Cooperation in R &amp; D and eco-innovations: The role in companies' socioeconomic performance

Tumelero, Cleonir; Sbragia, Roberto; Evans, Steve

doi:10.1016/j.jclepro.2018.09.146

Cited by 103 publications

(96 citation statements)

References 32 publications

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“…The positive effect of cooperation in company efficiency and profits has been proved [43]. Cooperation has recently been identified as a driver for the development of eco-innovations in the manufacturing sector [82,83], in the fertilizer and agricultural sector [84] and for the introduction of radical eco-innovations specifically in the agri-food sector [10].…”

Section: Consistencymentioning

confidence: 99%

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

2019

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Companies’ environmental responsibility has significantly increased in the last decade. However, the question about the benefits that this responsible decision has on the company’s performance in the market remains. In this scenario, the main goal of this study is to analyze the conditions that improve the performance of companies in the agri-food industry, paying specific attention to technological eco-innovation and different types of cooperation (in the use and in the development of eco-innovations). Our initial sample contains data of agri-food companies operating in Spain. The Qualitative Comparative Analysis (QCA) has been used as a new path for the analysis of firm’s data. Company performance has been considered by using a construct including three variables (increase in the sales, company profitability and cost reduction). Results show that the conditions that largely benefit company performance are R&D spending and the development of technological eco-innovation. Cooperation in the development and use of eco-innovations are especially important for the smaller companies, with the larger companies in the sector relying both in cooperation and in their own resources. The different recipes which improve the performance, as well as the sustainability of the sector, are presented in this study.

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Section: Consistencymentioning

confidence: 99%

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

2019

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“…However, several areas are still lacking in the literature. To begin with, research that assesses firms' level of eco-innovation practices, and the impact of these practices have on the firms, is still scant [72]-particularly from a strategic resource and capability perspective [73].…”

Section: Overview On the State Of Big Data Analytics And Eco-innovationmentioning

confidence: 99%

Big Data Analytics Capabilities and Eco-Innovation: A Study of Energy Companies

Munodawafa

Johl

2019

Sustainability

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Increased greenhouse gas (GHG) emissions in the past decades have created concerns about the environment. To stymie global warming and the deterioration of the natural environment, global CO2 emissions need to reach approximately 1.3 tons per capita by 2050. However, in Malaysia, CO2 output per capita—driven by fossil fuel consumption and energy production—is expected to reach approximately 12.1 tons by the year 2020. GHG mitigation strategies are needed to address these challenges. Cleaner production, through eco-innovation, has the potential to arrest CO2 emissions and buttress sustainable development. However, the cleaner production process has been hampered by lack of complete data to support decision making. Therefore, using the resource-based view, a preliminary study consisting of energy and utility firms is undertaken to understand the impact of big data analytics towards eco-innovation. Linear regression through SPSS Version 24 reveals that big data analytics could become a strong predictor of eco-innovation. This paper concludes that information and data are key inputs, and big data technology provides firms the opportunity to obtain information, which could influence its production process—and possibly help arrest increasing CO2 emissions.

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“…Cooperation improves firm efficiency and profits [76], and it is also considered an essential part of the open innovation concept [16]. Cooperation with partners has recently been identified as a driver for the development of eco-innovations in the manufacturing sector in general [95,96] and for the introduction of radical eco-innovations, specifically in the food and beverage sector [16]. Other conditions, such as firm size or technological capabilities, are only important in configurations that include companies that belong to a company group and have high capital ratio and/or profitability (configurations 3 and 4, Table 6), but the percentage of food firms is lower (around 2.7 and 3.2 percent, respectively).…”

Section: Empirical Results and Discussionmentioning

confidence: 99%

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

Rabadán

Triguero

Moreno

2020

IJERPH

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Although eco-innovation in the agri-food sector is receiving increasing amounts of attention, there is a lack of information about the specific conditions that encourage firms to develop eco-innovation strategies internally. Our empirical method relies on the data of Spanish firms operating in the agri-food sector, and uses the Qualitative Comparative Analysis (QCA). Specifically, we identify the recipes of antecedent conditions that effectively foster the internal development of technological eco-innovation, and then we analyze whether differences exist in the internal development of product and process eco-innovations. The results show that different combinations of conditions can yield internally developed eco-innovation, but all of them indicate that cooperation with stakeholders is the key to fostering technological eco-innovation in this industry. This conclusion encourages the creation of policies and incentives to promote cooperation in order to improve the sustainability of the sector.

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Cooperation in R & D and eco-innovations: The role in companies' socioeconomic performance

Cited by 103 publications

References 32 publications

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

Big Data Analytics Capabilities and Eco-Innovation: A Study of Energy Companies

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

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