Sustainability Innovation in the Hungarian Wine Sector
DOI:
https://doi.org/10.14267/RETP2023.03.05Keywords:
eco-innovation, managerial entrepreneurial orientation, dynamic capabilities, adaptive capacity, absorptive capacity, innovation capacity, network capability, wine sector, Hungary, Q01, M11, O31, O33, L66Abstract
Our study examines the innovation strategy of domestic wineries from a sustainability perspective and clusters the players in the sector according to their sustainability. Drawing on theories of eco-innovation and dynamic capability, we assess how wineries differ from each other on specific innovation metrics, and how these innovation clusters differ in terms of dynamic capability, managerial entrepreneurial orientation, network capability and performance perception. An online questionnaire was used to probe the sector; responses from 234 wineries in 22 historic wine regions were collected. The data obtained was assessed and analyzed using STATA: 6 innovation factors (two marketing, one organizational, two process and one product innovation factor) were identified using factor analysis. Our analysis shows that the wineries differed more in their adaptive, absorptive, innovation and cooperative capacities, with demographic factors not explaining the differences.
