Purpose

Blockchain technology has created possibilities for environmental supply chain sustainability and climate protection. However, because of its early development stage, users tend to resist the adoption of this new technology. The purpose of this study is to investigate the effects of resistance on blockchain adoption intentions in the context of the foodservice industry. This study further explores if public pressures and climate change awareness could possibly weaken the negative relationships between blockchain resistance and adoption intentions.

Design/methodology/approach

Data were collected from managers and full-time employees in the foodservice industry, using an online research panel survey. A structural equation model was developed and tested to examine the hypothesized relationships. Additionally, a multi-group analysis was performed to test the moderating roles of public pressures and climate change awareness.

Findings

The findings from this study confirmed that foodservice employees’ characteristics, including traditional barriers, and blockchain technology factors, like perceived risk, are both significant in forming resistance to blockchain. This study also demonstrated the significant roles of internal and external stakeholders in weakening the negative associations between blockchain resistance and adoption intentions.

Research limitations/implications

This study recommends that foodservice companies address how to reduce their employees’ negative perceptions about changes imposed by blockchain adoption. This study also suggests the joint consideration of the pressures from internal and external stakeholders to provide continued insights into developing environmental practices for the foodservice industry.

Originality/value

This study extends the theoretical underpinning of the innovation resistance theory by incorporating the stakeholder theory as a strong foundation for understanding how external pressures and internal awareness may influence foodservice employees’ responses to the implementation of blockchain technology to mitigate climate change.

中文翻译：

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食品服务行业对采用区块链的抵制：公众压力和气候变化意识的缓和作用

目的

区块链技术为环境供应链可持续性和气候保护创造了可能性。然而，由于其处于早期开发阶段，用户往往会抵制采用这项新技术。本研究的目的是调查阻力对餐饮服务行业背景下区块链采用意图的影响。本研究进一步探讨了公众压力和气候变化意识是否可能削弱区块链抵制与采用意愿之间的负面关系。

设计/方法/途径

数据是通过在线研究小组调查从餐饮服务行业的经理和全职员工那里收集的。开发并测试了结构方程模型以检查假设的关系。此外，还进行了多组分析以测试公众压力和气候变化意识的调节作用。

发现

这项研究的结果证实，餐饮服务员工的特征（包括传统障碍）和区块链技术因素（如感知风险）在形成对区块链的抵制方面都很重要。这项研究还证明了内部和外部利益相关者在削弱区块链抵制与采用意图之间的负面关联方面的重要作用。

研究局限性/影响

这项研究建议餐饮服务公司解决如何减少员工对采用区块链带来的变化的负面看法。这项研究还建议共同考虑来自内部和外部利益相关者的压力，以提供对食品服务行业发展环境实践的持续见解。

原创性/价值

本研究通过将利益相关者理论作为理解外部压力和内部意识如何影响餐饮服务员工对实施区块链技术以缓解气候变化的反应的坚实基础，扩展了创新阻力理论的理论基础。