ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Agricultural and Food Economics
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1618129
This article is part of the Research TopicEnvironmental Resilience and Sustainable Agri-food System ManagementView all 22 articles
Industrial Digital-Green Coupling Transition in China: Agricultural Insights and Broader Implications
Provisionally accepted
- Hunan University, Changsha, China
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In recent years, with the rapid development of digital technologies such as artificial intelligence, big data, cloud computing, and blockchain, along with the increasing environmental challenges, governments worldwide have strongly emphasised promoting green low-carbon transformation and digital economy development as key strategies for economic transformation. This dual transformation is especially crucial in China, where digitalisation and green development are essential drivers for optimising the financial structure and enhancing national competitiveness. This paper aims to explore the coupling relationship between digital transformation and green development in Chinese listed companies, especially in the agriculture and food industry, from 2009 to 2022. Using a multidimensional measurement model, including PCA, TOPSIS, and FEMA, the study investigates the coupling degree of digitalisation and green development in different industries and business types. The results reveal that digitalisation significantly enhances green innovation, while green development contributes to the optimisation of digital systems. However, challenges remain in certain industries, particularly in addressing systemic risks and policy gaps. This paper provides valuable insights for policymakers and business leaders, offering strategies for more efficient integration of digital and green development.
Keywords: Agri-food Industry Digital transformation, Green development, Coupling degree, TOPSIS method, digital economy, environmental performance
Received: 25 Apr 2025; Accepted: 26 May 2025.
Copyright: © 2025 Hu, Hu and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Guangxing Hu, Hunan University, Changsha, China
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