Factors affecting green supply chain implementation in the French hospitality sector: a comparative study between different types of restaurants

This study examines the barriers and drivers of Green Supply Chain Management (GSCM) in French restaurants, utilizing Grey Relational Analysis and a comparative analysis across different restaurant types. Data were collected through two survey rounds with experts and managers. Results show customer demand, green image, and government support as the most influential drivers, while traditional restaurants prioritize owners and shareholders. Key barriers include costs, additional human resources, and limited market access, with traditional restaurants additionally facing supplier commitment and product availability issues. The study provides practical and nuanced insights into GSCM adoption in the hospitality sector.