PENGARUH GREEN BUSINESS PRACTICES DAN MARKET PRESSURE TERHADAP FOOD WASTE REDUCTION IMPLEMENTATION DENGAN PERAN MEDIASI ENVIRONMENTAL COMMITMENT PADA INDUSTRI PERHOTELAN DI DKI JAKARTA

MONINTJA, VANESSA CLAUDIA (2026) PENGARUH GREEN BUSINESS PRACTICES DAN MARKET PRESSURE TERHADAP FOOD WASTE REDUCTION IMPLEMENTATION DENGAN PERAN MEDIASI ENVIRONMENTAL COMMITMENT PADA INDUSTRI PERHOTELAN DI DKI JAKARTA. S2 thesis, Universitas Mercu Buana Jakarta.

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Abstract

Food waste has become a critical challenge in achieving sustainability, particularly within the hospitality industry characterized by high-intensity food and beverage (F&B) operations. This study aims to examine the role of Green Business Practices (GBP) and Market Pressure (MP) in influencing Food Waste Reduction Implementation (FWRI), with Environmental Commitment (EC) positioned as a mediating variable in three- to five-star hotels in DKI Jakarta. A quantitative approach was employed using a survey method and analyzed through Structural Equation Modeling–Partial Least Squares (SEM-PLS). The proposed model positions Environmental Commitment as an internal organizational mechanism linking sustainability strategies and external market pressure to operational food waste reduction practices. By integrating sustainability management perspectives and the Natural Resource-Based View (NRBV), this study contributes to understanding organizational mechanisms that support effective food waste management in the hospitality industry Keywords: Green Business Practices, Market Pressure, Environmental Commitment, Food Waste Reduction Implementation, Hospitality Industry. Isu food waste menjadi tantangan utama dalam pencapaian keberlanjutan, khususnya pada industri perhotelan yang memiliki aktivitas food and beverage (F&B) dengan intensitas tinggi. Penelitian ini bertujuan untuk menganalisis peran Green Business Practices (GBP) dan Market Pressure (MP) terhadap Food Waste Reduction Implementation (FWRI) dengan Environmental Commitment (EC) sebagai variabel mediasi pada hotel berbintang 3–5 di DKI Jakarta. Penelitian menggunakan pendekatan kuantitatif dengan metode survei dan dianalisis menggunakan Structural Equation Modeling–Partial Least Squares (SEM-PLS). Model penelitian memposisikan Environmental Commitment sebagai mekanisme internal yang menjembatani strategi keberlanjutan dan tekanan pasar dengan implementasi operasional pengurangan limbah makanan. Dengan mengintegrasikan perspektif sustainability management dan Natural ResourceBased View (NRBV), penelitian ini memberikan kontribusi dalam menjelaskan mekanisme organisasi yang mendukung efektivitas pengelolaan food waste di industri perhotelan. Kata kunci: Green Business Practices, Market Pressure, Environmental Commitment, Food Waste Reduction Implementation, Industri Perhotelan.

Item Type:	Thesis (S2)
NIM/NIDN Creators:	55124110041
Uncontrolled Keywords:	Green Business Practices, Market Pressure, Environmental Commitment, Food Waste Reduction Implementation, Industri Perhotelan.
Subjects:	100 Philosophy and Psychology/Filsafat dan Psikologi > 150 Psychology/Psikologi > 158 Applied Psychology/Psikologi Terapan > 158.4 Leadership/Kepemimpinan yang Berkaitan dengan Psikologi 300 Social Science/Ilmu-ilmu Sosial > 320 Political dan Government Science/Ilmu Politik dan Ilmu Pemerintahan > 322 Relation of The State of Organized Groups/Hubungan Negara dengan Kelompok Sosial yang Terorganisir > 322.3 Business and Industry/Bisnis dan Industri 900 Geography and History/Sejarah, Geografi dan Disiplin Ilmu yang Berkaitan > 910 Geography and Travel/Geografi dan Perjalanan > 910.1-910.9 Standard Subdivisions of Geography and Travel/Subdivisi Standar dari Geografi dan Perjalanan > 910.4 Accounts Travels/Kisah Perjalanan > 910.46 Hotels/Hotel, Motel
Divisions:	Pascasarjana > Magister Manajemen
Depositing User:	khalimah
Date Deposited:	30 Mar 2026 04:37
Last Modified:	30 Mar 2026 04:37
URI:	http://repository.mercubuana.ac.id/id/eprint/101787

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