Stakeholder Green Pressure and Green Innovation among selected Bakery and Confectionary Firms in Minna, Niger state

Abstract

The main objective of the study is to examine the influence of stakeholder green pressure on green innovation. The
study is predicated on quantitative analysis. The population include selected bakery and confectionary firms in
Minna, Niger state. Stratified sampling technique was used to select sample of 148. The data were collected using
questionnaire. The technique of data analysis is multiple regression. Findings of the study reveals that stakeholder
green pressure have significant influence on green innovation. The sub variables of stakeholder green were
significant in order of academia green pressure (.000), customer green pressure (.000), community green pressure
(.000) and government green pressure (.000). The study concluded that academia green pressure, customer green
pressure, community green pressure and government green pressure have significant influence on green innovation.
Therefore, the study recommends that managers should take the responsibility of paying attention different
stakeholder pressures. Specifically, firms should implement green process to deal with government green pressure,
green products (as per requirement) to deal with customer green pressure and both green product and process to deal
with academia and community green pressure.