Search

PurposeThe purpose of this study is to focus on analyzing how the set of green intangibles held by wineries and their members, i.e. green intellectual capital (GIC), affects green innovation performance (GIP). Specifically, the study aims to investigate how GIP is influenced by GIC through the mediating role of the variable knowledge management (KM) and corporate social responsibility (CSR).Design/methodology/approachThe study proposes a conceptual model, based on previous studies, which is tested through structural equations (PLS-SEM) with data collected from 202 Spanish wineries.FindingsThe results of the research indicate that there is a positive and significant relationship between GIC and GIP. Furthermore, CSR and KM partially mediate the relationship between these two variables, playing a key role in the environmental management of wineries.Originality/valueThe present research, therefore, contributes to the literature in several ways. First, the study advances the understanding of GIC as well as its link with GIP. Second, the research aims to fill the gap in the literature through the study of CSR and KM as mediating variables in such a link. Third, to the best of the authors’ knowledge, the model proposed has not been previously addressed in the academic literature, thus representing an advance in scientific knowledge. Fourthly, no research has addressed the study of environmental intangibles in the wine industry, with this research, therefore, being a pioneer in contextualizing the study of GIC in this increasingly knowledge-intensive industry.

PurposeThis 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/approachThe 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.FindingsThe research results show that wine tourism activity has a positive and significant influence on green product and process innovation.Originality/valueThe 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.

PurposeThe research focuses on analysing the effect of wine tourism (WT) on the green performance (GP) of Spanish wineries, as well as the mediating role of green intellectual capital (GIC) and the moderating effect of circular economy practices (CEPs) developed by wineries in this main relationship. In addition, age, size and protected designation of origin (PDO) membership are introduced as control variables to increase the precision of the cause–effect relationships analysed.Design/methodology/approachA conceptual model is proposed through the literature review carried out and then verified through structural equation modelling (PLS-SEM) based on data obtained from a survey of 202 Spanish wineries between September 2021 and January 2022.FindingsThe results of the study show that WT activity has a positive and significant effect on the GP of wineries, also demonstrating the mediating effect of GIC and the moderating role of CEPs in this relationship.Originality/valueThe study contributes to the academic literature in several ways. First, to the best of our knowledge, no previous study has addressed the impact of WT on the set of wineries' ecological intangibles. Second, to the authors’ knowledge, no previous study has analysed the mediating effect of GIC on the WT-GP relationship. Third, there is no previous attempt to deal with the moderating role of CEPs in the main relationship under analysis. Fourth, the proposed theoretical model has not been previously addressed in the academic literature.