FoodTech startups: Technological solutions to achieve SDGs

Numa, Iramaia Angélica Neri; Wolf, K.; Pastore, Gláucia Maria

doi:10.1016/j.foohum.2023.06.011

Cited by 8 publications

(6 citation statements)

References 35 publications

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“…These findings are an example of the reason to dig deeper into the targets of the SDGs to gauge the specific domains in which ITSs contribute the most. Since there is limited evidence in the literature on the impact achieved by startups (with some exceptions, see: Numa, Wolf & Pastore, 2023) [60], outlining the domains of impact by ITSs adds value to the current discussion.…”

Section: Discussionmentioning

confidence: 99%

The Impact Tech Startup: Initial Findings on a New, SDG-Focused Organizational Category

Gidron,

Bar,

Finger Keren

et al. 2023

Sustainability

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This study sheds light on the prevalence, focus, and key structural dimensions of the Impact Tech Startup—a new organizational category of enterprise whose technologically innovative products or services are aimed at creating social or environmental impact. After tracing the Impact Tech Startup’s conceptual roots and the features it shares with startups and social enterprises, we examine the context of Israel as a particularly supportive environment for startup entrepreneurship. We then present the initial findings from our empirical study conducted in Israel, in which we examined 1657 startups, developed a machine learning algorithm to identify which of these can be classified as an Impact Tech Startup, and clustered the results within the framework of the United Nations’ 17 Sustainable Development Goals. Our findings indicate that approximately one third of Israel’s startups can be classified as an Impact Tech Startup. Of these, almost a third are producing products or services relevant to Sustainable Development Goal 3 (Good Health and Well-being). Furthermore, we find that the technologies deployed by ITSs can help optimize decisions by professionals and, in doing so, substantially contribute to tackling social and environmental challenges. This study aimed to give the Impact Tech Startup an initial “face” and to invite further, more detailed studies in the future.

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Section: Discussionmentioning

confidence: 99%

The Impact Tech Startup: Initial Findings on a New, SDG-Focused Organizational Category

Gidron,

Bar,

Finger Keren

et al. 2023

Sustainability

View full text Add to dashboard Cite

show abstract

“…With the use of smart technologies, different processes such as design, purchase, manufacture, delivery, sales, etc. create enormous potential to leverage activities by improving productivity and customer experience and creating novel processes, products, and services (Neri Numa et al, 2023;Saunila et al, 2019). However, such implementations and adoption efforts must include adequate addressing of long-term implications and challenges (Bhandari et al, 2023).…”

Section: Methodsmentioning

confidence: 99%

Innovating for impact: Proposing quality 4.0 integration to achieve sustainable development goals in microenterprises

Avilés‐Sacoto,

Velasco‐Tapia,

Avilés‐Sacoto

et al. 2024

Bus Strat Dev

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In today's highly competitive global market, companies aim to improve their market position to ensure their competitiveness and survival. The adoption of Industry 4.0 technologies constitutes a good approach to enhancing processes and productivity while maintaining high‐quality standards. This is where Quality 4.0 becomes crucial, as it focuses on boosting the quality of organisational processes through the integration of disruptive technologies from Industry 4.0. Furthermore, companies are prioritising implementing environmentally friendly practices in their processes that support sustainable development. Therefore, it is imperative to evaluate how the application of Quality 4.0 can ease production improvements with minimal environmental impact while also aligning with sustainable development goals. This article analyses how these initiatives can be used within the food industry, specifically those dedicated to the production and sale of a product, evaluating a microenterprise dedicated to the production of artisanal ice cream. A comprehensive framework is proposed for the adoption of Quality 4.0 and its potential to support sustainable development goals. Using the PDCA cycle, the original situation is evaluated to later recommend strategies and tools to create improvements in the enterprise.

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“…Several strategies have been proposed to confront this issue. The use of appropriate food packaging was appointed as one of the strategies to reduce food loss and waste [1,2]. Active food packaging prolongs the shelf life of food products by inhibiting damage caused by microbial, enzymatic, and oxidative attacks [3].…”

Section: Introductionmentioning

confidence: 99%

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Gouvêa,

Andrade

2024

Polysaccharides

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The development of active food packaging is desirable for food safety and to avoid food loss and waste. In this work, we developed antioxidant bilayer films combining extrusion and electrospinning techniques. These films consisted of a first layer of thermoplastic cornstarch (TPS), incorporated with microcrystalline cellulose (MCC). The second layer consisted of gallic acid (GA) encapsulated at different concentrations in 1:1 chitosan/poly(ethylene-co-vinyl alcohol) (CS/EVOH) nanofibers. This layer was directly electrospun onto the TPS/MCC film. The morphological, structural, wettability, permeability to oxygen, and antioxidant properties were investigated for the first layer and the bilayer films. Water contact angle measurements revealed the hydrophobic nature of the first layer (θ0 = 100.6°). The oxygen permeability (OP) was accessed through the peroxide value (PV) of canola oil, kept in containers covered by the films. PV varied from 66.6 meq/kg for the TPS/MCC layer to 60.5 meq/kg for a bilayer film. Intermolecular hydrogen bonds, mediated by GA, contributed slightly to improving the mechanical strength of the bilayer films. The bilayer film incorporated with GA at 15.0% reached a radical scavenging activity against the DPPH radical of (903.8 ± 62.2) μmol.L−1.Eq. Trolox.g−1. This result proved the effectiveness of the GA nanoencapsulation strategy.

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FoodTech startups: Technological solutions to achieve SDGs

Cited by 8 publications

References 35 publications

The Impact Tech Startup: Initial Findings on a New, SDG-Focused Organizational Category

The Impact Tech Startup: Initial Findings on a New, SDG-Focused Organizational Category

Innovating for impact: Proposing quality 4.0 integration to achieve sustainable development goals in microenterprises

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

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