Top Management Support, Institutional Pressures and Sustainable Procurement Practices Among Food and Beverage Manufacturing Firms in Uganda.

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dc.contributor.authorGichomo, Dominic Wambugu
dc.date.accessioned2026-07-23T07:55:27Z
dc.date.available2026-07-23T07:55:27Z
dc.date.issued2025-11-19
dc.descriptionThis is a master's thesis.
dc.description.abstractThis study investigates the interplay between institutional pressures, top management support, and sustainable procurement practices among food and beverage manufacturing firms in Kampala's central region, Uganda. Utilizing data from 203 firms, the research employs a cross-sectional design with structured questionnaires. The response rate achieved was 82%, enhancing the reliability and generalizability of the findings. The analysis reveals a significant positive correlation between top management support and sustainable procurement practices (r = 0.51, p < 0.05), underscoring the critical role of leadership in driving sustainability initiatives. Additionally, institutional pressures were found to positively influence top management support (r = 0.49, p < 0.05), highlighting how external expectations shape internal priorities. Regression analysis shows that the model is highly significant, with an F-statistic of 59.5 (p < 0.001), indicating that the independent variables of support from management and institutional pressures significantly contribute to explaining the variation in sustainable procurement practices. The overall model explains 36.7% of the variance (R² = 0.367), and the adjusted R² of 0.367 suggests that the model is well-suited to the data, with minimal risk of overfitting given the inclusion of just two predictors. Based on these findings, the study recommends that policymakers and industry stakeholders enhance support for sustainable procurement by fostering a conducive institutional environment and promoting strong leadership commitment. This includes implementing policies that encourage sustainable practices, providing training to equip top management with the necessary skills and knowledge, establishing clear sustainability goals, and integrating them into strategic planning processes. By doing so, firms can improve their environmental performance and contribute to the broader goal of sustainable development in Uganda.
dc.description.sponsorshipBagenda Bonny, (PhD) (Makerere University Business School) & Mr. Mbago Musa, (Makerere University Business School)
dc.identifier.citationGichomo, D. W. (2025). Top Management Support, Institutional Pressures and Sustainable Procurement Practices Among Food and Beverage Manufacturing Firms in Uganda. (Unpublished master's dissertation). Makerere University Business School, Kampala, Uganda.
dc.identifier.urihttp://hdl.handle.net/20.500.12282/6134
dc.language.isoen
dc.publisherMakerere University Business School
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United Statesen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.titleTop Management Support, Institutional Pressures and Sustainable Procurement Practices Among Food and Beverage Manufacturing Firms in Uganda.
dc.typeThesis
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