Importance of Creativity of Employees in Adaptation of Food Companies to Innovative Trends in the World

Magdalena Klimczuk-Kochańska

MPRA Paper from University Library of Munich, Germany

Abstract: The purpose of this paper is to identify a gap in knowledge and understanding of the need to motivate employees for creative and pro-innovation activities in the organization. Another aim is to provide an overview of innovation in one of the low-tech industries - in the food industry. The concept of innovation and creativity is presented. The characteristics of the concept of creativity have been briefly described. Then examples of ways how food companies are dealing with current trends in the area of innovation in the world are briefly described. Among these trends, the focus on radical innovations has been highlighted, more tightly aligned firm innovation and business strategies, better insight into customers' needs and increased collaboration with other entities. Analyses based on the desk research technique were performed with the inclusion of literature regarding the examples of implementation of innovations in the food sector companies. The conducted analyses allowed us to confirm that exemplary food companies are actively engaged in improving their competitive position, by introducing creative solutions in their products or by new ways of organizing different processes. It has been shown that creativity should be used as the primary source of innovation in the food industry.

Keywords: creativity; innovations; low-tech sectors; crowdfunding; sharing economy; open innovation (search for similar items in EconPapers)
JEL-codes: M13 O32 O35 Q18 (search for similar items in EconPapers)
Date: 2017
New Economics Papers: this item is included in nep-agr, nep-cse, nep-ino and nep-sbm
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Published in Human Resources Management and Ergonomics 1.11(2017): pp. 50-64

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