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 particularly assessed as a two-dimensional concept (external and internal) explore if those two practices could possibly encourage restaurant ethical attitudes, thereby encouraging cooperative behaviors (‘joint action’, ‘information sharing’ ‘flexibility in arrangement’) toward suppliers. A total of 259 responses obtained from owners/managers were used for our analysis. Results revealed significant effect external while internal found have no measurable effect. Further it attitudes facilitated More specifically, arrangement’ significantly improved performance; however, ‘joint action’ had such Based findings, several important theoretical practical implications are proposed “go green” more effectively.