环境规制、能源工业投资与绿色技术创新关系研究 ——基于全国2000-2019年数据的VAR模型分析

基于全国2000-2019年数据,构建VAR模型,实证分析环境规制、能源工业投资与绿色技术创新三者之间的影响关系.结果显示:短期内环境规制可积极推进绿色技术创新,而在长期消极作用明显;能源工业投资能积极推动绿色技术创新;绿色技术创新和能源工业投资能驱动企业响应环境规制政策.应当加大环境规制强度,提高企业社会责任;增加能...     

绿色金融、技术创新与绿色发展效率——以长江经济带城市为例

基于2006—2019年长江经济带107个地级及以上城市的面板数据,采用双向固定效应模型探究绿色金融对绿色发展效率的影响。结果表明:(1)绿色金融能够显著提高绿色发展效率;(2)绿色金融对长江经济带不同地区绿色发展效率的影响大小表现出地区异质性,表现为长江下游(0.628 8)>长江中游(0.454 1)>长江上游(0.380 2);(3)技术创新在其中起到部分中介效应,效应大小为11.81%。基于上述研究结论,提出建议:(1)继续扩大绿色金融政策的覆盖面,鼓励企业加大研发投入力度,进行技术创新;(2)限制污染企业发展,加强对绿色金融和技术创新的信息披露和监管,提高绿色发展效率;(3)提高绿色金融资本的流动性,绿色金融政策应向欠发达地区倾斜。     

战略新兴产业政策对企业绿色创新影响研究

以2007-2018年上市公司为研究样本,根据绿色专利数据,采用双重差分方法研究战略新兴产业政策影响绿色创新的问题.研究发现,战略新兴产业政策对企业绿色创新具有一定拉升作用,并可以通过人力资本影响企业绿色创新.     

技术创新推动产业升级的逻辑机理与推进策略

技术创新是产业升级的重要驱动因素。结合技术创新推动产业升级的作用机制分析,认为技术创新环境欠佳、创新资金投入不足、技术引进效率不高、成果转化支持体系不完善是制约我国技术创新推动产业升级的重要因素。从优化创新环境、增加创新投入、强化技术引进、完善成果转化支持体系等方面提出了技术创新推动产业升级的推进策略。     

旅游饭店顾客绿色消费行为研究

绿色饭店的建设不仅要靠饭店自身的努力,也需要顾客的积极配合。为了解饭店顾客对绿色饭店品牌和绿色环保行为的认知程度,分析绿色饭店认知与消费意愿之间的关系,考察顾客个人特质与绿色饭店认知程度和绿色环保措施认可程度的关系,本研究对国内饭店业顾客的消费态度和意愿进行了实地调研。研究结果表明:目前我国饭店顾客有一定的绿色消费意识,但并未完全转化为真正的绿色消费行为,且不同的顾客之间存在较大差异。     

长江经济带绿色发展政策的演进与展望

长江经济带是我国纵深最长、覆盖面最广、影响最大的黄金经济带.本文通过对长江经济带绿色发展政策的演进脉络进行梳理,总结其演进特点和规律,并对长江经济带绿色政策的未来发展趋势进行分析,对于充分发挥长江经济带绿色政策效应,加快长江经济带绿色发展具有一定参考价值.     

长江中游荆江河段绿色航道建设的实践与思考

回顾了长江中游荆江河段航道整治工程生态航道建设的主要内容、初步成效和基本经验,梳理了工程的环境制约问题及其解决思路,在此基础上提出了进一步建设长江绿色航道的若干建议,为长江航道绿色发展提供参考.     

绿色金融助推长江经济带发展路径探析 ——以荆州农商行为例

以荆州市农商行实施绿色金融助推长江经济带发展作为切入点,重点阐述荆州农商行助力长江经济带发展的具体措施和实施成效,并对长江经济带发展中绿色金融发展提出相关政策建议.     

唐锡阳、马霞：行走绿色大自然

这几年，在中国民间环保领域，“大学生绿色营”的活动格外引入注目。1996年，每年暑期，一群热爱自然和环保事业的大学生，便组织到一起，赴滇西北、西藏、大兴安岭、新疆边陲等，一年体验一个区域的自然环境，考察、探求一个环保课题。这项活动的发起和组织者，就是著名的环保旅行家、作家唐锡阳和他的夫人马霞。他们的绿色之旅已走过了近20年。     

财税支持长江经济带湖北省绿色转型发展策略研究

分析了长江经济带湖北省绿色转型升级压力,提出财税支持湖北省转型发展策略,包括加大生态保护补偿力度,进行流域性整体治理;加快财税等后续政策落实,"关改搬转"沿江化工企业;推动新旧动能加快转换,打造战略性新兴产业等.     

Green tourism

The notion of ‘green’, or ecological, tourism, in which people are encouraged to pursue rural leisure activities in a manner that will benefit, rather than harm, the countryside, is gaining popularity. Independent tourism and environment consultant Arwel Jones describes a recent conference on the subject which looked at ways of developing a coherent, ecologically sound strategy for the future.     

平山,绿色的世界

平山生态区,一个绿色的世界,山峦起伏,万木葱笼,林草相间,梅花鹿闪跃其中,构成了一幅人与自然、人与动物和谐统一的画卷. 平山生态区--黑龙江省林业科学院平山野生物实验场,位于阿城市境内,张广才岭西部余脉和松花江平原的接壤地带,占地2749公顷,南临西泉眼水库,北接松峰山,西濒金代上京会宁府遗址.从哈尔滨乘汽车沿绥满高速公路,走70公里便到了这个山青草绿且充满历史文化底蕴的地方.     

Hotel Employees' Perception of Green Practices

This study examined how hotel employees perceive green practices. Data was collected from 220 employees working in eight green certified hotels in Orlando, Florida. Study results from an importance–performance analysis revealed that the surveyed employees rated their hotels' performance in green practices lower than the importance levels. A positive correlation was found between the employees' organizational commitment and their perception on the company's green practices. The relationship between the respondents' key demographic characteristics and their perception of green practices was also investigated. Lastly, implications for hotels are discussed to assist the companies to promote and train green practices among their employees.     

春赏翠柳有佳处

"春来柳先知".春光明媚,暖风拂柳,柳丝重新吐出了新绿,正是春赏翠柳的好时节.我国有以下几处著名的赏柳好去处.     

论"绿色饭店"及其标准的制定

“绿色饭店”是基于环境保护和经济协调发展的需要而提出的一个饭店发展的目标和方向。绿色饭店标准的制定是出于引导和帮助饭店有效开展环境保护工作的需要，它必须结合实际情况并得到及时的更新和发展。     

Fueling Green Dining Intention: The Self-Completion Theory Perspective

This study aims to examine how self-identity of consumers influences intention to pay a premium to consume green food. Moreover, this research investigates the relationship between recollection of past dining experience and intention to consume green food. The self-completion theory (SCT) is to explain the compensatory effects of the preference to consume green food. Exposure to environmental information demonstrates the effects of priming. Two experiments were conducted to illustrate the effects of priming and recollection of past behavior that harmed the environment of consumers. The results show that after mere exposure to information on green dining, participants preferred to consume green food (priming effects). Similar results were obtained from the experiment where participants were asked to recall their past behaviors that harmed the environment. Asking individuals to recall past behavior proved to be an effective way to motivate patrons of green dining to find a moral equilibrium (compensation effects).     

Green attributes of restaurants: What really matters to consumers?

This study examined which of a restaurant's green attributes consumers deem most important and how consumers’ attitudes toward various green attributes affect their behavioral intentions. Demographic effects on consumers’ preferences for green attributes and behavioral intentions were also assessed. A quantitative analysis of 382 usable questionnaires revealed that although consumers generally perceived environment-focused attributes to be most important, those who valued food- and administration-focused attributes were more likely to pay more, wait longer, and/or travel farther to dine at a green restaurant. Women tended to rate higher than men in all three categories of green attributes. Consumers in a family with at least one child valued food-focused attributes more than those living in a household without children. Younger consumers were more willing to pay more, wait longer, and/or travel farther to dine at a green restaurant. Theoretical and practical contributions are discussed.     

Development and Validation of the Green Food and Beverage Literacy Scale

This study developed a scale to evaluate green food and beverage literacy (GFBL) among hospitality college students. The scale was developed using a six-stage scale development process. An expert survey was used to confirm the definition and domain of GFBL and the developed items. Using split questionnaire design, a pretest and initial survey were conducted to purify and confirm the validity of each literacy scale. An integrated survey was then administered to 250 senior hospitality college students to confirm the reliability and validity of the entire GFBL scale. Finally, a new set of 245 samples of data was used to examine the cross-validation of the entire GFBL scale. Based on the results of second-order confirmatory factor analysis using 60 items, eight literacy factors were identified. The results indicated that the most crucial factor of GFBL is individual consumer behavior pertaining to green food and beverage (GFB). Potential theoretical and practical applications of this scale are also discussed.