Wang, PolaZhang, Yuebai2025-04-292025-04-292025http://hdl.handle.net/10292/19125With increasing environmental challenges and policy shifts such as China’s dual carbon goals, restaurants face growing pressure to adopt sustainable practices (Lang et al., 2020; Wong, 2022). Green leadership, integrating environmental responsibility into managerial strategies, offers a promising approach to this transformation (Chen & Chang, 2013; Wang & Feng, 2022). This study applies a qualitative approach grounded in the interpretivist paradigm through semi-structured interviews with 15 restaurant managers and owners. The findings reveal three main aspects: the motivations behind green leadership, the sustainable practices adopted, and their influence on employees' pro-environmental behaviours and organisational culture. Key challenges, such as financial limitations and low consumer awareness, are identified, along with practical recommendations to overcome these barriers. This research offers valuable insights into promoting sustainability in the restaurant industry, particularly within the context of China's unique cultural and market dynamics.enDissertationOpenAccess