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

The Relationship between "Zero Waste" and Food: Insights from Social Media Trends

Zero waste (ZW), the concept of reducing waste production, is now becoming a lifestyle trend. Social media is strengthening this by popularizing the movement and connecting related communities. ZW and food are closely related, since food waste is a significant sustainability issue; however, the exact relationship between ZW and food communication on social networks is not clear. This study analyzed user communication on the social networking site Twitter between July 2008 and April 2023 to determine how members communicated and shared topics related to ZW and food; an analysis of hashtag frequency was also conducted. During the study period, a total of 50,650 tweets with both #zerowaste and #food hashtags were recorded, written by 21,271 unique users from all over the world. Topic analysis identified the nine related topics: ZW lifestyle, leftover recipes, ZW events, food rescue, climate change, packaging, ZW stores, composting, and ZW restaurants; visual analysis indicated that these topics were closely connected, suggesting common membership of these communities. Overall, our results provide insight into the ZW and food communities on Twitter, which may be useful for marketers, influencers, and government agencies to create targeted content and facilitate wider adoption of a ZW lifestyle.

The Effects of Innovation Adoption and Social Factors between Sustainable Supply Chain Management Practices and Sustainable Firm Performance: A Moderated Mediation Model

The aim of this study was to develop higher-order scales for assessing sustainable supply chain management practices, innovation adoption, and sustainable firm performance in the restaurant sector. Three different higher-order scales were developed for assessing the SSCM, SFP and innovation adoption. The first scale for SSCM higher-order construct consisted of service–product supply chain management practices (SPSSCM), service–setting supply chain management practices (SSSSCM), and service–delivery supply chain management practices (SDSSCM). The second higher-order scale for sustainable firm performance (SFP) consisted of economic, operational, environmental, and socio-cultural performance. The third higher-order scale for innovation adoption (INNO) consisted of “product- and process-based innovation”, “marketing-based innovation”, “technology-based innovation” and “organizational innovation”. The face, content, construct, convergent, and discriminant validity was tested using pilot study, expert opinion, EFA, and CFA. With 178 responses collected from restaurateurs, managers, and supervisors of casual restaurants in Prachuap Khiri Khan province in Thailand, this study evaluates the direct effects of SSCM on SFP. It further evaluates the mediating role of innovation adoption between sustainable supply chain management practices and firm performance and the moderated mediation effects of socio-demographic factors such as age, gender, education, and experience. The results reveal that sustainable supply chain management practices can positively lead to sustainable firm performance. However, irrespective of the indirect effects of socio-demographic factors, adopting innovation completely mediates the relationship between sustainable supply chain management practices and firm performance.

Green Supply Chain Management Implemented by Suppliers as Drivers for SMEs Environmental Growth with a Focus on the Restaurant Industry

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.

Green Cities and Waste Management: The Restaurant Industry

“Green Cities” are cities with the ultimate goal of achieving a net zero-carbon footprint in energy, transportation, architecture, and the activity cost chain of businesses. These cities define the future of our planet by emphasizing the efficient use of resources and the well-being of communities. This study focuses on “Green Cities” and the restaurant industry. It examines the beliefs of restaurant owners/managers on the positive impact of sustainability practices on financial situation, reputation, and attraction of customers, and the relationship between such beliefs and the extent of engagement in sustainability practices. The research also explores whether declaring a city “Green” enhances the sustainability practices in that city. The results indicate that the restaurant owners/managers in all three studied cities strongly believe that sustainability practices enhance the financial performance, reputation of the restaurant, and attraction of customers, yet a significant percentage of the wastes and by-products of the operations of the studied restaurants are discarded. In addition, the results of the study show no significant impact on sustainability practices in the studied restaurants for the declared “Green” cities of Providence (U.S.) and Nancy (France) versus the city of Springfield (U.S.). The study concludes by highlighting the potential reasons underlying the lack of sustainability practices in the restaurant industry and proposes recommendations that can enhance such practices in this industry.

How do Information Technology Resources Facilitate Relational and Contractual Governance in Green Supply Chain Management?

Although a plethora of studies demonstrate that information technology (IT) has a positive influence on integration, collaboration and coordination side of green supply chain management, our knowledge about the influence of IT resources on governance side remains limited, especially the relational and contractual governance, two of the fundamental governances in green supply chain management. Based on the transaction and agency cost perspective and literature of information systems and B2B governance, this study investigates how IT resources affect the effects of relational and contractual governance. The results show that IT resources could improve the relational governance (i.e., joint-actions) and contractual governance (explicit and contingent contract clauses designing), and thus, effectively mitigate partner’s opportunism. Finally, the theoretical contribution and implications for managers are also given in the end.

An Exploration of Circular Economy Practices and Performance Among Romanian Producers

Economic growth is the mandate of the global economy and with our planet’s population poised to reach 10 billion people, economists are searching for sustainable economic growth approaches that do not increase raw materials consumption nor deplete and damage our environment. This mandate is the heart of the Circular Economy (CE), a challenge to theoreticians and practitioners alike to continue global economic growth, but with fewer resources and protective methods for our environment. The European Union (EU) economies were early adopters of CE and are now demanding similar adoptions from its recently integrated members from the East. Romania is one of the laggard states in this transition, given its heritage and lack of economic sophistication. Our paper identifies the practices and performance of Romanian producers regarding the implementation of the CE principles, so future recommendations can be formulated. In surveying the Romanian firms, we applied a cluster analysis based on their level of green-oriented supply chain cooperation (GSCC) practices. The respondents were grouped into two clusters: “low green-oriented supply chain cooperation (GSCC) scorers” and “high green-oriented supply chain cooperation (GSCC) scorers’. The results suggest that cluster membership partially influence CE practices and fully influence CE-targeted performance.