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During the last decade, there has been an increase in social, environmental and sustainability concerns, becoming an issue of growing interest to consumers (Koistinen et al., 2013; Denver and Jensen, 2014). In addition, awareness of food products sustainability has affected the choices of food consumption. This has meant that sustainability became a relevant area to the olive oil production industry (Erraach et al., 2017). Thus, the industry is currently entering a period of transition towards a more sustainable production, which involves the adoption of eco-innovations actions in its productive processes, among others. An estimated 3 million tons of olive oil are produced worldwide every year. Spain is the leading country, with an average close to 1,300,000 tons produced. Within Spain, Andalusia produces 60% of national production and, consequently, around 30% of global production. We find two types of first- stage industries linked to the production of olive oil: industrial cooperatives and non-cooperatives. Out of the total number of indus- tries, 50% are cooperatives and 50% non-cooperatives. This study is supported by official data from 434 first-stage cooperatives located in Southern Spain (Andalusia). As part of their process of sustainable transformation, the olive oil producers (co-ops) are adopting some environmental standards (EMS), which are considered as facilitating factors for the adoption of eco-innovation and can indirectly help to achieve the sustainable development goals (Ferenhof et al., 2014; Martínez-Perales et al., 2018; Salim et al., 2018). There are two environmental systems widely accepted world- wide: ISO 14001 Standard …