Journal title Economia agro-alimentare
Author/s Nguyen Nhung, Mai Thuy, Nguyen Phung
Publishing Year 2026 Issue 2025/3
Language English Pages 31 P. 167-197 File size 0 KB
DOI 10.3280/ecag2025oa20856
DOI is like a bar code for intellectual property: to have more infomation
click here
FrancoAngeli is member of Publishers International Linking Association, Inc (PILA), a not-for-profit association which run the CrossRef service enabling links to and from online scholarly content.
<p class="ArticleText">The integration of economic development with environmental protection forms a crucial foundation for the sustainable development of society. In this context, Green Human Resource Management Practices (GHRM practices) activities play a bridging role in helping organizations improve sustainable performance while meeting the demands of customers, society, and environmental protection. This not only brings practical benefits to businesses in the agricultural sector but also significantly contributes to global sustainable development. Through a survey of 400 employees in the agricultural sector and utilizing Smart PLS software for data analysis, the study demonstrates that Green Human Resource Management Practices positively impacts sustainable performance through two mediating factors: Green Innovation and Green Culture. These results provide an important practical basis to support managers and policymakers in the agricultural sector in building competitive advantages while creating long-term value for organizations and society. The findings offer actionable insights for implementing specific GHRM practices such as green recruitment, training, and performance assessment to enhance sustainable performance in Vietnam's agricultural context.</p>
Keywords: Green Human Resource Management Practices (GHRM); Sustainable Performance;Green Innovation;Green Culture;Agricultural sector
Nguyen Nhung, Mai Thuy, Nguyen Phung, Green Human Resource Management Practices and Sustainable Performance in Vietnam's Agriculture: The Mediating Role of Green Innovation and Green Culture in "Economia agro-alimentare" 3/2025, pp 167-197, DOI: 10.3280/ecag2025oa20856