ASEANO Project Report: Study on Plastics Use and Waste Management in the Food Service Industry


Wednesday, June 22, 2022




Only Available Online


This Baseline Study covers food service establishments (FSEs) in Dasmariñas categorized as (i) full-service restaurants, with full menu and waiting service, (ii) limited-service restaurants or quick service restaurants (QSR), with full menu but pay-as-you-order (iii) cafes/bars/pop-ups (selected menu with few chairs and tables), (iv) kiosks and stalls (purely retail, to be consumed elsewhere), and (v) catering or 100% home delivery. It excludes those unreported, unregulated and unregistered FSEs. It also covers the 6 types of food-grade plastics: (1) Polyethylene Terephthalate, (2) High Density Polyethylene, (3) Polyvinyl Chloride, (4) Low Density Polyethylene, (5) Polypropylene, and (6) Polystyrene.

Methodologies used included surveys conducted of local government units (LGU) and FSEs, field observations, focus group discussions and stakeholder meetings, desk research and interviews. An inception meeting with PEMSEA and the provincial and local government of Cavite was conducted on November 8, 2021. It was followed by a stakeholders’ meeting with public and private stakeholders including the academe was held on November 25, 2021 upon project commencement to agree on the objectives, expected outputs and timelines as well as gather valuable inputs that shaped the contents of this Baseline Study. Follow-on Interviews were also conducted as needed. Considering the pandemic situation, research relied heavily on online data and information as well as reports from institutions. The surveys on FSEs and the Local Government Units (“LGUs”) were conducted from January 21 to February 10, 2022. The surveys determined ‘on the ground’ the sentiments, perceptions and practices of the FSEs. LGUs were also surveyed to determine challenges they faced in addressing the plastic waste issue and implementing their respective plastic waste ordinances.