Driving Environmental Practices in the Egyptian Restaurant Sector: The Influence of Stakeholder Salience Attribute | ||
| مجلة الدراسات التجارية المعاصرة | ||
| Volume 10, Issue 18, July 2024, Pages 474-519 PDF (1.21 M) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/csj.2024.258048.1445 | ||
| Authors | ||
| nada elabd* 1; Adam Dennett2 | ||
| 1AASTMT | ||
| 2School of Business, Education and Law University of Huddersfield, UK | ||
| Abstract | ||
| Environmental sustainability has become an urgent matter globally. Due to the vast amount of resource usage and high environmental impacts, the hospitality industry strives to adopt greener measures. Similar to most contexts, the hotel sector in Egypt surpasses restaurant businesses in terms of their environmental status. This includes the Green Star Hotel Program established by the Ministry of Tourism in 2015. Although the restaurant sector in Egypt is extensive, with 40,600 establishments (Euromonitor International, 2018), yet it currently lacks essential support structures for greening its operations. Only very few restaurants in Egypt make efforts to reduce plastic usage by procuring enivronmental-friendly materials. Stakeholder participation in sustainability adoption is recognized in academic literature, where it is proposed that stakeholder salience attributes can facilitate the application of green practices. Accordingly, a conceptual framework is developed and presented advocating that stakeholders, through their acquired salience attributes, can influence restaurants in Egypt by driving them to adopt environmental practices. | ||
| Keywords | ||
| green management; hospitality; restaurants; Egypt; stakeholder salience | ||
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