Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges

Abstract

Purpose

The paper provides a new definition of healthy and functional food considering the case of sorghum, which is dealing with environmental challenges, calling for exploration of eco-conscious consumers' behavior in the free-from food innovative market.

Design/methodology/approach

Through a systematic literature review and bibliometric analysis, this article offers a deep and broad outlook on a sustainable open innovations approach for agri-food systems. The bibliometric analysis includes a total of 198 scientific papers, deeply analyzed through Bibliometrix package.

Findings

Results show increasing academic interest in sustainable innovations for the agri-food system, where the relevance of the food-grade sorghum is noticed. An open innovation approach is called for to deal with environmental challenges.

Originality/value

Theoretically, the research offers a new definition of healthy and functional food in line with current environmental challenges. It also provides a deep literature review on eco-conscious consumers and food-grade sorghum as functional food in the context of the free-from food market.

Citation

Pontieri, P., Mennini, F.S., Magni, D., Fiano, F., Scuotto, V., Papa, A., Aletta, M. and Del Giudice, L. (2022), "Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges", British Food Journal, Vol. 124 No. 9, pp. 2649-2672. https://doi.org/10.1108/BFJ-07-2021-0732