IOSR Journal of Business and Management (IOSR-JBM) e-ISSN:2278-487X, p-ISSN: 2319-7668. Volume 25, Issue 11. Ser. 6 (November. 2023), PP 01-08 www.iosrjournals.org DOI: 10.9790/487X-2511060108 www.iosrjournals.org 1 | Page The Impact Of Green Innovation On Sustainable Competitive Advantage Maria Emília Camargo 1 , Aprigio Teles Mascarenhas Neto 2 , Maria Do Socorro Cruz Linhares 3 , Walter Prienistz Filho 4 , Mariane Camargo Prienistz 5 , Marta Elisete Ventura Da Motta 6 , Beatriz Lúcia Salvador Bizotto 7 1,4 postgraduate Program In Professional And Technological Education (Ppgept), Federal University Of Santa Maria (Ufsm), Brazil 2,3 postgraduate Program In Intellectual Property Science (Ppgpi), Federal University Of Sergipe (Ufs), Brazil 5 federal University Of Santa Maria (Ufsm), Brazil 6 sobral College (Fasol), Brazil 7 facvest University Center - Unifacvest, Brazil Abstract: This study aimed to investigate the influence of green process and product innovation on competitive advantage, having as its antecedent the creation of knowledge in the beef production chain in the state of Rio Grande do Sul. The research was quantitative, exploratory, and descriptive in nature. operationalized through a cross- sectional survey. The population was made up of beef producers from the state of Rio Grande do Sul. The sampling process was non-probabilistic due to easy access, with the final sample comprising 190 respondents. Data collection was carried out using a questionnaire made available electronically via Google Doc’s and by telephone. The data were processed using descriptive statistics and structural equation modeling (SEM), using SPSS 22.0 and Smart PLS4.0. With the development of this study, a representative model of the relationships between knowledge creation, green process and product innovation and the sustainable competitive advantage of the beef production chain was obtained, in the link of producers in Rio Grande do Sul, Brazil. The three latent variables (knowledge creation, green process innovation and green product innovation) explain 60.20% of the formation of sustainable competitive advantage. Thus, there is a gap for future studies to find other variables that can explain the missing 39.80%. Key Word: Knowledge creation; Green innovation; Sustainable Competitive Advantage. Date of Submission: 14-11-2023 Date of Acceptance: 24-11-2023 I. Introduction Knowledge is an abstract and immaterial resource that is separate from the material world, playing a vital role in the operational efficiency of companies (NUPAP, 2022). Innovation is understood as the process of making new and improved products or services, marketing or organizational, available to society (OECD; EUROSTAT, 2018). It is not a homogeneous process, but several economic, social, and cultural aspects impact this process (MANOGNA, 2021). Green innovation is essential to address current and future environmental challenges. It not only contributes to the protection of the environment, but also offers opportunities for economic growth, improved quality of life and the promotion of a more sustainable world, providing the internalization of companies. Therefore, encouraging and supporting green innovation is a fundamental part of the global effort to create a more sustainable and resilient future (HAO; FU; ALBITAR, 2023; OLIVEIRA, 2023). Competitive advantage is defined as a set of attributes that enable an organization to stand out, gaining a favorable position in the market, providing greater value from the customer's perspective, differentiating itself from the competition and, consequently, obtaining an advantage. It can be established as the superiority of an organization in relation to its competitors, whether through the introduction of new products or the valorization of existing products (PORTER, 1993). For Cao et al. (2022), competitive advantage is characterized as the ability of a company to produce greater economic value than the economic value of its rivals. In this context, this article aimed to verify the influence of green innovation on competitive advantage, having as antecedent the creation of knowledge.