TY  - JOUR
T1  - Drivers of Green Practices Adoption: A Proposed Conceptual Framework
AU - Lee, Chai Har AU - Abdul Wahid, Nabsiah AU - Goh, Yen Nee 
JO  - Research Journal of Applied Sciences
VL  - 8
IS  - 1
SP  - 96
EP  - 102
PY  - 2013
DA  - 2001/08/19
SN  - 1815-932x
DO  - rjasci.2013.96.102
UR  - https://makhillpublications.co/view-article.php?doi=rjasci.2013.96.102
KW  - Green practices
KW  -Institutional Theory
KW  -coercive pressure
KW  -normative pressure
KW  -mimetic pressure
AB  - With respect of the increasing environmental issues, there 
  is a need for businessess from various industries including foodservice industry 
  to make an attempt of being green. In Malaysia, green fast food restaurants 
  is a growing niche. Being green is a strategy to differentiate one from other 
  competitors in the industry. Being green also indicates positive response towards 
  consumers’ demand for environmental friendly organizations. In foodservice 
  industry however, green practices appear to be less adopted. Most literature 
  on green practices investigates the subject matter from consumers’ rather 
  than from organization’s perspective. This study provides a conceptual 
  framework on the adoption of the drivers of green practices for fast food restaurants 
  with institutional theory as its underlying base. In this study, perceived internal 
  (normative pressure) and external drivers (coercive pressure and mimetic pressure) 
  are considered the drivers. Normative pressure is represented by two dimensions 
  (pressure from employee and manager’s attributes), coercive pressure by 
  two dimensions (regulatory pressure and customers pressure) whereas mimetic 
  pressure by competitors pressure. The results from the findings are expected 
  to give indications whether the internal and external factors are the drivers 
  for the adoption of green practices for fast food restaurants in Malaysia.
ER  -