基于创新扩散理论的中国绿色食品认证与生产发展研究  

Study of Green Food Certification and Production Development in China Based on the Diffusion of Innovation Theory

作　　者：李英[1,2] 朱庆华[1] 田一辉[1] 

机构地区：[1]大连理工大学管理与经济学部,辽宁大连116024 [2]大连大学经济管理学院,辽宁大连116622

出　　处：《大连理工大学学报（社会科学版）》2013年第4期25-30,共6页Journal of Dalian University of Technology(Social Sciences)

基　　金：国家杰出青年科学基金项目:“物流与供应链管理”(71025002)

摘　　要：文章利用创新扩散理论对20年来中国食品企业绿色食品认证和生产情况进行研究。基于Bass模型建立了绿色食品认证与生产创新扩散模型,通过拟合分析,得出中国企业绿色食品认证与生产创新扩散的现状和影响因素。结果表明,企业进行绿色食品认证与生产时的自主创新实施不明显,主要受到供应链的绿色压力、政府环保政策、潜在绿色商机及环境管理成本等外部压力的影响,其中政府环保政策和环境管理成本因素影响最大。目前中国企业生产绿色食品的压力和动力不足,应加大政府财政支持和监管力度,同时应不断提高企业自身的绿色意识。The paper studies green food certification and production diffusion among Chinese food enterprises based on the innovation diffusion theory over the past 20years,and establishes a diffusion model for green food certification and production.It further analyzes the status and influential factors of green food certification and production in Chinese enterprises with the Bass model.The results show that the effect of independent innovation on green food certification and production is insignificant,and the external drivers of supply chain management,environmental policies,opportunities of green business and the costs of environmental management are more important.Especially,environmental policies and costs of environmental management play a much larger role.Currently,due to the lack of pressures and drivers on green food production in Chinese enterprises,the government should provide more financial supports and make further regulatory efforts,meanwhile enterprises should improve their own green consciousness.

关 键 词：创新扩散理论 BASS模型 绿色食品认证 绿色食品生产 

分 类 号：F272[经济管理—企业管理]