4.7 Article

Reinforcing green competitive advantage through green production, creativity and green brand image: Implications for cleaner production in China

期刊

JOURNAL OF CLEANER PRODUCTION
卷 247, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jclepro.2019.119119

关键词

Innovation; Competitive advantage; Brand image; Green production

资金

  1. National Natural Science Foundation of China [71873064]
  2. General Projects of Humanities and Social Sciences of the Ministry of Education (Planning Projects) [18YJA790085]
  3. Key Project of Philosophy and Social Science Research in Colleges and Universities in Jiangsu Province [2017ZDIXM084]

向作者/读者索取更多资源

The study explores the key reinforcing factors of green competitive advantage among equipment manufacturing enterprises in China. Primary data using a survey method has been collected from managers and customers of equipment manufacturing organizations. Covariance-based structural equation modeling (CBSEM) using SPSS 23.0 and AMOS 23.0 have been employed to estimate empirical findings. The results show that green brand image leads the process of reinforcing green competitive advantage. It has been seen that customer pressure, regulatory pressure and green creativity positively influence green production. However, the influence of customer pressure is higher, which provide an insight to the decision makers. Additionally, the work has indicated that although green production and green creativity directly have a positive role in reinforcing green competitive advantage. But, the role becomes stronger when it contributes toward green competitive advantage via green brand image. The study concludes that the role of customers is highly significant, they can play a vital role in reinforcing green competitive advantage for the enterprises and also they can influence firms to adopt green production. Similarly, the green awareness programs would be pivotal to create awareness among the general customers for persuading a business environment for cleaner production in the country. (C) 2019 Elsevier Ltd. All rights reserved.

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