Transforming the German Food System: How to Make Start-Ups Great!

Kathrin Ludwig, Adriano Profeta, Alexander Märdian, Clemens Hollah, Maud Helene Schmiedeknecht and Volker Heinz
Additional contact information
Kathrin Ludwig: DIL Deutsches Institut für Lebensmitteltechnik e.V.—German Institute of Food Technologies, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Adriano Profeta: DIL Deutsches Institut für Lebensmitteltechnik e.V.—German Institute of Food Technologies, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Alexander Märdian: DIL Innovation Hub, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Clemens Hollah: DIL Deutsches Institut für Lebensmitteltechnik e.V.—German Institute of Food Technologies, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
Maud Helene Schmiedeknecht: ESB Business School, Reutlingen University, Alteburgstraße 150, 72762 Reutlingen, Germany
Volker Heinz: DIL Deutsches Institut für Lebensmitteltechnik e.V.—German Institute of Food Technologies, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany

Sustainability, 2022, vol. 14, issue 4, 1-35

Abstract: The food system represents a key industry for Europe and Germany in particular. However, it is also the single most significant contributor to climate and environmental change. A food system transformation is necessary to overcome the system’s major and constantly increasing challenges in the upcoming decades. One possible facilitator for this transformation are radical and disruptive innovations that start-ups develop. There are many challenges for start-ups in general and food start-ups in particular. Various support opportunities and resources are crucial to ensure the success of food start-ups. One aim of this study is to identify how the success of start-ups in the food system can be supported and further strengthened by actors in the innovation ecosystem in Germany. There is still room for improvement and collaboration toward a thriving innovation ecosystem. A successful innovation ecosystem is characterised by a well-organised, collaborative, and supportive environment with a vivid exchange between the members in the ecosystem. The interviewees confirmed this, and although the different actors are already cooperating, there is still room for improvement. The most common recommendation for improving cooperation is learning from other countries and bringing the best to Germany.

Keywords: start-up; innovation ecosystem; food system; transformation; Germany; food science; entrepreneurship; food technology; sustainable development goals; learning from other countries (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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