Determinants of the Dining Practices of College Students: Basis for the Promotion and Adoption of Sustainable Dining

Abstract

Objective - Food is an integral part of humanity. However, eating remains one of the poor practices of college students. Students have yet to practice sustainable dining procedures that affect their health and well-being and the environment because of food waste. Thus, this study intended to identify the dining practices of college students and some of the factors affecting those practices. Whether the factors are directly related to the dining practices and the latter were related to sustainability. Methodology/Technique – A quantitative-descriptive-correlational research study that utilizes a survey questionnaire, which comprises the individual, physical, social, and macro-environmental factors affecting the dining practices of the students during the rise of the pandemic, was used in this empirical study. Data was collected from 396 college students who underwent statistical and Pearson correlation analysis. Finding – The findings showed a direct relationship between the dining practices of the respondents and the various factors. Students practiced several dining practices, specifically drinking 5-7 glasses of water, and sustainable dining practices, such as eating home-cooked meals and choosing eco-friendly packaging. Novelty – Research findings can be relevant as an instrument for future interventions that promote and support the adoption and promotion of sustainable campus dining practices programs. Type of Paper: Empirical JEL Classification: H43, H44. Keywords: Dining practices, eating, sustainable consumption, sustainable production, sustainable dining, sustainability, hospitality, COVID-19, Polytechnic University of the Philippines. Reference to this paper should be referred to as follows: Trinidad, M.C.Q; Balderama, R.M. (2023). Determinants of the Dining Practices of College Students: Basis for the Promotion and Adoption of Sustainable Dining, GATR-Global J. Bus. Soc. Sci. Review, 11(4), 66–80. https://doi.org/10.35609/gjbssr.2023.11.4(1)