Sustainability in Franchised Food Business
DOI:
https://doi.org/10.5281/zenodo.15674466Keywords:
Sustainability, Franchise, Food BusinessesAbstract
Sustainability in the franchised food business sector is a matter of adopting green practices, sourcing materials ethically, and promoting community engagement to ensure that the core business is profitable and makes a positive impact in the local community. This research tested the sustainability practices implemented by franchised food businesses in a highly urbanized city in Central Visayas during the first quarter of 2025. The study focused on critical areas of sustainability. Namely, reducing water usage, minimizing food waste, using sustainable packaging, and introducing healthy menu options. A descriptive-comparative research study was used, and data were collected using a validated self-constructed questionnaire from 50 respondents, including franchise owners and employees. Overall, the level of sustainability practices was found to be high. Food waste management and water conservation scored the best, while rainwater collection scored the least practiced. Differences were found when the results were grouped according to variables: number of employees, type of business, ownership, capitalization, and number of years in the business. The study found that although many franchised food businesses already implement sustainable practices, they require more effort in areas like showing nutrition information and encouraging customers to use eco-friendly packaging. These findings can help franchise owners, policymakers, and advocates make better decisions and promote environmental and social responsibility in the food business.
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Copyright (c) 2025 Kathreen Elise A. Danao, Salvador S. Sigaya Jr. (Author)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
