Green Organizational Culture, Corporate Social Responsibility Implementation, and Food Safety.

Xiao Liu,Kuen-Lin Lin

doi:10.3389/fpsyg.2020.585435

Abstract

Food safety, ultimately, is a human-centered work. No matter how regulations are coercively released and implemented, the free will and behaviors of human actors (e.g., employees) lead to a real result in food safety. A real motivator of such free will and behaviors is organizational culture that stimulates meaningful organizational actions. Based on such rationale, this conceptual article sets to discuss the relationships between green organizational culture, corporate social responsibility implementation (hereafter CSR), and food safety. As organizational culture has been largely discussed in Management and Business literature, green organizational culture and its impacts on socially and environmentally friendly organizational behaviors, as well as public health outcomes like food safety, is wanted. With the clarification of the relationships between these three important constructs, theoretical implications for future research and practical implications for governance and policy-making are well generated.

Highlights

Environmental challenges, including pollution and global warming, are rationalized and identified as the primary issue that makes organizations and individuals evaluate measures for preserving the environment
On the other hand, consumers’ choices of food to purchase depend on the marketing features of food enterprises, including word of mouth, which maybe be identified with the enterprise’s organizational attributes such as the green culture that stimulates its external, stakeholderfavorable behaviors such as the corporate social responsibility (CSR) implementation here, and we wish to clarify the impact of such implementation of CSR on food safety as an ultimate collective value generate
Social consciousness is one of the factors determining the growth of the company (Yang and Gong, 2020) as companies seek to streamline their online presence, inventory, and distribution management practices, a dedicated framework toward a workable and active CSR

Summary

INTRODUCTION

Environmental challenges, including pollution and global warming, are rationalized and identified as the primary issue that makes organizations and individuals evaluate measures for preserving the environment. On the other hand, consumers’ choices of food to purchase depend on the marketing features of food enterprises, including word of mouth, which maybe be identified with the enterprise’s organizational attributes such as the green culture that stimulates its external, stakeholderfavorable behaviors such as the CSR implementation here, and we wish to clarify the impact of such implementation of CSR (which is tangible/visible/communicative to internal and external stakeholders) on food safety as an ultimate collective value generate. Based on the discussions above, this article may generate the following contributions It analyzes why and how important internal environmental climate (i.e., the green culture) can lead to environmental and public health favored results (i.e., food safety), through effective external environment actions of organizations (i.e., CSR). A conceptual framework can tentatively facilitate readers’ understanding of the core rationale of this article, as the following Figure 1

GREEN ORGANIZATIONAL CULTURE

Food Safety

THE GREEN ORGANIZATIONAL CULTURE AND CSR

EFFECTS ON FOOD SAFETY

CONCLUSION AND THEORETICAL IMPLICATIONS