Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector

Although eco-innovation in the agri-food sector is receiving increasing attention, heterogeneity of firms operating encourages development specific sub-sectoral studies to define strategies. In this regard, main goal present study evaluate drivers olive oil production sector. Our empirical method relies on data from Spanish mills, and uses qualitative comparative analysis (QCA). The results show that large cooperatives have an important commitment sustainability, cooperation with a wider range different agents implementation eco-innovation, particularly among smaller firms. However, finding limiting effect belonging protected designation origin (PDO) eco-innovative measures. traditional (production under PDO) still perceived as central competitive advantage firms, further efforts should be made coordinate elaboration more sustainable management approach.