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La chaîne de valeur des connaissances pour éco-concevoir et éco-innover en alimentaire Études de cas des projets ECOTROPHELIA

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  • Gwenola Yannou-Le Bris

    (GENIAL - Ingénierie, Procédés, Aliments - INRA - Institut National de la Recherche Agronomique - AgroParisTech)

  • Hiam Serhan

    (AgroParisTech)

Abstract

No abstract is available for this item.

Suggested Citation

  • Gwenola Yannou-Le Bris & Hiam Serhan, 2018. "La chaîne de valeur des connaissances pour éco-concevoir et éco-innover en alimentaire Études de cas des projets ECOTROPHELIA," Post-Print hal-01813520, HAL.
    • Handle: RePEc:hal:journl:hal-01813520
    Note: View the original document on HAL open archive server: https://hal.science/hal-01813520
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    References listed on IDEAS

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    1. Monastyrnaya, Elena & Le Bris, Gwenola Yannou & Yannou, Bernard & Petit, Gaelle, 2017. "A template for sustainable food value chains," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 20(4), March.
    2. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(S1), pages 23-32.
    3. Serhan, Hiam & Bris, Gwenola Yannou-Le, 2018. "Sustainability Business Model: A Case Study of The Evolution of Activity System by Eco-Design and Eco-Innovation Practices to Value Wine Production," 6th International OFEL Conference on Governance, Management and Entrepreneurship. New Business Models and Institutional Entrepreneurs: Leading Disruptive Change (Dubrovnik, 2018), in: 6th International OFEL Conference on Governance, Management and Entrepreneurship. New Business Models and Institutional Entrepreneurs: Leading Disrupt, pages 61-85, Governance Research and Development Centre (CIRU), Zagreb.
    4. Monastyrnaya Elena & Gwenola Yannou-Le Bris & Bernard Yannou & Gaelle Petit, 2017. "A template for sustainable food value chains," Post-Print hal-01536402, HAL.
    5. Henning Breuer & Florian Lüdeke-Freund, 2017. "Values-Based Network And Business Model Innovation," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 21(03), pages 1-35, April.
    6. Gaëlle Petit & Caroline C. Sablayrolles & Gwenola Yannou-Le Bris, 2018. "Combining eco-social and environmental indicators to assess the sustainability performance of a food value chain: A case study," Post-Print hal-01813496, HAL.
    7. Franck-Dominique Vivien, 2003. "Jalons pour une histoire de la notion de développement durable," Mondes en développement, De Boeck Université, vol. 121(1), pages 1-21.
    8. Leila Temri & Fatiha Fort, 2009. "Partage des bonnes pratiques de développement durable : le cas des PME agroalimentaires du Languedoc-Roussillon," Innovations, De Boeck Université, vol. 0(1), pages 103-125.
    9. Hiam Serhan & Gwenola Yannou-Le Bris, 2018. "Sustainability Business Model: a case study of the evolution of activity system by eco-design and eco-innovation practices to value wine production," Post-Print hal-01813504, HAL.
    10. Daly, Herman E., 1990. "Toward some operational principles of sustainable development," Ecological Economics, Elsevier, vol. 2(1), pages 1-6, April.
    11. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(Supplemen), pages 23-32, January.
    12. Rajan Varadarajan, 2017. "Innovating for sustainability: a framework for sustainable innovations and a model of sustainable innovations orientation," Journal of the Academy of Marketing Science, Springer, vol. 45(1), pages 14-36, January.
    13. M. Falkenmark & J. Rockström & L. Karlberg, 2009. "Present and future water requirements for feeding humanity," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 1(1), pages 59-69, February.
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