Integrating perceived benefits of green practices and employees’ green values in enhancing green supply chain management of restaurants in Tanzania

Purpose This paper explores the mediating role of managerial employees’ green values, particularly interpersonal green trust (IGT) and environmental commitment (EC) on the relationship between perceived benefits of green practices (PBGP) and green supply chain management (GSCM) of restaurants. Design/methodology/approach This study adopted a cross-sectional research design, which allowed the collection of quantitative data from 386 managerial employees, including managers and supervisors of restaurants in Arusha, Tanzania. Partial least squares-structural modelling was used to analyze the quantitative data collected from respondents through a structured questionnaire. Findings Findings revealed the significant influence of PBGP on GSCM of restaurants and this relationship is mediated by EC and not IGT. Research limitations/implications This study applied upper echelon theory (UET) by focusing solely on its theory's psychological attribute. Future studies should incorporate demographic attributes such as age, tenure, gender and educational background to examine how they interact with psychological attributes in enhancing GSCM of restaurants. Practical implications Depending on their position, stakeholders of the restaurant industry should invest on initiatives that enhance effective communication of the tangible benefits of green practices among key operators of restaurants. They should also focus on strengthening EC of restaurant employees who are responsible with GSCM of restaurants. Originality/value This study extends the hospitality literature by offering a novel UET’s framework for adopting GSCM of restaurants in developing countries like Tanzania.