Evaluating HoReCa Establishments’ Commitment to Green Purchasing in Brussels and Wallonia and Their Perceived Impact on Performance

Details

Supervisors

Joachim Per Agrell

Faculty

Louvain School of Management

Degree label

Master [120] : ingénieur de gestion, à finalité spécialisée

Abstract

Environmental sustainability has become a major concern for businesses across all sectors, including the HoReCa industry, known for its significant resource consumption and environmental impact. This study examines the adoption of green procurement practices within HoReCa establishments in Brussels and Wallonia. It explores the influence of organizational characteristics, such as size and age, on the commitment to green procurement. Additionally, it analyses the perceived impacts of these practices on the overall, operational, and competitive performance. A literature review identified the main dimensions of green procurement: green product, green supplier, and water and energy procurement. The study uses a quantitative approach, employing a questionnaire distributed among HoReCa establishments in Brussels and Wallonia. The data were then analysed using statistical tools in SPSS. The results reveal three distinct levels of engagement: low, moderate, and high, with most establishments moderately engaged. Company size and age were not found to be significant determinants of green procurement adoption. The study also uncovers nuanced findings regarding the perceived impact of green procurement on performance. Green procurement is perceived to positively influence quality-based competitiveness and reputation. However, its financial benefits appear limited to sales, with no significant positive perceived impacts on profit, profitability, or market share. Similarly, while waste reduction is a notable operational benefit, no significant improvements are perceived in operational costs, efficiency, inventory management, or customer waiting times. Furthermore, no positive impact is observed on cost-based competitiveness. By focusing specifically on green purchasing in the HoReCa sector, this study contributes to the existing literature by specifically examining the impact of green purchasing in the HoReCa sector, an industry often under-represented in research. Our study also makes an additional contribution by addressing cost-based competitiveness as a specific dimension, while most studies focus on competitiveness in general, thereby broadening the debate.