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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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    Cited by:

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    2. Troise, Ciro & Tani, Mario & Dinsmore, John & Schiuma, Giovanni, 2021. "Understanding the implications of equity crowdfunding on sustainability-oriented innovation and changes in agri-food systems: Insights into an open innovation approach," Technological Forecasting and Social Change, Elsevier, vol. 171(C).
    3. Stella Lippolis & Angelo Ruggieri & Rossella Leopizzi, 2023. "Open Innovation for sustainable transition: The case of Enel “Open Power”," Business Strategy and the Environment, Wiley Blackwell, vol. 32(7), pages 4202-4216, November.
    4. Grazia Chiara Elmo & Gabriella Arcese & Marco Valeri & Stefano Poponi & Francesco Pacchera, 2020. "Sustainability in Tourism as an Innovation Driver: An Analysis of Family Business Reality," Sustainability, MDPI, vol. 12(15), pages 1-14, July.
    5. Melissa Demartini & Claudia Pinna & Bahar Aliakbarian & Flavio Tonelli & Sergio Terzi, 2018. "Soft Drink Supply Chain Sustainability: A Case Based Approach to Identify and Explain Best Practices and Key Performance Indicators," Sustainability, MDPI, vol. 10(10), pages 1-24, October.
    6. Chiara Giachino & Niccolò Terrevoli & Alessandro Bonadonna, 2021. "Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study," Social Sciences, MDPI, vol. 10(7), pages 1-14, July.
    7. Alessandro Bonadonna & Simona Alfiero & Massimo Cane & Edyta Gheribi, 2019. "Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy," Agriculture, MDPI, vol. 9(4), pages 1-14, April.
    8. Kimpimäki, Jaan-Pauli & Malacina, Iryna & Lähdeaho, Oskari, 2022. "Open and sustainable: An emerging frontier in innovation management?," Technological Forecasting and Social Change, Elsevier, vol. 174(C).
    9. Eleni N. Arvaniti & Agapi Dima & Chrysostomos D. Stylios & Vagelis G. Papadakis, 2022. "A New Step-by-Step Model for Implementing Open Innovation," Sustainability, MDPI, vol. 14(10), pages 1-17, May.
    10. Julia Wojciechowska-Solis & Aleksandra Kowalska & Milena Bieniek & Monika Ratajczyk & Louise Manning, 2022. "Comparison of the Purchasing Behaviour of Polish and United Kingdom Consumers in the Organic Food Market during the COVID-19 Pandemic," IJERPH, MDPI, vol. 19(3), pages 1-19, January.
    11. Amalya L. Oliver & Rotem Rittblat, 2023. "Facilitating Innovation for Complex Societal Challenges: Creating Communities and Innovation Ecosystems for SDG Goal of Forming Partnerships," Sustainability, MDPI, vol. 15(12), pages 1-12, June.
    12. Stefania Testa & Paolo Roma & Maria Vasi & Silvano Cincotti, 2020. "Crowdfunding as a tool to support sustainability‐oriented initiatives: Preliminary insights into the role of product/service attributes," Business Strategy and the Environment, Wiley Blackwell, vol. 29(2), pages 530-546, February.
    13. Vivek Pandey & Natalia Vidal & Rajat Panwar & Lubna Nafees, 2019. "Characterization of Sustainability Leaders and Laggards in the Global Food Industry," Sustainability, MDPI, vol. 11(18), pages 1-14, September.
    14. Heather Markham Kim & In-Hye Lee & Kyuhyeon Joo & JungHoon (Jay) Lee & Jinsoo Hwang, 2022. "Psychological Benefits of Purchasing Home Meal Replacement in the Context of Eco-Friendly TV Home Shopping Broadcast: The Moderating Role of Personal Norm," IJERPH, MDPI, vol. 19(13), pages 1-17, June.
    15. Jakob Pohlisch, 2020. "Internal Open Innovation—Lessons Learned from Internal Crowdsourcing at SAP," Sustainability, MDPI, vol. 12(10), pages 1-22, May.
    16. Antonio Marín-García & Irene Gil-Saura & María Eugenia Ruiz-Molina & Gloria Berenguer-Contrí, 2021. "Sustainability, Store Equity, and Satisfaction: The Moderating Effect of Gender in Retailing," Sustainability, MDPI, vol. 13(2), pages 1-20, January.
    17. Luciana Cingolani & Tim Hildebrandt, 2022. "Incentive Structures for the Adoption of Crowdsourcing in Public Policy: A Bureaucratic Politics Model," Sustainability, MDPI, vol. 14(20), pages 1-16, October.
    18. Shuanping Dai & Guanzhong Yang, 2020. "Does Social Inducement Lead to Higher Open Innovation Investment? An Experimental Study," Sustainability, MDPI, vol. 12(5), pages 1-17, March.
    19. Mohammad Alawamleh & Mohammed Al-Hussaini & Loiy Bani Ismail, 2022. "Open innovation in the food industry: trends and barriers — a case of the Jordanian food industry," Journal of Global Entrepreneurship Research, Springer;UNESCO Chair in Entrepreneurship, vol. 12(1), pages 279-290, December.
    20. Pocol, Cristina Bianca & Moldovan Teselios, Călin & Stan, Laura & Pop, Ioana Delia, 2016. "Alfalfa Powder: Healthy Food Supplement for Sustainable Consumption," Problems of World Agriculture / Problemy Rolnictwa Światowego, Warsaw University of Life Sciences, vol. 16(31), pages 1-11, December.
    21. Jose Alejandro Cano & Abraham Londoño-Pineda & Maria Fanny Castro & Hugo Bécquer Paz & Carolina Rodas & Tatiana Arias, 2022. "A Bibliometric Analysis and Systematic Review on E-Marketplaces, Open Innovation, and Sustainability," Sustainability, MDPI, vol. 14(9), pages 1-42, May.
    22. Francesca Michelino & Antonello Cammarano & Andrea Celone & Mauro Caputo, 2019. "The Linkage between Sustainability and Innovation Performance in IT Hardware Sector," Sustainability, MDPI, vol. 11(16), pages 1-15, August.
    23. Eugenia Țigan & Oana Brînzan & Ciprian Obrad & Monica Lungu & Nicoleta Mateoc-Sîrb & Ioana Anda Milin & Simona Gavrilaș, 2021. "The Consumption of Organic, Traditional, and/or European Eco-Label Products: Elements of Local Production and Sustainability," Sustainability, MDPI, vol. 13(17), pages 1-18, September.
    24. Lihuan Guo & Dongqiang Guo & Wei Wang & Hongwei Wang & Yenchun Jim Wu, 2018. "Distance Diffusion of Home Bias for Crowdfunding Campaigns between Categories: Insights from Data Analytics," Sustainability, MDPI, vol. 10(4), pages 1-22, April.
    25. Zhiqiang Zhang & Ling Li & Huiying Zhang, 2022. "A Sustainable Innovation Strategy Oriented toward Complex Product Servitization," Sustainability, MDPI, vol. 14(7), pages 1-14, April.

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