6 research outputs found
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Introduction to the Journal of Human Ecology and Sustainability (JHES)
Research in human ecology and sustainability holds significant importance in addressing global challenges related to the environment, society, and the well-being of the current and future generations. There is an urgent need for a platform to inform new knowledge, practices, policies, and behaviors that contribute toward a more sustainable, resilient, and harmonious coexistence between humans and their environment. The Journal of Human Ecology and Sustainability (JHES) aims to publish interdisciplinary, multidisciplinary, and transdisciplinary research on all aspects of human-environment interactions, community development, and other fields of social science that link with the people, organizations, and government to achieve human-ecological security. This note, which summarizes the contributions in the first volume of the journal, provides a brief background of the transformation of the Journal of Human Ecology to JHES, the official academic publication of the College of Human Ecology, University of the Philippines Los Baños
Perceptions and Readiness of Foodservice Establishments at the Onset of the COVID-19 Pandemic in Metro Manila and Region IV-A, Philippines
The study evaluated the perceptions and readiness of food business operators about COVID-19 through an online survey with respondents from Metro Manila and Region IV-A. Generally, they are knowledgeable about COVID-19 and its transmission, as reflected in their scores. The same is true about their attitude towards “new normal” practices. Years of operation, asset size, and continued operations and delivery services showed significant positive correlation with attitude scores. The resilience of some food business operators may be attributed to having more resources that enabled them to carry the added costs of what the new normal foodservice practices entailed. New normal practices include the implementation of health and safety protocols, shifting business models to online systems, food delivery services, dine-in by reservation, and menu innovations. Food business operators amenable to change and to innovate are more likely to keep afloat during a pandemic