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Importance of Creativity of Employees in Adaptation of Food Companies to Innovative Trends in the World

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  • Klimczuk-Kochańska, Magdalena

Abstract

The purpose of this paper is to identify a gap in knowledge and understanding of the need to motivate employees for creative and pro-innovation activities in the organization. Another aim is to provide an overview of innovation in one of the low-tech industries - in the food industry. The concept of innovation and creativity is presented. The characteristics of the concept of creativity have been briefly described. Then examples of ways how food companies are dealing with current trends in the area of innovation in the world are briefly described. Among these trends, the focus on radical innovations has been highlighted, more tightly aligned firm innovation and business strategies, better insight into customers' needs and increased collaboration with other entities. Analyses based on the desk research technique were performed with the inclusion of literature regarding the examples of implementation of innovations in the food sector companies. The conducted analyses allowed us to confirm that exemplary food companies are actively engaged in improving their competitive position, by introducing creative solutions in their products or by new ways of organizing different processes. It has been shown that creativity should be used as the primary source of innovation in the food industry.

Suggested Citation

  • Klimczuk-Kochańska, Magdalena, 2017. "Importance of Creativity of Employees in Adaptation of Food Companies to Innovative Trends in the World," MPRA Paper 84979, University Library of Munich, Germany.
    • Handle: RePEc:pra:mprapa:84979
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    File URL: https://mpra.ub.uni-muenchen.de/84979/1/MPRA_paper_84979.pdf
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    References listed on IDEAS

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    1. Archibugi, Daniele & Cesaratto, Sergio & Sirilli, Giorgio, 1991. "Sources of innovative activities and industrial organization in Italy," Research Policy, Elsevier, vol. 20(4), pages 299-313, August.
    2. Ian Fillis & Ruth Rentschler, 2010. "The Role Of Creativity In Entrepreneurship," Journal of Enterprising Culture (JEC), World Scientific Publishing Co. Pte. Ltd., vol. 18(01), pages 49-81.
    3. Ali Farazmand, 2004. "Innovation in Strategic Human Resource Management: Building Capacity in the Age of Globalization," Public Organization Review, Springer, vol. 4(1), pages 3-24, March.
    4. Yusuf, Shahid, 2007. "From creativity to innovation," Policy Research Working Paper Series 4262, The World Bank.
    5. 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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    1. Klimczuk, Andrzej & Klimczuk-Kochańska, Magdalena, 2019. "New Economy, Food, and Agriculture," EconStor Open Access Articles and Book Chapters, ZBW - Leibniz Information Centre for Economics, pages 1893-1898.

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    More about this item

    Keywords

    creativity; innovations; low-tech sectors; crowdfunding; sharing economy; open innovation;
    All these keywords.

    JEL classification:

    • M13 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - New Firms; Startups
    • O32 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights - - - Management of Technological Innovation and R&D
    • O35 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights - - - Social Innovation
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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