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This chapter aims to estimate the impact of the use of an innovative cultivation method on the social, economic and environmental aspects in the French region Aix-en-Provence, by using the survey data for 200 heterogeneous vegetable producers (organic and conventional). It distinguishes three types of producers in the French region Aix-en-Provence. First, conventional producers (n = 100) who used a high level of mechanization, better access to water, high yield, high labor costs. Second, certified organic producers (n = 70) who used organic technologies such as biotechnology and rotation, low yield, high organic product price compared to conventional products, a family workforce and high transport. Third, noncertified organic producers (n = 30) have used the same technologies as certified organic producers, while they sell their products at the same price as conventional products. Labor is the member of the family. These noncertified farms are marked by high operating and transport costs and low yield compared to conventional producers or certified organic producers. The results show that this cultivation method has a positive effect on the environmental aspect, however a negative one on the social and economic aspect.

This paper examines open innovation (OI) based on sustainability principles within the agri-food sector. The study aims to understand the interplay between different actors and develop a typology of their roles in fostering sustainability. Three key research questions guided our inquiry: “WHY” sustainability is driving the OI initiatives as presented by companies, “WHO” participates in OI interactions and “HOW” these interactions are structured among diverse agri-food actors.

Through a theoretical prism encompassing OI modes, types, practices, sustainability dimensions and multilevel perspectives, we analyzed 78 agri-food sustainable OI initiatives, as described by the companies, to identify and explain why, who and how they engage in OI to drive sustainability shifts.

The results reveal typical patterns of transaction and cooperation between actors and confirm the collaborative nature of sustainable OI in the agri-food sector when actors must transcend traditional economic boundaries and reshape both the internal performance culture and the broader industrial or community mindset. The paper also conceptualizes the roles of actors in co-creating value in the context of sustainable food transitions.

This study brings the theoretical lenses of OI to conceptualize the collaborative nature of sustainability transitions in the agri-food system. The focus on sustainability transitions is dominantly placed on innovators at the niche level, while incumbents tend to be depicted as protecting the status quo. Thus, the focus on the collaborative interplay among different actors engaged in OI for sustainability contributes to offering a more nuanced view of innovation in sustainability transitions. In turn, the development of a typology of actors, motivations and configurations of OI from sustainability transition perspectives contributes to strengthening the conceptualization of sustainable value co-creation in the OI realm.