Research Details

Sustainability has become a central concern in global development discourse as environmental degradation, climate change, and resource depletion continue to intensify. Across industries, there is increasing pressure to adopt environmentally responsible practices that reduce ecological footprints while maintaining economic viability. One of the most widely recognized approaches is green supply chain management (GSCM), which integrates environmental considerations into all stages of the supply chain—from sourcing and production to distribution and waste management. This approach aligns closely with global development priorities, particularly the pursuit of responsible consumption and production (SDG 12) and climate action (SDG 13), as it promotes efficient resource use and minimizes environmental impact.

The food service industry, particularly restaurants, plays a significant role in environmental sustainability challenges. Globally, restaurants contribute substantially to greenhouse gas emissions, energy consumption, and solid waste generation. Commercial kitchens are known to produce disproportionately high carbon footprints due to energy-intensive operations, inefficient procurement systems, and inadequate waste management practices. These environmental impacts highlight the urgent need for restaurants to transition toward more sustainable operational models. In doing so, they not only address ecological concerns but also contribute to broader societal goals such as fostering sustainable cities and communities (SDG 11), where local businesses play a key role in promoting environmentally responsible urban and rural systems.

Recent studies emphasize that adopting GSCM practices—such as sustainable sourcing, eco-friendly packaging, waste reduction, and efficient logistics—can significantly enhance both environmental and economic performance. These practices enable firms to reduce operational costs, improve efficiency, and strengthen their market competitiveness while simultaneously reducing their environmental footprint. Moreover, GSCM supports the development of decent work and economic growth (SDG 8) by encouraging innovation, improving productivity, and fostering sustainable business models. Empirical evidence suggests that organizations that adopt green supply chain practices develop stronger green capabilities, which in turn enhance long-term sustainability performance.

Another critical dimension of GSCM is the role of supplier relationships and collaboration. Sustainable sourcing practices encourage partnerships with environmentally responsible suppliers, including local producers and farmers. This not only reduces environmental impact but also generates positive social value by strengthening local economies and promoting inclusive growth. In the context of the food industry, sourcing from sustainable and local suppliers contributes to the protection of natural ecosystems, aligning with goals related to life on land (SDG 15) and life below water (SDG 14), particularly when it involves responsible sourcing of agricultural and marine products. Such practices foster ethical supply chains that benefit both producers and consumers.

Despite the growing body of global literature, much of the research on GSCM in the restaurant sector has been concentrated in developed economies, with limited focus on small and medium-sized enterprises (SMEs) in developing regions. This gap is significant because SMEs, including local restaurants, often face constraints such as limited resources, lack of technical knowledge, and weak institutional support, which hinder the adoption of sustainable practices. As a result, sustainability initiatives in these contexts remain fragmented and underdeveloped.

In the Philippine setting, particularly in Ilocos Norte, local restaurants are integral to the region’s tourism industry, cultural identity, and economic development. They provide employment opportunities, support local agricultural supply chains, and contribute to the overall vibrancy of the local economy. However, many of these establishments continue to operate using conventional supply chain practices that do not fully integrate environmental considerations. Issues such as excessive food waste, reliance on non-sustainable packaging, and limited engagement with green suppliers remain prevalent. These challenges present both a risk and an opportunity—while they contribute to environmental degradation, they also highlight the potential for transformation toward more sustainable systems.

Enhancing sustainability through GSCM in local restaurants therefore carries significant social value. It not only reduces environmental impact but also strengthens the resilience and competitiveness of local enterprises, supports sustainable tourism, and promotes responsible consumption among consumers. By aligning business practices with sustainability principles, local restaurants can become key drivers of inclusive and sustainable development in Ilocos Norte.

Given these considerations, this study seeks to examine how green supply chain management practices can be adopted and enhanced among local restaurants in Ilocos Norte. By identifying current practices, challenges, and opportunities, the research aims to contribute to the development of a more sustainable and resilient local food service industry—one that supports environmental protection, economic growth, and social well-being in alignment with global sustainability goals.

GSCM Strategies for Local Restaurants in Ilocos Norte