Green leadership in the food industry influences performance through resilience and environmental dynamics

The food industry represents one of the largest sources of global greenhouse-gas emissions and natural-resource depletion, posing a persistent sustainability challenge. In Thailand, this problem is particularly critical, as the sector generates more than 17 million tons of food waste annually and accounts for nearly one-third of national emissions. Despite the growing demand for sustainable products and the implementation of supportive government policies, empirical evidence explaining how leadership transforms these external pressures into measurable environmental performance remains limited. Grounded in the Conservation of Resources (COR) theory, this study examines the impact of green transformational leadership (GTL) on green environmental performance (GEP) in Thailand’s food-manufacturing industry, focusing on the mediating role of employee resilience (RES) and the moderating influence of environmental dynamics (END). A quantitative cross-sectional design was employed, collecting survey data from 263 employees in food-manufacturing firms registered with the Department of Industrial Works. Data were analysed through structural-equation modelling and hierarchical regression. The results reveal that GTL positively affects GEP, with RES acting as a partial mediator, while END strengthens the RES–GEP relationship, confirming the contextual importance of environmental volatility. These findings enrich COR theory by clarifying how internal and external resources jointly shape sustainability outcomes. The study offers practical insights for policymakers and managers seeking to cultivate adaptive leadership, enhance organizational resilience, and promote sustainable performance in resource-constrained industries.