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Open Innovation In Food Firms: Implementation Strategies, Drivers And Enabling Factors

Author

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  • FRANCESCO GALATI

    (Department of Industrial Engineering, University of Parma, Viale G.P. Usberti 181/A, 43124, Parma Italy)

  • BARBARA BIGLIARDI

    (Department of Industrial Engineering, University of Parma, Viale G.P. Usberti 181/A, 43124, Parma Italy)

  • ALBERTO PETRONI

    (Department of Industrial Engineering, University of Parma, Viale G.P. Usberti 181/A, 43124, Parma Italy)

Abstract

Open innovation has so far been studied mainly in research-intensive industries, while still little attention has been devoted to the more traditional ones. Our study addresses this gap by focusing on low-tech industries, and on the food one in particular by exploring if and how open innovation is implemented by food companies. Drawing on a database collected from food firms operating in Italy and adopting quantitative techniques, we investigate the implementation strategies of the open innovation paradigm, conscious that food companies are adopting an open approach to innovation. Results show that they mainly implement two different strategies, according to different sets of drivers and enabling factors. These strategies should be referred to with the terms “open market pull” and “open technology push”.

Suggested Citation

  • Francesco Galati & Barbara Bigliardi & Alberto Petroni, 2016. "Open Innovation In Food Firms: Implementation Strategies, Drivers And Enabling Factors," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 20(03), pages 1-24, April.
    • Handle: RePEc:wsi:ijimxx:v:20:y:2016:i:03:n:s1363919616500420
    DOI: 10.1142/S1363919616500420
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    4. Soriano, Franklin A. & Villano, Renato A. & Fleming, Euan M. & Battese, George E., 2018. "What’s driving innovation in small businesses in Australia? The case of the food industry," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 63(1), October.
    5. Muhammad Nouman & Mohammad Sohail Yunis & Muhammad Atiq & Owais Mufti & Abdul Qadus, 2022. "‘The Forgotten Sector’: An Integrative Framework for Future Research on Low- and Medium-Technology Innovation," Sustainability, MDPI, vol. 14(6), pages 1-19, March.
    6. Sofia Wixe & Pia Nilsson & Lucia Naldi & Hans Westlund, 2023. "The role of collaboration and external knowledge for innovation in small food firms," The Annals of Regional Science, Springer;Western Regional Science Association, vol. 70(1), pages 135-155, February.
    7. Juan Guillermo Solarte-Montufar & Jhon Wilder Zartha-Sossa & Oswaldo Osorio-Mora, 2021. "Open Innovation in the Agri-Food Sector: Perspectives from a Systematic Literature Review and a Structured Survey in MSMEs," JOItmC, MDPI, vol. 7(2), pages 1-27, June.
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    9. Harry Jeong & Kwangsoo Shin & Eungdo Kim & Seunghyun Kim, 2020. "Does Open Innovation Enhance a Large Firm’s Financial Sustainability? A Case of the Korean Food Industry," JOItmC, MDPI, vol. 6(4), pages 1-17, October.
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