Exploring the drivers and barriers to green supply chain management implementation: A study of independent UK restaurants

Meager, Sophie; Kumar, Vikas; Ekren, Banu; Paddeu, Daniela

Abstract

This is an exploratory study into the drivers and barriers faced by independent restaurants when implementing green supply chain management (GSCM) practices. There is a limited evidence in the literature that attempts to explore GSCM implementation practices in the restaurant industry. The study follows a qualitative interviewing and grounded theory approach. Analysis of the results revealed that restaurants experience many of the same drivers and barriers identified in the existing literature with notable exceptions such as the drivers of company ethos and a media focus. Whereas the key barriers emerged from the study are logistics, skepticism, corporate lying and the owner’s financial responsibility. These findings could be indicators of the wider experience of the UK independent restaurant industry. The study contributes to the literature by offering an insight into how the previously unstudied experiences of UK independent restaurants are similar and different to that of the larger restaurant chains and SMEs in other industries.

• Journal Article Type: Article
• Conference Name: 30th International Conference on Flexible Automation and Intelligent Manufacturing (FAIM2021)
• Acceptance Date: Jul 5, 2020
• Online Publication Date: Nov 19, 2020
• Publication Date: Nov 19, 2020
• Deposit Date: Nov 19, 2020
• Publicly Available Date: Nov 20, 2020
• Journal: Procedia Manufacturing
• Print ISSN: 2351-9789
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 51
• Issue: 30th International Conference on Flexible Automation and Intelligent Manufacturing (FAIM2021)
• Pages: 1642-1649
• Series ISSN: 2351-9789
• DOI: https://doi.org/10.1016/j.promfg.2020.10.229
• Keywords: GSCM; Restaurant Industry; UK; Qualitative Study; Barriers; Drivers
• Public URL: https://uwe-repository.worktribe.com/output/6862214