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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

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Authors

Sophie Meager

Banu Ekren



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.

Citation

Meager, S., Kumar, V., Ekren, B., & Paddeu, D. (2020). Exploring the drivers and barriers to green supply chain management implementation: A study of independent UK restaurants. Procedia Manufacturing, 51, 1642-1649. https://doi.org/10.1016/j.promfg.2020.10.229

Journal Article Type Article
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
Print ISSN 2351-9789
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 51
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

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