Open Food – Revisiting Open Innovation in the Food Industry
(English)Manuscript (preprint) (Other academic)
Researchers have claimed that we are in the era of Open Innovation (OI). This idea is supported with the vast evidence of OI adoption in firms from different industries. One industry in which OI has been gradually adopted by firms as an approach to innovate is the Food and Beverage (F&B) industry. Although several studies have investigated the F&B industry under an OI lens, most of them have focused on large firms disregarding the role of other smaller actors. Therefore, the purpose of this paper is to explore how is the adoption of OI ideas influencing initiatives driven by actors other than large F&B firms, in order to complement a larger image of OI adoption in the manufacturing sector. To do this, we analyzed through a qualitative approach several innovative initiatives related to food and created by different types of actors. The main results show that large F&B firms are not the only actors proposing and driving lasting OI initiatives, but also small and medium-sized organizations, foundations, communities, and consumers. Lastly, we propose the concept of open food and provide two exemplars. We conclude with this study implications together with some veins for future research.
Open food, open innovation, collaborative innovation, food industry, quadruple innovation helix model, megatrends
Economics and Business
Research subject Industrial Engineering and Management
IdentifiersURN: urn:nbn:se:kth:diva-180557OAI: oai:DiVA.org:kth-180557DiVA: diva2:895338
QS 20162016-01-182016-01-182016-01-29Bibliographically approved