SENIOR HIGH SCHOOL STUDENTS OF HOLY TRINITY UNIVERSITY; LEVEL OF

AWARENESS TO THE IMPACT OF FOOD WASTE AS ONE OF THE HUGE

CONTRIBUTORS TO CLIMATE CHANGE

______________________________________

A Research Study

Presented to the Basic Education Department of

Holy Trinity University

Puerto Princesa City

______________________________________

In Partial Fulfillment of the Requirement in Research

By:

Abrazaldo, Errol James Eulally O.

Apostol, Althea Louraine C.

Eleazar, Joven M.

Sumandal, Gabriella.

Valencia, Kaye Carmela R.

December 2022

1
 APPROVAL SHEET

This research proposal entitled “SENIOR HIGH SCHOOL STUDENTS OF HOLY

TRINITY UNIVERSITY; LEVEL OF AWARENESS TO THE IMPACT OF FOOD

WASTE AS ONE OF THE HUGE CONTRIBUTORS TO CLIMATE CHANGE” Prepared

and submitted by Errol James Abrazaldo, Joven Eleazer, Althea Lourraine Apostol, Gabriella

Sumandal, Kaye Carmela Valencia in partial fulfillment and recommended for acceptance and

approved for defense.

Ms. Romelyn Oribello

Research Adviser

PANEL OF EXAMINERS

Examined and approved with a grade of ____ %

_________________________________

CHAIRMAN

________________________ ________________________

MEMBERS MEMBERS

Accepted by:

______________________________________

2
 Sr. Zenaida Mofada O.P. (IBED Principal)

ABSTRACT

This research entitled “Senior High School Students of Holy Trinity University; Level

of Awareness to the Impact of Food Waste as One of the Huge Contributors to Climate

Change” was conducted by: Errol James Abrazaldo, Joven Eleazar, Althea Apostol, Gabriella

Sumandal, and Kaya Carmela Valencia. The primary concern of the researchers is to know the

level of awareness of HTU senior high school students to the impact of food waste as one of the

huge contributors to climate change. The survey was conducted using questionnaires for

information gathering. The data gathered was tabulated and summarized to consider the result

balanced and fair.

The study revealed that the respondents are highly aware of the impact of food waste as

one of the huge contributors to climate change. But there are still some respondents who

are lacking awareness regarding the issue. In addition, respondents are not just aware but they

are also responsible for handling or dealing with their excessed food. Thus, the study

recommended that consumers should maintain a high level of awareness regarding food waste

and spread some for the people who are lacking it. Food waste is not just a mere issue, reducing

it can be environmentally important as it keeps foods out of landfills.

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 ACKNOWLEDGEMENT

Completing this paper would not be possible without the hands of the people who

significantly improved the quality of this paper. For your assistance and support, we give our

sincerest gratitude. We would like to extend our gratefulness to the following:

To our adviser Quinix Aceron and our research teacher Romelyn Oribello who imparted

to us all the knowledge we needed to accomplish this task. If not for their unending patience and

encouragements, we would have not been able to comply. We could not have done this without

them and for that, we give them thanks.

To our principal Sr. Zenaida Mofada O.P. who never faltered to encourage our abilities

and always supported us in our endeavors. For the undying love you have always given to us, we

are truly humbled.

To our friends and classmates who never failed to lend their arms when we needed them.

For the help and for the friendship, we are very grateful.

Of course, to the Almighty God who has given us all that we needed to finish not just this

study but for everything we ever had to do. For giving us a very intelligent adviser and research

teacher who guided us all throughout the completion of this project. For giving us our friends

and classmates who never failed to support us when we needed them. For giving us our parents

who are always at our sides to love and care for us. We give you our utmost gratitude.

The Researchers

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 DEDICATION

This research is the outcome of our dedication and passion to comply for our subject and

develop our well-being. Through the researchers poured effort this work is sincerely and heartily

dedicated to our parents who gave us a moral as well as emotional support throughout the study.

To our classmates and friends who also lend their hands to help us to accomplish this work.

And to our school, Holy Trinity University for allowing us to conduct this study. To our

research adviser ma’am Romelyn Oribello who never failed to guide us and instruct us in order

to make this research. Lastly, to our God Almighty who grant us strength and knowledge to

fulfill this study. To God be all the Glory!

The Researchers

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 TABLE OF CONTENTS

CONTENT PAGE/S

TITLE PAGE 1

APPROVAL SHEET 2

ABSTRACT 3

ACKNOWLEDGEMENT 4

DEDICATION 5

TABLE OF CONTENTS 6

CHAPTER I: THE PROBLEM AND ITS BACKGROUND

INTRODUCTION 8

BACKGROUND OF THE STUDY 9

STATEMENT OF THE PROBLEM 10

CONCEPTUAL FRAMEWORK 11

ASSUMPTIOMS 12

SCOPE AND DELIMITATIONS OF THE STUDY 12

LOCALE 12

TIMEFRAME 13

SIGNIFICANCE OF THE STUDY 13

DEFINITIONS OF TERMS 14

6
CHAPTER II: REVIEW OF RELATED LITERATURE

LOCAL LITERATURE 16

FOREIGN LITERATURE 18

CHAPTER III: RESEARCH DESIGN AND METHODOLOGY

RESEARCH DESIGN 20

RRESEARCH INSTRUMENTATION 20

RESEARCH PROCEDURE 20

SAMPLING METHOD 21

CHAPTER IV: PRESENTATION, ANALYSIS AND INTERPRETATION

ON THE PROFILE OF THE RESPONDENTS 22

ON THE ANSWERS OF THE RESPONDENTS 23

CHAPTER V: SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

SUMMARY 28

CONCLUSION 29

RECOMMENDATION 30

BIBLIOGRAPHY 31

CURRICULUM VITAE

7
 CHAPTER 1
PROBLEM AND ITS BACKGROUND

INTRODUCTION

Food is one of the necessities of humans, and it stands first among all basic needs. It

sustains the very existences of people. Yet, food continues to be wasted. The majority of

individuals are unaware of how much food they throw away on a daily basis. It is an important

societal problem that has been detrimental to our environment for quite some time now.

Despite the urgency of the issue, most people keep on intentionally discarding their food

without realizing that it makes climate change worse. Food that goes to waste ends up in

combustion facilities or landfills. Food in landfills decomposes to produce methane, a powerful

greenhouse gas that warms the climate system. The food sector poses one of the largest threats to

our planet. In industrialized countries, a big share of food waste occurs at consumer level. This is

why we must step up our efforts to reduce food waste even at home and be aware about its

impacts to make a significant difference.

We, the researchers, chose this topic because we want to know about food waste from a

consumer behavior perspective. We believe that it is a priority for consumers to know how to

effectively reduce food waste. We also aim to raise awareness about the topic to prevent climate

change and lessen its negative effects in our surroundings.

8
BACKGROUND OF THE STUDY

We're all culpable of leaving some pickings on our plates from time to time - whether

we're eating out at a restaurant and not pleased with our meal or trying to steer clear of eating our

vegetables as much as possible. While this may appear to be a minor issue, food waste is actually

a global environmental problem that must be addressed readily. Food waste refers to food fit for

human consumption that is thrown, regardless of whether it is held over its expiration date or

allowed to spoil. It decomposes anaerobically in landfills, producing methane, a greenhouse gas

that traps heat in the atmosphere which leads to climate change. It is 28 times more potent than

carbon dioxide over a 100-year period and 84 times more potent over a 20-year period. Methane

also makes approximately 8.2 percent of global greenhouse gas emissions. If one were to

calculate all the food waste emissions in the world, it would be the third-largest emitter.

According to an article written by Energy Saving Trust in 2021, “An estimated 1.3 billion

tonnes or around one-third of the food grown for human consumption is never eaten and hence

wasted every year.” It is a challenging issue that humanity is now dealing with. Although there

are countless alternatives to manage food waste, landfilling is still the most common method

worldwide in spite of its highly damaging environmental ramifications. On top of that, we are

faced with the consequences of climate change. It is evident that we are losing the ongoing fight

against food waste. A better food waste management is required to be implemented immediately

to protect the environment.

Day after day, an estimated 2,175 tons of food wastes are dumped in the garbage in

Metro Manila, as per World Wildlife Fund–Philippines. The World Wide Fund for Nature is an

9
international non-governmental organization founded in 1961, that works in the field of

wilderness preservation and the reduction of human impact on the environment. It was formerly

named the World Wildlife Fund, which remains its official name in Canada and the United

States. There are lots of cities in the Philippines that produces tons of wastes, so learning how to

reduce food waste as a consumer is a great help not just for humans but also for conservation of

nature.

According to businesswaste.co.uk. “While many people do not view this as an issue as

food items degrade naturally over time, it contributes heavily to global and the erosion of the OZ

layer.” In truth, not all of us are aware that we all have a part to play in saving food.

Furthermore, food wastage is problematic from both a moral and economic standpoint. For this

reason, we will conduct a study concerning food waste to acquire more insights that can

enlighten others on how food waste by consumers contributes to climate change and what are the

ways to prevent its aggravation.

STATEMENT OF THE PROBLEM

The goal of this research is to know the level of awareness of senior high school students

of Holy Trinity University to the impact of food waste as one of the huge contributors to climate

change. Specifically, it aims to answer the following questions:

1. How does the consumers deal with their excess foods?

2. What is the level of awareness of Grade 12 SHS students of HTU with regards to food

waste?

3. What are the applied solutions to cut the risk of food waste?

10
CONCEPTUAL FRAMEWORK

Input Process Output

 Current food waste Analysis of data through:  Strategies in assessing

management of the a. Survey questionnaire the level of awareness

population at: b. Statistical treatment of the consumers.

(a) Purchase  Raise awareness on

(b) Consumption how food waste

(c) Disposal accelerates climate

 Severity of the effect change.

of each category of

consumers’ food

waste (uneaten

leftovers, spoiled

produce, food

considered inedible).

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ASSUMPTIONS

The research study is anchored upon the assumption that the respondents will be honest

and convey reliability when answering the questionnaires based on the data collected by the

researchers who are reasonable and prudent. In addition, we also assume that knowing the

awareness of the consumers regarding the impact of food waste to climate change can be

beneficial to assess how conscious they are about the issue. The following assumptions are made

regarding this study:

1. Present the contribution of the consumers in food waste.

2. To know the level of awareness of SHS students of HTU about food waste.

3. To provide awareness or new insights about the topic.

SCOPE AND DELIMITATIONS OF THE STUDY

This study is focused mainly on Senior High School Students of Holy Trinity University; Level

of Awareness to the Impact of Food Waste as One of the Huge Contributors to Climate Change.

Locale

This study was conducted at Holy Trinity University.

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Timeframe

This research was carried out during the academic year 2022-2023.

SIGNIFICANCE OF THE STUDY

This study aims to give knowledge on actions to take at household level to minimize food waste.

This study could be beneficial to the following variables namely:

Citizens. The result of this study will support the community by providing more food available

to those who are food-insecure or feed those who are underfed and malnourished. Through this

research, public’s health can improve as the environment will be in a better state. It will also help

them save money from buying less food and avoid rising food costs that is due to supply chain

challenges.

Environment. This study will provide information about fighting climate change by reducing

food waste. It will decrease methane emissions from landfills and lower carbon footprint. It’ll

13
conserve energy and resources, preventing pollution involved in the growing manufacturing,

transporting, and selling food.

Curriculum Developers. This study may be used as a reference in developing the curriculum in

secondary education especially in the research subject. They can include activities designed

about the impact of food waste in the environment.

Future Researchers. The result of this research may be a basis of further studies and can be

used as related literature. They may explore other ways to reduce food waste for climate change

prevention.

Students. This study will provide awareness and will help the students to analyze how they

contribute to food waste and what are the impacts of food waste to climate change.

Administrators. This study will help the administrator to solve problems with regards to food

waste and assess the effectiveness of their professional practice.

DEFINITION OF TERMS

Climate Change

Long-term shifts in temperatures and weather patterns.

Consumers

A person who purchases goods and services for personal use.

Contributor

A person or thing that contributes something in particular.

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Food Waste

The decrease in the quantity or quality of food resulting from decisions and actions by retailers,

food service providers and consumers.

Greenhouse Gas

A gas that absorbs and emits radiant energy within the thermal infrared range, causing the

greenhouse effect.

Landfill

A place to dispose of refuse and other waste material by burying it and covering it over with soil,

especially as a method of filling in or extending usable land.

Methane

A colorless, odorless flammable gas which is the main constituent of natural gas. It is the

simplest member of the alkane series of hydrocarbons.

Sustainable

Able to maintained at a certain rate or level.

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 CHAPTER 2

REVIEW OF RELATED LITERATURE

LOCAL STUDIES

One of the facile and most fundamental activities any of us can take to help save

humanity from food deprivation and climate change is to prevent food from going to waste. In

2013, Secretary of Environment and Natural Resources Ramon J. P. Paje persuaded Filipinos to

minimize food waste and its associated environmental impact by adopting methods to reduce the

quantity of food that goes to waste. He mentioned that we should be more discriminating in our

food choices and be more environmentally conscious as well as responsible consumers. The

United Nations’ Food and Agriculture Organization stated that there are 1.3 billion metric tons of

food wasted every year. On a daily basis, a seventh of the world’s population goes to bed hungry,

while more than 20,000 children under the age of five die from hunger. Thereafter, the

Department of Environment and Natural Resources (DENR) lined up various environmental

activities that will assist to lessen the quantity of detrimental wasted foods.

Another study presented by The State of Food Security and Nutrition in the World (2017)

recognized Asia as home to the most number of hungry people in the world and the Philippines

in the top rank among ASEAN countries. The Global Hunger Index of 2018 also scored the

Philippines 69 of 119 countries, with a serious level of hunger incidence. This implies that

16
reducing food loss and waste is essential in the Philippines where there are hundreds or

thousands of people who go hungry every day.

Raising the awareness of Palaweños to the basic responsibility of taking good care of

staple food is a good practice for ensuring food security as Formoso (2017) revealed that NFA-

Palawan continues recruitment of 'food vanguards' vs rice wastage. It is a serious campaign to

prevent avoidable food loss in Palawan, reminding the public on the importance of rice and

encouraging them not to waste it. Their advocacy is to have available and safe to consume rice

for the public by knowing austere food handling measures. According to the Philippine Rice

Research Institute (PhilRice), every day, each Filipino wastes an average of two tablespoons of

rice, which could add up to 3.3 kilograms a year. With the over 100 million population of the

country, the rice wastage could reach up to 330,000 metric tons every year which is worth

around Php10 billion. The National Food Authority (NFA) stepping up its campaign in the

province of Palawan is helpful for reducing the astounding quantity of food wastage in the

country.

It was supported by Dela Peña (2021) that while countless Filipinos go hungry due to

lack of food, many others are wasting these in volumes that would be enough to ease the hunger

of those who have limited or no access to food. In the Philippines, 1,717 metric tons of food is

wasted each day, the Food and Nutrition Research Institute of the Department of Science and

Technology said. According to the Social Weather Stations, 3.4 million Filipino households went

hungry “at least once” between April to June 2021. In our country, where tens of thousands of

people go hungry, addressing food waste is a must.

17
FOREIGN STUDIES

A study on the topic by Flanagan and Priyadarshini (2021) emphasized that there are

many habitual and behavioral reasons for food waste amongst consumers. Consumer behavior

was investigated through analysing the attitudes and quantities of food waste of Irish residents. A

total of 2,115 participants contributed to the survey and it was found that 37.45% were caring

consumers and 62.56% of the sample are uncaring consumers. On an average, 0.74 kg of food

waste is produced weekly by uncaring consumers which is equivalent to 2.74 kg of carbon

dioxide in global warming potential. They assessed this environmental concern to re-educate

consumers regarding the issue.

.Moreover, Aschemann-Witzel et al. (2015) added that consumers are one of the biggest

sources of food waste in developed countries. The present paper shows the results on factors

causing food waste in households. It suggests that a clear understanding of consumer perceptions

and behaviors can reduce food waste as it also influences stakeholder decision making. One of

the necessary actions for more sustainable food security is reducing this waste and with specific

actions, a downward development is possible.

The large meta-analysis of global food systems published in Science by Joseph Poore and

Thomas Nemecek (2020) calculated how much of our greenhouse gas emissions came from

wasted food. According to their analysis, food that is lost in supply chains or wasted by

consumers accounts for about a quarter of all emissions. Almost two-thirds of this (15 percent of

food emissions) are due to supply chain losses caused by inadequate storage and handling

18
procedures, a lack of refrigeration, and rotting during transportation and processing. The

remaining 9% originates from food that is discarded by retailers and customers. This suggests

that food waste accounts for about 6% of annual global greenhouse gas emissions. However, this

figure is likely to be slightly higher because Poore and Nemecek’s study excludes food losses on

farms during production and harvesting.

In 2015, the Environmental Protection Agency (EPA) and the United States Department

of Agriculture (USDA) issued a joint statement. By 2030, the United States Department of

Agriculture has set a national objective of halving food loss and waste. One-third of the food

produced in the United States is never consumed. Food waste generates the majority of their

resource inputs and environmental implications. They aim to educate domestic policymakers,

researchers, and the general public on the environmental impact of food loss and waste in the

United States, as well as the environmental advantages that can be realized by reducing food loss

and waste. It focuses on five inputs to the cradle-to-consumer food supply chain in the United

States’ agricultural land use, water use, pesticide and fertilizer application, and energy

consumption, as well as one environmental impact greenhouse gas emissions.

19
 CHAPTER 3

METHODOLOGY

RESEARCH DESIGN

This research entitled “Senior High School Students of Holy Trinity University; Level of

Awareness to the Impact of Food Waste as One of the Huge Contributors to Climate

Change” used a descriptive method wherein information was gathered using questionnaires and

thorough research accumulated from data collected through surveys and researchers’ ideas and

thoughts.

RESEARCH INSTRUMENTATION

The researchers used survey questionnaires in gathering data for the study. The questionnaires

were distributed to the senior high school students of HTU and had gathered information from

researchers’ ideas and thoughts on the subject to further explore their theories. The method of

data collection the researcher used in this paper is by distributing survey questionnaires.

RESEARCH PROCEDURE

20
Through survey questionnaires, the researchers can gather their data needed for the study.

Questionnaires are distributed among SHS students of HTU through printed questionnaires.

SAMPLING METHOD

The researchers will be having SHS students of HTU participate in the survey, in order to

provide a wide variety of distinct answers from different students. This is a way to make sure

that the survey will be fair and equal to show the best results. The researchers will also be using

frequency distribution in tabulating the results gathered from the survey.

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 CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter is concerned with the presentation, analysis, and interpretation of data

collected and tabulated to provide the answer to the problem presented in this study.

Profile of the Respondents

Table 1.1 Frequency Distribution of the Respondents’ Age

Age Frequency Percentage Rank

16 34 28.3% 2

17 57 47.5% 1

18 29 24.17% 3

Total 120 100%

Table 1.1 shows that out of 120 respondents, 47.5% are 17 years of age which shows the

most common, 28.3% for the age 16 while the least frequent is the age 18 with 24.17%.

Table 1.2 Frequency Distribution of the Respondents’ Grade Level

Grade Level Frequency Percentage Rank

Grade 11 60 50% 1.5

Grade 12 60 50% 1.5

Total 120 100%

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 Table 1.2 shows that all the respondents from Grade 11 to 12 in different sections

answered the questionnaire.

Answers of the Respondents

Table 2. Frequency Distribution Of The Respondents’ Understanding Of Food Labelling.

Items Frequency Percentage Rank

Good 71 59.17% 1

Fair 47 39.17% 2

Poor 2 1.7% 3

Table 2 shows the 120 respondents answers regarding their understanding of food

labelling. 59.17% answered Good, 39.17% for the option Fair. While 1.7% for the option Poor.

Table 3. Frequency Distribution of the Respondents’ If They Keep Their Serving Sizes In
Check.

23
 Table 3

27.5%

yes no

72.5%

Table 3 shows the response of the 120 respondents if they keep their serving sizes in

check. The highest rank is “Yes”, they keep their serving sizes in check and the lowest rank is

“No”, lesser than Yes said that they didn’t keep their serving sizes in check.

Table 4. Frequency Distribution Of The Respondents’ Thought In The Following Options

They Think Is Still Safe To Eat.

Items Frequency Percentage Rank

After “best before” 43 35.8% 1

None of the Above 39 32.5% 2

All of the above 22 18.3% 3

After “use by”date 16 13.3% 4

24
 Table 4 shows that 35.8% of the 120 respondents answered that it’s the “After best

before” is still safe to eat, 32.5% answered that “None of the above”, 18.3% for “All of the

above” and 13.3% for “After use by date”.

Table 5. Frequency Distribution Of The Respondents’ Food Preservation Methods To

Extend Shelf Life And Avoid Spoilage.

Items Frequency Percentage Rank

Freezing 82 68.3% 1

All of the Above 23 19.3% 2

Drying 16 18.3% 3.5

Canning 16 18.3% 3.5

Fermenting 15 12.5% 5

Pickling 6 5% 6

Other 2 1.7% 7

Table 5 shows that 63.3% of the 120 respondents uses the freezing method to preserve

and avoid the spoilage of food. 19.3% uses All the methods in the options, Drying and Canning

in the third place got 18.3%, 12.5% for fermenting. In the sixth place is the Pickling with 5% and

lastly, 1.7% for Other.

Table 6. Frequency Distribution Of The Respondents’ What Do You Do With Excess Food.

Items Frequency Percentage Rank

Compost 48 40% 1

25
 Creative Use 25 20.8% 2

Other 19 15.8% 3

All of the Above 17 14.47% 4

Donate 13 10.8% 5.5

Recycle 13 10.8% 5.5

Table 6 shows that 40% of the 120 respondents compost their excess food, 20.8% the

creative use method, 15.8% for other which means they use other methods in dealing with their

excess food. All of the above got 14.47%, while both Donate and Recycle got 10.9% in the

lowest.

Table 7. Frequency Distribution Of The Respondents’ Portion Of The Meal In Their Plate
That Goes To Waste.

Items Frequency Percentage Rank

0 67 55.8% 1

1/4 21 17.5% 2

1/3 19 15.8% 3

1/2 13 10.8% 4

Table 7 shows the answers of the 120 respondents regarding the portion of the meal in

their plate that goes to waste. In the first rank, with 55.8% is 0 which means there is nothing.

17.5% in the second rank for 1/4. In the third rank is 1/3 with 15.8%, while for the last rank is ½

with 10.8%.

26
Table 8. Frequency Distribution Of The Respondents’ Thought If Wasted Foods Creates
Methane, A Greenhouse Gas.

Table 8 yes no

13.3%

86.67%

Table 8 shows that most of the 120 respondents answers if wasted food creates methane

is “Yes”, ranks 1. While “No”, ranks 2.

Table 9. Frequency Distribution Of The Respondents’ Rates On How Much Do They Know

About Food Waste In The Philippines.

Items Frequency Percentage Rank

3 56 46.7% 1

4 39 32.5% 2

5 15 12.5% 3

2 6 5% 4

1 4 3.3% 5

27
 Table 9 shows that the highest level of understanding of the 120 respondents regarding

the food waste in the Philippines is 3 with 46.7%, next is 4 with 32.5%. Level 5 got 12.5%.

Level 4 in the fourth place got 5%, lastly, the Level 1 with 3.3%.

Table 10. Frequency Distribution Of The Respondents’ Thought If We Can Fight Climate

Change Through Preventing Food waste.

Table 10
yes no

84.16%

15.8%

Table 10 shows the answers of 120 respondents if we can fight climate change through

preventing food waste. The highest rank is “Yes” with 84.16% while in the lowest rank is “No”

with 15.8%

CHAPTER 5

28
 SUMMARY, CONCLUSION AND RECOMMENDATIONS

Summary

The majority of respondents, according to the study, are well aware of how food waste

contributes to climate change. But on top of the awareness, there should be an action taken to

reduce the growing amount of food that goes to waste. The findings show that the majority of

respondents are responsible enough to manage their food waste to reduce the rising amount of it.

Excessed foods are not suitable anymore for human consumption so consumers have different

ways to dispose it. Composting is the best option for them. Additionally, most of the respondents

use “Freezing” as one of their main preservation techniques to prolong shelf life and prevent

spoilage. The findings also show that the respondents are quite wise in picking what food is still

suitable to eat and in measuring the sizes of their servings.

Researcher also see that respondents are highly conscious that food waste creates

methane, a greenhouse gas. It is indeed significant that we are aware and hands-on when it

comes to our waste, especially food waste since food loss and waste exacerbate the climate

change crisis with its significant greenhouse gas footprint. Food-related activities like

production, handling, and transportation emit a lot of carbon dioxide, and when it ends up in

landfills, it releases methane, an even stronger greenhouse gas. And it is seen in the study that

practically all of the respondents are aware and they believe that we can fight climate change by

preventing food waste.

Finally, further research is needed to raise awareness regarding this issue to monitor the

level of awareness of consumers regarding food waste and since most people don’t realize how

often they waste food and the negative impacts it can have. When we waste food, we also waste

29
all the energy and water it takes to grow, harvest, transport, and package it. And if food goes to

the landfill and rots, it produces a greenhouse gas that is even more potent than carbon dioxide.

Preventing food waste is environmentally important for it can address a number of pressing

global problems we are facing today.

Conclusion

Knowing the awareness of the consumers regarding food waste is crucial to gauge how

deeply they understand the issue. This study concluded that most of the respondents from senior

high school students of Holy Trinity University are fully aware of how detrimental food waste is

in the aggravation of climate change and it shows how highly engaged the students are in

maintaining or minimizing their food waste. However, the level of awareness of a few students is

still insufficient for them to understand how their food waste contributes to climate change.

Food waste is one of the factors contributing to the ongoing effects of climate change, yet

we can’t stop it because some consumers are still unaware of how to balance their diets.

Nevertheless, if we people, especially students are sufficiently informed, more conscious of the

effects of our actions on the environment, and more responsible consumers, we can maintain and

reduce food waste. Not only that, we can also help to spread awareness regarding the issue for

everyone.

30
Recommendations

Based on the findings and conclusion, the researcher recommended the following.

1.) To the learners

a. They need to keep their awareness high about food waste to minimize the food

loss.

b. They also need to maintain what they eat and the servings so that there is no

excess food that will just be thrown away.

c. They also need to be responsible for the food they buy so that it doesn’t go to

waste and spoil.

d. As consumers need they to be practical and not excessive in shopping for food so

that it is not wasted and spilled.

2.) For the future researchers

a. They could also conduct the same study to monitor the consumer’s awareness

regarding their food waste.

b. As a researcher they need to go deep in gathering information regarding food

waste.

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 BIBLIOGRAPHY

Formoso, C. (2017, August 18). NFA – Palawan continues recruitment of food vanguards vs rice
wastage. Gov. PH. https://www.pna.gov.ph/articles/1006687
Ritchie, H. (2020, March 18). Food waste is responsible for 6% of global greehouse gas
emissions. Our World in Data. https://ourworldindata.org/food-waste-emissions
United Nations Environment Programme (2016). Food Loss and Waste. Geneva Environment
Network. https://www.genevaenvironmentnetwork.org/resources/updates/reducing-food-loss-
and-waste-for-a-healthier-planet/
United States Environmental Protection Agency (2020). 2018 Wasted Food Report.
https://www.epa.gov/sustainable-management-food
Clean Management (2021, November 12). How Improper Waste Disposal Affects the
Environment. https://cleanmanagement.com/blog/how-improper-waste-disposal-affects-the-
environment/

32
Holy Trinity University Puerto Princesa City, Palawan
SENIOR HIGH SCHOOL STUDENTS OF HOLY TRINITY UNIVERSITY; LEVEL OF
AWARENESS TO THE IMPACT OF FOOD WASTE AS ONE OF THE HUGE
CONTRIBUTORS TO CLIMATE CHANGE.

FULL NAME:
SECTION:
AGE:
INSTRUCTION:
For YES or NO questions, kindly answer by choosing the option you think is best suitable to
you.
For questions involving RATING, kindly answer by choosing the option you think is best
suitable to you.
For questions with CHECKLIST options, kindly choose the options you think is best suitable to
you by checking the box/es (you may choose more than one). You may also leave your own
answer by choosing the “other” option.

33
 1. How will you rate your understanding of food labelling?

After “best before”  Good

 Fair
 Poor
After “use-by”date

2. Do you keep your serving sizes in

All of the above
check?
 Yes
None of the above  No

3. Which of the following do you think is still safe to eat?

4. Which of the following food preservation methods do you do to extend shelf life and
avoid spoilage?
Pickling

Drying

Canning

34
 Fermenting

Freezing

All of the above

Other:

5. What do you do with excess food?

Compost

Donate

Recycle

Creative use

All of the above

Other:

35
 6. How much portion of the meal in your plate goes to waste?

 ¼
 1/3
 ½
 0

7. Do you think wasted food creates methane, a greenhouse gas?

 Yes
 No

8. As a consumer, do you think we can fight climate change through preventing food waste?

 Yes
 No

9. From rate 1-5, how much do you know about food waste in the Philippines?

 5
 4
 3
 2
 1

36
 CURRICULUM VITAE

37
Personal Information:
Name: Apostol Althea Lourraine C.
Age: 17
Birthday: June 2, 2005
Adress: Brgg. San Jose Joseph d’saint ppc.

Parent’s information:
Mother’s Name: Angelita C. Apostol
Occupation: OFW
Father’s Name: Federico E. Apostol Jr.
Occupation: House Husband

Educational Background:
Primary: N/A
Elementary: East Central School
Secondary: San Jose National High School

38
Personal Information
Name: Valencia, Kaye Carmela R.
Birthday: December 7, 2004
Age: 17
Address: Pineda Road, Brgy. San Pedro, Puerto Princesa City.

Parent's information
Mother's Name: Janet P. Revillas.
Occupation: Government Employee
Father's name: Elmer D. Valencia.
Occupation: N/A

Educational background
Primary: Lovely Day Care Center
Elementary: Manalo Elementary School
Secondary: Ubaldo L. Conde High School

39
Personal Information
Name: Sumandal, Gabriella
Birthday: November 2, 2004
Age: 17
Address: 19 brgy san miguel, PPC

Parent’s information
Mother’s name: Kathrina Sumandal
Occupation: OFW
Father’s name: Reyman Guinocan
Occupation: Government employee

Educational background
Primary:
St. Vincent academy manila
Elementary:
Early Christian School, Beulah Land Christian Academy of Palawan, Sacred Heart of Jesus
Montessori School CDO, Misamis Oriental- Legarda Elementary School
Secondary:
Holy Trinity University

40
Personal Information

Name: Eleazar, Joven M.

Birthday: February 23, 2003
Age: 19
Address: Manalo Ext. Constantino Road, Puerto Princesa City.

Parent’s information
Mother’s name: Mary grace eleazar
Occupation: Housewife
Father’s name: Reynold eleazar Sr.
Occupation: Coca-cola butler

Educational background
Primary: Brooke’s point central high school
Elementary: Sacred Heart Of Jesus High School
Secondary: Holy Trinity University

41
Personal Information
Name: Abrazaldo, Errol James Eullaly O.
Birthday: November 9, 2005
Age: 16
Address: Dacanay Road, Brgy. San Miguel, Puerto Princesa City.

Parent’s information
Mother’s Name: Henedina O. Abrazaldo.
Occupation: Housewife
Father’s Name: David A. Abrazaldo
Occupation: Airforce/ Dental Technologist

Educational background
Primary: N/A
Elementary: WESCOM Elementary School
Secondary: Holy Trinity University

42
43