La innovació verda impulsa la globalització: un estudi de cas longitudinal de l'evolució d'Angel Yeast d'una start-up a un fabricant de primer nivell mundial
DOI:
https://doi.org/10.1344/jesb2024.44244Paraules clau:
innovació verda, visió basada en recursos (RBV), evolució, estudi de cas longitudinalResum
En el mercat global, cada cop més competitiu, les empreses de mercats emergents, representades per la Xina, han mostrat un rendiment diferent durant el seu procés de desenvolupament. Moltes empreses creixen ràpidament en les primeres etapes de desenvolupament, però no poden mantenir el creixement a llarg termini. Com aconseguir el desenvolupament sostenible s'ha convertit en un repte important per a les empreses de mercats emergents, i la innovació verda es considera una manera eficaç d'abordar aquest problema. A partir de la visió basada en recursos, aquest article realitza un estudi de cas longitudinal sobre Angel Yeast com a tema d'investigació, dividint el procés de desenvolupament de Angel Yeast en tres etapes: el període d'inici (1986-2000), el període de creixement (2000). -2010), i el període de maduresa (2010-present), parlant sobre com Angel Yeast ha passat d'una petita empresa nova a un fabricant de primer nivell mundial. L'estudi descobreix que Angel Yeast ha utilitzat els seus recursos únics en diferents etapes de desenvolupament per a la innovació tecnològica verda, la innovació en productes verds, la innovació en la gestió verda, la innovació en màrqueting verd, la gestió de la cadena de subministrament verda i la construcció de cultura organitzativa verda, la qual cosa permet Angel Yeast obtenir un avantatge competitiu sostingut i convertir-se en un líder mundial en la indústria del llevat. Aquest article amplia la investigació sobre l'evolució de les empreses de mercats emergents mitjançant la teoria de la visió basada en recursos i enriqueix la comprensió del paper de la innovació verda en el procés de creixement de les empreses.
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Drets d'autor (c) 2024 Journal of Evolutionary Studies in Business
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