The effect of knowledge management on sustainable performance: evidence from the Spanish wine industry

Abstract

The research aims to analyse the effect of Knowledge Management (KM) on Sustainable Performance (SP) in the wine industry context. In particular, the study investigates how SP is influenced by KM through the mediating role of Green Innovation (GI), as well as the moderating role of Collaborative Culture (CC). The research proposes a conceptual model, based on previous studies, which is tested through structural equations (PLS-SEM) with data collected from 202 Spanish wineries. The results of the research indicate that there is a positive relationship between KM and SP, with GI mediating and CC moderating this link. The originality of the research is due to the fact that, firstly, there are no previous studies that have addressed the KM-SP relationship in the wine context and, secondly, there is no previous academic literature that has used the CC variable to moderate the main relationship analysed.