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Applications of Green Supply Chain Management in the U.K. Restaurant Industry

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Sustainable Supply Chains: Strategies, Issues, and Models

Abstract

Green Supply Chain Management (GSCM), which involves incorporating ecological considerations into supply chain management, has gained prominence in recent times.

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Author information

Authors and Affiliations

  1. Business School, Middlesex University London, London, NW4 4BT, UK

    Vinaya Shukla & Bhushan Khandve

  2. Brighton Business School, University of Brighton, Mithras House, Lewes Road, Brighton, BN2 4T, UK

    Arvind Upadhyay

Authors
  1. Vinaya Shukla
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  2. Arvind Upadhyay
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  3. Bhushan Khandve
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Corresponding author

Correspondence to Arvind Upadhyay .

Editor information

Editors and Affiliations

  1. Nottingham Business School, Nottingham Trent University, Nottingham, UK

    Usha Ramanathan

  2. University of Bedfordshire Business School, Luton, UK

    Ramakrishnan Ramanathan

Appendix

Appendix

Interview protocol

  • What does the restaurant offer?

  • What sustainable/ eco-friendly practices are carried out at the restaurant?

  • How familiar are you with the concept of green design? Were there any eco-friendly aspects considered while designing the restaurant?

  • Are there any environmental-friendly factors considered such as energy consumption and carbon emissions during cooking operations?

  • What kind of dishes is offered on the menu? Are there any dishes which are organic?

  • How do you select your suppliers? Do you prefer to choose suppliers that implement eco-friendly practices while manufacturing the products?

  • Do suppliers use fuel-efficient vehicles while transporting the goods to the restaurant?

  • Does your restaurant offer delivery service? If yes, do you use fuel-efficient medium for transportation?

  • What do you think are the drivers to implement green practices? For example, government regulations, customers?

  • What do you think are the barriers to implement green practices? For example, costs, lack of knowledge?

  • To what extent do environmental practices affect the economic performance of the restaurant?

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Shukla, V., Upadhyay, A., Khandve, B. (2020). Applications of Green Supply Chain Management in the U.K. Restaurant Industry. In: Ramanathan, U., Ramanathan, R. (eds) Sustainable Supply Chains: Strategies, Issues, and Models. Springer, Cham. https://doi.org/10.1007/978-3-030-48876-5_7

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  • DOI: https://doi.org/10.1007/978-3-030-48876-5_7

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-48875-8

  • Online ISBN: 978-3-030-48876-5

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