Abstract:
Purpose – This paper explores the mediating role of managerial employees’ green values, particularly
interpersonal green trust (IGT) and environmental commitment (EC) on the relationship between perceived
benefits of green practices (PBGP) and green supply chain management (GSCM) of restaurants.
Design/methodology/approach – This study adopted a cross-sectional research design, which allowed the
collection of quantitative data from 386 managerial employees, including managers and supervisors of
restaurants in Arusha, Tanzania. Partial least squares-structural modelling was used to analyze the quantitative
data collected from respondents through a structured questionnaire.
Findings – Findings revealed the significant influence of PBGP on GSCM of restaurants and this relationship is
mediated by EC and not IGT.
Research limitations/implications – This study applied upper echelon theory (UET) by focusing solely on its
theory’s psychological attribute. Future studies should incorporate demographic attributes such as age, tenure,
gender and educational background to examine how they interact with psychological attributes in enhancing
GSCM of restaurants.
Practical implications – Depending on their position, stakeholders of the restaurant industry should invest on
initiatives that enhance effective communication of the tangible benefits of green practices among key operators
of restaurants. They should also focus on strengthening EC of restaurant employees who are responsible with
GSCM of restaurants.
Originality/value – This study extends the hospitality literature by offering a novel UET’s framework for
adopting GSCM of restaurants in developing countries like Tanzania.
