The findings suggest that a firm’s entrepreneurial orientation and organisational climate are prerequisites for promoting and developing innovative workplace behaviour among employees, which ultimately translates into their commitment to a firm’s sustainable performance.
Authors
Arbind Samal, OB&HRM Department, Institute of Management Technology, Dubai, United Arab Emirates.
Nitin Koshta, QM & OM Department, Indian Institute of Management Amritsar, Amritsar, India.
Asit Tripathy, Assistant Professor, Jindal Global Business School, O.P. Jindal Global University, Sonipat, Haryana, India
Roopendra Roopak, Marketing Management, Indian Institute of Management Kashipur, Kashipur, India.
Sachin Kumar Mangla, Full Professor and Director, Research Center for Digital Circular Economy for Sustainable Development Goals (DCE-SDG), Jindal Global Business School, O.P. Jindal Global University, Sonipat, Haryana, India.
Summary
The adoption of sustainable practices is increasingly becoming important for organisations. Intuitively, such practices necessitate employee’s commitment to strategic goals related to the firm’s sustainable performance. However, research discussing employee commitment to organisational sustainability is mainly skewed towards large corporates, often neglecting the specifics of small and medium enterprises (SMEs).
Addressing this gap, the current study’s purpose is to examine the role of entrepreneurial orientation, organisational climate, and innovative workplace behaviour (IWB) on employee’s commitment to sustainability in the SMEs. The current study employs a comparative case-based approach using data collected from eight SMEs in the food processing industry in India.
The study’s findings suggest that a firm’s entrepreneurial orientation and organisational climate are prerequisites for promoting and developing IWB among employees, which ultimately translates into their commitment to a firm’s sustainable performance. The research findings have implications for SME managers, operations managers, and business improvement specialists in the food processing industry.
Published in: Production Planning & Control: The Management of Operations
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