Inbound open innovative strategies and eco-innovation in the Spanish food and beverage industry

Triguero, Ángela; Fernández, Santiago Huerta; Sáez‐Martínez, Francisco J.

doi:10.1016/j.spc.2018.04.002

Cited by 107 publications

(133 citation statements)

References 60 publications

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“…Cooperation has been largely studied recently as it is an essential factor in the open innovation concept [10,81]. The positive effect of cooperation in company efficiency and profits has been proved [43].…”

Section: Consistencymentioning

confidence: 99%

“…The positive effect of cooperation in company efficiency and profits has been proved [43]. Cooperation has recently been identified as a driver for the development of eco-innovations in the manufacturing sector [82,83], in the fertilizer and agricultural sector [84] and for the introduction of radical eco-innovations specifically in the agri-food sector [10].…”

Section: Consistencymentioning

confidence: 99%

“…Usually, small companies find it difficult to convert green practices into competitive advantages [7] and, hence, are unenthusiastic to include environmental concerns in their management practices [8]. Additionally, there is a lack of research on this topic in traditional sectors such as the agri-food industry that are typically characterized as low-tech with notable exceptions [4,9,10]. For this reason, the question about the benefits that green practices have on performance on companies operating in low-tech sectors such as the agri-food industry remains unclear.…”

Section: Introductionmentioning

confidence: 99%

“…The agri-food industry is considered a traditional industry with low levels of cooperation and limited use of innovation [10]. Food-industry companies are devoted to the processing of raw materials and food supply, and these activities rely heavily on natural resources and territory [12].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

2019

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Companies’ environmental responsibility has significantly increased in the last decade. However, the question about the benefits that this responsible decision has on the company’s performance in the market remains. In this scenario, the main goal of this study is to analyze the conditions that improve the performance of companies in the agri-food industry, paying specific attention to technological eco-innovation and different types of cooperation (in the use and in the development of eco-innovations). Our initial sample contains data of agri-food companies operating in Spain. The Qualitative Comparative Analysis (QCA) has been used as a new path for the analysis of firm’s data. Company performance has been considered by using a construct including three variables (increase in the sales, company profitability and cost reduction). Results show that the conditions that largely benefit company performance are R&D spending and the development of technological eco-innovation. Cooperation in the development and use of eco-innovations are especially important for the smaller companies, with the larger companies in the sector relying both in cooperation and in their own resources. The different recipes which improve the performance, as well as the sustainability of the sector, are presented in this study.

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Section: Consistencymentioning

confidence: 99%

Section: Consistencymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

2019

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“…Unfortunately, there are few studies about the role of open innovation in environmental issues (Horbach, Oltra, & Belin, 2013). De Marchi (2012) states that eco-innovative companies cooperate more with external sources on innovation than other innovative companies and some recent research considers network involvement as a main determinant of green innovation (Triguero et al, 2013(Triguero et al, , 2018Cruz-González, López-Sáez, Navas-López, & Delgado-Verde, 2015). Thus, the open innovation paradigm needs to be extended to eco-innovation to clarify the role of collaborations with external partners on environmental issues and its effect on performance.…”

Section: Open Eco-innovation Strategy and Economic Performancementioning

confidence: 99%

Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms

2019

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The main purpose of this paper is to analyse the association between open inbound knowledge strategies and the performance of eco‐innovative firms in the food and beverage industry. We propose a mixed framework based on the eco‐innovation literature and the open innovation approach. We consider the characteristics in a traditional sector based upon a resource‐based perspective. Three types of firms are distinguished in terms of their sales growth in the Spanish food industry from the least to the most successful eco‐innovators. Using multinomial logistic regression models, it is shown that the diversity of collaborators (breadth of external sources of knowledge) and joint adoption of product and process eco‐innovations are positively associated with the probability of achieving high sales growth. Moreover, we find an inverted U‐shaped relationship between the breadth of the external search and firm performance, but only for the group of the most successful firms. Moreover, operational flexibility, knowledge‐based capabilities and company size are also positively related to the group of successful eco‐innovators.

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How do both firm‐level resources and country‐level competitiveness shape the relationship between alliance portfolio diversity and radical innovation? A comparison between the food and other manufacturing industries

Ancín,

Zouaghi,

Sánchez

2024

Agribusiness

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This study examines how European food companies can operationally leverage the value created by strategic alliances into commercially viable products. More importantly, it emphasizes that the effects of alliance portfolio diversity (APD) on radical innovation performance can be achieved not only directly, but also via moderating roles, that is, the firm's social capital and the level of competitiveness of the country. Using three waves of the European Community Innovation Survey, our results show that the optimal level of APD varied depending on the industry in which the company operates (food manufacturing industry vs. the rest of manufacturing industries). Furthermore, social capital seems to be a crucial factor to mitigate the difficulties of leveraging very diverse knowledge from partners, especially in the food manufacturing industry. Moreover, the external environmental context where the firm is operating, measured as the growth competitive index that reflects the competitive level of the country, was shown to have an influence on the firms' innovative efforts.[EconLit Citations: M10, 013, 036].

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Inbound open innovative strategies and eco-innovation in the Spanish food and beverage industry

Cited by 107 publications

References 60 publications

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms

How do both firm‐level resources and country‐level competitiveness shape the relationship between alliance portfolio diversity and radical innovation? A comparison between the food and other manufacturing industries

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