da Rosa, Fabricia Silva, Compagnucci, Lorenzo, Lunkes, Rogério João and Monteiro, Januario ORCID: https://orcid.org/0000-0002-7000-4256 (2023) Green innovation ecosystem and water performance in the food service industry: The effects of environmental management controls and digitalization. Business Strategy and the Environment, 32 (8). pp. 5459-5476. ISSN 0964-4733
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Abstract
Based on the theory of innovation ecosystems (IEs) and the literature on environmental management controls (EMCs), this study examines the effects of green innovation ecosystems (GIEs), EMCs, and digitalization on the water performance of firms in the food service industry (FSI). In this context, the moderating role of technology sensing/response (TSR) is explored. Surveying 245 managers in large Brazilian restaurants, the hypotheses are tested through partial least squares structural equation modeling. The findings reveal that the GIE positively influences digitalization and the use of both diagnostic and interactive EMCs. Additionally, the results demonstrate not only that interactive EMCs improve water performance but also that a high level of TSR increases the impact of diagnostic EMCs on water performance. This study therefore advances the literature by illustrating how cooperation between FSI firms and multiagents provides competences and resources that facilitate the implementation of digital tools and EMCs to achieve sustainability outcomes.
Item Type: | Article |
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Uncontrolled Keywords: | digitalization,environmental management controls,food service industry,green innovation ecosystems,response,water performance,sdg 12 - responsible consumption and production ,/dk/atira/pure/sustainabledevelopmentgoals/responsible_consumption_and_production |
Faculty \ School: | Faculty of Social Sciences > Norwich Business School |
UEA Research Groups: | Faculty of Social Sciences > Research Groups > Accounting & Quantitative Methods |
Depositing User: | LivePure Connector |
Date Deposited: | 02 May 2023 09:30 |
Last Modified: | 03 Jan 2024 03:15 |
URI: | https://ueaeprints.uea.ac.uk/id/eprint/91918 |
DOI: | 10.1002/bse.3430 |
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