Understanding green work behavior among employees in environmentally conscious culinary micro and small enterprises in Indonesia

This study aims to explore the meanings, motivations, and challenges of green work behavior among employees of eco-friendly culinary MSMEs. Employing a qualitative approach with a case study design, data were collected through in-depth interviews, participatory observation, and documentation. The findings reveal that green behavior is interpreted as an expression of moral and social responsibility, influenced by personal values, local culture, and the exemplary practices of business owners. Employee motivation emerges from the interaction between intrinsic factors, such as ecological identity and social values, and extrinsic factors, including managerial support, customer recognition, and workplace community dynamics. Key challenges include financial constraints, lack of training, and uncertainty regarding the economic benefits of green practices. Despite these limitations, employees demonstrate adaptive capacity through simple innovations, reuse of materials, and collaborative team-based learning. This study emphasizes the importance of contextual, participatory, and value-driven approaches in developing effective sustainability strategies in the MSME sector, particularly within informal and resource-constrained environments.