Purpose Although much empirical literature confirmed the foodservice industry’s significant impact on the environment, little scholarly attention has been paid to how restaurants can improve environmental performance. This study aimed to verify the impact of restaurant environmental cognition (EC) on environmental performance through green supplier selection (GSS) and joint actions (JAs). Design/methodology/approach Using an online survey company, the questionnaire was distributed to restaurant owners/or managers who were qualified to provide accurate information regarding their operational practices. A total of 285 responses were included in the analysis. Confirmatory factor analysis was conducted to verify the validity and reliability of the measures. The SPSS PROCESS macro was used to test the hypothesized relationships. Findings The study showed that EC has positive and direct effects on restaurant environmental performance (REP). Each mediator of GSS and JAs played a positive mediating role between EC and REP. GSS and JAs also played multiple positive mediating roles between EC and REP. This study revealed that a path mediating between EC and REP through GSS can be used to derive the most optimal results. Originality/value This study focused on the importance of restaurant EC, which is a fundamental driver for restaurant environmental practices, but is overlooked in the relevant literature. The findings provide novel information that can be applied to operate green restaurants specifically through GSS and JAs. In particular, the present approach expands the existing knowledge on sustainable restaurant management by investigating EC from an organization perspective.
This study was designed to better understand how restaurants can achieve effective environmental performance by focusing on their business relationships with suppliers that implement green supply chain management (GSCM). Restaurant suppliers’ GSCM was particularly assessed as a two-dimensional concept (external and internal) to explore if those two GSCM practices could possibly encourage restaurant ethical attitudes, thereby encouraging cooperative behaviors (‘joint action’, ‘information sharing’ and ‘flexibility in arrangement’) toward green suppliers. A total of 259 responses obtained from restaurant owners/managers were used for our analysis. Results revealed a significant effect of external GSCM on restaurant ethical attitudes, while internal GSCM was found to have no measurable effect. Further it was found that restaurant ethical attitudes facilitated cooperative behaviors toward green suppliers. More specifically, restaurant ‘information sharing’ and ‘flexibility in arrangement’ significantly improved their environmental performance; however, ‘joint action’ had no such effect. Based on our findings, several important theoretical and practical implications are proposed for restaurants to “go green” more effectively.
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