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The purpose of this paper is to offer a new perspective on innovation in agro-food industry. Innovations in the agro-food industry depend on multiple forces interacting with each other under specific rules to create new ways to deal with social or economic processes. The relevance of this topic for the whole economy leads the authors to investigate main drivers of innovation in agro-food system.

The authors provide a framework that considers the role of policies, actors and activities for innovation in the agro-food industry and tests its validity on the Campanian tomato sub-system.

The authors’ framework applied to Campanian tomato sub-system shows the role of institutions, actors and activities in promoting innovation in agro-food system.

The paper offers a new perspective on innovation in agro-food industry.

The purpose of this paper is to consider the concept of strategic business resilience in order to postulate innovative mechanisms to drive business performance in the food supply chain.

The research included a literature review and the development of a resilience model that can be adopted in the food supply chain at both a strategic and an operational level.

Conflicts of interest exist for organisations that are seeking to strategically and effectively manage the pluralistic nature of internal and external supply chain risks. The model derived in this research can be used in the food supply chain to drive supply chain agility, organisational stability and longevity, and as a result continuous improvement.

This research is of academic value and of value to policy makers and practitioners in the food supply chain.

The purpose of this study is to analyze Italian system of innovation and evidence factors that can affect its global competitiveness.

The article provides a conceptual analysis of main factors of competitiveness of an innovation system and an empirical discussion of Italian case.

The article evidences main factors affect Italian systems of innovation that both researchers and practitioners can use in their activities.

The article offers a new perspective on innovation systems.

Italy is traditionally one of Egypt’s main trading partners, ranking first both as import and export partner. However, Italian firms face several cultural problems in Egypt. The purpose of this paper is to investigate the impact of cross-cultural differences faced by Italian firms’ operating in Egypt. The investigation of cross-cultural differences is facilitated by the examination of interaction between Italian and Egyptian culture using Hofstede and GLOBE’s cultural attributes and dimensions.

The qualitative analysis has been conducted through face to face interviews of individuals working for Italian firms operating in Egypt. These interviews were structured to specifically identify the impact of cultural differences on the interaction between Italian and Egyptian firms.

The results show that Italy is one of the most important commercial partners of Egypt. However, cultural diversity results in Italian small and medium enterprises facing risks when operating in Egypt. Cultural distance is a problem for Italian firms investing in Egypt. Thus, interaction between Italian and Egyptian firms requires a common understanding of cultural diversity. Italian firms must develop an understanding of Egyptian culture if they are to avoid cultural clash. Egyptian policy-makers must adopt policies that open national culture to international interactions.

The paper is based on a sub-set of the cultural attributes identified in Hofstede and GLOBE’s study. The results presented in this paper may be complimented through a future quantitative analysis, evaluating the relationship between religious values and other cultural dimensions.

This paper provides an insight into the interaction between Italian and Egyptian culture. It contributes to the extant literature by filling a gap in the existing literature on cross-cultural diversity and interaction between Europe and Middle East.

The purpose of this paper is to present a “network” framing of food supply arrangements. Such frameworks have been asked for in previous research as supplements to prevailing supply chain conceptualizations.

The framework builds on industrial network theory. According to this approach, business reality is analyzed in three inter-related dimensions: the activities undertaken, the resources used for this undertaking, and the actors controlling resources and activities. For each dimension, relevant concepts are derived for analysis of the features of food supply and food waste.

The network framing was useful for analyzing the prerequisites and consequences for two approaches to reduce food waste: one based on extension of shelf-life, the other relying on enhanced responsiveness in the supply arrangement. The framework was then used for suggesting managerial actions to reduce food waste through increasing activity coordination, resource combining, and actor interaction with consideration of potential consequences of such actions.

Managerial issues in food supply are discussed with regard to the role of activity coordination, the role of resource combining, and the role of actor interaction in efforts to prevent food waste.

The paper suggests a novel approach for analyzing food supply networks with particular focus on food waste reduction. Such framings are applied in other supply systems, and requested by food supply researchers.

There is evidence for major positive effects of knowledge transfer and innovation diffusion on economic growth. Much research has addressed schooling, training, and other aspects of human capital accumulation, but less emphasis has been placed on the interaction between firms and other organizations as a key driver of the development of new knowledge and its economic use. There is an extensive body of literature that discusses various aspects of knowledge transfer and innovation diffusion between firms, and this literature may serve as a microfoundation for understanding the role of knowledge in the growth process. However, we need to understand the role of the entrepreneur as a missing link between knowledge and innovation. The purpose of this paper is to outline some foundations of endogenous (externally driven) growth models, and uses the knowledge spillover theory of entrepreneurship to propose a new model of latent and emergent entrepreneurship.

The paper uses the method of conceptual analysis to structure the literature and its assumptions. The authors review in broad terms what we know in the space of knowledge and growth, and what we still need to know. The authors curate informed views on the topic of knowledge and the way that entrepreneurs contribute to innovation diffusion.

The paper develops a new perspective on knowledge. Starting from the role of knowledge as a core element in the microfoundations of endogenous growth models, it uses the knowledge spillover theory of entrepreneurship to propose a new model of latent and emergent entrepreneurship.

The paper uses knowledge spillover theory to lay out a more complete and more realistic process through which knowledge gets converted into realized innovations, and as such, it makes the intervention points through which people management can facilitate organizational effectiveness through innovation more transparent.

The paper provides guidance for future researchers on knowledge and innovation diffusion. It encourages innovation in our thinking about the role of knowledge, and allows scholars to combine perspectives more flexibly both across levels of analysis (macro and micro), and across disciplines (economy and management).

The purpose of this paper is to identify the factors driving the adoption of “green innovations” notably green food and certified organic food and to examine the attitudes of Chinese consumers towards genetically modified food.

A mixed methods approach was used. A total of 402 consumers responded to a structured questionnaire and 58 consumers responded to a survey designed to gather qualitative data. Data analysis involved content analysis, the probit model, frequency distributions and the t-test for two unrelated means.

This study shows that affluent, middle class Chinese citizens are opting out of the conventional food market. There is a gender divide, with men showing a preference for green food and females showing a preference for certified organic food. Certified food purchase is associated with demographic variables, such as income, education, age, gender, presence of young children, household size, living in developed cities and overseas experience. A follow-up study shows that the absence of genetically modified organisms (GMOs ) motivates the purchase of organic food. Overall, the results suggest that Chinese consumers are turning towards certified food for health reasons and are sceptical about genetic modification (GM) food.

This paper provides some insights into how Chinese consumers view innovations in the food sector. The study found that almost half of the sample is unaware that the concept of green food is different to that of organic food. The priority for the certified organic industry is to address this lack of knowledge and clearly explain what certified organic food is and how it differs from green food. Small-scale farmers could use consumer aversion to GMOs as a promotional tool. The ultimate goal of this paper is to help marketers better promote certified organic food, but inferences can be drawn in terms of Chinese sustainable consumption. Negative attitudes towards genetically modified foods exist due to human health concerns. Hence, Chinese policy makers need to confront these perceptions, real or perceived, if they wish to maintain public trust in biotechnology.

Based on the qualitative data, stressing the GM-free status is likely to enhance sales since there appears to be a segment of consumers that distrusts GM technology.

The contribution of this research lies in examining what drives the adoption of “green innovations”, notably green food and certified organic food in China. This research is important given that little is known about what Chinese consumers think of, and how they react to, innovations in the agro-food value chain.

The purpose of this paper is to identify the key characteristics of business-to-business relationships in the early stages of the relationship that will influence the successful creation of value chains. Identification of these characteristics will provide a decision-making tool for continuing the effective development of the value chain process.

Key characteristics necessary to develop strong relationships were identified from the literature. These characteristics will assist the relationship to evolve into a long-standing mature relationship. An expert panel evaluated four value chain analysis (VCA) case studies against these characteristics in order to identify patterns in relationships that could explain the varied performance of these cases.

In total, 15 relational characteristics were identified that must be present in the engagement stage before initiating the next step in the VCA process. An assessment of the activities associated with pre-relationships and early relationships within the value chain provide a strong indication of the chains ability to conduct successful VCA.

This research furthers the understanding of value chains and adds an important and novel contribution of relationship characteristics to the early stages of relationship development within value chains.

The application of relationship development to the engagement of value chains is an extension to the VCA literature. Relationships are a proven foundation component of successful value chains, and yet relationship development research from business-to-business marketing has not been well incorporated into the value chain literature. The framework proposed in this paper facilitates an assessment on the level of chain engagement and readiness to take the next step in the value chain process, thus making a valuable practical contribution.

Vietnamese agro-food firms are often small and have short value chains. They are facing increasing competition from multinationals to serve the consumers of the rising middle class. It is assumed that co-creation or open-innovation can be a competitive innovation strategy for the Vietnamese firms. Therefore, the purpose of this paper is to understand whether the agro-food firms have the “mental space” or an according mindset to innovate with their customers.

A three dimensional model of “mental innovation space” (MIS) was developed, comprising of the: focus of innovation, level of innovation and degree of collaboration. A total of 14 Vietnamese agro-food companies agreed to embark on a process of problem definition for innovation according to these three dimensions. This process creates a deeper understanding of the firms’ fuzzy front end of innovation and results in less hypothetical findings, compared with traditional interviews.

The results show that the Vietnamese agro-food firms have a rather small MIS. They are inexperienced with innovation in new product development and are even more unfamiliar with co-creation. However, the firms recognise the need for innovation and are enthusiastic about the use of co-creation. The applications of co-creation firms foresee are close to the market, motivated by meeting customer demand and keeping up with competitors.

The characteristics and willingness of the Vietnamese agro-food firms make that it is believed an open atmosphere can be created. Then, co-creation can foster innovation in order to strengthen their competitive position.