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The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance

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  • Jun-Zhi Chiu

    (Graduate Institute of Hospitality Management, National Kaohsiung University of Hospitality and Tourism, No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan)

  • Chao-Chen Hsieh

    (Department of International Business, Chang Jung Christian University, 1 Changda Rd., Gueiren District, Tainan City 71101, Taiwan)

Abstract

This study investigated crucial green supply chain management (GSCM) practice dimensions and firm performance based on restaurants firms in Taiwan. On the basis of a factor analysis, four green supply chain management dimensions were identified: corporate environment policy, green packing, green product, and economic transport. This study investigated crucial GSCM practice dimensions (including corporate environment policy, packaging waste, economic transport, and product recycling), green capability and organizational performance. The results shown: first, green practices in restaurants in Taiwan have an indirect effect on firm performance through green capability; second, when the ability of suppliers of green and green capability is at a higher degree, it will contribute to organizational performance, namely environmental and economic performance. Finally, green practices could be a key driver of green capability and it should be a priority in restaurants.

Suggested Citation

  • Jun-Zhi Chiu & Chao-Chen Hsieh, 2016. "The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance," Sustainability, MDPI, vol. 8(1), pages 1-14, January.
    • Handle: RePEc:gam:jsusta:v:8:y:2016:i:1:p:42-:d:61674
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    2. Mohammed Ali Sharafuddin & Meena Madhavan & Thanapong Chaichana, 2022. "The Effects of Innovation Adoption and Social Factors between Sustainable Supply Chain Management Practices and Sustainable Firm Performance: A Moderated Mediation Model," Sustainability, MDPI, vol. 14(15), pages 1-30, July.
    3. Anggraeni Pratama Indrianto & Titik Kusmantini & Dyah Sugandini, 2022. "Green Capabilities Mediate the Effect of Green Supply Chain Management Practices on Farmers Business Performance and Vegetable Non-Pesticide (Study on “Lestari†Women Farmer Group in Bantul Regency," Technium Social Sciences Journal, Technium Science, vol. 27(1), pages 639-658, January.
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    7. Khuong Ngoc Mai & Do Hanh Nhan & Phuong Thi Minh Nguyen, 2023. "Empirical Study of Green Practices Fostering Customers’ Willingness to Consume via Customer Behaviors: The Case of Green Restaurants in Ho Chi Minh City of Vietnam," Sustainability, MDPI, vol. 15(5), pages 1-27, February.
    8. Maya Novitasari & Anggita Langgeng Wijaya & Nindya Mariana Agustin & Ardi Gunardi & Leo‐Paul Dana, 2023. "Corporate social responsibility and firm performance: Green supply chain management as a mediating variable," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 30(1), pages 267-276, January.
    9. Meena Madhavan & Mohammed Ali Sharafuddin & Thanapong Chaichana, 2022. "Impact of Business Model Innovation on Sustainable Performance of Processed Marine Food Product SMEs in Thailand—A PLS-SEM Approach," Sustainability, MDPI, vol. 14(15), pages 1-33, August.
    10. Yi Shan Yu & Min Luo & Dong Hong Zhu, 2018. "The Effect of Quality Attributes on Visiting Consumers’ Patronage Intentions of Green Restaurants," Sustainability, MDPI, vol. 10(4), pages 1-14, April.
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    12. Minoo Tehrani & Lawrence Fulton & Bryan Schmutz, 2020. "Green Cities and Waste Management: The Restaurant Industry," Sustainability, MDPI, vol. 12(15), pages 1-22, July.

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