Firms’ skills as drivers of radical and incremental innovation

Doran, Justin; Ryan, Geraldine

doi:10.1016/j.econlet.2014.08.011

Cited by 39 publications

(22 citation statements)

References 10 publications

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“…The resource‐based view (RBV; Barney, ) states that firm‐specific characteristics and resources are key to obtaining and maintaining firm performance. Moreover, the firm's ability to eco‐innovate is connected to the role of resources and capabilities and to the pool of knowledge available within the company (Doran & Ryan, ). Hence, we consider the association between operational flexibility, human capital (R&D staff), age (experience) and size and the performance of eco‐innovative firms.…”

Section: Introductionmentioning

confidence: 99%

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Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms

2019

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The main purpose of this paper is to analyse the association between open inbound knowledge strategies and the performance of eco‐innovative firms in the food and beverage industry. We propose a mixed framework based on the eco‐innovation literature and the open innovation approach. We consider the characteristics in a traditional sector based upon a resource‐based perspective. Three types of firms are distinguished in terms of their sales growth in the Spanish food industry from the least to the most successful eco‐innovators. Using multinomial logistic regression models, it is shown that the diversity of collaborators (breadth of external sources of knowledge) and joint adoption of product and process eco‐innovations are positively associated with the probability of achieving high sales growth. Moreover, we find an inverted U‐shaped relationship between the breadth of the external search and firm performance, but only for the group of the most successful firms. Moreover, operational flexibility, knowledge‐based capabilities and company size are also positively related to the group of successful eco‐innovators.

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Section: Introductionmentioning

confidence: 99%

“…The resource-based view (RBV; Barney, 1991) states that firmspecific characteristics and resources are key to obtaining and maintaining firm performance. Moreover, the firm's ability to eco-innovate is connected to the role of resources and capabilities and to the pool of knowledge available within the company (Doran & Ryan, 2014).…”

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confidence: 99%

Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms

2019

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“…Firm-level studies from Ireland and Norway underscore the importance of higher-order technical skills-those associated with greater R&D capabilities-for fostering innovation at the technological frontier (Doran and Ryan 2014;Engen and Holen 2014).…”

Section: S K I L L S a N D F I N A N C E F O R I N N O V A T I O Nmentioning

confidence: 99%

The Innovation Imperative for Developing East Asia

Cirera¹,

Mason²,

Nicola³

et al. 2021

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This work is a product of the staff of The World Bank with external contributions. The findings, interpretations, and conclusions expressed in this work do not necessarily reflect the views of The World Bank, its Board of Executive Directors, or the governments they represent. The World Bank does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this work do not imply any judgment on the part of The World Bank concerning the legal status of any territory or the endorsement or acceptance of such boundaries. Nothing herein shall constitute or be considered to be a limitation upon or waiver of the privileges and immunities of The World Bank, all of which are specifically reserved.

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“…Therefore, the RBV provides an appropriate theoretical basis for analyzing eco-innovation, although the literature shows that there is an overlap between eco-innovation and general innovation processes [66]. A firm's eco-innovation capacity will be connected to the pool of knowledge, resources, and capabilities that is available within the company [67]. However, most research on the topic addresses firms' resources and capabilities that are not specific to eco-innovation and often not internally differentiated [68].…”

Section: Int J Environ Res Public Health 2020 17 X 4 Of 19mentioning

confidence: 99%

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

Rabadán

Triguero

Moreno

2020

IJERPH

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Although eco-innovation in the agri-food sector is receiving increasing amounts of attention, there is a lack of information about the specific conditions that encourage firms to develop eco-innovation strategies internally. Our empirical method relies on the data of Spanish firms operating in the agri-food sector, and uses the Qualitative Comparative Analysis (QCA). Specifically, we identify the recipes of antecedent conditions that effectively foster the internal development of technological eco-innovation, and then we analyze whether differences exist in the internal development of product and process eco-innovations. The results show that different combinations of conditions can yield internally developed eco-innovation, but all of them indicate that cooperation with stakeholders is the key to fostering technological eco-innovation in this industry. This conclusion encourages the creation of policies and incentives to promote cooperation in order to improve the sustainability of the sector.

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Firms’ skills as drivers of radical and incremental innovation

Cited by 39 publications

References 10 publications

Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms

Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms

The Innovation Imperative for Developing East Asia

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

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