Local Establishments In Taal, Batangas: A Study On The Use Of Sardinella Tawilis (Freshwater Sardines) In Their Menu And Its Strategic Measures For Its Sustaibality

Abstract

This study focused on knowing the current strategic measures used by the local food establishments in Taal Batangas concerning their preparation and sustainability of tawilis dishes. 100 respondents were selected using convenience sampling technique. The study employed a descriptive research design. The Likert scale and mean were used to measure the agreement and frequency of the response based on the statement indicated in the questionnaire.

The findings of the study revealed a significant level of strategic implementation by local food establishments in Taal, Batangas concerning tawilis dish preparation and sustainability. However, using different preservation methods is not their main focus. The study also identified several challenges in implementing sustainable practices concerning the use of tawilis. As a recommendation, the study suggested that local food establishments in Taal Batangas, prioritize staff education and knowledge building around sustainable practices concerning tawilis, consider partnering with government agencies, and promote their sustainable practices to their customers.