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Environmental Strategy and Competitive Advantage in Mezcal Businesses in Oaxaca, Mexico

Author

Listed:
  • Ileana García-Román

    (IPN - Instituto Politécnico Nacional)

  • Patricia Sánchez-Medina

    (IPN - Instituto Politécnico Nacional)

  • René Díaz-Pichardo

    (Groupe ESC Troyes en Champagne)

  • Magdaleno Caballero-Caballero

    (IPN - Instituto Politécnico Nacional)

Abstract

In this article we examine the relationship between environmentalstrategy and competitive advantage using natural-resource-based theory. We did a transverse-cut quantitative analysis on a sample of 80 small mezcal (distilled alcoholic beverage made from agave angustifolia haw) businesses in Oaxaca, Mexico. We used structural equations modeling for hypothesis testing; our results reveal a direct and positive relationship between environmental strategy and future positioning, and between environmental strategy and business partnerships. This implies that environmental strategies implemented by the palenquero (the owner or manager of a mezcal business) can generate competitive advantages in future positioning and partnerships, which improve business productivity and help preserve the natural environment.

Suggested Citation

  • Ileana García-Román & Patricia Sánchez-Medina & René Díaz-Pichardo & Magdaleno Caballero-Caballero, 2018. "Environmental Strategy and Competitive Advantage in Mezcal Businesses in Oaxaca, Mexico," Post-Print hal-03109726, HAL.
    • Handle: RePEc:hal:journl:hal-03109726
    Note: View the original document on HAL open archive server: https://hal.science/hal-03109726
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    References listed on IDEAS

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