The resilience of a sustainability entrepreneur in the Swedish food system
2016 (English)In: Sustainability, ISSN 2071-1050, E-ISSN 2071-1050, Vol. 8, no 6, 550Article in journal (Other academic) Published
Organizational resilience emphasizes the adaptive capacity for renewal after crisis. This paperexplores the resilience of a business with both a social and an environmental orientation—a not-forprofitbusiness that claims to contribute to sustainable development of the food system. We ask whatconstitutes social and sustainable entrepreneurship in this case, and discuss determinants of theresilience of the business. The business, Biodynamiska Produkter (BP), has experienced periods ofgrowth, conservation, and rapid decline in demand, followed by periods of re-organization. Our resultssuggest that BP, with its social mission and focus on organic food, meets the criteria of both a socialand sustainability entrepreneurship organization. Two major crises in the late 1980s and late 1990swere met by re-organization and novel market innovations. Other criteria for resilience, met by BP,include flexibility, high level of trust, authentic value-based leadership promoting experimentation andadaptability, and a long-term authentic local trade-mark supporting customer loyalty. BP has beeneconomically resilient but not thriving. Controlling the value chain and following the social andenvironmental objectives were given higher priority than expanding its operations. In 2003 BPlaunched a box scheme and after its crisis in 2008/2009 focused on consolidation rather than newinnovations.
Place, publisher, year, edition, pages
MDPI AG , 2016. Vol. 8, no 6, 550
Other Social Sciences
IdentifiersURN: urn:nbn:se:kth:diva-187467DOI: 10.3390/su8060550ISI: 000378776800047ScopusID: 2-s2.0-84976314655OAI: oai:DiVA.org:kth-187467DiVA: diva2:930367
QC 201605242016-05-232016-05-232016-07-27Bibliographically approved