Abstract:

This study was aimed at revealing whether the overall quality management practices have an impact on the green organizational behavior of food workers. The human being has been consuming the resources of the world from the beginning to the present day. Today, with the increased sensitivity to the environment, it is inevitable that adopt green behaviors in their processes and focus on environmental policies. Total quality management practices have been used in for many years and are operated in accordance with’s strategies. It has expanded the perspective of the environmental definition with the realization that it takes many years to replace the resources people consume. This view has increased the demand for environmentally friendly products and services in consumer habits and purchasing preferences, and has made it possible for to review their policies and adopt "green" practices. The food production sector is one of the most used natural resources sectors, and it is important to ensure sustainability in production. In our study we first discussed the food industry in the world and in Turkey, then information about the overall quality management and green organizational behavior concepts. The research findings were then analyzed and found that the overall quality management practices in food enterprises partially influenced the green organizational behavior of employees. As a result of the achieved results, it is important that the overall quality management elements continue to be used to improve the green behavior in. With regard to the positive impact of overall quality practices related to authorization, customer focus, management leadership and continuous development on green behavior, environmental strategies and objectives should be determined in this direction.

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