Outcomes of environmental awareness

Abstract

Purpose Grounded on the collected data and basic view of the belief-action-outcome, the current study aims to investigate the mediating role of environmental commitment (EC) in the relationship between environmental awareness (EA) and three outcomes, namely, pro-environmental behavior (PEB), willingness to sacrifice for the environment (WSE) and nongreen behaviors (NGB). Design/methodology/approach Data was gathered from 509 restaurant employees and 96 supervisors in two different waves through a 10-day time lag in India. Structural equation modeling was used to understand the relationships using LISREL 8.30. Findings This study verified that employees’ EA is significantly related to EC. Moreover, according to the results, employees’ EC is positively related to PEB and WSE while it is negatively related to NGB. The results similarly attested to the mediation impact of EC in the relationship between EA and the outcomes. Research limitations/implications Organizations’ employment of green and eco-friendly practices can make employees more familiar with environmental concepts and practices. The current study encourages restaurant managers to regularly invest and be involved in developing relevant environmental training, which can improve employees’ knowledge and awareness of environmental matters. Originality/value By highlighting overlooked concerns in the restaurant and service literature, the current study makes significant contributions in the context of the restaurant industry. To date, there is not a single indication of any study that analyzes the impact of EA on employee EC and its potential links to other employee outcomes.

Investigating the stakeholder influence on environmentally sustainable practices of Thai restaurant chains in Bangkok

“…Under green restaurants, owners must persuade chain managers of the benefit to income and business performance. Chain managers can create jobs for people in the community and make sure that they cooperate with policy, educating and training staff to improve their knowledge and awareness (Bouzari et al , 2022) and customers about new ESPs. Third, to encourage or assist in implementing ESPs in the restaurant business, the government plays a vital role.…”

Environmental cognition and environmental performance in restaurants: roles of green supplier selection and joint actions

“…Prior literature has addressed restaurant EC by focusing on its association with internal organization factors (e.g. employees’ environmental commitment and behavior, green brand image, and financial and nonfinancial performance) (Bouzari et al , 2022; Filimonau et al , 2022). However, another research stream has highlighted the importance of cooperative relationships with external business partners to achieve better environmental performance (Cho and Yoo, 2021; Nakano and Hirao, 2011).…”

“…As modern societies face growing global environmental issues, all businesses, including restaurants, are fully aware of their serious and fast-growing pollution problems (Bouzari et al , 2022). As strategic actions conducted by businesses for eco-friendly operations have received much attention from scholarly academics, EC at the organization level has been addressed as an important initiative to going green (Chen et al , 2018).…”

“…Kim et al (2021) reported that an individual’s perception of risk significantly affects their judgment and actions. This tendency suggests that an individual’s cognition of environmental risks leads them to behave in an eco-friendly manner (Bouzari et al , 2022). Because the perception of certain issues by owners or managers determines strategic organization operations, the EC of those owners or managers can encourage them to implement green operations (Begum et al , 2022).…”

“…Another research stream has investigated restaurant management’s environmental value by focusing on its impact on internal organizational factors (e.g. employees’ environmental commitment and performance and green brand image) (Bouzari et al , 2022; Filimonau et al , 2022). However, those existing studies have yet to encompass external organizational factors that can be initiated by restaurant management’s EC, ultimately providing novel knowledge about how to operate restaurants for better environmental performance.…”