Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector
Summary. Open sustainability innovation practices in the food sector reduce costs, accelerate time to market, and improve environmental performance while addressing food security. Analysis of ten case studies demonstrates how food companies strategically adopt these collaborative approaches to compete effectively while meeting sustainability goals.
Cite this article
Arcese, G., Flammini, S., Lucchetti, M. C., & Martucci, O.. (2015). Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector. Sustainability. https://doi.org/10.3390/su7078067
Arcese, Gabriella, et al. “Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector.” Sustainability, 2015. https://doi.org/10.3390/su7078067.
Arcese, Gabriella, Serena Flammini, Maria Claudia Lucchetti, and Olimpia Martucci. 2015. “Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector.” Sustainability. https://doi.org/10.3390/su7078067.
@article{arcese-2015-evidence-experience-open-sustainability-innovation,
title = {Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector},
author = {Gabriella Arcese and Serena Flammini and Maria Claudia Lucchetti and Olimpia Martucci},
journal = {Sustainability},
year = {2015},
doi = {10.3390/su7078067},
url = {https://doi.org/10.3390/su7078067}
}
TY - JOUR TI - Evidence and Experience of Open Sustainability Innovation Practices in the Food Sector AU - Gabriella Arcese AU - Serena Flammini AU - Maria Claudia Lucchetti AU - Olimpia Martucci JO - Sustainability PY - 2015 DO - 10.3390/su7078067 UR - https://doi.org/10.3390/su7078067 ER -
Details
- DOI
- 10.3390/su7078067
- Countries
- Italy
- Regions
- Europe
- Categories
- food-systems, innovation-theory, general-innovation
- Added
- 2026-04-28