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Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness

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  • Verónica León‐Bravo
  • Antonella Moretto
  • Raffaella Cagliano
  • Federico Caniato

Abstract

Sustainable development in the food industry requires companies to be more innovative with their products and supply chain as a strategy for developing healthier and higher quality food products, and achieving better economic, environmental, and social performance. A clear path to follow when companies decide to develop innovations for sustainability is still lacking, especially with a focus on quality and healthiness. This study analyzes six case studies in the food industry in Italy, identifying two innovative approaches towards sustainable development for quality and healthiness, namely, forward‐looking innovation and retro‐innovation. The first one represents a typical business model redesign oriented to sustainability, that is, developing new products and reconfiguring the supply chain processes for entering new market segments, applied mainly in smaller companies. The second one, indeed, implies a supply chain restructuring strategy while going back to traditional agricultural processes, especially applied in companies with standard or certified products. Both approaches target sustainability performances and allow an improvement of food quality and healthiness.

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  • Verónica León‐Bravo & Antonella Moretto & Raffaella Cagliano & Federico Caniato, 2019. "Innovation for sustainable development in the food industry: Retro and forward‐looking innovation approaches to improve quality and healthiness," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 26(5), pages 1049-1062, September.
    • Handle: RePEc:wly:corsem:v:26:y:2019:i:5:p:1049-1062
    DOI: 10.1002/csr.1785
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    2. Maurizio Massaro & Francesca Dal Mas & Charbel Jose Chiappetta Jabbour & Carlo Bagnoli, 2020. "Crypto‐economy and new sustainable business models: Reflections and projections using a case study analysis," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 27(5), pages 2150-2160, September.
    3. Grzegorz Szymański, 2021. "Marketing Activities of Local Food Producers in E-Commerce," Sustainability, MDPI, vol. 13(16), pages 1-20, August.
    4. Lorenzo Ardito & Javier Carrillo‐Hermosilla & Pablo del Río & Pierpaolo Pontrandolfo, 2019. "Sustainable innovation: Processes, strategies, and outcomes," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 26(5), pages 1009-1011, September.
    5. Yeong Sheng Tey & Mark Brindal, 2021. "Sustainability stewardship: Does roundtable on sustainable palm oil certification create shareholder value?," Corporate Social Responsibility and Environmental Management, John Wiley & Sons, vol. 28(2), pages 786-795, March.
    6. Helen Rogers & Mohit Srivastava, 2021. "Emerging Sustainable Supply Chain Models for 3D Food Printing," Sustainability, MDPI, vol. 13(21), pages 1-18, November.
    7. Horst Treiblmaier & Abderahman Rejeb & Remko van Hoek & Mary Lacity, 2021. "Intra- and Interorganizational Barriers to Blockchain Adoption: A General Assessment and Coping Strategies in the Agrifood Industry," Logistics, MDPI, vol. 5(4), pages 1-20, December.
    8. Pere Mercadé‐Melé & Carmina Fandos‐Herrera & Sofía Velasco‐Gómez, 2021. "How corporate social responsibility influences consumer behavior: An empirical analysis in the Spanish agrifood sector," Agribusiness, John Wiley & Sons, Ltd., vol. 37(3), pages 590-611, July.
    9. Mercedes Hernández Esquivel & Elva Esther Vargas Martínez & Alejandro Delgado Cruz & Juan Manuel Montes Hincapié, 2021. "Sustainable Innovation: Concepts and Challenges for Tourism Organizations," Academica Turistica - Tourism and Innovation Journal, University of Primorska Press, vol. 14(2), pages 175-187.

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