Food Waste in Manila: Identifying Barriers and Developing Sustainable Waste Management Solutions
DOI:
https://doi.org/10.48017/dj.v11i3.3871Keywords:
Food waste, market practices, market vendors, sustainable solution, waste managementAbstract
Food waste remains a critical global issue. In Manila, public markets are key contributors to this problem, yet market vendors often lack the resources, knowledge, and institutional support. This study explored their lived experiences regarding food waste and identified sustainable, community-based solutions. A qualitative phenomenological approach was used with semi-structured, face-to-face interviews conducted with ten purposively selected fruit and vegetable vendors. Findings revealed that vendors’ food waste management practices were influenced by age, years of experience, and type of business. While some vendors applied basic strategies such as reducing stocks, adjusting prices, repurposing leftovers, and using ice for preservation, many faced barriers like lack of cold storage, absence of waste segregation systems, and limited training. Government support and infrastructure were found to be inconsistent or unavailable. Despite these challenges, vendors expressed a strong willingness to improve their practices if they were given appropriate support, education, and tools. The study highlights the need for improved collaboration between market vendors, local government units (LGUs), NGOs, and waste management agencies. Overall, this study emphasizes the importance of localized, participatory strategies to empower vendors as active agents in reducing food waste to contribute meaningfully to more sustainable food systems in urban environments.
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