Green creative behavior in the tourism industry: the role of green entrepreneurial orientation and a dual-mediation mechanism

Tuan, Luu Trong

doi:10.1080/09669582.2020.1834565

Cited by 83 publications

(82 citation statements)

References 174 publications

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“…As individuals are typically more passionate about issues that they perceive to have social value, the stakeholder demand can directly invoke employees' green enthusiasm and environmental passion (Deng et al, 2013;Robertson and Barling, 2013). For employees to manage environmental challenges creatively, they should cultivate relationships with key stakeholders, such as customers, to create green passion by internalizing external activities that produce employees' engagement in green creative endeavors (Luu, 2020). The following hypotheses are, thus, offered in this study: H1.…”

Section: Customer Pressurementioning

confidence: 99%

“…Chen and Chang (2013) defined green creative behavior as an individual's generation of new green ideas or solutions for environmental conservation or improvement that can be converted into green practices. Despite the anticipated benefits, green creative behavior is still an under-explored concept in the tourism and hospitality literature (Bhutto et al, 2021;Luu, 2020). When this behavior focuses on the workplace and is relevant to employees, such behavior becomes EGCB.…”

Section: Employee Green Creative Behaviormentioning

confidence: 99%

“…For example, Bhutto et al (2021) identified inclusive leadership as a prime organizational component that might help to motivate employees to manage environmental challenges at work both creatively and innovatively. In addition, individual factors, such as employees' environmental attitude or passion, may also be necessary to affect employees' green creativity (Jia et al, 2018;Luu, 2020). Prior research has further demonstrated that other antecedents, such as the social or work environment and management ethics, may also influence the creative behavior of individuals (Ahmed et al, 2021;Feng et al, 2018;Huang et al, 2016;Li et al, 2020).…”

Section: Employee Green Creative Behaviormentioning

confidence: 99%

“…Several authors have strongly supported the idea that employees' green passion is a key pre-requisite of EGCB (Jia et al, 2018;Luu, 2020;Robertson and Barling, 2013). Li et al (2020) suggested that when employees have a higher level of green passion, they are more likely to suggest ideas to protect the environment and actively participate in discussions and implementation.…”

Section: Introductionmentioning

confidence: 99%

“…leadership, ethical standards and management entrepreneurial orientation) and individual (e.g. values, motivation and passion) (Aboramadan and Karatepe, 2021;Ahmed et al, 2021;Bhutto et al, 2021;Feng et al, 2018;Gualandris and Kalchschmidt, 2014;Jang et al, 2017;Jiang et al, 2018;Luu, 2020). Yet, these prior studies have only explored the organizational and individual-level influences on employee creativity and ignored a critical external factor, which is customer pressure.…”

Section: Introductionmentioning

confidence: 99%

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Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion

Cho

Yoo

2021

IJCHM

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Purpose Today’s consumers are aware of restaurants’ effects on the environment and pressure them to implement green practices. As restaurant success largely depends on how employees meet customer expectations, employee green creative behavior (EGCB) is critical. Therefore, this study aims to investigate how to enhance EGCB by integrating a comprehensive set of three-dimensional components: external, organizational and individual factors. Design/methodology/approach Data analysis was conducted using responses from full-time employees in the US restaurant industry. The PROCESS macro was used to test the direct and indirect relationships between the study variables. A series of mediation analyzes were conducted to investigate the mediation effects of “restaurant ethical standards” and “employee green passion” on their relationships to “customer pressure” and EGCB. Findings The results verified a direct effect of “customer pressure” on “restaurant ethical standards” and EGCB. The study also demonstrated positive direct relationships of “restaurant ethical standards” – “employee green passion” and “employee green passion” – EGCB. The result showed that “restaurant ethical standards” and “employee green passion” sequentially explained the partial impact of “customer pressure” on EGCB. Practical implications The study recommends that restaurant managers acknowledge growing customer environmentalism and prepare to address their customers’ stricter green requirements. Restaurants need to review their ethical standards on a regular basis to meet rising customer pressure. The study also offers empirical evidence regarding the importance of selecting employees who are passionate about sustainability and empowering them to encourage their green creative behavior. Originality/value Although past studies have introduced various determinants of employee creative behavior, they have mainly focused on organizational and individual-level factors but have ignored a critical external factor, which is customer pressure. The study addresses this research gap by investigating the interrelationships between customer pressure and EGCB through restaurant ethical standards (organizational-level) and employee green passion (individual-level).

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Section: Customer Pressurementioning

confidence: 99%

Section: Employee Green Creative Behaviormentioning

confidence: 99%

Section: Employee Green Creative Behaviormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion

Cho

Yoo

2021

IJCHM

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Fostering sustainable tourism in Pakistan: Exploring the influence of environmental leadership on employees' green behavior

Ashraf,

Ali,

Khan

et al. 2023

Bus Strat Dev

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This study addresses a critical gap in the theory by exploring the impact of Environmentally Specific Servant Leadership (ESSL) on Employees' Voluntary Green Behavior (EVGB) within the dynamic framework of Pakistan's tourism industry. It also advances understanding by investigating the pivotal mediating roles of Psychological Green Climate (PGC) and Green Commitment (GC) in the relationship between ESSL and EVGB. Drawing upon the principles of Self‐Determination Theory (SDT) and Social Identity theory (SIT) we designed the research framework and collected data from employees working in various firms in Pakistan's tourism sector. We employed a multistage (phase I‐convenience; phase II purposive) sampling technique to gather data from 492 employees representing various small and medium‐sized Hotels, Restaurants, and Catering firms within the hospitality and tourism sector. The collected data underwent validation and analysis using Confirmatory Factor Analysis (CFA) in SPSS AMOS and was further examined through the Andrew Hayes Process Macro model 4. The findings reveal a significant role of ESSL in fostering EVGB. Furthermore, our findings highlighted the significant mediating roles of PGC and GC in the relationship between ESSL‐EVGB. These findings underscore the potential effectiveness of promoting environmental sustainability as a means to encourage environmentally responsible behavior among individuals working in the tourism sector. The implications of our findings are particularly noteworthy for the tourism and hospitality sector. Companies in such industry can leverage ESSL as a valuable tool for inspiring green behavior in their staff, emphasizing both environmental responsibility and service to others as key drivers of environmentally friendly actions.

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Fostering green product innovation through green entrepreneurial orientation: The roles of employee green creativity, green role identity, and organizational transactive memory system

Tuan

2022

Bus Strat Env

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Developing new green products is critical to an organization's achievement of sustainable goals as well as competitive advantage. This study aims to unravel the mechanisms through which organizations with green entrepreneurial orientation (green EO) can foster green product innovation. The dataset for testing these mechanisms was garnered from employees and managers who worked in manufacturing firms based in an Asia‐Pacific market. Through a multilevel analysis of the data, the study revealed the positive nexus between organizational green EO and green product innovation. The results of the study further lent credence to employee green creativity as a mediation path for such a relationship. Furthermore, employee green role identity and organizational transactive memory system were found to fortify the linkage between green EO and employee green creativity. These results suggest to organizations how to optimally translate their green entrepreneurial strategy into new green products that met customer preferences and societal expectations.

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Green creative behavior in the tourism industry: the role of green entrepreneurial orientation and a dual-mediation mechanism

Cited by 83 publications

References 174 publications

Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion

Customer pressure and restaurant employee green creative behavior: serial mediation effects of restaurant ethical standards and employee green passion

Fostering sustainable tourism in Pakistan: Exploring the influence of environmental leadership on employees' green behavior

Fostering green product innovation through green entrepreneurial orientation: The roles of employee green creativity, green role identity, and organizational transactive memory system

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