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

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.