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Multidimensional Assessment of Eco-Innovation Implementation: Evidence from Spanish Agri-Food Sector
Article

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

1
Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, 02071 Albacete, Spain
2
Faculty of Economics and Business Administration, University of Castilla-La Mancha, 02071 Albacete, Spain
*
Author to whom correspondence should be addressed.
Int. J. Environ. Res. Public Health 2020, 17(7), 2588; https://doi.org/10.3390/ijerph17072588
Received: 2 March 2020 / Revised: 5 April 2020 / Accepted: 7 April 2020 / Published: 10 April 2020
(This article belongs to the Special Issue Environmental Innovation in the Agri-Food Sector)
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. View Full-Text
Keywords: eco-innovation; eco-product innovation; eco-process innovation; QCA; agri-food eco-innovation; eco-product innovation; eco-process innovation; QCA; agri-food
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MDPI and ACS Style

Rabadán, A.; Triguero, Á.; Gonzalez-Moreno, Á. Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry. Int. J. Environ. Res. Public Health 2020, 17, 2588. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph17072588

AMA Style

Rabadán A, Triguero Á, Gonzalez-Moreno Á. Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry. International Journal of Environmental Research and Public Health. 2020; 17(7):2588. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph17072588

Chicago/Turabian Style

Rabadán, Adrián; Triguero, Ángela; Gonzalez-Moreno, Ángela. 2020. "Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry" Int. J. Environ. Res. Public Health 17, no. 7: 2588. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph17072588

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