The Influence of Entrepreneurship Education, Entrepreneurial Orientation and Green Behaviour on Business Sustainability Using Green Entrepreneurship in the Culinary Business

Helin Garlinia Yudawisastra, Adhi Indra Hermanu, Reni Dian Oktaviani, Daman Sudarman

Abstract


Culinary businesses provide unique and contemporary insights on how Green Entrepreneurship can be a solution for enterprises. Tourist destinations not only serve as profitable tourism and culinary tourism places, but also deal with environmental challenges such as food waste and plastic usage. This study aims to analyse the influence of Entrepreneurship Education, Entrepreneurial Orientation, and Green Behaviour on business sustainability with Green Entrepreneurship as the intervening variable. The research method uses an exploratory approach with Partial Least Squares Structural Equation Modelling (PLS-SEM) to test the relationships between variables. The sample consisted of 60 culinary businesses in Java and Bali that were purposively selected. The research results show that entrepreneurship education and entrepreneurial orientation do not have a significant impact on business sustainability through Green Entrepreneurship. Green Behaviour has been proven to have a positive and significant impact in driving business sustainability through the role of Green Entrepreneurship. Environmental awareness or green behaviour takes an important role in encouraging sustainable business practices in the culinary industry. This research emphasises the importance of incorporating environmentally friendly practices into businesses to achieve sustainability, especially in the culinary business.


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