Abstract
In light of the COVID-19 pandemic, this study was done to assess green practices in local restaurants. This study used a descriptive research design to reveal green practices encountered and practiced by restaurant employees. A downloaded, modified questionnaire was used to gather information. Three hundred eighty-seven (387) restaurant workers from Tagum City, Davao del Norte, participated in this study as respondents. Results show that the level of green practices among restaurants in Tagum City is high. Generally, the indicators green buildings and construction and the other indicators; water efficiency and conservation; recycling and composting; sustainable food; non-toxic cleaning and chemical products are high; and energy efficiency and conservation is moderate respectively. Moreover, green practices among restaurants are followed by the restaurant’s employees in Tagum City. This study has a proposed enhancement program based on the results. Lastly, this study was designed to extend help and awareness to the hospitality industry in maximizing the use of green practices for sustainability.
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