Eco-Innovation And Sustainable Performance In Restaurant Msmes In Romblon, Philippines: A Natural Resource Based View
DOI:
https://doi.org/10.64252/6n677b84Keywords:
environmental innovation, sustainable performance, natural-resource based viewAbstract
This study investigates the influence of eco-innovation on the sustainable performance of Micro, Small and Medium-Sized Enterprises (MSMEs) in the food sector by drawing from the Natural Resource Based View. Using a cross-sectional survey of 89 business owners or managers of Quick Service Restaurants in Romblon, Philippines and employing a multiple regression analysis, this research examines the performance implications of eco-innovation, that is, the effect of eco-process, eco-product, eco-organizational and eco-marketing innovations on the economic, social and environmental performance of MSMEs. The findings reveal that a specific type of eco-innovation is directed towards the improvement of a specific type of performance. Eco-organizational and eco-marketing innovations boost MSMEs' economic performance, while eco-process innovation improves environmental and social performance. The study contributes theoretical insights and practical implications for sustainable performance of MSMEs anchored on reducing the environmental impact of operations.