DRIVERS AND BARRIERS FACING ADOPTION OF GREEN SUPPLY CHAIN MANAGEMENT IN EGYPTIAN FOOD SERVICE INDUSTRY

Back to Page Authors: Omar Koura

Keywords: Egypt, Food and Beverage Industry, Green Supply Chain Management, Sustainability

Abstract: Green Supply Chain Management is one of the most pressing challenges of this century. One step towards the management of this wicked problem of sustainability is creating transparency about the impact of companies’ processes on their ecological and societal. Taking a strategic management perspective, it can be assumed that firms can create competitive advantages by quickly adapting to new trends, as is postulated in the dynamic capabilities approach. This research therefore aims at investigating the state of the art of sustainability management in the Food Service Industry. This study analyzes the relationship between sustainability views, drivers and barriers and concrete procurement practices for sustainability in the Egyptian food service industry (FSI). Further innovation lies in the explicit regard to product-specific differences in the importance and level of implementation of sustainable sourcing, as well as in the special focus on the FSI, a sector with significant economic importance, for which only small amounts of information can be found. This study will be carried for the Five-star hotel in Cairo. They counted up to 33 hotels (Egyptian Hotel Guide, 2012). Data collection technique for the study will be a Semi-structured questionnaire to collect data from different head chefs and among decision makers from the FSI. Obtained data will be analyzed using SPSS version 22.