Mechanisms influencing green technology innovation efficiency in China’s food industry: a TOE-framework perspective guided by food safety assurance

Abstract

Introduction: Against the dual backdrop of global low-carbon transition and food safety upgrading, Green Technology Innovation (GTI) has become pivotal for the transformation of China’s food industry. However, existing research largely relies on linear or single-factor analytical frameworks, overlooking the synergistic and configurational effects among multi-dimensional factors. As a result, the internal mechanisms driving GTI efficiency remain insufficiently explored. Methods: This study is grounded in a food-safety-oriented Technology-Organization-Environment (TOE) framework, this study adopts a configurational, by applying Necessity Condition Analysis (NCA) and fuzzy-set Qualitative Comparative Analysis (fsQCA) to cross-sectional data from 30 Chinese provinces. Results: (1) Achieving high GTI efficiency requires multi-factor synergy, and no single condition is sufficient independently. (2) Food safety testing investment, green production momentum, and R&D innovation capacity are identified as critical necessary factors for high GTI. (3) The analysis reveals three types of high-efficiency pathways, namely by Innovation-Safety-Led, Market-Environment-Driven, and Policy-Resource-Coordinated models, demonstrating mechanism equifinality. Discussion: This study innovatively integrates the food safety perspective, enriches the configurational theory of GTI, and offers practical insights for formulating differentiated and synergistic green development policies.