Open innovation in the food and beverage industry: green supply chain and green innovation

Arcese, Gabriella; Flammini, Serena; Azevedo, Jovane Medina; Papetti, Patrizia

doi:10.1504/ijenvh.2015.077137

Cited by 8 publications

(5 citation statements)

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“…Although innovation as a topic has been gaining increasing attention in the literature, there seems to be less emphasis on innovation in the supply chain context (Arlbjorn et al, 2011;Gao et al, 2017). Only few studies have linked innovation to supply chain, yet almost all of these studies have focused only on a particular type of innovation such as product, process or technological innovation (Arcese et al, 2015;Gao et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Collaborative innovation and sustainability in the food supply chain- evidence from farmer producer organisations

Krishnan

Yen

Agarwal

et al. 2021

Resources, Conservation and Recycling

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Section: Introductionmentioning

confidence: 99%

Collaborative innovation and sustainability in the food supply chain- evidence from farmer producer organisations

Krishnan

Yen

Agarwal

et al. 2021

Resources, Conservation and Recycling

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“…Ramaswamy, 2009), our study describes how a foodservice company internally organized for executing inbound OI, hence providing a holistic view of the implementation of an OI strategy. In fact, extant studies have often analyzed OI in the food sector (Annosi et al, 2021;Arcese et al, 2015;Bigliardi and Galati, 2013;Chesbrough et al, 2014;Palumbo et al, 2021), but a holistic view of how a foodservice company organizes for OI is missing (e.g. Aolini et al, 2017;Randhawa et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…In fact, extant studies have often analyzed OI in the food sector (Annosi et al. , 2021; Arcese et al. , 2015; Bigliardi and Galati, 2013; Chesbrough et al.…”

Section: Discussionmentioning

confidence: 99%

How do foodservice companies organize for inbound open innovation? Empirical evidence from a Dutch organization

Annosi

Casprini

Parra

2022

BFJ

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PurposeThe aim of the paper is to analyze how actors in foodservice companies organize for inbound open innovation (OI).Design/methodology/approachThis paper conducted a case analysis of a large and successful foodservice company operating in the Dutch market. Furthermore, drawing on 18 interviews and archive data, we identified the main organizational practices involved in the implementation of inbound innovation activities and the ways they are embraced are defined.FindingsThe results provide a holistic view of the main organizational practices a foodservice company implemented at different organizational levels, to exploit external knowledge coming from third parties and to promote the sharing and recombination of knowledge resources within the organization. The identified organizational practices reveal the main interaction patterns between relevant internal actors and other external parties in the company network, as well as between actors on different hierarchical organizational levels which allows processing relevant innovation information and make relevant decisions about it.Research limitations/implicationsImplications are provided in terms of both theory and practice. This paper helps foodservice companies to create an internal organizational environment that supports the exploitation of customer knowledge.Originality/valueThere are few studies on how companies organize themselves for OI in general, and especially in the foodservice sector.

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“…Innovations in the FDI are requested also to respond to consumers wants and needs such as, for example, preservation methods (Costa et al , 2001); storage conditions; packaging (Silayoi and Speece, 2004; Rundh, 2005; Rundh, 2009); green innovation (Arcese et al , 2015); smart labels (Varese et al , 2016); ease of preparation, consumption and less waste (Brody et al , 2008); and nutrition and health characteristics (Kozup et al , 2003) such as functional foods, as defined by Diplock et al (1999). The latter – the emerging sector of functional foods – seems to show tendencies to partly converge with the pharmaceutical industry: in fact, “the effects of increasing health care costs as well as a greater consumer interest in preventing diseases by making distinctive food choices are shown to be central reasons for an on-going process of industry convergence at the intersection of the pharmaceutical and the food industry” (Bröring, 2013, p. 39).…”

Section: Literature Reviewmentioning

confidence: 99%

From space food research and innovation to immediate advantages for Earth eating habits

Varese

Cane²

2017

BFJ

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Purpose The purpose of this paper is to analyse how the food innovation strategies carried out by an Italian firm, Argotec, responsible for the development and supply of space food (SF) for European astronauts on the International Space Station (ISS), can also be applied to food suitable to be eaten on Planet Earth. This study aims at showing the relationship between SF innovation and terrestrial strategies directed at implementing this kind of food also on terrestrial tables. Design/methodology/approach This research focusses on a case study. The subject of the case study under analysis is Argotec, an internationally recognised Italian aerospace engineering company, dealing with research, innovation and development in various sectors, including engineering, information technology, system integration, small satellites and “Human Space Flight and Operations”. The company produces innovative SF for European astronauts performing long-duration missions on-board the ISS. Moreover, the SF is made available also for terrestrial beings as a solution for everyday eating necessities. Findings Argotec is characterised by strong innovation in terms of products and processes. Throughout the case study, the authors focus on the relationship between SF innovation and its terrestrial applications, since this company also manufactures products, traded under the brand “ReadyToLunch”, suitable for daily meals on Earth. Innovation applied to SF can thus offer advantages also for terrestrial daily meals and therefore help the company achieve other competitive advantages: as to the authors’ knowledge, this is a unique case. Research limitations/implications This study also has some limitations, typical of the applied methodology. In relation to the interview technique, further interviews would be required in order to fully understand the end-user perspectives regarding the importance and interest of this kind of “ready-to-eat” food. Practical implications Practical implications relate to astronauts and to terrestrial consumers. For astronauts, SF is not any more intended only to satisfy humans’ basic needs, and to provide the necessary nutrients during space missions, but has become an important factor in the quality of life in space. For terrestrial consumers, SF may represent a healthy, tasty and nutritious “ready-to-eat” choice: single courses for the main meals and snacks for a break. Originality/value This research fills a gap in literature: to the authors’ knowledge, this is the first paper presenting a case study on a company responsible for the development and supply of SF for European astronauts on-board the ISS, as well as encouraging the consumption of SF by terrestrial beings, as an ordinary “ready-to-eat” lunch/dinner.

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Open innovation in the food and beverage industry: green supply chain and green innovation

Cited by 8 publications

References 0 publications

Collaborative innovation and sustainability in the food supply chain- evidence from farmer producer organisations

Collaborative innovation and sustainability in the food supply chain- evidence from farmer producer organisations

How do foodservice companies organize for inbound open innovation? Empirical evidence from a Dutch organization

From space food research and innovation to immediate advantages for Earth eating habits

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