Acceso usuarios
Purpose: This study aims at determining the hurdles and pushers of green supply chain management in the Lebanese hospitality sector.
Theoretical framework: This study adopts institutional theory to understand environmentally friendly supply chain management in the Lebanese hospitality sector, its pushers, and hurdles. Certain factors and pushers may influence businesses in their business actions (Hirsch, 1975; Lai et al., 2006).
Design/Methodology/Approach: This exploratory qualitative research utilizes the case study approach through a physical semi- structured interview with the owner of Tannoury restaurant.
Findings: It is found that there are two main controllable pushers mainly management mindset and green purchasing, one controllable hurdle namely employee resistance, and four non- controllable hurdles namely obscurity of GSCM awareness, lack of environmental awareness, absence of governmetal support and the Lebanese economic crisis.
Research, Practical & Social implications: The results of such a study might be of great for the concerned Lebanese ministries and bodies to mandate the required legislation regarding green supply chain management. Such a study might be of great value for some non-governmental organizations and environmental associations, who may have a clearer view of the current green supply chain management situation in Lebanon.
Originality/Value: This study is original and contributes to the Lebanese context and to the supply chain industry as a whole in as there exists no studies that tackled GSCM in the Lebanese hospitality sector.
