Keg wine technology as a service innovation for sustainability in the foodservice industry

Pougnet, Stéphanie; Martín-Ríos, Carlos; Pasamar, Susana

doi:10.1016/j.jclepro.2022.132145

Cited by 15 publications

(9 citation statements)

References 62 publications

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“…Despite significant interest in service innovation over the past decade, not all aspects of its relationship with sustainability have been theoretically addressed in a coherent manner, according to these authors. Furthermore, in the context of the restaurant industry, the literature affirms that it has traditionally been reluctant to introduce sustainability innovations (Pougnet et al ., 2022).…”

Section: Discussionmentioning

confidence: 99%

“…However, research on restaurant management has primarily focused on culinary innovations, with limited emphasis on creativity and innovation in other service delivery processes (Lee et al ., 2019). Moreover, the restaurant industry has traditionally been hesitant to adopt sustainability-oriented innovations in strategic and operational practices (Pougnet et al ., 2022). Therefore, this paper aims to uncover the relationship between service innovation and sustainability practices in the food service sector.…”

Section: Introductionmentioning

confidence: 99%

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Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

Montesdeoca Calderon,

Gil-Saura,

Ruiz-Molina

et al. 2023

BFJ

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PurposeThis paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant restaurant segments in relation to sustainable practice-based service innovation so that effective actions to raise awareness and train managers and staff may be developed. Segmentation has been identified as a key tool when designing strategies and proposing actions. Yet, the use of segmentation techniques is still scarce regarding service innovation and sustainability in restaurants.Design/methodology/approachA segmentation analysis was carried out applying the CHAID algorithm from 300 valid questionnaires completed by restaurant owners or managers from coastal Ecuador, where tourism and gastronomy may be drivers of service innovation.FindingsA typology of restaurants based on the sustainability-service innovation interrelation suggests three final segments: sustainable innovators focused on the value chain, moderate innovators focused on saving resources and restaurants with a low innovative profile.Practical implicationsThe three segments derived from the analysis present differences in terms of the degree of implementation of sustainability practices, as well as in terms of the demographic profile of the restaurant manager. These segments are measurable, substantial, accessible and actionable, so that tailored initiatives to raise awareness and boost sustainability-oriented innovativeness among restaurant owners/managers may be targeted to each group of establishments.Originality/valueThe present research provides evidence of the positive relationship between sustainability practices and service innovation in foodservices. The segments of restaurants identified enable the design and implementation of actions that facilitate the transition of less sustainability-oriented restaurants towards more innovative and sustainable business models.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

Montesdeoca Calderon,

Gil-Saura,

Ruiz-Molina

et al. 2023

BFJ

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“…Digital traceability is a key aspect of innovation that enhances sustainability practices in food supply chain management (SCM) (Pougnet et al , 2022; Gloet and Samson, 2022). When dealing with food safety and security issues, digital traceability allows supply chain tracking and tracing to better manage and monitor sustainability-related practices; these include food quality, operational efficiency, eco-friendly practice and reducing food waste (Hew et al , 2020; Epelbaum and Martinez, 2014; Saurabh and Dey, 2021; Zhou and Xu, 2022; Lu et al , 2021).…”

Section: Introductionmentioning

confidence: 99%

The impact of digital traceability on sustainability performance: investigating the roles of sustainability-oriented innovation and supply chain learning

Zhou,

Lu,

Kumar Mangla

2024

SCM

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Purpose Food sustainability is a world-acknowledged issue that requires urgent integrated solutions at multi-levels. This study aims to explore how food firms can improve their sustainability performance through digital traceability practices, considering the mediating effect of sustainability-oriented innovation (SOI) and the moderating effect of supply chain learning (SCL) for the food supply chain therein. Design/methodology/approach Hierarchical regression with a moderated mediation model is used to test the proposed hypotheses with a sample of 359 food firms from four provinces in China. Findings Digital traceability has a significant positive impact on the three pillars of sustainability performances among food firms. SOI (product innovation, process innovation and organisational innovation) mediates the relationship between digital traceability and sustainability performance. SCL plays moderating roles in the linkage between digital traceability and both product and process innovation, respectively. Originality/value This paper contributes as one of the first studies to develop digital traceability practices and their sustainability-related improvements for Chinese food firms; it extends studies on supply chain traceability to a typical emerging market. This finding can support food sustainability practice in terms of where and how to invest in sustainability innovation and how to improve economic, environmental and social performance.

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“…In line with these research gaps, in this paper, we delve into the concept of SOI in services and propose a scale that evaluates company actions of this nature from the consumer's point of view. The perspective of the company is adopted in numerous investigations (e.g., Maletič et al, 2016; Pougnet et al, 2022); however, the generation of measurements from the consumer's point of view is scarce. In addition, the scale is adapted to the retail sector which, due to its characteristics, has opted to develop strategies aimed at prioritizing the incorporation of both general and sustainable innovations, thus linking it with its natural, closest market.…”

Section: Introductionmentioning

confidence: 99%

“…Based on the foregoing considerations, the aim of this paper is to carry out a more in‐depth analysis of sustainability‐oriented innovation in retailing (SOI‐r) through the development of a scale that includes the factors that define this construct. To the best of our knowledge, no scale has been presented that brings together the dimensions of innovation as well as sustainability from a triple bottom line approach (Pougnet et al, 2022) in the context of the retail sector and from a consumer perspective. For this reason, the aim of this study is to overcome this research gap by proposing a scale for SOI‐r from the consumer's perspective.…”

Section: Introductionmentioning

confidence: 99%

Sustainability‐oriented innovation in retailing

Gil‐Saura,

Ruiz‐Molina,

Berenguer‐Contrí

et al. 2023

Psychology and Marketing

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Sustainability‐oriented innovation in services has recently been raising interest among academics and professionals. The present research has a dual objective. The first is to develop a scale that captures the notion of sustainability‐oriented innovation in retailing (SOI‐r) from the consumer's perspective. A sequential process is carried out to purge and retain 17 items which synergistically measure SOI‐r. We use quantitative research, adopting an exploratory‐descriptive approach on a total sample of 510 customers of commercial food establishments. The principal axis factor analysis shows six factors: product innovation, marketing innovation, relational innovation, economic sustainability, social sustainability, and environmental sustainability. The second objective is to develop an index using importance‐performance map analysis, which allows analysis of the level of development of the six dimensions identified in SOI‐r and areas for their improvement. The results are compared across food retail formats (hypermarkets, supermarkets, and discount stores) and recommendations are made at a strategic level.

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Keg wine technology as a service innovation for sustainability in the foodservice industry

Cited by 15 publications

References 62 publications

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

The impact of digital traceability on sustainability performance: investigating the roles of sustainability-oriented innovation and supply chain learning

Sustainability‐oriented innovation in retailing

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