Author(s): Aileen Gabriel Bondoc, Cynthia A. Sandoval, Denise Katrina S. Perez, John Wilson V. Arceo, Emmanuel J. Duplon, Roberto V. Reyes Jr., Mark Alvin H. Abad

Abstract: This study explores the sustainable development strategies implemented by selected restaurants in Talavera, Nueva Ecija, focusing on their approaches to internal and external environments. Utilizing a descriptive research design, the study aims to accurately depict the sustainability practices of five surveyed restaurants, chosen through simple random sampling to ensure unbiased representation. Data were gathered via survey questionnaires, featuring Likert scale questions that assessed the demographics of the restaurants and their internal and external sustainable development strategies. The research highlights the crucial role of sustainable development practices in Talavera's restaurant industry, providing valuable insights for stakeholders to enhance sustainability in their operations. Findings indicate that while the restaurants have established a solid foundation in sustainability, there are opportunities to further refine their practices to improve overall performance and competitiveness in the market.

Keywords: Nueva Ecija, Sustainable Development, Culinary Landscape, Restaurant, Internal environment, External Environment

Article Info: Received: 31 Jul 2024; Received in revised form: 31 Aug 2024; Accepted: 07 Sep 2024; Available online: 11 Sep 2024

DOI: 10.22161/ijels.95.4