Top managers’ environmental values,leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry |
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| Institution: | 1. Department of Pediatrics, University at Buffalo, Buffalo, NY;2. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA;3. Abt Associates, Cambridge, MA;4. Accents on Health, Inc (dba Healthy Dining), San Diego, CA;5. ChildObesity180, Tufts University, Boston, MA;6. Department of Research, Accents on Health, Inc (dba Healthy Dining), San Diego, CA;7. Mailman School of Public Health, Columbia University, New York, NY;8. Keck School of Medicine, University of Southern California, Los Angeles, CA;1. Department of Tourism and Hospitality Management, School of Sport, Tourism and Hospitality Management, Temple University, 1810 North 13th Street, Speakman Hall 308, Philadelphia, PA 19122-6083, United States;2. School of Hospitality Business Management, Carson College of Business, Washington State University, School of Tourism and Hospitality, University of Johannesburg, South Africa;1. Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre (NUPPRE), Federal University of Santa Catarina (UFSC), Campus Universitário Reitor João David Ferreira Lima, Florianópolis, Santa Catarina, 88040-970, Brazil;2. Santa Catarina Federal Institute, Campus Continente, Florianópolis, Santa Catarina, 88075-010, Brazil;3. Secretariat of Environmental Quality, Ministry of the Environment (Brazil), Esplanada dos Ministérios, Bloco B, Brasília, Distrito Federal, 70068-900, Brazil;1. Pamplin College of Business, 342 Wallace Hall, Virginia Tech, Blacksburg, VA 24061, United States;2. Pamplin College of Business, 362 Wallace Hall, Virginia Tech, Blacksburg, VA 24061, United States;3. Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, 229 C.N. Hilton & College, Suite 236, Houston, TX 77204, United States;1. School of Hospitality Business Management, College of Business, Washington State University, 337G Todd Hall, Pullman, WA 99164, USA;2. School of Hospitality Business Management, College of Business, Washington State University, 331C Todd Hall, Pullman, WA 99164, USA |
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| Abstract: | This study examines the role of top managers’ values and leadership in advancing environmental sustainability. It also investigates the effects of stakeholder engagement on restaurants’ environmental sustainability and assesses the impact of related practices on restaurant performance. A web-based survey was administered to collect data from top-level restaurant managers in the United States. The sample was selected from panels recruited by a research company specializing in panel surveys. Invitation emails were sent to 2500 managers and 240 responses were returned, 218 of which were retained for final analysis (response rate: 8.7%). Structural equation modeling was used for testing hypothetical relationships among key constructs in the proposed research model: environmental values, leadership, stakeholder engagement, environmental sustainability, and restaurant performance. Findings confirmed the significant role of top management values and leadership in advancing environmental commitment. The results also demonstrated the strong impact of stakeholder engagement on restaurants’ commitment to environmental sustainability. Finally, they indicated the positive influence of restaurants’ environmental sustainability performance on both financial and nonfinancial performance. The study presents a theoretical framework, integrating theories or models from extant literature, and contributes to an enhanced understanding of restaurants’ environmental sustainability. The findings suggest several practical implications for managers in the restaurant industry. |
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| Keywords: | Top management Environmental values Leadership Stakeholder engagement Environmental sustainability Restaurant performance |
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