The effects of green supply chain management practices on firm performance: Empirical evidence from restaurants in Egypt

Abstract

The primary purpose of this study was to investigate the effects of three green supply chain management (GrSCM) dimensions (i.e., green management, green food, green environment, and equipment) on operational performance, competitive advantage, and firm performance, in a convenience sample of international quick-service restaurants (QSRs) in Egypt. The hypotheses of the study were tested empirically by employing a self-administered questionnaire. A total of 600 questionnaires were randomly distributed by hand to QSR managers and supervisors, and 478 usable questionnaires were personally retrieved, representing a usable response rate of 79.7%. The obtained data were analyzed using one-way independent ANOVA and structural equation modeling (SEM). The SEM results revealed that the green management dimension had a significant positive effect on a restaurant's competitive advantage while the green environment and equipment dimension had a significant positive effect on operational performance. Additionally, the operational performance had a significant positive effect on firm performance. The study has significant theoretical and practical implications.