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Assessing a Nation’s Competitiveness in Global Food Innovation: Creating a Global Food Innovation Index

Author

Listed:
  • Sylvain Charlebois

    (Agri-Food Analytics Lab, Dalhousie University, 6100 University Avenue, Halifax, NS B3H 4R2, Canada)

  • Amy Hill

    (Agri-Food Analytics Lab, Dalhousie University, 6100 University Avenue, Halifax, NS B3H 4R2, Canada)

  • Janèle Vezeau

    (Agri-Food Analytics Lab, Dalhousie University, 6100 University Avenue, Halifax, NS B3H 4R2, Canada)

  • Lydia Hunsberger

    (Agri-Food Analytics Lab, Dalhousie University, 6100 University Avenue, Halifax, NS B3H 4R2, Canada)

  • Maddy Johnston

    (Agri-Food Analytics Lab, Dalhousie University, 6100 University Avenue, Halifax, NS B3H 4R2, Canada)

  • Janet Music

    (Agri-Food Analytics Lab, Dalhousie University, 6100 University Avenue, Halifax, NS B3H 4R2, Canada)

Abstract

While food innovation is heavily influenced by the myriad of policies, regulations and other environmental factors within a country, globalization means that food innovation is also a matter of international competitiveness. This benchmarking exercise uses 24 variables to compare the different innovation environments across ten countries: Canada, the US, Mexico, the UK, France, Germany, Italy, the Netherlands, Japan, and Australia. Quantitative and qualitative data was collected from publicly available sources only to measure each variable and ultimately provide a ranking. Qualitative data was evaluated using thematic coding to establish baseline practices and then compare each country to the baseline. Quantitative data was evaluated by constructing an average to which each country was compared. Countries whose data showed they met the average were awarded two points, and those who performed above or below average were either awarded an additional point or saw a point deducted. A final ranking was established from the scores across all four pillars, and the ranking was weighted to account for lacking data. The final weighted ranking saw the UK rank first, followed by the US, Germany, Australia, Canada, the Netherlands, Japan, Mexico, France and finally, Italy in tenth place.

Suggested Citation

  • Sylvain Charlebois & Amy Hill & Janèle Vezeau & Lydia Hunsberger & Maddy Johnston & Janet Music, 2022. "Assessing a Nation’s Competitiveness in Global Food Innovation: Creating a Global Food Innovation Index," World, MDPI, vol. 3(1), pages 1-40, January.
    • Handle: RePEc:gam:jworld:v:3:y:2022:i:1:p:2-66:d:722955
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    References listed on IDEAS

    as
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    2. Lana Vanderlee & Sahar Goorang & Kimiya Karbasy & Stefanie Vandevijvere & Mary R L’Abbé, 2019. "Policies to Create Healthier Food Environments in Canada: Experts’ Evaluation and Prioritized Actions Using the Healthy Food Environment Policy Index (Food-EPI)," IJERPH, MDPI, vol. 16(22), pages 1-17, November.
    3. DeMaria, Federica & Zezza, Annalisa, 2020. "Drivers and barriers of process innovation in the EU manufacturing food processing industry: exploring the role of energy policies," Bio-based and Applied Economics Journal, Italian Association of Agricultural and Applied Economics (AIEAA), vol. 9(1), April.
    4. Choi, Bong-Geun & Choi, Jung Ho & Malik, Sara, 2020. "Job Search with Financial Information: Theory and Evidence," Research Papers 3924, Stanford University, Graduate School of Business.
    5. Haroon Qasim & Liang Yan & Rui Guo & Amer Saeed & Badar Nadeem Ashraf, 2019. "The Defining Role of Environmental Self-Identity among Consumption Values and Behavioral Intention to Consume Organic Food," IJERPH, MDPI, vol. 16(7), pages 1-22, March.
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