Each activity ended with a presentation of group outputs, where the four groups were assigned a specific perspective to tackle: Learning and Growth, Financial, Stakeholders, and Process. The outputs per activity were collected to synthesize the results of the workshop and to come up with the draft action plan for SCP integration in the food service industry.

Dr. Neric Acosta closed the workshop by sharing his thoughts on the success of the integration of SCP principles in the foodservice industry. “We cannot manage those that we cannot accurately measure. This kind of workshop is very important because it allows us to gather and measure data on total consumption, consumption patterns, consumption habits, as well as on the production side - where our food comes from, what kind of products restaurants are selling, which commodities are currently present in the food service industry. Add to that, the waste generated from both consumption and production. That’s a lot of quantitative and qualitative data we need to measure and analyze and if we cannot measure them, we cannot likely manage”, says Dr. Acosta. “When it comes to relating this to environmental protection, protection really comes from valuing, and valuing comes from understanding. You cannot protect that which you cannot first truly value. Together, this is what we, as project stakeholders, need to always remember when we start rolling out our interventions for the successful implementation of SCP in the local foodservice industry,” he added.