The City of Cabanatuan is dubbed as the "Tricycle Capital of the Philippines". Tricycle is a three wheeled vehicle used to transport people. Cabanatuan has about 30,000 registered gas-fed four-stroke motorized tricycles. Tricycle operation in this City has become the source of livelihood for around 10,000 families. Its number has tremendously increased despite growing competition and declining net daily income and the adverse effects it brings to the environment. The study analyzed the different aspects in the adoption of E-trikes (electric tricycles) as a mode of public transport system replacing motorized tricycles in the city. The conceptual framework of sustainable development was used to analyze the data. Basic accounting method in determining return on investment and payback period were used to compare the cost and return from among the current mode of transportation as against the adoption of E-trike. Data gathering employed the interviews, survey questionnaires and focus group discussion. The three areas of sustainability measured in the study were economic, socio-political and environmental. The study showed that from among 412 tricycle driver-operators randomly selected, majority were amenable to the shift from engine propelled tricycle to E-trike. However, cost of E-trike deters adoption and full implementation by the City Government. Political issue is also the utmost consideration since work displacement is imminent among the stakeholders once adoption of this mode takes place. On the other side, E-trike was found to be sustainable in the long run both on the point of view of operators and the riding public. The paper recommended that policy regulation be laid down, adopted, and implemented by the local government unit in response to the Philippines Cleaner Air Act.

The study delved on determining the sustainable development strategies of restaurants in Cabanatuan City, Philippines. It covered certain areas of sustainable development more particularly in the aspects of Economic, Environmental, and Social. It used the descriptive research design that consisted of 8 randomly selected restaurants using a guided interview and observation to gather data. Findings showed that the restaurants have been adhering to certain areas of sustainable development more particularly in the area of Business Management which ranked first, while some components in the true sense of Corporate Social Responsibility may be lacking. Other noteworthy observations included the loose implementation of waste management, challenges on food supply chain management sustainability is in the offing, and subscription to the use of renewable energy be considered urgent. Overall score on the eight parameters measured in this study pointed to the sustainable development strategies to the verbal interpretation of "often" which has to be elevated to "always" for more sustainable development goals.