Research summary Times of crisis require entrepreneurial responses to mitigate adverse effects and address new opportunities. This study focuses on how packaged food and drink entrepreneurs in Finland took action to create and capture new value during the Covid-19 crisis. Examining 844 social media posts of 66 ventures between March and May 2020 and interviewing 17 of these ventures, we found ventures to experiment with new business model variations, which not only expanded their set of solutions directly, but resulted in action-based learning leading to longer-term changes and increased capabilities for subsequent value creation. Furthermore, collaborative experiments and prosocial support increased the solution space through developing the capabilities of the ecosystem. Managerial summary The global lockdown measures in response to the coronavirus pandemic have disrupted supply, production, sales and consumption. Facing these constraints, entrepreneurs can respond quickly and experiment to create new liquidity and opportunities. Our analysis of packaged food and beverage entrepreneurs in Finland during the crisis shows how entrepreneurs leverage existing resources and acquire new ones to create new offerings, operations and partnerships. These initial actions serve as experiments to learn from in creating and revising business models, promoting a virtuous cycle of further action and expanding potential future solutions accessible to entrepreneurs. Importantly, opportunities available to the venture expand through both venture specific learning and through supporting other actors in the ecosystem.

While the construction of knowledge hubs has gained recent traction, little is known on how networked actors perceive their collective culture. Authors looked at the topic through a single case study, the Design Factory Global Network, a network of 24 autonomous yet connected hubs for passion-based co- creation in an educational setting. Data was collected via questionnaires, asking 1) to describe their Design Factory in three distinct, words, 2) explicate these with exemplary stories, and 3) express future development wishes. 98 stories and future wishes were shared by representatives from 15 Design Factories. Excerpts reflecting cultural levels (attitudes, norms, manifestations) were identified and made sense of by looking at which level of stakeholder relationship (internal, host, network, wider environment) they targeted. 78 attitudes, 114 norms and 95 manifestations were mentioned, mostly targeting the internal community and the host levels. Authors draw some practical implications for each of the identified level or relationship, contributing to the knowledge of the creation and development of such innovation hubs. In addition, further research directions are proposed.

Established companies turn to new ventures for bolstering exploration activities, but we know relatively little of the product development processes of startups and new ventures and how different stakeholders are utilized in these. The current study investigated the product development activities and experiments of eight Finnish food and beverage ventures in a multiple case study based on 22 interviews. How the developed products fit into the existing portfolio and experience of the ventures seemed to define their enacted development process. Internal experimentation was a constant feature, although the type of experiments varied between different phases of the development process. External-facing experiments were less frequent and more for validation than concept generation. On the other hand, they also carried important market creation functionalities. The results suggest that more nuanced terminology around experimentation would be useful to determine what type of experiments serve different goals in the development process.

Higher spontaneous activity and non‐exercise activity thermogenesis (NEAT) contribute significantly to daily energy balance, body weight, and therefore in health. It was previously shown that, relative to body mass, rats selectively bred for high intrinsic aerobic capacity (HCR = high‐capacity runner) consume more energy and are more spontaneously active than low‐capacity runner (LCR) counterparts. We tested whether HCRs have higher rectal temperatures after 2 h fasting and during glucose tolerance test compared to LCRs. We studied 40 HCR/LCR female rats for the fasting condition, and 20 HCR/LCR female rats for the glucose tolerance test. Rats were from 27th generation of selection and aged 9 months. During the glucose tolerance test we controlled the spontaneous activity levels of the rats with ground reaction force recording. Our study revealed that after 2 h fasting HCRs had significantly higher rectal temperature compared to LCRs (p < 0.05). During glucose tolerance test the rectal temperature of HCRs was significantly higher compared to LCRs throughout the test protocol (p < 0.05). In the present study the spontaneous activity of HCRs was higher at the beginning (p < 0.05), but not at the end of the glucose tolerance test, suggesting that higher activity of HCR rats does not exclusively explain higher NEAT. This study was supported by the Ministry of Education (Finland) and the National Institute of Health.