Boosting social value: using entrepreneurial orientation to increase social value in organizations

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Jeffrey Gauthier ◽  
David Cohen ◽  
Christopher R. Meyer

Purpose The purpose of this paper is to consider how the dimensions of entrepreneurial orientation (EO) may support or diminish the creation of social value. Design/methodology/approach The approach applies Lumpkin and Dess’s multidimensional conceptualization of EO to the growing body of literature on social entrepreneurship. Findings Propositions on the effects of autonomy, competitive aggressiveness, innovativeness, proactiveness and risk-taking on social value creation are developed. Research limitations/implications The propositions offered in the paper suggest avenues for future empirical studies that seek to examine the impact of EO on social, rather than financial, performance. Originality/value A significant body of research has examined the relationship between EO and financial performance, but potential implications for social value creation remain unclear. This paper seeks to address this gap in understanding of EO and social entrepreneurship and argues that two components of EO may adversely impact the creation of social value.


2019 ◽  
Vol 2019 (1) ◽  
pp. 11456 ◽  
Author(s):  
David Gordon Cohen ◽  
Jeffrey Gauthier ◽  
Chris Meyer

2013 ◽  
Vol 44 (3) ◽  
pp. 209-218 ◽  
Author(s):  
Benoît Testé ◽  
Samantha Perrin

The present research examines the social value attributed to endorsing the belief in a just world for self (BJW-S) and for others (BJW-O) in a Western society. We conducted four studies in which we asked participants to assess a target who endorsed BJW-S vs. BJW-O either strongly or weakly. Results showed that endorsement of BJW-S was socially valued and had a greater effect on social utility judgments than it did on social desirability judgments. In contrast, the main effect of endorsement of BJW-O was to reduce the target’s social desirability. The results also showed that the effect of BJW-S on social utility is mediated by the target’s perceived individualism, whereas the effect of BJW-S and BJW-O on social desirability is mediated by the target’s perceived collectivism.


2011 ◽  
Author(s):  
Danielle M. Shore ◽  
Erin A. Heerey

Romanticism ◽  
2017 ◽  
Vol 23 (1) ◽  
pp. 62-74 ◽  
Author(s):  
Brittany Pladek

This paper argues that the early lyrics of Samuel Taylor Coleridge explore the ethical work of collective guilt, a feeling with enormous Romantic and contemporary significance. Coleridge's lyrics formally model collective guilt while making a cautious case for its social value. By reading ‘Fears in Solitude’ and The Rime of the Ancient Mariner through recent work in social psychology and the philosophy of ethics, I show how Coleridge creates causalities of feeling, affirming meaningful relationships of responsibility that go beyond personal guilt. I conclude that Romantic lyric offers an ideal form not only for illustrating how collective guilt works as a ‘structure of feeling’, but also for examining the emotion's potential to create positive social change.


2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.


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