Next Article in Journal
General Spatiotemporal Patterns of Urbanization: An Examination of 16 World Cities
Previous Article in Journal
VIKOR Technique: A Systematic Review of the State of the Art Literature on Methodologies and Applications
Article Menu

Export Article

Open AccessArticle
Sustainability 2016, 8(1), 42; doi:10.3390/su8010042

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

1
Graduate Institute of Hospitality Management, National Kaohsiung University of Hospitality and Tourism, No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan
2
Department of International Business, Chang Jung Christian University, 1 Changda Rd., Gueiren District, Tainan City 71101, Taiwan
*
Author to whom correspondence should be addressed.
Academic Editor: Adam Jabłoński
Received: 28 October 2015 / Revised: 23 December 2015 / Accepted: 24 December 2015 / Published: 4 January 2016
View Full-Text   |   Download PDF [378 KB, uploaded 4 January 2016]   |  

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. View Full-Text
Keywords: green supply chain management; green capability; firm performance green supply chain management; green capability; firm performance
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Chiu, J.-Z.; Hsieh, C.-C. The Impact of Restaurants’ Green Supply Chain Practices on Firm Performance. Sustainability 2016, 8, 42.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Sustainability EISSN 2071-1050 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top