From Bean to Bin: A Comprehensive Analysis of Waste Management Strategies in the Coffee Shop Supply Chain
DOI:
https://doi.org/10.48017/dj.v11iSpecial_1.3817Keywords:
Waste Management Strategies, Coffee Shop, Supply Chain, Waste ManagementAbstract
This study was conducted to explore waste management strategies in the coffee shop supply chain, focusing on the significant waste produced from coffee cultivation to disposal. The target respondents are Micro coffee shop owners in Metro Manila specifically in Manila, San Juan, and Valenzuela. The chosen participants are limited only to 50 coffee shop owners which are determined by quota sampling. The study adopted the Theory of Planned Behavior (TPB), from this research framework was made which focused on variables including attitude, perceived behavioral control, awareness, social influence, market incentives, government facilitators (as independent variables), and willingness/intention (as the dependent variable). The researchers wanted to assess their awareness, agreement, and satisfaction with current waste management practices. Key findings reveal that while owners recognize the environmental impact and benefits of waste management, challenges such as cost, market incentives, and regulatory support persist. Recommendations include fostering sustainability through reusable packaging, regulatory improvements, and enhanced market incentives to achieve a balance between economic efficiency and environmental responsibility. This research provides insights into effective waste management tailored for micro coffee shops, bridging gaps in sustainability practices in the industry.
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