Green innovation ecosystem and water performance in the food service industry: The effects of environmental management controls and digitalization

Based on the theory of innovation ecosystems (IEs) and the literature on environmental management controls (EMCs), this study examines the effects of green innovation ecosystems (GIEs), EMCs, and digitalization on the water performance of firms in the food service industry (FSI). In this context, the moderating role of technology sensing/response (TSR) is explored. Surveying 245 managers in large Brazilian restaurants, the hypotheses are tested through partial least squares structural equation modeling. The findings reveal that the GIE positively influences digitalization and the use of both diagnostic and interactive EMCs. Additionally, the results demonstrate not only that interactive EMCs improve water performance but also that a high level of TSR increases the impact of diagnostic EMCs on water performance. This study therefore advances the literature by illustrating how cooperation between FSI firms and multiagents provides competences and resources that facilitate the implementation of digital tools and EMCs to achieve sustainability outcomes.

Automated summary

This study examines the effects of green innovation ecosystems (GIEs), environmental management controls (EMCs), and digitalization on the water performance of firms in the food service industry (FSI), with the moderating role of technology sensing/response (TSR). The findings show that GIEs positively influence digitalization and the use of diagnostic and interactive EMCs. Additionally, interactive EMCs improve water performance, and a high level of TSR increases the impact of diagnostic EMCs on water performance. This study contributes to the literature by demonstrating how cooperation between FSI firms and multiagents enables the implementation of digital tools and EMCs for sustainability outcomes.