The Food and Beverage (F&B) sector, a significant contributor to environmental degradation, faces increasing pressure to reduce its carbon footprint and adopt more sustainable practices. In this context, innovation has emerged as a key factor, though its implementation is particularly challenging due to cost constrains, regulatory uncertainty and other conflicting goals regarding products’ characteristics, such as cost, taste and nutrition. In this context, the thesis investigates the role of Green Information Systems (Green IS), which are digital platforms designed to track environmental data and to support decision making processes in the field of sustainability, as possible enablers of green innovation in the F&B industry.