The Life Cycle of Corporate Social Responsibility in Agri-Food: Value Creation Models

Abstract

This paper contributes to the theoretical debate in agri-food economics focusing on corporate social responsibility. Specifically, it aims to define an interpretative model of the processes of social responsibility and value creation in the food industry. An empirical investigation was conducted using an analysis of case studies—representative of sustainable innovation and social responsibility models—as well as in-depth interviews and focus groups with managers of food industries and the sector’s experts. The paper focuses on a topic that has yet to be analysed in agri-food economics literature: corporate social responsibility as a value-creating strategy. Further, it proposes a life cycle model of social responsibility in business processes. The study findings reveal that corporate social responsibility actions may affect the agri-food process and/or the product. Specifically, the investigated case studies reveal that the production sector in which a company operates strongly influences its orientation towards one or more corporate social responsibility dimensions. This study’s results contribute to the debate on the topic and provide useful insights for practitioners and policy-makers.

Consumers’ Preferences for Wine Attributes: A Best-Worst Scaling Analysis

“…As for the purchasing habits, respondents stated to purchase wine directly at the producer. This behaviour suggests that on one hand, the preference of consumers towards local food product characterized by high social benefits [35][36][37][38], whilst on the other hand, their willingness to support the economic growth of local community [39,40]. Further, the study uncovered that consumers spend roughly €10.00 per a bottle of wine and up to €20.00 in wine monthly.…”

Implication of TNCS In Agri-Food Sector – Challenges, Constraints and Limits - Profit or CSR?

“…Socially responsible companies must comply with legal regulations and make additional investment in human capital, the environment and improve their relationships with stakeholders. (Siano et al, 2010;Matei, 2013;Siminica and Sichigea, 2018;Sima and Gheorghe, 2019;Siminica et al, 2015;Nazzaro et al, 2020). In this way, companies are very attentive to the requirements of different categories of stakeholders, given their involvement which are no longer mere spectators of the economic phenomenon, but sanction the inappropriate actions of companies such as those in highly polluting industries or those whose activity has an impact on public health, encouraging their decisions the activity of companies that have adopted the principles of sustainable development.…”

Cooperation as the Secret Ingredient in the Recipe to Foster Internal Technological Eco-Innovation in the Agri-Food Industry

“…Recently, Triguero, Fernández and Sáez-Martinez [16] proposed the framework in Figure 1 to study the influence of open innovation strategies on the adoption of radical and incremental eco-innovations in this industry. This approach is somehow similar to the framework proposed by Marotta and Nazzaro [59] on the issue of the determinants of value creation processes on farms, and further developed by Marotta and Nazzaro [13] on their recent analysis of value creation in wineries. Triguero et al [16] concluded that customer pressure fosters eco-innovation and high standards and requirements related to food safety.…”

“…On the other hand, the literature has argued that the use of fiscal incentives and subsidies fosters the introduction of eco-innovation, thus making its benefits higher than the costs of paying fines to governments for non-compliance [52]. Additionally, regulation has enabled the agri-food industry to address a prominent issue involving the processing of waste materials, as well as sustainable production systems [13].…”

“…Usually, SMEs find it difficult to convert environmentally friendly practices into competitive advantages [11] and, hence, are reluctant to include environmental concerns in their management practices [12]. Secondly, the agri-food sector, more than any other industry, is characterized by a significant dependence on natural resources [13].…”