"The book aims to serve as a guide for study, reflection and critique in order to understand sustainability in the wine industry in its triple aspect (economic, social and environmental). The book sheds light on the new trends and challenges of the wine industry, making it a must-read for academics and managers who want to deepen their knowledge of the wine industry, as well as its link with sustainability. The book, therefore, could become a work of reflection in the field of wine business, as it addresses its renewal and future directions"--
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PurposeThis research focuses on analyzing the impact of Green Supply Chain Management (GSCM) on the Sustainable Performance (SP) of Spanish wineries, as well as the mediating effect of Green Ambidexterity Innovation (GAI) and the moderating role of Top Management Environmental Awareness (TMEA) on the main relationship posited (GSCM-SP). In addition, age, size and membership in a Protected Designation of Origin (PDO) were used to increase the precision of the cause-effect relationships examined.Design/methodology/approachThe study proposes a conceptual model based on previous studies, which is tested using structural equations (PLS-SEM) with data collected from 196 Spanish wineries between September 2022 and January 2023.FindingsThe results of the research reveal the existence of a positive and significant relationship between the development of GSCM and SP of Spanish wineries, as well as the partial mediation of GAI and the positive moderation of TMEA in this linkage.Originality/valueThe novelty of this study lies in its exploratory approach, as it ventures into new research territory by examining the mediating effect of GAI and the moderating influence of TMEA on the relationship between GSCM and SP, being, to the authors' knowledge, the first research to investigate these specific dynamics.
PurposeThis research focuses on analyzing the impact of Green Intellectual Capital (GIC) on the Environmental Performance (EP) of Spanish wineries, as well as the mediating effect of Green Ambidexterity Innovation (GAI) on the main relationship posed (GIC–EP), and the moderating effect of Top Management Environmental Awareness (TMEA) on the GAI–EP link. In addition, age, size and size and membership in a Protected Designation of Origin (PDO) to increase the accuracy of the cause–effect relationships examined.Design/methodology/approachThe study proposes a conceptual model based on previous studies, which is tested using structural equations (PLS-SEM) with data collected from 196 Spanish wineries between September 2022 and January 2023.FindingsThe results of the research reveal the existence of a positive and significant relationship between the development of GIC and EP of Spanish wineries, as well as the partial mediation of GAI in this link and the positive moderation of TMEA in the GAI–EP relationship.Originality/valueThe originality of the study is explained by several factors. First, the study pioneered the exploration of TMEA as a moderator of the relationship between GAI and EP, allowing such analysis to improve understanding of the dynamic interaction between innovation and environmental management. Second, to the best of the authors' knowledge, there are no preceding studies that have previously proposed the theoretical model presented in this research, thus providing new scientific knowledge on the intellectual capital field. Third, the contextualization of the study in the wine sector, traditionally perceived as little knowledge-intensive, contributes significantly to the existing body of scientific knowledge on the environmental management of wineries, given that it allows the identification of the catalysing variables of EP in the Spanish wine context.
Introduction -- Green innovation antecedents: a theoretic approach -- Knowledge structure on sustainability in the wine industry -- Antecedents of green innovation in the wine industry: a statistical approach -- Developing green innovation in the wine industry -- Conclusions.
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El objetivo principal del presente trabajo es determinar cuáles son los principales factores que influyen en la generación, difusión y aprovechamiento efectivo del conocimiento externo y el desarrollo de innovaciones por parte de las organizaciones en el contexto de un clúster. Para alcanzar este fin, se localizan los treinta trabajos más citados en esta área de estudio en la base de datos Web of Science (WOS). Tras ello, se analizan en profundidad y se clasifican en función de su perspectiva de análisis y objetivo principal para, a continuación, analizar conjuntamente las conclusiones establecidas en cada uno de los bloques de trabajos. Los resultados obtenidos permiten confirmar la existencia de cierto consenso al valorar el conocimiento como un activo esencial para el desempeño innovador y empresarial, así como para el desarrollo socioeconómico de las regiones. Además, se exponen los principales factores que afectan al grado de aprovechamiento del conocimiento procedente del entorno y el desempeño innovador en el contexto de un clúster, identificados a partir de la revisión realizada. En base a estos resultados, se concluye que la efectividad con que las organizaciones explotan el conocimiento externo y desarrollan innovaciones depende de una serie de características, tanto internas a las empresas como pertenecientes al entorno en el cual estas se localizan.
En la actualidad, el enoturismo es una de las modalidades turísticas más importantes y prometedoras al estar vinculada con los nuevos patrones de consumo de los turistas basados en la importancia de la experiencia, así como en una menor duración y una mayor frecuencia en el número de visitas. Esta tipología de turismo favorece el desarrollo territorial de las regiones vinícolas, permitiendo promocionar la gastronomía del territorio, proteger el patrimonio tangible e intangible y generar riqueza económica en el territorio. Por lo tanto, dada la reconocida capacidad de dicha actividad para mejorar el entorno en el que operan las bodegas, a través del presente estudio se propone la existencia de un vínculo positivo entre dicha modalidad turística y la consecución de los ODS aprobados en el seno de las Naciones Unidas en 2015, dentro de la Agenda 2030 para el Desarrollo Sostenible. Para llevar a cabo esta tarea se hace uso del método del caso. Los resultados obtenidos ponen de manifiesto que el enoturismo cataliza la consecución de los ODS 3, 5, 6, 7, 8, 9, 11, 12, 13, 15, 17, siendo una actividad estratégica para mejorar la sostenibilidad de las bodegas en su triple dimensión: económica, social y medioambiental.
AbstractOur natural environment is suffering the consequences of the current highly dynamic and competitive social and economic conditions that force people and firms to mainly focus on economic outputs rather than in reducing their impact on the environment. In this context, environmentally aware leaders can play a key role in driving the development and implementation of sustainable practices within organizations, as well as the development an adequate organizational culture that promotes the engagement of its members. The objective of this research is to empirically evidence the influence of green transformational leadership on green performance, as well as the mediating role of green organizational culture and green engagement in this relationship. The results provide empirical evidence on the positive influence of green transformational leadership on green performance, as well as about the mediating variables raised, which has interesting practical, political and theoretical implications, related to the strategic management of firms, the promotion of environmental sustainability in corporate governance and industry standards, and the broader understanding of sustainable leadership in the academic sphere. Thus, this study provides a roadmap to embrace a leadership model that prioritizes environmental sustainability, advocating for a collective journey toward a sustainable future where leadership, culture, and commitment coalesce into a formidable force for environmental sustainability. It is concluded that there is a need for a paradigm shift where leadership integrates sustainability into the ethos of organizational culture.
"As the world grapples with the pressing issue of natural resource depletion, the global beverage industry finds itself at a crossroads, thrust into the spotlight as a significant contributor to environmental challenges. The dire consequences of climate change and resource exhaustion necessitate a fundamental shift in the industry's practices. The alarming increase in plastic waste, water consumption, and carbon emissions associated with beverage production and distribution has prompted a profound reassessment of its impact on the planet. In this context of environmental urgency, Economics and Environmental Responsibility in the Global Beverage Industry dissects the challenges faced by the industry and offers viable solutions to steer it toward a more sustainable and responsible future.At its core, this book addresses the greatest challenges of the industry, navigating through the intersections of economic imperatives and environmental responsibility within the global beverage sector. Its primary objective is to provide an understanding of the issues confronting the industry, fueling critical study, reflection, and critique. By delving into the triple dimensions of economic, social, and environmental sustainability, the book aims to empower academics and industry practitioners alike with the knowledge needed to effect transformative change. Beyond being an academic exercise, it stands as a rallying call for a collective commitment to reshape the industry's trajectory."--
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