Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry
ISSN: 0007-070X
Article publication date: 28 April 2023
Issue publication date: 9 April 2024
Abstract
Purpose
This research focuses on analysing the effect of wine tourism on green product and process innovations developed by Spanish wineries. In addition, age, size and membership in a protected designation of origin (PDO) are introduced as control variables to increase the precision of the cause–effect relationship analysed.
Design/methodology/approach
The study proposes a conceptual model based on previous studies, which is tested using structural equations (partial least squares structural equation modelling [PLS-SEM]) with data collected from 202 Spanish wineries.
Findings
The research results show that wine tourism activity has a positive and significant influence on green product and process innovation.
Originality/value
The research contributes to the academic literature in several ways. First, the study advances knowledge and understanding of the benefits generated by wine tourism. Second, the research contributes to the literature that analyses the wine tourism–sustainability link, since it is predicted that this type of tourism can increase the capacity for green innovation. Third, to the best of the authors’ knowledge, there is no previous research that has analysed wine tourism as a catalytic variable for green innovation. Fourth, the proposed theoretical model has not been previously addressed in the academic literature, so the study represents an important advance in scientific knowledge.
Keywords
Acknowledgements
This paper forms part of a special section “Digitization and innovation of the food and beverage industry in the post-pandemic era: challenges, drivers and opportunities”, guest edited by Vincenzo Corvello, Ciro Troise, Alberto Michele Felicetti and Paul Jones.
Citation
Martínez-Falcó, J., Marco-Lajara, B., Zaragoza-Sáez, P.d.C. and Millan-Tudela, L.A. (2024), "Wine tourism as a catalyst for green innovation: evidence from the Spanish wine industry", British Food Journal, Vol. 126 No. 5, pp. 1904-1922. https://doi.org/10.1108/BFJ-08-2022-0690
Publisher
:Emerald Publishing Limited
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