees’ knowledge, attitudes, and behavioral intentions when they were grouped according to age, sex, years of operation, tenure, form of business organization, and type of food service establishment. Significant differences were found across several demographic and organizational variables. A significant positive relationship was also established between the respondents’ knowledge and attitudes toward food waste management. The results indicated that knowledge alone had a limited influence on employees’ attitudes and behavioral practices because their decisions were also shaped by personal preferences, experiences, perceptions, and sense of responsibility. The study concluded that effective food waste management required the combined improvement of knowledge, positive attitudes, responsible behavior, and commitment to sustainable food-handling practices. Customized interventions and educational programs were therefore necessary to address the specific needs of different segments of the food service industry. Food service establishments should conduct regular training and assessments on food waste prevention, proper disposal, recycling, and responsible purchasing. Local government units and the Hotel and Restaurant Association of Negros Occidental should likewise develop coordinated programs, policies, and awareness campaigns to reduce food waste and promote environmental sustainability throughout Northern Negros and nearby communities.