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Network characteristics and the adoption of organisational innovation in the food sector

Author

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  • Zam-Zam Abdirahman
  • Ghasem Shiri
  • Loic Sauvée

Abstract

The purpose of this article is to assess the impact of network characteristics on non-technological, i.e., organisational innovations (hereafter OI), adopted by food companies. In the food sector context, we specifically put forward the importance of partnerships and networking activities, where this question is relevant. Indeed, relatively little is known about the importance of network characteristics, such as the diversity of partners or categories of networks (business clubs, technology parks, industry associations, …), for the adoption of OI. Based upon a sample of 348 European food companies we were able to test hypotheses linking network characteristics with the adoption of OI in the food sector. The results of the research highlight the positive effects of network competence, of heterogeneity of members and of the category of club networks on the adoption OI by food companies.

Suggested Citation

  • Zam-Zam Abdirahman & Ghasem Shiri & Loic Sauvée, 2020. "Network characteristics and the adoption of organisational innovation in the food sector," International Journal of Entrepreneurship and Innovation Management, Inderscience Enterprises Ltd, vol. 24(4/5), pages 320-338.
    • Handle: RePEc:ids:ijeima:v:24:y:2020:i:4/5:p:320-338
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    Cited by:

    1. Priit Vahter & Maaja Vadi, 2022. "The Relationship Of Technological And Organizational Innovation With Firm Performance: Opening The Black Box Of Dynamic Complementarities," University of Tartu - Faculty of Economics and Business Administration Working Paper Series 138, Faculty of Economics and Business Administration, University of Tartu (Estonia).

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