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Sustainability
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Sustainable Innovation in the Food Industry
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Sustainable Innovation in the Food Industry

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainability in Geographic Science".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 10266

Special Issue Editors

Prof. Dr. József Tóth

E-Mail Website
Guest Editor
1. Institute for the Development of Enterprises, Corvinus University of Budapest, 1093 Budapest, Hungary
2. Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Piaţa Libertăţii nr. 1, 530104 Miercurea Ciuc, Romania
Interests: circular farming and food production; consumer behavior; agri-food innovation
Special Issues, Collections and Topics in MDPI journals
Dr. Áron Török

E-Mail Website
Guest Editor
Department of Agricultural Economics, Institute of Sustainable Development, Corvinus University of Budapest, 1093 Budapest, Hungary
Interests: food quality schemes; short food supply chains; agricultural trade
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The global food sector has to face continuous challenges in order to ensure the sustainable supply of safe, nutritious, affordable and healthy food in the context of a rapidly growing global population, shifting dietary patterns, increased competition for land use and environmental concerns. Research and innovation and facilitating the integration of scientific knowledge and innovation into food chain operations are crucial to tackling this challenge. 

Therefore, innovation in the food industry has always played a key role and the related literature is expanding. 

In particular, this Special Issue welcomes original research and reviews of literature focusing on:

  • Socio-economic and managerial traits of the sustainable food innovation process;
  • Knowledge management aspects of food innovation;
  • Value creation and appropriation in food innovation;
  • Sustainable resource use as an outcome of innovation;
  • Consumers’ behavior and willingness to pay toward sustainable and/or functional food;
  • Innovative/functional food and health;
  • Innovative food and the environment;
  • Innovative food and the supply chain.

Prof. Dr. József Tóth
Dr. Áron Török
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • innovation
  • food industry
  • product innovation
  • process innovation
  • marketing innovation
  • organizational innovation

Published Papers (2 papers)

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Research

19 pages, 2745 KiB  
Article
Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread
by Maria Królak, Hanna Górska-Warsewicz, Magdalena Mądra-Sawicka, Krystyna Rejman, Sylwia Żakowska-Biemans, Julita Szlachciuk, Maksymilian Czeczotko, Bartosz Kwiatkowski, Robert Zaremba and Michał Wojtaszek
Sustainability 2022, 14(5), 2743; https://doi.org/10.3390/su14052743 - 25 Feb 2022
Cited by 3 | Viewed by 6037
Abstract
This study aimed to examine the drivers and types of sustainable product innovations undertaken in bakeries with a particular focus on fibre-enriched bread. This type of bread contributes to a healthy diet due to its increased content of dietary fibre, which is an [...] Read more.
This study aimed to examine the drivers and types of sustainable product innovations undertaken in bakeries with a particular focus on fibre-enriched bread. This type of bread contributes to a healthy diet due to its increased content of dietary fibre, which is an essential but deficient component of the diet, especially in modern consumption patterns in affluent countries. The study was carried out using the Computer Assisted Telephone Interview (CATI) method on a sample of 402 companies operating in the Polish baking industry. Multiple correspondence analysis (MCA) using Burt tables was used to analyse the results. Four groups of companies were identified according to the number of new products introduced to the market: non-innovative, poorly innovative, moderately innovative, and sustainable innovative companies. The results show that the development of a “new formula” was the most frequently mentioned type of innovation in all groups of companies. Other types of product innovation were also identified among the highly innovative companies: a new product for the company, a new product for the consumer, and new packaging. The basic motivation for launching innovative products on the market was to follow new trends and meet consumer expectations. Therefore, the results indicate that a consumer approach to innovation prevailed. The surveyed bakeries perceived fibre-enriched bread as a product with high nutritional value and environmental benefits. Our results contribute to a better understanding of the drivers of sustainable innovation in the food industry and have some practical implications for bakery companies seeking competitive drivers based on sustainable innovation. The study showed that capturing the voice of the customer is important in developing product innovations in bakeries. A consumer-oriented strategy is a win-win strategy, as it will result in an increased range of products suitable for a healthy sustainable diet and environmental benefits using fibre waste from food processing. Full article
(This article belongs to the Special Issue Sustainable Innovation in the Food Industry)
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24 pages, 1326 KiB  
Article
Agro-Food Innovation and Sustainability Transition: A Conceptual Synthesis
by Xiangping Jia
Sustainability 2021, 13(12), 6897; https://doi.org/10.3390/su13126897 - 18 Jun 2021
Cited by 9 | Viewed by 3490
Abstract
The global community faces the challenge of feeding a growing population with declining resources, making transformation to sustainable agriculture and food systems all the more imperative and ‘innovation’ all the more crucial. In this study, agro-food system innovation (re)defines sustainability transition with a [...] Read more.
The global community faces the challenge of feeding a growing population with declining resources, making transformation to sustainable agriculture and food systems all the more imperative and ‘innovation’ all the more crucial. In this study, agro-food system innovation (re)defines sustainability transition with a complexity construct of cross-scale interaction and an adaptive cycle of system change. By taking a panarchical view, top-down and bottom-up pathways to innovation can be reconciled and are not contradictory, enabling and constraining innovation at every level. This study breaks down the structure of the agricultural innovation system into four components based on multi-level perspectives of sustainability transition, namely: actors and communities, interaction and intermediaries, coherence and connectedness and regimes rules and landscape. Meanwhile, this research frames the functional construct of system innovation for food and agriculture with five perspectives drawing on broad inputs from different schools of thought, namely: knowledge management, user sophistication, entrepreneurial activities’ directionality and reflexive evaluation. This research advocates for an ecosystem approach to agricultural innovation that gives full play to niche-regime interactions using social-technical perspectives. Full article
(This article belongs to the Special Issue Sustainable Innovation in the Food Industry)
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