Hospitality for sustainability: employee eco-anxiety and employee green behaviors in green restaurants

Jude B. Joshua, Yanghua Jin, Oluwatobi A. Ogunmokun*, Juliet E. Ikhide

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Citations (Scopus)


Employing the stimulus-organism-response model, this study examined employees’ eco-anxiety as a potential boundary condition, in the indirect relationship between restaurant green attributes, and employee green behaviors. Using PROCESS macro, the analysis of data obtained in two waves from 446 restaurant employees revealed that second-order restaurants’ green attributes are directly associated with required and voluntary employee green behaviors. More so, it was found that employees’ perception of their restaurants’ orientation towards environmental issues constitutes a psychological mechanism, linking restaurants’ green attributes, to employees’ green behaviors. This relationship is attenuated by employees’ eco-anxiety for voluntary green behaviors, whereas there is no significant moderation for required green behavior. This study uniquely explores the role of emotions in eco-sustainability efforts and the dynamics associated with employee eco-anxiety in the hospitality industry. It further extends the literature by examining two different potential outcomes of the interaction between workplace attributes and employee eco-anxiety, enriching what is currently known of the different forms of employee green behaviors.
Original languageEnglish
Pages (from-to)1356-1372
Number of pages17
JournalJournal of Sustainable Tourism
Issue number6
Early online date25 Feb 2022
Publication statusPublished - 3 Jun 2023
Externally publishedYes


  • Green restaurants
  • Restaurant green attributes
  • Eco-anxiety
  • Green psychological climate
  • Employee green behavior


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