Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector

Gabriella Arcese, Serena Flammini, Maria Caludia Lucchetti and Olimpia Martucci
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Gabriella Arcese: Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy
Serena Flammini: Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy
Maria Caludia Lucchetti: Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy
Olimpia Martucci: Department of Business Studies, Roma Tre University, Via Silvio D'Amico, Rome 77-00145, Italy

Sustainability, 2015, vol. 7, issue 7, 1-24

Abstract: The adoption of an “open sustainability innovation” approach in business could be a strategic advantage to reach both industry objectives and sustainability goals. The food sector is facing a constant increase in competition. In order to address the high competition that involves the food industry, sustainability and innovation practices can be strategically effective, especially with an open sustainability innovation approach. In the literature, we found many examples of open innovation applications and their implications for sustainable strategy. These applications are important for reducing cost and time to market, as well as for a company’s impact on the environment and food security. In this paper, the authors show the evidence of these implications. In particular, starting from the state of the art of the food sector, we highlight the empirical results of ten case studies. By analyzing these cases, we can gain a better awareness on how and why these approaches are currently being applied by food sector companies.

Keywords: sustainability; food sector; open innovation; innovation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2015
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (27)

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