Purpose Given the growing recognition that learning plays a crucial role in entrepreneurship, this paper aims to systematically review the literature on entrepreneurial learning (EL), take account of its progress and analyze the unique characteristics of EL as a concept. Design/methodology/approach This paper uses a systematic approach to reviewing the literature on EL and critically assess the EL concept through the criteria of resonance, attributes (involving consistency, fecundity and differentiation), domain and causal utility. Findings A synthesis and assessment of extant literature reveals that a key challenge is the clear articulation of EL as a concept. This paper takes the first steps toward the specification of EL through a discussion of its unique properties. In this respect, the paper proposes the understanding of EL as an undertaking of entrepreneurial (i.e. proactive, exploratory and collaborative) learning behaviors (a crucial component of the EL concept) and recommends the context of new venture creation as an appropriate domain for the study of EL. Research limitations/implications This paper paves the way toward a more robust specification of EL as a concept. Originality/value This systematic literature review initiates a discussion about how EL literature can find convergence on key issues, thus helping the field move forward. It does so by articulating central attributes of the EL concept.

This chapter challenges the view of innovation as synonymous to improvement, which underlies much of the current business paradigm. It debates the presence of the ethical element in innovation processes by presenting the case study of high-fructose corn syrup, a product innovation widely used in the food industry. An argumentative analysis is conducted upon the case, taking into account the perspective of the different stakeholders. The main message of this chapter is that innovations have an inherent ethical dimension and that, for them to serve important societal purposes, it is imperative for the ethical dimension to be considered by different actors in the system.

The co-development process of new venture ideas and entrepreneurs' learning Nogueira, T. F. & Alsos, G. A.

This chapter challenges the view of innovation as synonymous to improvement, which underlies much of the current business paradigm. It debates the presence of the ethical element in innovation processes by presenting the case study of high-fructose corn syrup, a product innovation widely used in the food industry. An argumentative analysis is conducted upon the case, taking into account the perspective of the different stakeholders. The main message of this chapter is that innovations have an inherent ethical dimension and that, for them to serve important societal purposes, it is imperative for the ethical dimension to be considered by different actors in the system.

The view of innovation as a positive concept has been deeply rooted in business and academic cultures ever since Schumpeter coined the concept of creative destruction. Even though there is a large body of literature on innovation studies, limited attention has been given to its ethical dimension. In this chapter, the ethical implications of innovations are illustrated with a case study of “destructive creation” in the food industry, and upon which an argumentative analysis is conducted. The main message of this chapter is that innovations have an inherent ethical dimension and that quality innovations depend on systematic consideration of this dimension in the innovation process.