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

Jun-Zhi Chiu and Chao-Chen Hsieh
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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

Sustainability, 2016, vol. 8, issue 1, 1-14

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.

Keywords: green supply chain management; green capability; firm performance (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2016
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (12)

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