Waste management practices and sustainability perception in restaurants on Avenida central, Santiago De Veraguas

Abstract

The study focuses on characterizing waste management practices and documenting the perception of sustainability in restaurants on the central avenue of Santiago, Veraguas. The investigation is based on a quantitative approach, with a descriptive and applied scope, and designs a type of non-experimental, cross-sectional study. The type of sampling is not probabilistic for convenience and is used as a data collection technique in a structured survey. The final sample of 5 establishments was validated by experts and the survey obtained a reliability coefficient Cronbach's Alpha of α = 0.914. The results show dichotomous operational management, where it is observed that 60% of restaurants “consistently” apply waste separation (Mean = 4.00) and where there is a strong opinion (Mean = 4.80) that the practice is positive for the prestige of the community, as opposed to administrative management being deficient. 60% of those surveyed mentioned that they “rarely'' (Average = 2.80) control the amount of waste they produce, which hinders the possibility of realizing savings, even when the majority is willing to pay for capacity (Average = 4.40). which greatly limits the possibility of extending the halls to the entire province.