Sustainability Practices Intention in Food Manufacturing SMEs: A Dual-Mediation Model of Innovation Capability and Green Technology Capability
DOI:
https://doi.org/10.65150/EP-jmrr/V2E5/2026-06Keywords:
Sustainability Practices Intention, Innovation Capability, Green Technology Capability, Organizational Support, Human Resource Quality, Food Manufacturing SMEs.Abstract
Sustainability has become a strategic imperative for food manufacturing small and medium-sized enterprises (SMEs). Particularly, in highly regulated environments such as Malaysia, where compliance with food safety, Halal certification, and environmental standards is increasingly stringent. Despite growing scholarly attention, existing research remains fragmented and provides limited theoretical explanation of how internal organizational resources are translated into Sustainability Practices Intention (SPI), especially in resource-constrained SME contexts. Addressing this gap, this paper develops a theory-integrated conceptual framework explaining the transformation of organizational resources into sustainability-oriented intentions. Grounded in the Natural Resource-Based View, Dynamic Capability Theory, and the Triple Bottom Line framework, the study proposes a dual-mediation model in which innovation capability and green technology capability function as parallel but distinct mechanisms linking organizational support and human resource quality to SPI. The framework advances current literature by distinguishing between general adaptive capability and sustainability-specific technological capability, thereby offering a more precise explanation of how SMEs operationalize sustainability beyond compliance-driven approaches. By integrating multiple theoretical perspectives into a unified model, the study extends understanding of sustainability practices intention and highlights capability development as a central driver of sustainability adoption in SMEs. Practically, the model provides guidance for managers and policymakers in designing targeted interventions that strengthen both innovation and green technology capabilities to enhance sustainability implementation in the food manufacturing sector.
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Copyright (c) 2026 Tan Hee Keat, Shishi Kumar Piaralal, Nur Amalina Zulkefli, Nainatul Farzuha Nor, Santhi Raghavan (Author)
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