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ATTITUDES AND BEHAVIOR OF TOURISTS TOWARD CLIMATE CHANGE: IMPLICATIONS FOR ACHIEVING VOLUNTARY REDUCTIONS
IN THE CARBON FOOTPRINT OF TOURISM
Chapter 1
INTRODUCTION
Background of the Study
It is now accepted that tourism is a significant contributor to greenhouse gas emissions
(Scott et al., 2008) in general and carbon dioxide (CO2) emissions in particular. This realization
has led an increasing number of authors and organizations to call on tourists to change their
travel behaviors (Leahy, 2008; Scott, McBoyle, & Mills, 2003). Simpson, Gōssling, Scott, Hall
and Gladin (2008), for example, suggest that tourists should travel less often and stay longer in
the destination, minimize their air travel by taking terrestrial transport, choose destinations that
are closer to home, participate in carbon offsetting programs, and purchase goods only from
certified tour operators, hotels and destinations. The joint United Nations World Tourism
Organization (UNWTO, 2007) Davos Declaration encourages tourists to reduce their carbon
footprints or offset their emissions, opt for environment-friendly activities that contribute to the
preservation of the natural environment and cultural heritage and consider the climatic,
economic, societal and environmental impacts of their travel options. However, as the evidence
suggests, most tourists have yet to take notice of these calls and have not shown much
willingness to adopt voluntarily mitigation strategies to reduce their personal carbon footprint.
According to Gössling, Scott, Hall, Ceron and Dubois (2011), tourists have the largest
adaptive capacity of elements within the tourism system because of their flexibility to substitute
the place, timing and type of holiday, even at very short notice. Consequently, understanding
tourist perceptions and reactions to the impacts of climate change is essential to anticipating the
potential geographic and seasonal shifts in tourism demand, as well as the decline or increase of
specific tourism markets. Yet, despite a wide range of publications assessing reactions of tourists
to various environmental and climate-related changes, little is actually known about their
attitudes and behavior.
As such, this study will examine the behavior and attitudes towards climate change of
selected tourists traveling to Tagaytay City. This study aims to evaluate their willingness to
voluntarily modify travel behaviors to reduce carbon footprint of tourism. Previous studies on
environmental behavioral change identified a significant gap between awareness and action, with
some studies even suggesting that the most aware individuals are unlikely to change their
behaviors.
Statement of the Problem
The present study will be carried out to examine the attitudes and behaviors towards
climate change of selected tourists traveling to Tagaytay City.
Specifically, this study will answer the following research problems:
1. What is the demographic profile of food court workers in shopping malls in
Dasmariñas City in terms of:
1.1 age,
1.2 gender,
1.3 years employed at the shopping mall,
1.4 education,
1.5 employment status, and
1.6 type of work?
2. What is the attitude to climate change of tourists traveling to Tagaytay in terms of:
2.1 awareness,
2.2 acceptance?
3. What is the behavior of tourists towards climate change grouped according to:
3.1 Transportation,
3.2 Destination, and
3.3 Purchasing?
Significance of the Study
The study will be primarily conducted to assess the hygienic and sanitary practices of the
food court workers in three shopping malls in located in Dasmariñas City. The data that will be
gathered and collected to hopefully benefit the following:
CITHM students. This study will serve as a basis or guideline to the CITHM students, to
help them propagate the right and reliable food safety and hygienic teaching to the community/
clients regarding the importance of sanitation in foods and the methods to decrease the likelihood
of acquiring food-borne diseases. This will also enhance CITHM students’ awareness of the
proper practices in food hygiene and sanitation that should be followed in food service
establishments.
Food court customers. Through this study, this would enhance customers’ understanding
on food safety/hygiene of food court workers that would promote customer confidence on the
food products purchased and services offered. This study will benefit the customers of food
courts since relevant information will be available to them through this study on how food
products are handled, prepared, processed and stored.
Shopping mall management. The result of this study will serve as a helpful source of
information for the management of shopping malls determining the hygiene and sanitary
practices of the food court workers that they supervised, whether they are complying with the
correct policies and protocols in their food service and thus, will prompt them to take necessary
actions to ensure the quality and safety of food products being sold to the customers of the mall.
Through this study, more specifically targeted and effective training programs can be identified
for food court workers in order to promote safety food practices.
Sanitation Department. The results of this study will also be helpful to the Sanitation
Department as it serves as a reminder to continually monitor and manage the food sanitation
particularly in food service sector in their area and to pursue complete adherence from every
food service under their jurisdiction.
Future researchers. Lastly, the results of the study can be used as a reference or basis for
conducting future researches that are related to the present study.
Conceptual Framework
The system approach (Input- Process- Output system) was used in describing the
conceptual framework of the study. Figure 1 shows the IPO model that served as a basis for the
conceptual paradigm of this study.
INPUTS
Demographic profile of food court workers
AgeGender
Years employedEducation
Employment statusType of work
Personal hygiene practices of food court workers
based on HACCP approach
Communicable diseases/injuries
Hand washing and maintenance
Personal cleanliness and conduct
Sanitation practices of food court workers based
on HACCP approachCross-contaminationTime-temperature controlPest controlWaste management
PROCESS
Sampling and identification of
target participantsConduct of surveys
with target participants
Statistical analysis of data gatheredInterpretation of
results
OUTPUT
Proposed Strategies to Enhance Personal
Hygiene and Sanitation practices
of food court workers based on HACCP approach
Figure 1. The Conceptual Paradigm
As shown in Figure 1, the inputs consisted of the following: 1) the demographic profile of
food court workers in terms of: age, gender, years employed at the shopping mall, education,
employment status, and type of work; 2) the personal hygiene practices of food court workers
based on HACCP approach in terms of: communicable diseases/injuries, hand washing and
maintenance, and personal cleanliness and conduct; and 3) the sanitation practices of food court
workers based on HACCP approach in terms of cross-contamination, time-temperature control,
pest control, and waste management.
The process of system approach refers to the data-gathering procedures that were applied
in analyzing and evaluating the information obtained or conditions determined in relation to the
hygienic and sanitary practices of food court workers which include: a) sampling and
identification of target participants; b) conduct of surveys with target participants; c) statistical
analysis of data gathered; and d) interpretation of results.
The output of the study focused on the ultimate goal of this research work – the proposed
strategies to enhance personal hygiene and sanitation practices of food court workers based on
HACCP approach.
Scope and Delimitation
The study was conducted among food court workers at three shopping malls located in
Dasmariñas City, namely: Robinsons Place Dasmariñas, SM City Dasmariñas and
Waltermart. The scope of the study included the demographic profile of food court workers, and
the personal hygiene and sanitary practices employed by food court workers based on HACCP
system.
The study was conducted from July to October 2013. The study participants consisted of
food court workers employed at the three shopping malls in Dasmariñas. Total enumeration of
81 food court workers was covered in this study. A survey instrument was used to gather
information from the participants.
Operational Definition of Terms
For the purpose of this study, the following terms and expressions have the meaning
stated:
Cleaning - the removal of soil, food residue, dirt, grease or other objectionable matter.
Contaminant - any biological or chemical agent, foreign matter, or other substances not
intentionally added to food which may compromise food safety or suitability.
Contamination - the introduction or occurrence of a contaminant in food or food
environment.
Cross contamination - the transfer of microorganisms (or other contaminant) from one
food product to another. For example the transfer of bacteria from raw to cooked meat.
Demographic profile - the personal characteristics of the participants which include age,
gender, marital status and education.
Disinfection - the reduction, by means of chemical agents and/or physical methods, of
the number of micro-organisms in the environment, to a level that does not compromise food
safety or suitability.
Food - any substance, whether processed, semi-processed or raw which is intended for
human consumption and including beverages, chewing gum and any substance.
Food court- an area in which foods are handled, prepared and sold, the surroundings
under the control of the management of Robinsons Place Dasmariñas, SM City Dasmariñas and
Waltermart.
Food court worker -An employee working at the food court of either Robinsons Place
Dasmariñas, SM City Dasmariñas and Waltermart, who directly handles, produces, packaged or
unpacked food, or serve customers, and is therefore expected to comply with food safety and
food hygiene requirements.
Food handler - any person who directly handles packaged or unpackaged food, food
equipment and utensils, or food contact surfaces and is therefore expected to comply with food
hygiene requirements
Food hygiene - all conditions and measures necessary to ensure the safety and suitability
of food at all stages of the food chain.
Food safety - assurance that food will not cause harm to the consumer when it is prepared
and/or eaten according to its intended use.
Food suitability - assurance that food is acceptable for human consumption according to
its intended use.
HACCP - a system which identifies, evaluates, and controls hazards which are significant
for food safety.
Hazard - a biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
Hygienic practices- the personal hygiene of food court workers aimed to prevent of food
contamination and food poisoning. This include practices involving personal hygiene such as use
of hair cover, use of apron, absence of jewelry, clean and short fingernails, thoroughly washing
and drying hands before handling food, handling of food with gloves, among others.
Sanitary practices- measures or activities performed by food court workers to protect
food from contamination. Sanitation is a dynamic and ongoing function and cannot be sporadic
or something that can be turned on once a day, once a week, etc.
Sanitation- formulation and application of measures designed to protect public health.
QUESTIONNAIRE
This is an academic research being undertaken by Tourism students on the topic “Attitude and Behavior of Tourists toward Climate Change. I shall be grateful if you could respond to the understated questions. All information shall be treated as confidential.
SECTION A: DEMOGRAPHIC AND BACKGROUND INFORMATION
1) Name (optional): ______________________________
2) Age of the respondent (years) : _____________
3) Sex of the respondent: [ ] Male [ ] Female
4) Marital status:[ ] Married [ ] Separated/ Divorced[ ] Single [ ] Widowed
5) Highest level of education:[ ] Primary [ ] Tertiary[ ] Secondary [ ] Post-graduate
Other (please specify)___________________________
6) Occupation
SECTION B: ATTITUDES TOWARD CLIMATE CHANGE
Instruction: Please read each statement carefully and check the appropriate column for your response. Respond honestly by using the following scale:
5 = Strongly Agree
4 = Agree
3 = Somewhat Agree/Disagree
2 = Disagree
1 = Strongly Disagree
ATTITUDE STATEMENTS 5 4 3 2 11. I believe that climate change is currently affecting our country.2. Climate change is a serious threat that requires changes in current
life style.3. I support regulations to reduce carbon emissions to address climate
change.4. I don’t believe that climate change will result in any negative impact
on wildlife.5. Global warming is caused mostly by human activities.6. The actions of a single individual won’t make any difference in
global warming.7. New technologies can solve global warming without individuals
having to make big changes in their lives.8. Humans can’t reduce global warming, even if it is happening.9. The consequences of climate change will be severe.10. If we fail to mitigate climate change, there may be an increased risk
of water shortages becoming more of a problem for Filipinos.11. I am frustrated that not enough is being done to address climate
change.12. I am tired of hearing about climate change and I want to see some
action taken.13. Global warming will mostly affect places that are far away from me.14.15.
SECTION B: BEHAVIOR TOWARDS CLIMATE CHANGE
Instruction: Please read each statement carefully and check the appropriate column for your response. Respond honestly by using the following scale:
5 = Every time
4 = Almost every time
3 = Occasionally/Sometimes
2 = Almost never
1 = Never
Transportation 5 4 3 2 11. When traveling, I favor traveling with a train, since train is the best
option for the environment.2. I normally avoid unnecessary flying.3. I travel less often and stay longer in the destination. 4. I travel for a longer period of time than often for short weekend
getaway.5. I choose direct flights because take offs use the most fuel during the
whole flight.6. I favor the airlines that use the newest technology.7. I minimize air travel by taking terrestrial transport,8. At the destination, I try to use public transportation.
Destination 9. I favor destinations that are closer to home,10. When on a holiday, I behave as responsible as in my own country. I
pay attention to the local culture, not littering, obeying the rules. 11. On a beach holiday, I choose the most natural destination. 12. When choosing the hotel or other accommodations, I choose that the
establishment that is committed to reduce the amount of the carbon emissions.
13. I usually choose small family owned hotels than luxurious hotels.14. I try to select hotels that have the environmental certificate.15. On the destination, I choose activities that are nature friendly, like
riding, cycling and hiking.
Purchasing 16. I purchase goods only from certified tour operators, hotels and
destinations.17. I eat in restaurants where they serve organic food.18. When on holiday, I buy local souvenirs, especially handicrafts.19. I don’t buy anything made of endangered animals or corals.20. I buy environmental friendly products to bring home.
Thank you for your participation.