EXAMINING FOOD WASTE AND WASTE MANAGEMENT IN

THE FOOD SERVICE UNITS OF TARLAC AGRICULTURAL

UNIVERSITY: A BASELINE STUDY

CRIZELLE R. IBARRA
ANDREA MHAY F. REYES
ERICA M. SOLIS

Republic of the Philippines

TARLAC AGRICULTURAL UNIVERSITY
Camiling, Tarlac
MAY 2024

i
EXAMINING FOOD WASTE AND WASTE MANAGEMENT IN
THE FOOD SERVICE UNITS OF TARLAC AGRICULTURAL
UNIVERSITY: A BASELINE STUDY

A Thesis Presented to the Faculty of the

Department of Food Science and Technology
TARLAC AGRICULTURAL UNIVERSITY
Camiling, Tarlac

In Partial Fulfillment of the Requirements for the Degree

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

CRIZELLE R. IBARRA
ANDREA MHAY F. REYES
ERICA M. SOLIS
May 2024
i
 Republic of the Philippines
TARLAC AGRICULTURAL UNIVERSITY
Camiling, Tarlac
THESIS MANUSCRIPT
Undergraduate Thesis of : CRIZELLE R. IBARRA
ANDREA MHAY F. REYES
ERICA M. SOLIS
For the Degree : BACHELOR OF SCIENCE IN
FOOD TECHNOLOGY
Title : EXAMINING THE FOOD WASTE AND
WASTE MANAGEMENT IN THE FOOD
SERVICE UNITS OF TARLAC
AGRICULTURAL UNIVERSITY:
A BASELINE STUDY

THE ADVISORY COMMITTEE

ENGR. BENJIE DELA VEGA MRYLA U. RAMOS, PFT

Member Member

MA. REGINA L. GASPAR, PFT

Adviser
APPROVED
AGNES C. PEREY, Ph.D
Dean, College of Agriculture and Forestry

NOTED
MARIA ELENA T. CAGUIOA, Ph.D
Director, Department of Research and Development

Undergraduate Thesis No. _______________

Date Submitted: _______________
Recorded by: ______________
 APPROVAL AND ACCEPTANCE
The thesis attached hereto, entitled “EXAMINING THE FOOD WASTE AND
WASTE MANAGEMENT IN THE FOOD SERVICE UNITS OF TARLAC
AGRICULTURAL UNIVERSITY: A BASELINE STUDY”, prepared and submitted by
CRIZELLE R. IBARRA, ANDREA MHAY F. REYES, AND ERICA M. SOLIS in partial
fulfillment of the requirements for the degree BACHELOR OF SCIENCE IN FOOD
TECHNOLOGY, is hereby approved and accepted by the Committee on Oral Examination with
a grade of _______ on _________.

MA. REGINA L. GASPAR, PFT

Chairperson, Advisory Committee

ENGR. BENJIE DELA VEGA MRYLA U. RAMOS, PFT

Member Member

STEFAN DANIEL B. FUENTES, MSc.

Research Coordinator, College of Agriculture and Forestry

Accepted as a partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN FOOD TECHNPLOGY

AGNEC C. PEREY, Ph.D

Dean, College of Agriculture and Forestry
________________
Date Signed

BIOGRAPHICAL SKETCH
 The author, Crizelle R. Ibarra was born on September,

24,2002 at Digumased, Dinapigue, Isabela She is the only daughter

of Mrs. Josie R. Ibarra and Mr. Crisostomo B. Ibarra. The author is

currently residing at Baranggay Sta. Maria, Camiling, Tarlac.

She graduated elementary education at Dinapigue Central

School year 2014 and finished her secondary education at Dinapigue National Highschool year

2018. She spends 1 year in senior high school at Sacata National High School but transferred

before 12 grade in Dinapigue National High School at Dinapigue, Isabela and finished the K-12

curriculum program under General Academic Strand (GAS) at Dinapigue National High School

year 2020.

The author was able to complete her tertiary education and chose to enroll in the

Bachelor of Science in Food Technology program at Tarlac Agricultural University. The author

is currently in a 4th year college student, and she have half siblings in her father side, she is the

youngest among the 6 child of her father while the only daughter of her mother, growing up as

only child she trained to do things on her own also to be independent, and she believes in the

saying “Just because you had a bad day, doesn’t mean you are going to have a bad life’ because

her mom taught her to be positive in the middle of chaos.

BIOGRAPHICAL SKETCH

The author, Andrea Mhay F. Reyes, she was born

on 30th day of January year 2002, at Pura, Tarlac. The

middle child of Dennis A. Reyes and Mirahama F. Reyes. She

has one brother and one sister who are Dale Andrew F. Reyes and Precious Angel May F. Reyes.

The author is currently living at Purok 2, Balite, Pura, Tarlac.

She finished her primary education at Maungib Elementary School in the year 2014, and

she finished her secondary education (Junior High School) at Maungib High School in the year

2017 where she was an honor student, and she graduated her Senior High School with strand of

Information Communication Technology (TVL) at CIT Colleges of Paniqui Foundation Inc. in a

year 2020 with honor.

The author took her tertiary education at Tarlac Agricultural University and she took up

Bachelor of Science in Food Technology, she is currently a 4 th year student. The author was the

middle child in her family, she is told and trained to be autonomous and independent in her daily

life, her parents educate her to give her best, to work hard, to have patience, diligence and

determination, in setting up her future goal and to achieve that goal.

BIOGRAPHICAL SKETCH

The author Erica Miguel Solis was born on the 8 th day

of June year 2000 in Malacampa Camiling, Tarlac. The

author currently living in Purok 7, Poblacion Santa Ignacia

Tarlac. She is the youngest of the four children of Mr.

Rogelio S. Solis and Mrs. Teresita M. Solis.

She graduated from Elementary Batch 2011-2012 at Santa Ignacia North Central

Elementary School and finished her Junior High School at Santa Ignacia Academy batch 2015-
2016 and her Senior High School at Glory Dei Montessori College Strand of TVL (Technical

Vocational Livelihood) Food and Beverage year 2017-2018.

The author pursued her Bachelor of Science in Food Technology at Tarlac Agricultural

University in Malacampa Camiling Tarlac. The author`s goal is determined to complete her

studies regardless of obstacle because she holds a dream for her family.

ACKNOWLEDGEMENT

First and foremost, the author would like to express her deepest gratitude to the Lord God

for giving her knowledge throughout this journey and for His blessings and guidance.

To thesis adviser, Ms. Ma. Regina L. Gaspar, PFT, for their unwavering support, invaluable

guidance, and insightful feedback throughout the research and writing process. Their expertise

and encouragement have been instrumental in the completion of this thesis.

The author would also like to extend her heartfelt thanks to the members of thesis

committee, Ms. Myrla U. Ramos, PFT and ENGR. Benjie Dela Vega, for their time,

constructive comments, and suggestions which significantly enhanced the quality of my work.

Special thanks go to Department of Food Science and Technology to the beloved teachers

Ms. Susana D. Ramos,MSFS, Ms. Christy Diane Q. Ramos,MSFST Ms. Jemmalyn Quitalig
and Ms. Maricar Castillo-Estrada to their technical support and friendly advice were greatly

appreciated.

On a personal note, the author wish to thank her family for their unending encouragement

and understanding throughout the course of my studies. To her parents, Mr. Crisostomo Ibarra

and Mrs. Josie Ibarra, for their unconditional love and support, and to my friends for their

patience and encouragement.

To the author would also like to express her deepest gratitude to her classmates and

friends for their camaraderie, insightful discussions, and for providing a stimulating and

supportive environment. The shared experiences and mutual encouragement have been a source

of strength and inspiration.

Lastly, the researcher profoundly grateful to Pascua Family for their patience, sacrifice,

and unwavering belief. Their support has been a cornerstone of her journey.

Thank you all for contributions, support, and encouragement.

CRIZELLE R. IBARRA
Researcher I
 ACKNOWLEDGEMENT

The author would like to give her deepest and warmest gratitude to those who greatly

shared their knowledge and effort toward the accomplishment of this study.

First and foremost, to the Almighty God, for the wisdom and knowledge he bestowed

upon the researcher, for the guidance, strength, good health and peace of mind to finish this

study.

To her beloved parents, to Bagalayos family, for providing unending love and support,

for providing her needs financially and morally, for their patience and understanding during the

tiring days, and for their piece of advice, suggestion that benefited them in the completion and

success of this study.

The researcher would like to thank their adviser Ms. Ma. Regina l. Gaspar, PFT who

has consistently shown perseverance, courage, and thoughtfulness. Her continuous support,

creative ideas, advice, knowledge, patience, and dedication of time have greatly contributed to

the success and development of this study.

 To the advisory members, Engr. Benjie Dela Vega and Ms. Myrla U. Ramos, PFT for

their gentle reminders, suggestion, clarifications, ideas, and tips for this study to become more

precise and presentable to the panel.

ANDREA MHAY F. REYES

Researcher II

ACKNOWLEDGEMENT

First and foremost, the author would like to offer my heartfelt thanks to God for granting

me the strength, wisdom, and perseverance to complete this thesis.

The author grateful to adviser, Ms. Ma. Regina L. Gaspar, PFT, for her expert feedback

and insights were crucial in shaping the direction and quality of this work.

The author also grateful to the members of our thesis committee, ENGR. Benjie Dela

Vega and Ms. Myrla U. Ramos, PFT for their valuable input and constructive criticism. Special

thanks go to Ms. Maricar Castillo-Estrada, Ms. Susana D. Ramos,MSFS, Ms. Jemmalyn

Quitalig, and Ms. Christy Dianne Q. Ramos,MSFST professors from the (DSFT), for their

invaluable insights that significantly contributed to the completion of this study.

The author would like to extend my heartfelt gratitude to the various groups, especially

Andrea Mhay Reyes and Crizelle Ibarra, for their constant support and to my parents, who have

always believed in me and supported my academic pursuits, and to my auntie, Fey Matsumoto

for their unwavering support.

This thesis would not have been possible without the contributions and support of all

these individuals and organizations. Thank you all.

 ERICA M. SOLIS
Researcher III

DEDICATION

To the Ibarra, Reyes, Solis Family, whose unwavering support and love have been my

constant source of inspiration. Your sacrifices and encouragement have paved the way for my

achievements.

To their friends and colleagues, whose camaraderie and understanding have made this

journey more enjoyable and fulfilling.

To their mentors and professors, whose guidance and wisdom have shaped my academic

path.

And finally, to all those who believed in the them, this thesis is dedicated to Ibarra,

Reyes, Solis Family and all of you, with heartfelt gratitude and appreciation.
 TABLE OF CONTENT

PRELIMINARIES Page
Title page
Approval Sheet
Approval and Acceptance
Biographical Sketch
Acknowledgment
Table Contents
List of Tables
List of Figures
List of Appendix Figure
List of Appendices
Abstract
INTRODUCTION

Statement of The Problem

Objectives of The Study
Significance of the Study
Scope and Delimitations
Definitions of Terms

REVIEW OF RELATED LITERATURES

Related Literature
Related Studies
Conceptual Framework

METHODOLOGY
Research Design
Locale of The Study
Respondents and Respondents of the Study
Data Gathering Instrument
Data Gathering Procedure
Analysis of Data
RESULT AND DISCUSSION

Food Waste Management Practices

Food Waste Percentage per Area
Correlation of Food Waste Management Practices
with Food Waste per Area

IV. SUMMARY, CONCLUSION, RECOMMENDATION

Summary
Conclusion
Recommendations

LITERATURE CITED

APPENDICES

APPENDIX FIGURES

LIST OF TABLES

Table Page
 1 Likert (5-Point) Scale

2 Interpretation of the Pearson correlation of Food Waste

Management Practices and Average Food Waste per Area

3 Average per Question per Store per Day for Management of

Food Waste in Leftover Area

4 Average per Question per Store per Day for Management of

Food Waste in Sent to Disposal Area

5 Waste Management Practices Questionnaire Interpretation

of Mean Scores

6 Total Food Waste per Day

7 Correlation of food waste management practices With

the food waste per area and its interpretation

LIST OF FIGURES

Figures Page

1 Conceptual Framework
 2 Percentage of Food Waste per Day per Area

LIST OF APPENDIX FIGURES

Appendix Figure Page

1 Photos during Conducting

2 The researchers during their Research Proposal and

Final Defense
 LIST OF APPENDICES

Appendix Page

A. Pre- Survey Questionnaire

B. Letter of Consent

C. Food Waste Percentage form

D. Food Waste Management Questionnaire

 E. Waste Management Practices Average per Question
Per Store per Day
F. Waste Management Practices (mean)

G. Total Kilograms of Food Waste per Area

H. DRD Forms- Recommendation of Panel Members form

I. DRD Forms- Thesis Title Approval Form

J. DRD Form- Thesis Outline Approval

K. DRD Form- Ethical Clearance Certificate

L. DRD Form- Request for Ocular Inspection

M. DRD Form- Request for Oral Examination Form

N. DRD Form- Testing for Similarity Index

O. DRD Form- Similarity Index Certificate

P. Certificate for Statistician

Q. Certificate for English Critic

R. Curriculum Vitae

ABSTRACT

As students are eating at least one meal a day in school, a large amount of food is handled

daily by the food service, which may represent a significant source of food waste, the study

examined the food waste management practices and percentage of food waste generated in two

areas, leftover and sent to disposal at Tarlac Agricultural University's selected Food service units

of the university. Furthermore, the study was intended to assess the state of waste management in

the food sector. In this study, a descriptive correlation research design has been applied to
establish the relationship between food waste percentages and practices for disposal of waste.

For the percentage of food waste, the researchers used a food percentage form that included all

the weighting data for collection of five (5) days data and a modified equation adapted from the

DOST FNRI Waste Formula used to calculate the percentage of food waste. Using a

questionnaire on food waste management practices, the practice of the personnel where gathered

and analyzed using a five point Likert scale. A pearson correlation has been used to analyze the

relationship between food waste management practices and the percentage of food waste per

area.

The study revealed that it can still be difficult to completely eliminate the leftovers even

if the food stall personnel’s follow the waste management practices. Also leftovers in the food

stall are often a result of consumer’s decisions and behavior, as well as their lack of awareness

when it comes to food waste. The finding of relationship between food waste percentage and

food waste management practices in the left over area is -0.200 which means that has a negative

weak significant relationship to the Waste Management practices, while in terms of sent to

disposal area, it has a result of -0.0448 which means negatively moderate relationship to the food

waste percentage. However, this situation signifies the amounts of food waste continue to be

generated in both areas examined despite the efforts of food stall personnel. In particular, the

percentage of food waste is particularly high in the category of leftovers which indicates a

correlation between production level and excess consumption.