A qualitative inquiry on the green practices of restaurants

Abstract

This qualitative study utilized phenomenological approach to underscore the various experiences of restaurant employees. There were a total of 14 research participants involved in the study wherein the seven of them were the research key-informants as part of the individual in-depth interview (IDI) and the other seven were the research participants for the conducted focus group discussion (FGD). Using the purposive sampling technique, this study found that the barriers of green practices encountered by employees are the following, to wit: lack of facilities and equipment, absence of discipline and willingness, clear provision of waste disposal and management, and lack of initiative from management. On the other hand, these barriers were overcome by conducting of training and seminar, implementing recycling system, engaging employees in achieving vision, putting garbage cans and signages, and being committed to green practices.