Eco-innovation as a driver in the agri-food value chain: an empirical study on durum wheat in Italy

Blasi, Emanuele; Monotti, Chiara; Ruini, Luca; Landi, Chiara; Avolio, G.; Meriggi, P.

doi:10.3920/jcns2014.x014

Cited by 23 publications

(16 citation statements)

References 29 publications

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“…The food industry is essential to the world economy (Alfiero et al, 2017). Food industry companies operate in processing raw materials and the supply of proprietary food, and these activities rely severely on natural resources and territory (Blasi et al, 2015). However, traditionally, the food industry matures and grows more slowly than other industries and has a low level of interorganizational cooperation and limited use of innovation (Triguero et al, 2018;Mokhtarzadeh et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity

Mokhtarzadedeh

Jafarpanah

Babgohari

2022

BFJ

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PurposeLiterature survey shows that it is not clear how knowledge management capability (KMC) and ambidexterity capability affect entrepreneurial creativity (EC) and entrepreneurial intensity (EI) promotion. While empirical studies have emphasized the importance of these factors in improving business performance, the cumulative effect and self-reinforcing loops of these factors in improving firm performance have not been identified. In this regard, the study seeks to investigate how to increase the entrepreneurial capabilities of KMC, EI, EC and ambidexterity of food firms to improve their performance.Design/methodology/approachThe method of the present study is applied in terms of purpose and is quantitative in terms of data collection. In order to collect the data, a questionnaire was designed that contained the variables of the conceptual model of the research. This questionnaire was distributed among industrial and academic experts in the Iranian food industry. The method of data collection is an online cross-sectional survey, and the method of data analysis is structural equation modeling using Smart PLS software to analyze the conceptual model.FindingsThe present study is cross-sectional survey research that examines the impact of KMC, EC and EI on firm performance by considering the mediating role of organizational ambidexterity. The research study shows a positive impact of entrepreneurial capabilities as KMC, EI, EC and ambidexterity on performance. Accordingly, if a firm builds KMC and fosters EC, it can achieve ambidextrous innovation and thus enhance its EI and performance in the food industry.Research limitations/implicationsThis study highlights the knowledge-based view (KBV) in explaining the role of KMC on innovative capabilities and its influence on performance. Research findings shed light on the importance of KMC as a prerequisite for innovation strategy. The study has also established the mediating role of ambidexterity in entrepreneurial value creation. According to the results, small and medium-sized enterprises (SMEs)' performance is positively influenced by entrepreneurial capabilities as KMC, EI, EC and ambidexterity.Originality/valueThis paper gives insights into how SMEs can improve their performance to gain a competitive advantage by developing knowledge and creative ideas in line with entrepreneurial goals. In this regard, the food industry can adopt new strategies to reduce the impact of these challenges to achieve superior performance and competitive advantage.

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Section: Introductionmentioning

confidence: 99%

Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity

Mokhtarzadedeh

Jafarpanah

Babgohari

2022

BFJ

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“…The agri-food industry is considered a traditional industry with low levels of cooperation and limited use of innovation [10]. Food-industry companies are devoted to the processing of raw materials and food supply, and these activities rely heavily on natural resources and territory [12]. As a result, significant direct and indirect environmental effects arise, which leads to a greater necessity to…”

Section: Introductionmentioning

confidence: 99%

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

2019

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Companies’ environmental responsibility has significantly increased in the last decade. However, the question about the benefits that this responsible decision has on the company’s performance in the market remains. In this scenario, the main goal of this study is to analyze the conditions that improve the performance of companies in the agri-food industry, paying specific attention to technological eco-innovation and different types of cooperation (in the use and in the development of eco-innovations). Our initial sample contains data of agri-food companies operating in Spain. The Qualitative Comparative Analysis (QCA) has been used as a new path for the analysis of firm’s data. Company performance has been considered by using a construct including three variables (increase in the sales, company profitability and cost reduction). Results show that the conditions that largely benefit company performance are R&D spending and the development of technological eco-innovation. Cooperation in the development and use of eco-innovations are especially important for the smaller companies, with the larger companies in the sector relying both in cooperation and in their own resources. The different recipes which improve the performance, as well as the sustainability of the sector, are presented in this study.

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“…From the point of view of the entrepreneur involved in the agri-food sector, the main driving force behind green actions ought to be a strategy that can protect its production capacity and value (Blasi et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

The Pursuit of External Knowledge in Eco-Innovation. Analysis of the Agri-Food Sector in Spain

Rivera¹,

Moreno²,

Martínez³

2018

JOB

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The research about the search for opportunities through open cooperation strategies points to an exchange of knowledge among a certain number of sources, aimed at sustaining competitive advantage. From this new vision emerges the paradigm of open innovation, which has prompted a change in the organization of resources, information filtering, and rapid absorptive capacity. Awareness of climate problems and external societal pressures can motivate companies to create new technologies and new forms of cooperation to avoid environmental problems. Based on a survey of Spanish agri-food firms, we find that the depth of external sources of innovation increases environmental improvement in a U-shaped relationship.

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Eco-innovation as a driver in the agri-food value chain: an empirical study on durum wheat in Italy

Cited by 23 publications

References 29 publications

Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity

Knowledge management capability, entrepreneurial creativity, entrepreneurial intensity and firm performance: the mediating role of ambidexterity

Improving Firms’ Performance and Sustainability: The Case of Eco-Innovation in the Agri-Food Industry

The Pursuit of External Knowledge in Eco-Innovation. Analysis of the Agri-Food Sector in Spain

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