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HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

Chapter I – Introduction

The Problem and Its Background

Globally, restaurant industry has a huge contribution on environmental issues that are

gradually continuous of becoming a severe problem due to unsustainable practices that a restaurant

does on its daily operations. However, a lot of green practices recommended for restaurant

operation exist in a way to reduce negative effect on the environment by minimizing energy and

water consumption and proper waste management. The Ted’s Montana Grill is an American

restaurant chain and one of the chosen restaurant which considered as “green” due to its movement

towards environmental sustainability. For energy conservation, the Ted’s Montana Grill was using

a Light Emitting Diode (LED) lights which is known as an energy-efficient lightning. For water

conservation, the restaurant saves a large amount of water by using a low-flow fixtures toilets and

urinals. For waste management, the Ted’s Montana Grill are regularly practicing recycling

program in a way to reduce the amount of waste transport to landfill areas (Turner & McKerrow,

2013).

Environmental sustainability is an important practice for the restaurant industry in the

United States because restaurants generate great amounts of waste, use a large amount of energy,

and deplete natural resources to operate (Barclay, 2012; U.S. Environmental Protection Agency,

2010).

The Solid Waste Disposal Act of 1965 described by United States Environmental

Protection Agency (USEPA) as first federal effort to improve waste disposal technology. The Solid
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HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

Waste Disposal Act (SWDA) main goal is to reduce waste and protect human and environmental

health by decreasing pollution and promoting better municipal waste disposal technology.

The Philippine Ecological Solid Waste Management Act of 2000 is an act providing for

an ecological solid waste management program, creating the necessary institutional mechanisms

and incentives, declaring certain acts prohibited and providing penalties, appropriating funds

therefor and for other purposes.

According to (Antonio 2014), Solid waste is one of the worsening problems that continue
to plague Metro Manila. Studies conducted by the National Solid Waste Management Commission
Secretariat estimated that the waste produced daily in Metro Manila by a single person is 0.5
kilogram. Multiply that with around 10.5 million individuals living in the metropolis, and the total
waste generated daily reaches up to 4,762,720 kilograms per day.

To alleviate this concern, many cities have come up with a proper waste management
system. In local barangays, they put up a materials recovery facility (MRF) where collected
garbage are sorted properly into organic waste, non-biodegradable, biodegradable, and residual
trash. Residents are also encouraged to practice the 3Rs (Reduce, Reuse, and Recycle), to carry
out proper waste segregation, and to participate in cleaning drives and other related cleanup
activities.

Along with the growth of the tourism industry is the threat of environmental damage
(Goodall, 1995).
The restaurant sector is a strong support to a country’s tourism industry (Jabson, 2000). Davies
and Konisky
(2000) identified the following direct environmental impacts of restaurants:
1. Energy Consumption. Energy is used for cooking, lighting and refrigeration.
2. Solid Waste Generation. They generate solid waste, consisting mainly of food waste and
packaging materials, which constitute a significant portion of the municipal solid waste
stream.
3. Air Emissions. Vent hood systems of food service equipment generate emissions.
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HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

4. Water Emissions. Grease and food wastes are discharged directly into the municipal
sanitary sewer systems.
5. Food Safety – Foodborne Illnesses. Foodborne pathogens are transmitted at the level of
food service and food retail operations
6. Refrigerants. Being the largest commercial users of refrigeration and significant
commercial users of cooling, restaurants make use of Chlorofluorocarbons that can
deplete the ozone layer.

The challenge for businesses is to operate in an environmentally sustainable manner. The

response of
businesses to the environmental challenge is what constitutes environmental strategy.

Waste and other trash is one of our major problem here in the Philippines, We, the
member of the society must practice proper segregation of waste to help our city and also our
country to reduce pollution. According to (Dwijendra, 2012) The solid waste problem is not just
being responsibility of the city council but also other parties.

Since we are in the greenest university in the Philippines, De La Salle University

Dasmariñas is supporting proper waste management by allocating different trash bins for
different types of waste for proper segregation. The school also has the no plastic policy in which
plastic materials are not allowed as seen in the use of paper straws.
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HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT

Bibliography

Turner, T. & McKerrow, G. (2013). Ted’s Montana Grill: Sustainability Story. Retrieved from

https://www.tedsmontanagrill.com/downloads/TMGSustainability.pdf

Barclay, E. (2012). For restaurants, food waste is seen as low priority. NPR The Salt.

Law

RA 9003: Philippine Ecological Solid Waste Management Act of 2000 (2013). Ecoligical Solid

Waste Management Act: Environmental Protection Through Proper Solid Waste Practice.

Retrieved from http://ap.fftc.agnet.org/ap_db.php?id=153&print=1

Solid Waste Disposal Act of 1965 (n.d.). History and current state of waste management in the

United States. Retrieved from

http://www.academia.edu/387650/History_and_Current_State_of_Waste_Management_i

n_the_United_States

https://www.zipmatch.com/blog/best-green-practices-in-philippines/