The effect of stakeholder pressure on green innovation in food processing enterprises: the mediating role of corporate social responsibility

Abstract

Purpose Based on the combination of stakeholder theory (ST), institutional theory (IT) and resource-based view (RBV), this study aims to examine the relationship between stakeholder pressure (SP) and green innovation (GI), considering the mediating role of corporate social responsibility (CSR). Design/methodology/approach Partial least squares path modeling was used to investigate a sample of 327 respondents at food industry companies in Vietnam. Findings Community, government and customer are the stakeholders that have an impact on CSR, in which the influence of government is the most significant. Government, customer and employee are the stakeholders that have an impact on green product innovation and green process innovation. CSR is shown to have an impact on both green product innovation and green process innovation, in which the impact on green process innovation is stronger. In addition, the full or partial mediating role of CSR in the relationship between SP and GI is also explored. Research limitations/implications This study was conducted in the context of food processing enterprises in an emerging economy, while the typical characteristics of different economic contexts may influence the research results to some extent. Therefore, future studies should consider other contexts to diversify the research context for this research area. Practical implications First, based on the needs and desires of government, community and customers, companies need to improve the level of CSR implementation through better implementation of economic, legal, ethical and philanthropic responsibilities. Second, companies should use CSR as a way to fully use tangible and intangible resources, reuse waste and use renewable energy to contribute to the development of green products. Third, managers need to thoroughly implement CSR and GI through clear implementation policies at the enterprise and codes of ethics publicly disclosed to relevant parties. Originality/value First, the author demonstrates the influence of community, government and customer on CSR, in which the government is identified as having the strongest influence. Second, based on the combination of ST, IT and RBV, the author provides a theoretical framework to analyze the relationship among SP, CSR and GI, especially the relationship between CSR and GI of companies from both the pressure and motivation perspectives. Third, this study clarifies the influence of government, customers and employees on green product innovation and process innovation. Finally, this study was conducted in an emerging country in the specific context of food processing enterprises.

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