Sustainable Business Practices of Tagbilaran City's Street Food Vendors Amid the COVID-19 Pandemic

Abstract

The diverse cultural influences of the Philippines have enriched its street food industry, which has been a source of income for those working in this informal sector and an opportunity for food startups. Street food vending provides ready-to-eat food to a large cross-section of local people, but the late 2019 pandemic directly affected this industry. This situation prompted the researcher to study the sustainable business practices adopted by the Tagbilaran City Street Food Vendors to address challenges during the COVID-19 pandemic. The study utilized the Descriptive Research Survey Method, in which data were collected and analyzed through in-depth interviews and survey questionnaires with 60 street food vendors in Tagbilaran City. The health protocols prescribed for the COVID-19 pandemic response were followed in the conduct of the surveys and interviews. Based on the primary data, most vendors are male, married, and over 30 years old, with more than 5 years of experience in street vending. Many of the problems respondents face include increased debt, adjustment to new health standards, and constant fatigue from spending long hours in the sun. In conclusion, it was found that, from a sustainability perspective, street food vendors are humanly, socially, economically, and environmentally sustainable. To bridge the gap, the researcher proposes a training design that would address their needs and present it to the appropriate sectors to legitimize the business and align it with government standards, making it more economically sustainable.