Enhancing green supply chain management of restaurants through government pressure in Tanzania

Abstract

Purpose – The purpose of this study was to integrate institutional theory and upper echelon theory in examining how government pressure (GP) influences green supply chain management (GSCM) of restaurants, with environmental attitude serving as a mediator. Design/methodology/approach – The study was conducted in Tanzania, specifically in the Arusha region. It utilized a cross-sectional survey to collect quantitative data from 386 members of restaurant management teams, including managers and supervisors, through a structured questionnaire. Data were then analyzed using partial least square-structural equation modeling. Findings – Findings show that environmental attitude partially mediates the positive influence of GP on GSCM. Research limitations/implications – This study focused solely on governance pressure as institutional pressure. Future research can incorporate competitor, customer and incentive-based pressures that may be needed to enhance GSCM of restaurants. Practical implications – Policymakers should reform GP to place greater emphasis on restaurants’ GSCM. Decision-makers in restaurants should align internal supply chain management policy documents with the prevailing GP and include environmental performance as an element in performance appraisals. Managerial employees should be encouraged to attend trainings and awareness programs that foster attitudes towards environmental protection. Originality/value – This study provides a novel framework for the GSCM literature by examining how institutional and upper echelon theories may be integrated to enhance GSCM of restaurants in developing countries like Tanzania.