Effects of Green Food Procurement Practices on The Performance of 4 and 5 Star-Rated Hotels in Nairobi County, Kenya
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Résumé
The effectiveness of hotels in achieving their organizational objectives is expressed in their performance. Empirical evidence regarding the impact of green food procurement (GFP) on hotel performance is scarce, particularly in developing economies like Kenya, despite the fact that research suggests that green procurement can improve firm performance. GFP was defined in this study as including green product specification, green supplier selection, and green supplier development. The Balanced Scorecard (BSC) perspectives of internal process, learning and growth, financial, and customer were used to evaluate performance. The study was anchored in the Natural Resource-Based View (NRBV) and BSC and adopted a quantitative-dominant convergent mixed-methods design. Quantitative data were collected from 273 targeted respondents, of whom 252 completed questionnaires were analyzed, while qualitative data were obtained through semi-structured interviews with 13 purposively selected food and beverage managers. Pearson correlation results revealed strong and statistically significant positive associations between GFP dimensions and the four performance perspectives (r = .804–.896, p < .001). Structural equation modelling further established a positive and statistically significant effect of GFP from the unstandardized estimate on overall hotel performance (β = 1.05, p < .001). The Internal Process perspective recorded the highest performance mean (M = 4.46), while the financial perspective recorded the lowest (M = 4.06), suggesting that operational benefits may be more immediately evident than financial returns. Qualitative findings showed that sampled hotels emphasized certifications and product specifications more than direct supplier training. GFP also reduced waste and improved food quality and consistency through effective green supplier selection, enhancing service delivery, customer satisfaction, and financial performance. The study extends the NRBV to food procurement in African hospitality and demonstrates the applicability of the BSC as a multidimensional performance framework. It uniquely isolates food-related procurement practices within Nairobi’s 4- and 5-star hotels. The study recommends institutionalizing environmental supplier-selection criteria, allocating budgets for supplier environmental training, and strengthening monitoring of GFP implementation.
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Références
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Balin, A. I., & Sari, K. (2023). The effect of green purchasing practices on financial performance under the mediating role of environmental performance: Evidence from Türkiye. Sustainability, 15(4), 3617. https://doi.org/10.3390/su15043617
Blome, C., Hollos, D., & Paulraj, A. (2014). Green procurement and green supplier development: Antecedents and effects on supplier performance. International Journal of Production Research, 52(1), 32–49. https://doi.org/10.1080/00207543.2013.825748
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Clune, S., Crossin, E., & Verghese, K. (2017). Systematic review of greenhouse gas emissions for different fresh food categories. Journal of Cleaner Production, 140, 766–783. https://doi.org/10.1016/j.jclepro.2016.04.082
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Jebotip, J., Nthiga , R. W., & Rotich , D. (2026). Effects of Green Food Procurement Practices on The Performance of 4 and 5 Star-Rated Hotels in Nairobi County, Kenya. Journal of Frontiers in Humanities and Social Sciences, 4(3), 86–112. https://doi.org/10.69897/jofhscs.v4i3.405
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Original Articles
Bibliographies de l'auteur
Josphine Jebotip, Department of Hotel and Hospitality Management, School of Tourism, Hospitality and Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Department of Hotel and Hospitality Management,
School of Tourism, Hospitality and Events Management, Moi University,
P.O. Box 3900-30100, Eldoret, Kenya
Rita Wairimu Nthiga , Department of Hotel and Hospitality Management, School of Tourism, Hospitality and Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Department of Hotel and Hospitality Management,
School of Tourism, Hospitality and Events Management, Moi University,
P.O. Box 3900-30100, Eldoret, Kenya
Dorothy Rotich , Department of Hotel and Hospitality Management, School of Tourism, Hospitality and Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Department of Hotel and Hospitality Management,
School of Tourism, Hospitality and Events Management, Moi University,
P.O. Box 3900-30100, Eldoret, Kenya