Sustainability is more important today than ever in this world that keeps on changing. According to Mollenkamp [1], sustainability means the capability to support a process for as long as it is necessary without undermining the ability of successive generations to meet their own needs while satisfying the needs of the present time. This principle guided decision-making toward a more environmentally friendly, socially responsible, and economically viable future.

The food service industry, known for generating waste and using a lot of energy and water, was under pressure to adopt eco-friendly practices. The entire food supply chain, from farms to consumers, is researching to reduce environmental impact and promote responsible consumption. Food stalls in schools and universities can be the most important contributing factor towards achieving sustainable practices which conform to the international set goals toward a healthy planet. Sustainable food service practices involved sourcing from local origin, organic sources, reducing food waste, saving energy, and use of environmentally friendly packaging. Moreover, growing demand on food production systems around the world while ensuring the availability of food should not be detrimental to the environment required adjustments towards more sustainable practices [1].

Managing food waste effectively brought many benefits. It saved money and helped the environment. Businesses that focused on minimization of food waste improved its reputation and kept customers coming. This was sustainable and showed how much the business cared for its environment. It also meant that others would do the same, thus leading to a sustainable future for all. In any case, throwing away the food was not acceptable through environmental, economic, and moral perspectives [2]

There were several drivers of food waste in the food service industry. Customer behavior, such as personal taste and portion sizes, was a major cause of food waste in restaurants, leading business operators to often blame customers. Another significant factor was over-cooking due to poor demand forecasting, especially during the tourist season. Lastly, the lack of storage facilities was also a key driver of food waste, as many establishments had insufficient space to accommodate machinery that could help reduce waste [2]

Antalan and Tungpalan [3] stated that food safety and waste management practices among canteen operators of schools and colleges in Cauayan City, Isabela, highlighted the operators' dedication

To food safety and their implementation of waste management strategies aligned with institutional policies. Findings indicated that canteen operators prioritize food safety and employed various strategies to manage solid waste, aligning with school policies. Recommendations include enhancing food safety measures, improving waste management practices through staff training and school collaboration, and continuous evaluation to sustain improvements. Therefore, canteen operators played a crucial role in ensuring food safety and environmental protection through effective waste management.

Everything around you is energy, though it may come in different forms, such as chemical, electrical, nuclear, etc. Conserving energy can bring benefits not only to your health and well-being but also significant advantages, especially to businesses. The Philippines, with its growing energy demands, considered the use of solar energy panels to save energy, while others used daylight-saving time to maximize daylight hours and reduce dependency on traditional energy sources. In addition, businesses and households are exploring various smart energy solutions to optimize their energy consumption. However, even with high awareness, neither the act of reducing energy use nor investments in energy efficiency significantly lowered the energy consumed by households or reduced utility expenses [4]. Likewise, although smart energy business models encouraged reductions in energy use, the products and services offered sometimes resulted in increased energy consumption [5].

Water is one of those scarce resources for life which also played a very big role in the food stalls, by utilizing it in preparing food; hence, cleaning and sanitation. Actually, conserving water in a food stall is not just about saving that particular resource but adopting water usage management that focuses much on efficiency, innovation, and environmental awareness. A research by Marcia Rosina [6] states that poor drainage leads to pest and rodent attracting conditions. Also, when clean water is scarce, people reused it for handwashing, floor cleaning, and even for dishwashing without using soap and disinfectant in most cases. Therefore, proper management of the water system was a solution to maintaining hygiene and health status around the food stalls.

The study conducted by Cuevas et al. [7] on green practices among selected restaurants in Solenad, Nuvali, Laguna, focusing on energy conservation, water conservation, waste disposal, and food packaging. The result showed that energy and water conservation are the most commonly adopted green practices in food service settings. However, food waste segregation was identified as an area that needs more attention, which aligns with the findings of this study where waste disposal education was found to be lacking.

Food safety discussions gained significant public attention due to their connection with various food-borne illnesses and food poisoning outbreaks [8]. It was essential to handle food safely to protect consumers from health problems and maintain the quality of food. Following strict safety practices such as washing hands properly, keeping food preparation areas clean, and controlling temperatures prevented harmful bacteria from contaminating food and causing illnesses.

The quality and safety of ready-to-eat foods in educational institutions needed attention because they greatly impacted the health of students, who were the biggest consumers. Vendors significantly influenced the safety of these foods concerning handling and hygiene observance [9].The World Health Organization reported that food handling personnel played an important role in ensuring food safety throughout the food chain from production and storage to consumption [10]. Foods often became contaminated during the processes of preparation, post-preparation, storage, and service before consumption.

Improper food handling causes food contamination, making it essential for food handlers to possess good knowledge, a positive attitude, and proper practices. Regular training sessions were necessary, as there was a strong link between food safety training and improved attitudes and practices among handlers. Knowledge gained from training led to better food handling practices, ensuring safer food for consumers [11].

Food handling practices in the Philippines received increased attention due to various factors. A significant number of food establishments were small to medium-sized, with strict enforcement of food safety regulations. Despite consumers having a wide array of choices, they often lacked knowledge about the production, storage, and handling processes of available food items. In their pursuit of knowledge, Pajarillo and Declaro-Ruedas [12] found that food handlers generally exhibit a positive attitude towards food safety, although there was some uncertainty about the importance of regularly checking refrigerator and freezer thermometer settings. Food handlers reported frequent adherence to food safety practices, including consistent hand washing with antibacterial soap.

Universities play crucial roles in local economies and in promoting regional sustainable development initiatives. This study highlighted the roles of universities worldwide, emphasizing partnerships, community engagement, and sharing knowledge as essential for enhancing local sustainability [14]. In addition, universities act as living laboratories for sustainability, driving innovation, advancing research, and implementing initiatives that address environmental, social, and economic challenges. They play an important role in framing policies and guidelines that govern local efforts and international endeavors toward sustainability.

The Polytechnic University of the Philippines (PUP) Sta. Mesa Main Campus is located in the center of Manila. It is a large university that serves hundreds of thousands of students and is an expansive academic institution that excels at providing excellent education and helping out society in its own myriad ways. Being a leading educational institution, PUP took up its responsibility seriously and advocated sustainability practices across its students and staff.

Food stalls within educational institutions such as the Polytechnic University of the Philippines Sta. Mesa Main Campus was quite a large challenge for sustainability, food waste management, energy and water management, and food handling management. Promotional awareness and advocacy for the sustainability campaign would help a culture of responsibility among those students, faculty, and admin staff. Effective implementation of sustainability practices at PUP became an example to other institutions while strengthening community engagement through shared efforts.

The findings of this study aimed to explore the differences in sustainability practices among the food stalls of the Polytechnic University of the Philippines Sta. Mesa Main Campus, as perceived by the campus community (students, faculty, and administrative staff). The objective of this study was to evaluate and enhance these sustainability practices, specifically focusing on food waste management, energy and water management, and food handling. Based on these findings, a recommended action plan for improving sustainability practices at the food stalls has been formulated, serving as a foundation for further enhancing sustainability practices on campus.

Figure 1: Behavioral Change Model.

The Behavioral Change Model, as conceptualized by psychologists and elaborated by [16], was used in this study to explore the sustainability practices of food stalls at the Polytechnic University of the Philippines Sta. Mesa Main Campus.

According to the Behavioral Change Model, when more knowledge is gained, it could change people's awareness or attitudes and therefore their behavior. This theory is built on the fact that with more knowledge about issues such as environmental concerns, individuals become better aware and hence more likely to act in a more responsible manner. On the other hand, it has to be admitted that the model itself claims that knowledge in itself is not a good guarantee for taking action. In other words, other things, such as a sense of responsibility, an intention to act, and feeling control over the situation, may have to do with the change that will actually take place. While the model gives a simple view of how these elements are connected, it also forms a point of departure for exploring more complex factors that shape human behavior [16].

Conceptual Framework

Figure 2: Conceptual Framework.

This was an illustration of how the researchers designed the research process. The conceptual framework analyzes the sustainability practices of food stalls in PUP Sta. Mesa Main Campus is based on four primary steps. These include, first, the campus community that identifies the students, faculty, and administration staff who have been purchasing from the food stalls. This made it easier to provide context for understanding how different groups perceive sustainability practices. Next, the framework evaluated food stall operators' knowledge of sustainability practices, focusing on food waste management, energy and water conservation, and food handling procedures. This evaluation identifies gaps in current practices and areas for improvement. The third step explores the awareness and attitudes of the campus community toward these sustainability efforts, determining how informed and engaged the population is. Finally, based on these findings, the framework leads to the development of actionable recommendations to inform the university’s Sustainability Practices Action Plan, aimed at improving the sustainability practices of the food stalls and better engaging the campus community. This process is designed to enhance sustainability within the food stalls and better engage the campus community in supporting these efforts.

Statement of the Problem:

1. What is the campus community of the food stalls’ customers?
2. What are the sustainability practices of food stalls in terms of:
3. Food Waste Management,
4. Energy and Water Management and
5. Food Handling
6. Is there a significant difference between the campus community of the food stall customers and the sustainability practices of the food stalls?
7. Based on the findings, what implications may the findings offer to craft a recommendation or an input for the sustainability practices action plan of food stalls?

The study proposed this hypothesis:

Ho: There is no significant difference between the campus community of food stall customers and the sustainability practices of food stalls (in terms of food waste management, energy and water management, and food handling).

Significance of the Study

Food stalls - This study gave vendors at food stalls a more useful insight into sustainable practices reducing wastes and conserving resources while operating effectively. By adopting the suggested action plan, vendors achieved the campus's sustainability goal by attracting environmentally conscious consumers and increasing their business's success.

Administration Staff - Through this study, they understood how campus food stalls are integrated to include sustainability practices that can help enhance environmental responsibility for this institution as an entity. From this, knowledge was recognized, and operations in food stalls have become more aligned with other goals that include wider objectives on the campus level regarding sustainability.

Students - The students were able to experience the fruit of more responsible practices in campus food stalls, with healthier foodstuffs and a cleaner surrounding environment as well as ways to engage in sustainability actions within the campus community.

Faculty Staff - They will be encouraged to integrate sustainable practices into their teaching and daily operations, promoting a culture of care for the environment.

Future Researchers - This research set a baseline at institutions in terms of sustainable practices at campus food stalls; it thus guided more future researchers at other research settings. It gave insights toward comparative and future studies whose focuses were on sustainability practice.

Scope and Limitation of the Study

The research aimed to evaluate the sustainability practices implemented by food stalls within the PUP Sta. Mesa Main Campus, focusing on key areas such as food waste management, energy and water management, and food handling. Additionally, the study examined the difference between these sustainability practices and the campus community of food stall customers, which consisted of students, faculty, and administrative staff.

The survey was used both online via Google Forms and in hard copies of survey questionnaires gathered data from students, faculty, and administrative staff at PUP Sta. Mesa Main Campus. This research aimed to understand their perspectives on the sustainability practices of food stalls focusing on evaluating key areas including food waste management, energy and water management, and food handling. With a minimum of 382 respondents, the survey was conducted from November to December 2024. The findings were based on the data collected that served as a foundation for crafting recommendations to enhance sustainability practices on food stalls.

Food Waste Management

A study published by Talwar et al. [55] titled "Food Waste Reduction and Taking Away Leftovers: Interplay of Food-ordering, Planning Routine, and Motives" (2019) analyses how consumers' practices and attitudes drive the level of leftovers and waste created during leftover leftovers. For example, as part of the study, it was common to see that the reason they don't take leftovers was that people are embarrassed or don't want to look cheap to ask for a doggy bag. Additionally, the research highlighted that planning ahead-such as selecting appropriate portions and making mindful choices about what to order-can significantly reduce the likelihood of ordering more food than necessary. Similarly, Visschers et al. [17] proposed that food service providers could apply structural changes in the way meals are provided, for example, by serving meals in different portion sizes with prices to match. This adjustment would have a huge impact, especially for those who cannot finish an entire portion of a meal. Much as saving our favorite snacks for later saves waste, helps in saving money, and promotes a sustainable environment, so can the way about leftovers change, making it easier for customers to take food home.

In addition to Visschers et al. [17], Schuster et al. [18] noted that a lot of food waste in restaurants, takeaways, or delivery services is mainly because customers have no say over the portion sizes that are usually set by the establishments to look generous or to meet expectations. Unfortunately, these portions don’t always align with what people can actually finish, leading to uneaten food being wasted. Other key findings were that similar issues occur in household cooking: buying too much of all things often means cooking too much and wasting it. This pattern is the same in which food stall kitchens operate on most occasions, where incorrect portions lead to waste.

This relates to a more general issue in food service operations: the aspect of food waste. Some factors, such as the quality of food and satisfaction among customers, will significantly impact this. Abdelaal et al. [19] found that poor taste and quality were one of the leading reasons for food wastage by students at the university. Other factors that contribute include overcooking, poor meal planning, which leads to expired ingredients, not checking on perishable items such as fruits and dairy items, and large portions.

In this regard, providing high-quality, delicious food is an effective way to reduce food waste. If food is tasty and meets customer expectations, there are fewer leftovers, and the diners will finish their meals. According to McAdams et al. [20], consistency and appeal are achieved by using fresh ingredients, standardized recipes, and careful preparation of meals. Fresh ingredients will minimize the chance of spoilage, increase flavor and quality food, and add aesthetic quality to dishes. Standardized recipes provide every dish with a well-defined taste and portion size thus making sure that the dining experiences for all customers are predictable and dependable. Proper preparation when handling foods makes them very aesthetic, but such foods meet quality standards hence ensuring that each customer will finish their meals by which way reduces food waste.

Energy and Water Management.

The integration of energy and water management is important to develop the sustainable food service operations of a business. According to research by Yoon et al. [21] and [22], resource-efficient practices can not only minimize the environmental footprint of stalls but also reduce it heavily. For instance, for example, the integration of energy-efficient equipment with some water-saving practices not just minimizes the consumption of resources but also increases its overall sustainability quotient. According to Reddy et al. [23], there has been a rise in consumers' demands for green practices. Companies have incorporated green marketing through energy-saving products and water-saving technologies. This can be applied to food stalls by aligning their activities with consumer preference and environment targets to achieve more sustainability and market appeal. Hence, managing energy and water together provides a holistic approach for food stalls towards sustainability. Progress on these two dimensions can further ensure that food stalls move in the right direction toward attainable steps toward sustainable development.

Energy Management

Effective energy management is among the critical factors of sustainable development, making a good contribution to decreasing carbon emission and optimizing the use of resources. Scott, Leach, and Clements [24] point out that Electric Pressure Cookers (EPCs) burn up to 15 times less energy than traditional charcoal stoves, which offers great potential to reduce both household energy costs and environmental impact, especially in low- and middle-income countries. This shift is also well aligned with efforts in the restaurant sector that involve sustainability through using efficient appliances and locally available materials (Yoon, Chung, & Jun, 2020). All of these efforts at both levels help support a three-faceted approach towards sustainability that addresses economic, environmental, and health concerns.

Energy conservation is an essential practice for food stalls to ensure sustainable operations. Such techniques as energy-efficient equipment and optimizing natural lighting reduce consumption. As Yoon, Chung, and Jun [21] stated, these techniques enhance operational efficiency in the service of environmental goals. [22] developed the Green Restaurants ASSessment (GRASS) tool as a holistic assessment tool for energy efficiency that gives actionable insights for improvement in energy practices. Innovations like EPCs support not only SDG 7 but also the mitigation of climate change, because the carbon emissions of these pressure cookers are low. The energy conservation efforts will significantly help in moving forward toward sustainable progress.

Water Management

Water management practice has to be properly implemented for sustainability enhancement in the food service industry. Different researches indicate the importance of green practices that will ensure minimal impact of food-related businesses on the environment. Water conservation is one aspect of sustainability in food service operations. Water in the food stalls is essential to the preparation, cleaning, and sanitizing processes. More than just saving water usage, proper water management entails efficiency, innovation, and responsibility toward the environment in an all-inclusive approach. [22] stated that many food service establishments have yet to adopt sustainable water management. For instance, only 17.5% of the Brazilian restaurants surveyed practiced rainwater collection or the use of recycled water for non-potable purposes, and 5.2% have set specific measurable goals toward responsible use of water. While practices such as quick repair of leaking pipes (96.9%) and regular water reservoir maintenance (99%) are common, overall efforts to improve water-saving measures are still at a low level. According to Marcia Rosina [6], another reason is the poor drainage system in food stalls, which invites pests and rodents. Besides this, when clean water becomes scarce, it is reused for hand-washings, floor cleaning and dish-washing purposes usually without soap or disinfectants, thus compromising hygienic and sanitary levels. These water management practices need to be addressed by ensuring cleanliness, preventing risk to health, and further environmental sustainability in food stalls.

Food Handling

The best way to be sure of food safety is proper food handling. Hygiene among food handlers, proper storage of food, and avoiding cross-contamination are some factors that can minimize the risks of contamination by pathogens such as Salmonella by a large margin, according to Ehuwa et al. [25]. Simple measures such as hand washing, separating raw and cooked foods, proper food storage, and cooking all play a critical role in public health. Training and education will inform food handlers on what to do, but monitoring and reinforcement are what keep them at standard over time. For instance, routine checks and audits will determine that proper practices are conducted often. It ensures that they have low health risks and maintain a reputation for safety in the case of food stalls, whereas ensuring quality so that their customers trust the food stall.

Other than that, proper food handling is essential in preventing foodborne diseases and protecting public health. Studies show that failure of food stall workers to follow safe food practices may pose severe health risks because the foods are contaminated by harmful bacteria such as Salmonella, E. coli, and Staphylococcus aureus. According to Al-Kandari et al. [26], despite good knowledge about personal hygiene among many food handlers in Kuwait, there are apparent gaps in prevention of cross-contamination as well as in handling food temperatures. Some of the practices that are very crucial to maintaining the safety of food are simple hand washing, the use of separate utensils for raw and cooked food, and proper storage at the right temperature. Training on food safety, which involves knowledge and practice, has been shown to improve handling of food. The positive attitudes toward food safety also promote better practices. Thus, it is evident that food stalls need continuous education and training to ensure food safety.

The research study by Marutha & Chelule [27] indicates that safe food handling and hygiene knowledge is required from the vendors since knowledge in this regard helps prevent foodborne illnesses. Nonetheless, it does not always happen that way, as knowledge itself leads to expected food hygiene behavior; water availability, socio-demographics, and cultural traditions need to be included in such consideration. Several aspects affect the context of safe food handling practices, such as the vending experience, personal cleanliness, cultural traits, and availability of resources and environment in vending. For instance, the absence of running water, a dirty sanitation condition, and incorrect food handling have been associated with foodborne diseases like diarrhea, vomiting, abdominal cramps, and nausea. Food handling practices are important to food safety and quality in general, but more particularly for food stalls and other informal food vendors.

Studies show several ongoing challenges in observing hygiene and safety standards, mainly in underdeveloped areas with inadequate infrastructure and resources. For example, Khuluse and Deen [28] reported that food vendors at Durban University of Technology faced challenges such as lack of clean water, poor storage facilities, and poor waste management. All these factors increase the risk of contamination and foodborne illnesses. Similarly, Letuka et al. [29] established that among the food handlers in Lesotho, many of them were untrained and lacked proper basic hygiene practice, leading to unsanitary conditions, which further escalated health risks. With this finding, Eke-Ejiofor et al. [9] suggested that food handlers in schools and colleges frequently handle food very badly, often failing to separate raw from cooked food or keep hands clean, thus increasing the chance of contamination. A similar study by Rosales et al. [51] in Ecuador in 2023 found that although most of the street food vendors knew about the food safety standards, it was very difficult to be able to apply them constantly, especially on issues like waste management and pest control.

Further to these concerns are the works of Carter et al. [30] and Barnett et al. [31], stating that proper labeling of allergens and training should be implemented against allergic reactions for a safer setting of dining. Lastly, regular cleaning and disinfections as presented by Agüeria et al. [32] are recommended to prevent cross-contaminations and maintain a safe environment, which is essential to the safety and excellence of food service operations.

Research Design

The study was a quantitative, non-experimental research design with a comparative approach. Quantitative research involves the systematic collection and analysis of numerical data to investigate phenomena, test hypotheses, and answer research questions. According to Creswell [33], this approach provides a structured way to assess relationships, differences, or trends within data, ensuring the validity and reliability of the findings. It focused on objectivity, using statistical techniques to draw meaningful and generalizable conclusions.

A non-experimental, comparative approach is an analysis and comparison of different groups, variables, or phenomena to identify patterns, similarities, or differences between the variables. This method is very common in the fields like social sciences and education to trace contextual influences or generalizable trends. According to Esser and Vliegenthart [34], a comparative research design is a systematic approach that enhances the understanding of relationships between variables across multiple contexts, allowing for meaningful conclusions about their interconnections.

Population, Sample Size, and Sample Technique

This study adopted a purposive sampling technique. Purposive sampling, as explained by Etikan et al. [35], is an invaluable research approach when researchers are targeting a particular segment of the population that is characterized uniquely. The approach ensured the sample met the objectives of the research even though it brought about some level of bias through the researcher's judgment.

The population size that was used to make the computation for sample size is based on total number of students, and number of non-teaching and teaching staff, which the PUP Sta. Mesa Main Campus has, while "Comparative Statement of the PUP Main Campus Enrollment Status," that has been posted on enrollment report bulletin board indicates that it had 48,043 enrolled for Academic Year 2023-2024. From data provided by the HRM department, there were 1,543 teaching staff and 598 non-teaching staff, which placed the population size at 50,184.

To determine the required number of respondents using Raosoft, given a population size of 50,184, the researchers applied a sample size formula. With a 95% confidence level and a 5% margin of error, the formula indicated a minimum sample size of 382 respondents. This ensured statistically significant and reliable results.

Description of the Respondents

The respondents of this study focused on individuals who were part of the campus community (Students, Faculty, and Admin Staff) of the Polytechnic University of the Philippines Sta. Mesa Main Campus. This study targeted a minimum of 382 respondents, who were randomly distributed.

Data Gathering Procedure

With the guidance of the adviser, the researchers prepared a self-made survey questionnaire. The said research instrument underwent the face validity and reliability test procedure. Face validity refers to how well a measurement appeared to measure what it was supposed to. It mattered because participants might not have taken the study seriously if they did not think the measures were relevant to the research goals. Typically, an expert familiar with the measurement’s content assessed face validity [54]. On the other hand, reliability refers to how consistent and stable the research findings were. It tested whether the same results would have occurred if the study were repeated using the same methods, sample, and context. Essentially, reliability ensured that a research study produced dependable results under similar conditions [36]. Experts in the field of research and academe examined the study’s survey questionnaire. Additionally, the reliability of the instrument was tested using Cronbach's Alpha, with a value of 0.940, indicating acceptable internal consistency.

The survey questionnaire was translated into Filipino to ensure that respondents could easily understand the technicalities of the questionnaire. The scope of interest included in the survey was the campus community and Sustainability Practices of Food Stalls on PUP Sta. Mesa Main Campus and it took around a maximum of ten (10) minutes for the respondents to answer. Instructions were specified in the questionnaire by putting a checkmark on the respondents’ choice of answer for hard copy surveys, while for Google Forms, they clicked on their preferred answer.

The researchers sought permission from the respondents before administering the survey questionnaire and presented an informed consent form to ensure that participants were fully aware of the study's purpose and their rights. This ensured that the data obtained were treated with strict confidentiality. The survey was conducted both face-to-face and online, with Google Forms serving as the primary method for recording responses. Additionally, hard copies of the questionnaires were printed for those without internet access to provide convenience in answering.

After securing the face validity procedure, reliability test of the questionnaire, and obtaining ethical clearance from the University Research Ethics Committee, the researchers distributed the instrument in November 2024 to the respondents, which lasted until December 2024. Once all the data were gathered, the results were tallied and organized. After this, the data were analyzed and interpreted to draw findings, conclusions, and recommendations.

Statistical Treatment

As soon as the researchers gathered the data, they were compiled, organized, and tabulated. They applied statistical treatment to answer the questions presented by the study. The statistical tools that were used included Frequency and Percentage Distribution, Weighted Mean, Standard Deviation, F-Statistics, P-Value and the ANOVA test.

Frequency and percentage distribution help summarize data. Used to summarize the demographic profile of respondents and their distribution across campus groups.

The Weighted Mean is used to compare group averages by assigning specific weights to each value and dividing the total weighted values by the sum of the weights. Applied to evaluate the respondents' assessments of sustainability practices, ensuring that each response was given appropriate weight based on its frequency.

Standard deviation is used to measure the spread of data within each group and assess variability in ANOVA. Measured the variability in responses to determine consistency within each group.

ANOVA (Analysis of Variance) compares the averages of three or more groups to see if there are significant differences. A one-way ANOVA uses one factor to divide groups, like comparing therapy, medication, and placebo effects on depression [38]. This test would be used in identifying significant differences in perceptions on sustainability practices that exist among the students, the faculty, and the administrative staff. It's best used to compare means in three or more independent groups.

The F-statistic in ANOVA is the value by which it is used to determine if there is any significant difference amongst the group means. The F-statistic is computed by calculating the ratio between variance due to between group means and the within-group variance. A large F-statistic implies a larger difference amongst the groups as opposed to that within the groups.

 The p-value reports whether there is a significant difference between group means. The low p-value (less than 0.05) implies a significant difference, while a high p-value means no significant difference.

Table 1: Frequency and Percentage Distribution of the Campus Community.

Table 1 outlines the respondents' distribution. Majorities of the respondents comprised students at 73.8%, followed by administrative staff with 16.8%, and faculty staff making up 9.4% of the total distribution. The findings indicate that this distribution underlines the fact that food stalls basically target students.

Assessment of Sustainability Practices of Food Stalls

Table 2: Mean Score And Standard Deviation Of Food Waste Management.

Note: Weighted Mean (WM), Verbal Interpretation (VI)

Legend: 3.26 – 4.00 Always (A), 2.51 – 3.25 Often (O), 1.76 - 2.50 Seldom (S), 1.00 – 1.75 Never (N)

Table 2.1 indicates the food stall's sustainability practices in terms of food waste management. The composite mean score obtained was 2.74, meaning “Often”. The practice that was given the highest rating was minimizing food waste by serving good quality and tasty food (M = 3.03) with a verbal interpretation of “Often” while that with the lowest rating was informing customers about proper waste disposal (M = 2.15) with a verbal interpretation of “Seldom”.

These results indicate that while food stalls are successful at certain sites in implementing some of the waste management, there is still a problem of lack of effective communication with customers over waste disposal practices. A lack of customer education towards waste disposal also finds support through the earlier research conducted, where customer education has been considered an important tool for promoting sustainable food waste practices [39]. Awareness campaigns and proper signage may improve the effectiveness of waste management.

Table 3: Mean Score And Standard Deviation Of Energy And Water Management.

Note: Weighted Mean (WM), Verbal Interpretation (VI)

Legend: 3.26 – 4.00 Always (A), 2.51 – 3.25 Often (O), 1.76 - 2.50 Seldom (S), 1.00 – 1.75 Never (N)

Table 2.2 shows the sustainability practices of food stalls in terms of energy and water management, the composite mean score was 2.66, also interpreted as "Often." The use of smart devices like rice cookers, ovens, and refrigerators instead of gas stoves to reduce energy consumption indicator, received the highest rating (M = 3.23) interpreted as “Often”, reflecting awareness and adoption of energy-saving measures by food stalls. However, the promotion of water conservation awareness received the lowest rating (M = 2.29) interpreted as “Seldom”, indicating insufficient efforts in this area.

These results imply that food stalls have successfully adopted energy-efficient practices, demonstrating awareness of resource-saving technologies. However, the low score for water conservation awareness indicates insufficient efforts to educate customers on reducing water consumption. This difference highlights a necessity to align water-saving programs within the framework of sustainability that is achieved to make it balanced towards the resources management system. The outcomes support earlier studies about sustainable food service practices where energy savings should be addressed by using smart devices, [39,Patel & Chauhan, 2021). Yet, the general lack of knowledge about water conservation among all categories indicates a failure in communication that is also echoed by the literature which states that the underemphasis is on water-saving efforts compared to the efforts of saving energy [40,41].

Table 4: Mean Score And Standard Deviation Of Food Handling.

This study exposed the in-depth analysis of the sustainability practices of food stalls inside the Polytechnic University of the Philippines, Sta. Mesa Main Campus. Data from the said study reveal that students patronize the food stalls at a higher percentage of 73.8%, while administrative staff patronize 16.8%, and faculty staff make up 9.4%. These demographics have already affected the kind of sustainability observed in food stalls. Food stalls more or less correspond to the needs and behaviors of the students.

The results indicate that sustainability practices of food waste management, energy and water management, and food handling are implemented moderately. Positive practices included good quality food being served and the use of smart energy devices, thus indicating effort toward sustainability. However, important gaps were seen in the following critical areas such as the lack of customer awareness in the proper method of food waste disposal, poor promotion on water conservation practice, and inconsistencies in the usage of protective gears among food stall workers. This shows that a stronger communication approach and improvements in operational practice would be necessary in order to bridge the gaps.

Furthermore, significant differences were also found among the students, faculty, and administrative staff regarding their perceptions and satisfaction about sustainability practices. This means different levels of awareness and prioritization of sustainable initiatives within the campus community. These differences point to the need for more tailored, inclusive strategies that would focus on the needs of each of these groups towards sustainability. Therefore, it emphasizes the fact that food stalls play a vital role in serving the broader university sustainability goals and, at the same time, have to keep on improving their practices continuously.

Recommendation

To address the gap areas, here are a number of recommended actions for food stall operators to upgrade their sustainability practices at the Polytechnic University of the Philippines, Sta. Mesa Main Campus. A training program that is conducted biannually will benefit the operators as well as its staff to further improve food waste management, energy as well as water conservation, and proper hygiene practice. These sessions have to be applicable, hands-on and need to be accredited to ensure everyone is actively contributing and being held responsible. Initiatives such as introducing a "Choose Your Portion" program have to be there to encourage minimal servings and leftovers reduction. Redistribute surplus food as well by partnerships with local food banks.

Efforts to promote water and energy should be enhanced by the visible campaign in the form of signage, digital media, and incentives to encourage the use of energy-saving appliances. Food stalls will also be expected to raise hygiene standards by requiring the staff to wear gloves, hairnets, and aprons at all times, with daily checks and visible reminders in food preparation areas. A properly established mechanism of feedback should be used to interact with customers, who should be allowed to give immediate input on how clean the sustainability practices of the stalls are in terms of cleanness and service quality. That should be actively engaged in helping better improvements.

Annual sustainability audits should be conducted to monitor performance on these significant areas such as waste management, energy use, and hygiene. The top performers can be given awards such as "Sustainable Vendor of the Year" and the underperforming stalls may have improvement plans. Leveling its way through such technology as using digital tools, mobile applications, and much more, monitoring sustainability metrics and communication on the part of food stall vendors and customers becomes easier. An initiative like "Green Plate Days" can also be initiated; customers are rewarded for bringing utensils or getting involved in 'green' activity.

Collaborating with offices of the university like the Facilities and Management Office and the Resource Generation Office would ensure effective implementation of the recommendations. Synchronization of food stall operations with the university's sustainability goals helps in coordinated campus-wide sustainability improvements. Aligning food stall operations with the university's sustainability goals will ensure that a coordinated effort to improve campus sustainability is taking place. Moreover, such initiatives may act as models for other campuses or institutions, highlighting the impact of integrated and targeted sustainability practices.

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