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Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector

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  • Gabriella Arcese

    (Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy)

  • Serena Flammini

    (Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy)

  • Maria Caludia Lucchetti

    (Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy)

  • Olimpia Martucci

    (Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy)

Abstract

The adoption of an “open sustainability innovation” approach in business could be a strategic advantage to reach both industry objectives and sustainability goals. The food sector is facing a constant increase in competition. In order to address the high competition that involves the food industry, sustainability and innovation practices can be strategically effective, especially with an open sustainability innovation approach. In the literature, we found many examples of open innovation applications and their implications for sustainable strategy. These applications are important for reducing cost and time to market, as well as for a company’s impact on the environment and food security. In this paper, the authors show the evidence of these implications. In particular, starting from the state of the art of the food sector, we highlight the empirical results of ten case studies. By analyzing these cases, we can gain a better awareness on how and why these approaches are currently being applied by food sector companies.

Suggested Citation

  • Gabriella Arcese & Serena Flammini & Maria Caludia Lucchetti & Olimpia Martucci, 2015. "Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector," Sustainability, MDPI, vol. 7(7), pages 1-24, June.
    • Handle: RePEc:gam:jsusta:v:7:y:2015:i:7:p:8067-8090:d:51600
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    References listed on IDEAS

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    3. Ruth Rama, 1996. "Empirical study on sources of innovation in international food and beverage industry," Agribusiness, John Wiley & Sons, Ltd., vol. 12(2), pages 123-134.
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    5. Gabriella Arcese & Maria Claudia Lucchetti & Roberto Merli, 2013. "Social Life Cycle Assessment as a Management Tool: Methodology for Application in Tourism," Sustainability, MDPI, vol. 5(8), pages 1-13, August.
    6. Marian Garcia Martinez & Jim Burns, 1999. "Sources of technological development in the spanish food and drink industry. A “supplier-dominated” industry?," Agribusiness, John Wiley & Sons, Ltd., vol. 15(4), pages 431-448.
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