THE SUSTAINABILITY OF FOOD SUPPLY AT PUBLIC MARKET IN

CITY OF MALABON DURING THE PANDEMIC

A Research Proposal
Presented to the Faculty of the
Hospitality Management/Culinary Management/Tourism Management Program
STI College Caloocan

In Partial Fulfilment
of the Requirements for the Degree
Bachelor of Science in Hospitality Management

Elly Rose M. Francisco

Jasmine Derez
Jeraldine I. Burlaos
Marian Joy F. Corpuz

October. 17, 2021

 RESEARCH PROPOSAL APPROVAL SHEET

This research proposal entitled: The Sustainability of Food Supply at Public Market
In City Of Malabon During The Amidst Pandemic Prepared and submitted by Elly
Rose M. Francisco; Jasmine, Derez; Jeraldine I. Burlaos; and Marian Joy F.
Corpuz, in partial fulfillment of the Bachelor of Science degree requirements in
Hospitality Management, has been examined and is recommended for acceptance and
approval.

Emmaline Cunanan
Research Adviser

Paul Timothy Clemente

Research Coordinator

Editha Mendoza
Program Head

October. 17, 2021

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 TABLE OF CONTENTS

Page
Title Page i
Approval Sheet ii
Table of Contents iii
CHAPTER 1: Introduction 1
Background of the Study
Research Questions
Significance of the Study
Scope and Limitations
CHAPTER II: Review of Related Literature
References
CHAPTER III: Theoretical Framework/Conseptual Framework

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 CHAPTER 1

INTRODUCTION

In our title research, you can read what food supply is in a pandemic, and how Public
Market in City of Malabon solve it. How they also carry or cope with such a pandemic
problem. As the COVID-19 disease spread. On 11 March 2020, the World Health
Organization (WHO) declared the rapidly spreading disease as a pandemic and called on
countries to plan preparatory and response actions in line with the Global Strategic
Preparedness and Response Plan. Every industry in the world expects to see how the
COVID-19 outbreak will affect the manufacturing industry, considerable attention has
focused on the resiliency of food supply chains in a time of crisis. Food supply chains
have needed to adjust rapidly to demand-side shocks, including panic buying and changes
in food purchasing patterns, as well as plan for any supply-side disruptions due to
potential labor shortages and disruptions to transportation and supply networks However,
the difference in the food industry from other industries is to produce products that are
essential for daily life. Everybody knows that if one factory closes, a certain number of
people who works at these factories have the potential to starve, but if processors and
distributors are infected, all people are at risk. In addition, the food industry is a very
important sector in regard to economy.

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Background of the Study

Although the COVID-19 epidemic is primarily a public health concern, the necessary
measures enacted to contain the spread of the virus, especially the restrictions placed on
the movement of people and goods, COVID-19 has imposed shocks on all segments of
food supply chains, simultaneously affecting, food processing, deliver to other food
establishment, transport and logistics, and final demand. Not all sectors and products
have been equally affected, and different products have experienced disruptions at
different stages of the supply chain. In addition to the issues that will affect all the
Vendors at Public Market at City of Malabon, food manufacturers and their suppliers will
have additional factors to consider.

There is currently no evidence that the virus has been transmitted via food or food
packaging, but there is evidence that it can remain viable on certain surfaces for a longer
period of time. Normal food handling procedures should be sufficient to combat COVID-
19, so long as social distancing and other measures are followed.

Research Questions

How do the vendors evaluate the sustainability of food supply in their market in terms of:

1.1 Viability
1.2 Availability
1.3 Waste Management
1.4 Packaging
1.5 Product Safety
1.6 Affordability

How many percent will be lost in a food supply during Covid-19?

How many stocks will the establishment purchase in a week?

From 1-5 please rate the adaptation happened in your establishment to sustain the food
supply during pandemic.?

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Significance of the Study

This study will be undertaken to find out how to sustain the food supply despite this
covid 19 pandemic situation.

 Vendors- this research will be benefits to the vendors of public market in City of
Malabon which they can buy a different product from their supplier in low price.

 Customers- this study will helps customer to find out what products they can buy
in low price, fresh and healthy food from Public Market in Malabon.

 Local government unit(LGU) of Malabon- This study will helps LGUs to know
if the city of Malabon support their needs when it comes to sustain food supply in
the market during this pandemic.

 Researchers- this study will help researcher to gain more idea on how to sustain
the food supply in City of Malabon. This will be the basis for their step to
maintain their future business or establishment.

 Future Researchers- this study will help students to understand the importance
of sustainability food supply in the economic situation.

Objectives

1.To know how to sustain the food supply in public market at City of Malabon.

2. To identify the factors that affect the sustainability food supply in Public Market at
City of Malabon during pandemic.

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 3. To understand the purpose of sustainability food supply at City of Malabon.

Scope and Limitations

This study focuses on sustainability of food supply in public market at the Ciry of
Malabon during the amidst pandemic.
We use quantitative research and include set of questions for this topic. We also use
survey to record the feedback from our selective respondents.
There are fifty (50) respondents of this study coming from public market vendor City of
Malabon.

The researcher's carried out various activities that included phases of the study:
formulating a thesis proposal for the month of September; approving of thesis proposal in
October; data collection for the chapter 3 down to synthesis in the month of November
and December; presentation, analysis, interpretation of research data and final defense for
the month of january.

CHAPTER II

REVIEW OF RELATED LITERATURE

According to (FAO, 2020), The Food supply chain can be divided into five stages,
including agricultural production, postharvest handling, processing,
distribution/retail/service, and consumption. Two systems are being used in the food
supply chain regarding food quality and safety. The First one is based on regulations and
laws that use mandatory standards which are inspected by state agencies. The Second one
is relying on voluntary standards which are defined by market laws or international
associations. Therefore, the supply chain is significantly affected as a result of the
absence of local or migrant workers due to sickness or travel restrictions imposed by
lockdown. It also weakens not only production abilities for others, but also their own
food safety, in cases where the disease directly affects their health or movement .
Especially, labor shortage due to COVID-19 crisis caused severe disruptions in some
sectors such as livestock production, horticulture, planting, harvesting, and crop
processing which are relatively labor intensive (Stephens et al., 2020). However, shortage
of farmworkers was a major issue well before the COVID-19 outbreak, too (Richards and
Rickard, 2020). The COVID-19 pandemic will continue to heavily affect seafood
markets, particularly fresh products and popular restaurant species this year. On the
supply side, fishing fleets are laying idle and aquaculture producers have drastically
reduced stocking targets.

The pandemic is set to severely hit, in particular, global shrimp and salmon production.
In India, for example, farmed shrimp production is expected to fall by 30-40 percent.
Also, worldwide demand for both fresh and frozen shrimp is declining significantly,
whilst demand for salmon is expected to drop by at least by 15 percent in 2020. Retail
sales, in particular, of fresh salmon and trout have fallen greatly, and this will not recover

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for some time. Overall, food markets will face many more months of uncertainty due to
COVID-19, but the agri-food sector is likely to show more resilience to the pandemic
crisis than other sectors.

As the COVID-19 pandemic of 2020 unfolds, considerable attention has focused on the
resiliency of food supply chains in a time of crisis. Food supply chains have needed to
adjust rapidly to demand-side shocks, including panic buying and changes in food
purchasing patterns, as well as plan for any supply-side disruptions due to potential labor
shortages and disruptions to transportation and supply networks. This paper examines the
challenges facing food supply chains in Canada (and elsewhere) during the current crisis
and offers thoughts on policy and industry strategies to enhance food supply chain
resilience. A second reason for additional pressure on the food retailing sector has been
the closure of restaurants, cafés, bars, and hotels and public market with many citizens
working from home. It is estimated that just over one-third of food expenditures. For the
most part, the demand spike from panic buying behaviors is likely to be a short-run
problem. Longer-run demand-driven effects on food supply chains will arise from a fall
in consumer incomes, with overall demand impacts as well as shifts across product
categories. For example, we can expect consumers to become more price sensitive and
the demand for income elastic products to decline more sharply as consumers substitute
away from more expensive items. This can be expected to influence retailer buyer
behavior with respect to product category management and contractual relationships with
suppliers. In the event of a severe economic downturn and decline in demand, retailers
may squeeze supply chains for cost efficiencies. As these are typically low-margin
businesses, this will create challenges for many food processors and suppliers. Small food
retailers with less bargaining power relative to the larger food retail chains may also face
challenges.
If the availability and popularity of online grocery delivery increases during the COVID-
19 pandemic, what happens once the pandemic is behind us? Do consumers return to
previous methods of grocery shopping or could this event prove to be a catalyst in the
sustained adoption of online grocery delivery?

According to Malabon city government, has assured its constituents of nutritious food on
their table during the extended imposition of the Modified Enhanced Community
Quarantine (MECQ) in the National Capital Region.
The program ensuring nutritious and sufficient food to Malabon residents was led by
Councilor Jose Lorenzo “Enzo” Oreta.
Prioritizing the food security program for his fellow Malabonians is under the councilor’s
“Kalinga sa Kalusugan” Program. “With the many emerging variants of COVID-19, it is
imperative to boost our health, and one way of doing this is eating nutritious foods,” said
Oreta.
To attain this goal, Oreta has been leading the drive of giving vegetables, eggs, and other
safe and healthy foods to their “kaasenso.”

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The “Kalinga sa Kalusugan” package contains nutritious foods such as rice, vegetables,
and eggs, among the many, which are also sourced out from farmers whose means of
living were also affected by the pandemic.
Crisanta Lara Junio, a Malabonian beneficiary, expressed her gratitude to the program,
noting that it has greatly helped her family.
“We are thankful that the City Government through Mayor Lenlen and Councilor Enzo
has initiated this program because we don’t have to eat mostly canned goods as with the
usual relief goods. Nutritious food like vegetables help in nourishing our children
especially in the fight against COVID-19,” she added. As the poor lose their jobs amid
the coronavirus pandemic, they are also being crushed by rising prices of goods.

According to Data from the Philippine Statistics Authority (PSA) showed that inflation
for the bottom 30% households have been higher than the country's headline inflation
since the lockdowns started in March. Food prices in Manila rose, with meat soaring
16.3%. Fish and rice prices also went up, while vegetable prices started to show signs of
increases. Manila and nearby areas in Luzon are currently experiencing higher pork
prices, as the pandemic, as well as African swine fever, affected supply.
Pork prices have soared by almost 70% since January and pork now costs as much as
beef, data from the Department of Agriculture showed. Food markets continue to deal
with unprecedented and simultaneous shocks to supply and demand that impacted the
entire supply chain and caused significant shifts in demand patterns. On the supply side,
there have been temporary closures of a number of meatpacking plants and a slower pace
of slaughter at others due to COVID-19, which led to tightening supplies of some meat
products over the past few weeks. The tightening meat supply and food price increases
resulted from demand changes and temporary disruptions in supply. They don’t imply
long-term food shortages or a fundamental breakdown in the supply chain. Meat supplies
have begun to recover as plants have returned to production and are adapting to COVID-
19 guidelines for worker safety, and prices of some food products are starting to come
down.

According to Investigation of Food Supply Chain Sustainability Performance for

Turkey's Food Sector, Increasing product demands, environmental aspects, and
overpopulation have an impact on the sustainability of a supply chain, especially in the
food sector. In a food supply chain from production to consumption, there are many
parameters (resources, packaging, waste management, etc.) that need to be taken into
account for sustainability. The aim of this study is to determine the parameters affecting
sustainable food supply chain management for the food sector and to measure the
performance of the parameters along the supply chain. In this study, several performance
indices and sub-criteria are defined by reviewing the indices previously discussed in the
literature and accounting for expert opinions on the sustainable food supply chain.
Customer satisfaction, resource utilization, product safety, innovation, reliability,
company information, packaging, and waste management are defined as the parameters,
as these are dimensions that should be improved in sustainable food supply chain
management. The performance score for each dimension is calculated via Structural
Equation Modeling and the Analytic Hierarchy Process. Customer satisfaction is
calculated to have the highest performance, with a score of 86.23% in sustainable food

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supply chain management performance evaluation, followed by the product safety
dimension, at 84.65%, while the performance index score of the reliability dimension is
82.97%, that of the packaging dimension is 78.81%, that of the company information
dimension is 75.10%, that of resource utilization is 71.41%, and that of the waste
management dimension is 67.83%. The sustainable food supply chain performance
evaluation for the food sector in Turkey indicates that it has an overall performance of
79.7%. The results of this study include feedbacks on parameters in the food chain from
agriculture to consumers.

According to (Koç, et al,. 2015), In this chain, which starts with agriculture and goes to
the consumer, taking into account recycling, the important factors for sustainable food
supply chain management are sustainable resource utilization (water, energy, etc.),
sustainable soil management, sustainable packaging, waste management, sustainability
R&D projects, product safety, sustainable consumption, and customer satisfaction. Solid
and water waste are serious threats to the food sector, especially in waste management.
The food sector should draw attention to water consumption, as both the agricultural raw
material it demands and the amount of water used in the process can be excessive. Food
producers should therefore use water, one of the most important natural resources,
effectively, and ensure the recycling of waste.
Natural resources and energy are used in many stages, from food production to the
preservation of freshness. Furthermore, most of the greenhouse gas emissions of the food
sector are related to energy usage. The reduction of fossil fuel usage is important in every
area, from the production of the product to its transportation. The efficient use of energy
resources such as electricity, coal, and oil and the use of renewable energy are also
desirable in the sustainable supply chain.
Food is the area of commerce that uses the most packaging. Food companies can ensure
sustainability by minimizing the use of materials and energy in packaging, reducing
packaging weights, and recycling. In this regard, food companies should cooperate with
packaging manufacturers and support R&D activities. Solid waste consisting of
packaging at the consumption stage should not harm the natural world and should not
endanger human health (Koç, 2015). At the same time, food companies should cooperate
with their suppliers on transport and collaborate with suppliers to create a sustainable
chain.

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 CHAPTER III

THEORETICAL FRAMEWORK/CONCEPTUAL FRAMEWORK

This study is supported by the theory of sustainable food supply chain management
(SFSCM), to learn the working process within the food supply chain. SFSCM includes
the use of agricultural products as raw materials, optimum resource utilization during the
processing of the product in the production line, packaging, and delivery, and
sustainability studies are carried all along the chain. It is important to consider and to
evaluate each criterion (resource utilization, packaging, waste management, etc.) in
supply chain sustainability. Each of the criteria should be handled to make the chain
sustainable economically, environmentally, and socially (Koç, 2015).

While addressing the issue of SFSCM, many criteria from resource utilization to waste
management, packaging, and supplier collaboration should be taken into consideration.
As shown in Figure 1, in this chain, which starts with agriculture and goes to the
consumer, taking into account recycling, the important factors for sustainable food supply
chain management are sustainable resource utilization (water, energy, etc.), sustainable
soil management, sustainable packaging, waste management, sustainability R&D
projects, product safety, sustainable consumption, and customer satisfaction.

Sustainable food supply chain management emerges by considering each of these factors
as economic, social, and environmental (Figure 1).

ADAPTED DIMENSION OF
DIMENSION OF SUSTAINABLE FOOD SUPPLY
SUSTAINABLE FOOD CHAIN MANAGEMENT
SUPPLY CHAIN
MANAGEMENT VIABILITY

AGRICULTURE AVAILABILITY

WASTE MANAGEMENT
SUPPLIER
CUSTOMER
PACKAGING SATISFACTION
PRODUCTION

PRODUCT SAFETY
TRANSPORT
AFFORDABILITY

CONSUMER

Figure 1. Theoretical Paradigm. Adapted Sustanable Food Supply Chain Management

by Koç, et al., (2015)

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Agricultural

CONCEPTUAL FRAMEWORK

INPUT PROCESS OUTPUT

• Availability of In survey form will

Food Supply During determine the vendors
Conducting survey improvement to sustain
Pandemic to the vendors and food supply during
consumers pandemic
• Food Production Questionnaires
Activities Adaptation in situation
Analysis of data of vendors and
Information in Food consumers to supply
• Produce Wastes Supply and Demand and demand in amidst
• Affordability of pandemi
Food Product

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 REFERENCES

https://onlinelibrary.wiley.com/doi/10.1111/cjag.12237

https://academic.oup.com/fqs/article/4/4/167/5896496

http://www.fao.org/2019-ncov/q-and-a/impact-on-food-and-agriculture/en/

https://link.springer.com/chapter/10.1007/978-3-030-13958-2_4

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