The Emergence of Green Management and Sustainability Performance for Sustainable Business at Small Medium Enterprises (SMEs) in the Culinary Sector in Indonesia

Abstract

This study aims to see the emergence of green management and sustainable performance that can affect sustainable business in Small and Medium Enterprises (SMEs) in the culinary sector in Indonesia. This research sample is of 372 SMEs in the culinary sector in Indonesia. Data analysis uses factor analysis and partial least squares (PLS). The sampling technique used stratified cash based on UNWTO (2012) criteria. The results showed that stakeholder demand has a significant effect on the implementation of green management, resources and knowledge have a significant effect on the implementation of green management. It shows that stakeholder demand, available resources, knowledge, and product uniqueness significantly affect green management. Product uniqueness has a significant effect on green management, and green management has a significant effect on sustainability performance. Green management simultaneously has a significant effect on sustainability performance. The research innovation is a green management and sustainability guidelines for SMEs culinary sector to implement and improve green management and sustainability performance.