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The aim of this study is to explore the barriers and drivers of green supply chain management (GSCM) in Lebanese restaurants. The author of this paper classified the barriers and drivers as internal and external factors. This study further assesses the level of knowledge of GSCM in the Lebanese restaurant industry. In particular, the case of “Besten” is addressed to tackle the major drivers and barriers to adopting GSCM.

This paper follows the pure qualitative research design as the design is based on an interview. Further, this paper adopts the interpretivism research. As for the research approach, this paper adopts the inductive approach. Regarding the research strategy (data collection method), this paper is a case study discussing the level of awareness of GSCM, the drivers, and the barriers to adopting GSCM by a Lebanese independent restaurant, “Besten.” As for the choice of research methodology, a qualitative interview is conducted with the owner of “Besten” restaurant, Mr. Omar El Mais, to discuss and try to figure out the main impediments and motivators of adopting GSCM at Besten.

The study found that the major drivers of adopting GSCM in the Lebanese restaurant context, more specifically in Besten, are management's awareness, management mentality, gaining customers' trust and loyalty, the intention of going international, and market trends. The latter two drivers are specific to the Lebanese context and were not mentioned in previous research. As for the barriers, the major ones are the cost constraints, lack of Lebanese laws and regulations, the Lebanese economic crisis since 2019, and loss of funds to banks. The latter three barriers are specific to the Lebanese context and were not stated before in the literature.

Although the research is restricted to one case study, the research tackles and provides an in-depth understanding and elaboration of GSCM adoption, barriers, and drivers within one of the Lebanese independent restaurants as the topic has not yet been tackled within the Lebanese context. The results of this paper are specific to “Besten” and cannot be generalized.

Policymakers and non - governmental organizations (NGOs) might benefit from the findings of the study and set the needed laws/regulations to promote GSCM. Policymakers and NGOs might benefit from the findings of this study and implement the needed awareness campaigns about GSCM to the concerned bodies. Further, restaurant owners/managers might benefit from this study and gain a better understanding and insight of the GSCM, GSCM's potential barriers, and drivers in case restaurant owners/managers would like to adopt GSCM in the future.

Awareness and adoption of the GSCM within the restaurant context is essential in saving the environment, reducing waste, and reducing harmful emissions.

Despite the widespread literature about GSCM practices, the GSCM has not been tackled yet in the Lebanese context although the Lebanese context varies from other countries and what can be deduced from other countries regarding GSCM may not be adequate given the Lebanese complexities. The case study discussed in this research provides an in-depth understanding of this concept, GSCM's adoption, the internal and external drivers, and the internal and external barriers within one restaurant in the complex Lebanese restaurant context.