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Virtual crowdsourcing initiatives, and in particular crowdsourcing competitions, have become a promising means of harnessing users’ creativity to help corporate innovation. To date, research has tended to focus on the outcome of the competition, i.e. on the creative solution. There is, however, a lack of understanding in such crowdsourcing environments of the creative process itself and the influence of social interaction on the platform during this process. The paper aims to discuss these issues.

The authors conducted a series of qualitative interviews with participants from a major European crowdsourcing platform. The platform acts as an intermediary between companies and firms, and has launched more than 370 idea competitions.

The results suggest that there are not only positive interactions going on between participants. Below the surface, there also appear destructive processes provoked by the fierce competition among the contestants for prizes and a position in the Top Innovator lists. Such destructive behavior includes bullying of successful contestants, excessive use of like-functions among befriended contestants, and mutual donation of prize money among in-group members.

Negative social interaction among contestants of crowdsourcing communities can potentially threaten the platform provider’s business model. Managers of crowdsourcing platforms should engage in the development of strong social norms explicitly disapproving destructive behavior.

This study is the first to investigate in detail the phase of idea generation on crowdsourcing platforms, and the nature and impact of social interactions among contestants.

Ethical consumption is on the rise amidst concerns about the environmental and health impacts of industrial agriculture. In light of increasingly complex food choices, alternative food networks have emerged. However, their success depends on a deeper understanding of the product attributes that guide (ethical) consumer decisions. This study focuses on the preferences of consumers when choosing and buying fresh vegetables in Romania.

This study employs a discrete choice experiment to determine how consumers make trade-offs across a set of product attributes, such as local origin and production method.

The study analysis sheds light on the importance of food attributes relevant to ethical consumers. The main barrier to making an ethically driven choice is convenience. While local production remains of lower importance than the production method, the authors show that the Romanian consumers surveyed strongly prefer non-certified “traditional” vegetables over certified organic products.

This study is pioneering with a state-of-the-art discrete choice setting looking at a set of product attributes that reflect the demand of ethical consumers in an understudied transitional context. The authors go beyond the current debate on the trade-off between organic vs local food labels by introducing traditional small-scale production as a separate attribute level. The food attribute preferences of different consumer segments and a market simulation offer relevant insights how to market fresh vegetables to health- and environmentally-conscious urban people.