EXPLORING ECO-FRIENDLY TABLEWARE OPTION IN HOSPITALITY SETTING A CASE STUDY OF ALUBARIKA RESTAURANT, EDE, OSUN STATE
Abstract
This study examined eco-friendly tableware options in hospitality settings using Alubarika
Restaurant in Ede, Osun State, as a case study. The research was conducted to evaluate
stakeholders’ awareness of eco-friendly tableware, identify factors influencing its adoption,
examine sourcing and usage challenges, assess environmental and economic benefits, and
determine strategies for improving adoption within hospitality operations. A descriptive survey
research design was adopted for the study. Data were collected through structured
questionnaires administered to management staff, operational staff, and customers of the
restaurant. The data collected were analyzed using descriptive statistical tools such as
frequency distribution, mean scores, standard deviation, ranking, and correlation analysis.
The findings revealed that respondents demonstrated a high level of awareness of eco-friendly
tableware, particularly natural materials such as areca palm leaf plates (Mean = 4.35) and
bamboo tableware (Mean = 3.93). Cost was identified as the most significant factor influencing
adoption (Mean = 4.50), while customer preference showed a strong positive relationship with
adoption decisions (r = 0.685). The study also revealed major challenges including high cost
of eco-friendly tableware (Mean = 4.43), limited suppliers (Mean = 3.95), and difficulty in
sourcing products locally (Mean = 3.68). Respondents strongly acknowledged environmental
benefits such as pollution reduction (Mean = 4.48) and improved waste management (Mean =
4.30), although there was uncertainty regarding long-term cost reduction (Mean = 3.05). The
study concluded that eco-friendly tableware is environmentally beneficial and widely accepted
but faces adoption constraints due to economic and supply chain limitations. The study
recommended increased awareness campaigns, government incentives, local production of
eco-friendly tableware, staff training, and strategic supplier partnerships to promote
sustainable hospitality practices.
Keywords: Eco-friendly tableware, hospitality industry, sustainability, waste management,
environmental practices.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.