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This article was developed to provide a viewpoint for the 10th Annual EABIS Colloquium on Strategic Innovation for Sustainability held at IMD in Lausanne, Switzerland on 3-4 July 2012.

The authors present a framework of three practices that must be applied to an ever-increasing degree along the spectrum of strategic innovation for sustainability.

To reap the benefits of innovation for sustainability, businesses need to adapt the type of innovation they aim for to their particular context. Three practices are crucial to the innovation process – i.e. an integrated approach, multiple partnerships and visionary leadership from the top. These practices address two of the main challenges companies face in innovating for sustainability, namely actively engaging with the wider dynamic context in which they operate, and spanning boundaries they are not used to crossing.

By analysing the specific context in which a business operates, it is possible to form a better idea of where on the spectrum a particular company may focus its efforts in order to have the greatest chances of success.

The analyses in this paper contribute to the debate and practical realisation of sustainable development.

While many studies distinguish between continuous versus discontinuous change as the two ends on a spectrum, the authors extend the spectrum to include three major points from incremental to radical to game-changing systemic innovation for sustainability. The three critical practices must be applied to an ever-increasing degree along the spectrum.

Reviews the latest management developments across the globe and pinpoints practical implications from cutting-edge research and case studies.

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

Innovation and sustainability. Two of the biggest buzzwords in business today. For many companies, focusing on one of these areas helps secure growth and a competitive edge. It thus stands to reason that combining innovation with sustainability might prove a real match-winner in the longer-term. A common perception equates sustainability with compliance. Small changes here and there to tick the right boxes. Corporate image receives a welcome tonic. But the impact can be much greater than that. Boosting both profits and market share are realistic goals when sustainability is used to drive innovation. Talent becomes easier to attract and retain too. Conventional wisdom has it that an innovation continuum prevails. Incremental change lies at one end with the more disruptive type at the other. Throwing sustainability into the equation demands a more systemic approach that extends the spectrum even further to reflect the scale of transformation such innovation brings. True innovation for sustainability should enhance performance in economic, environmental and societal terms.

Provides strategic insights and practical thinking that have influenced some of the world's leading organizations.

The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to digest format.

The purpose of this paper is to empirically investigate the role of gender, food health involvement, and food health information competency in predicting consumer food health information seeking.

A conceptual model for predicting consumer food health information seeking is proposed. The predicting constructs are general food health involvement, general food health competency, product‐specific health involvement, and product‐specific food health competency. The relationships between construct are estimated using structural equation modelling. Data were collected in a nationally representative consumer‐panel among 504 Danish consumers using a questionnaire.

The results suggest that improving consumers' general food health involvement may only lead to increased product‐specific health information seeking if consumers at the same time are involved in the specific product category. The results also revealed that women are generally more food health involved than men but did not support previous research suggesting that women also are more knowledgeable about healthy food and that they more often seek product‐specific food health‐related information.

This research concentrated on analysing one food product, salad dressing. A large cross‐section of products ought to be studied to improve the generalizability of the obtained result and thus future research may wish to incorporate a wider range of food products.

The results suggest that food authorities and/or food marketers seeking to promote a healthy life‐style should consider providing examples of healthy product categories (food authorities) and/or particular products (food marketers) along with their general health information.

This paper empirically investigates gender along with a number of mental constructs for the purpose of understanding consumers' food health information seeking. Also, the paper explores age and educational level as possible moderating variables of the consumer food health information seeking process.