Sustainability Practices of Homegrown Restaurant: A Case Study of a Rural Farm in Bukidnon
Sustainability Practices of Homegrown Restaurant: A Case Study of a Rural Farm in Bukidnon

Summary/Abstract: A homegrown restaurant is typically a restaurant that is locally owned and operated, often with a focus on using locally sourced ingredients and reflecting the local culture and cuisine. Homegrown restaurants are often considered to be more authentic and unique than chain restaurants or franchises because they are created and run by people who are passionate about their community and their food. The study investigated the experiences and challenges of the Binahon Farm Restaurant owner, manager, and employee. In which they attain sustainability in terms of the three pillars, namely economic, environmental, and socio-cultural, despite challenges. The study employed the qualitative narrative case study method of research and used the semi-structured interview guide question. The data was analyzed using the thematic analysis modeled by Braun and Clarke (2006). Results revealed that Binahon Farm engaged in organic farming and home-grown resources mainly to deliver quality food to its visitors as well as to the family. Experiences of economic, environmental, and sociocultural practices lead to sustainability. Economic practices as sustainable practice were achieved through online selling, innovation of products, management of plantations through intercropping, and providing the needs of customers' demand for organic products. Environmental practices lead to more customers desiring agritourism in terms of natural amenities, freedom from pollution, and refreshing surroundings through the preservation of nature. Attaining socio-cultural sustainable practices of promotion of culture through sharing of arts and music with others and supporting the Indigenous people by providing trainings and livelihood.

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