Eco-innovation of food processing and manufacturing SMEs
ISSN: 0007-070X
Article publication date: 7 February 2023
Issue publication date: 4 July 2023
Abstract
Purpose
This study aims to investigate the impact of green shared vision (GSV) and green knowledge sharing (GKS) on eco-innovation types and further investigates the impact of these types on sustainable competitive advantage (SCA) and sustainable business performance (SBP) within the food manufacturing and food processing small- and medium-sized enterprises (SMEs) of a developing country.
Design/methodology/approach
Partial least square structural equation modeling technique was used to test the hypotheses. Simple random sampling was used, and data were collected from 312 owners/managers of food manufacturing and processing SMEs.
Findings
The results reveal a significant positive relationship between GSV, GKS and eco-innovation types. Furthermore, it was revealed that all three types of eco-innovation are significantly related to SCA and SBP.
Practical implications
The results of this research will assist food manufacturing and food processing SMEs in reducing their eco-footprint to gain SCA and SBP. Furthermore, policymakers and governing bodies may implement strong regulations to curtail eco-pollution.
Originality/value
To the best of the authors' knowledge, this is the first study that incorporates the concept of eco-innovation in food processing and food manufacturing SMEs of a developing country in the light of the natural resource orchestration theory.
Keywords
Acknowledgements
The authors acknowledge the funding support from Shenzhen University, Shenzhen, China.
Citation
Riaz, A., Ali, F., Ashfaq, K., Bhatti, A. and Rehman, S.U. (2023), "Eco-innovation of food processing and manufacturing SMEs", British Food Journal, Vol. 125 No. 8, pp. 2988-3006. https://doi.org/10.1108/BFJ-04-2022-0352
Publisher
:Emerald Publishing Limited
Copyright © 2023, Emerald Publishing Limited