scholarly journals Assessing Firm Readiness to Adopt Cluster-Based Innovative Projects: A Segmentation Analysis

2022 ◽  
Vol 14 (2) ◽  
pp. 947
Author(s):  
Kaoutar Jamai ◽  
Ali Abidar ◽  
Hans De Steur ◽  
Xavier Gellynck
Keyword(s):  
Organizational Innovation ◽  
Three Dimensions ◽  
Food Sector ◽  
Segmentation Analysis ◽  
Determining Factors ◽  
Segmentation Approach ◽  
Readiness To Adopt ◽  
Innovation Practices ◽  
Medium Firms ◽  
Organizational Preparedness

As innovation has garnered substantial attention on corporate success and sustainability, organizations must evaluate internal contexts to determine potential innovative practices and benefits. Firms need to investigate the determining factors of innovation preparedness as organizational innovation practices are catalyzed through internal elements. This study evaluates small and medium firms’ readiness to adopt and execute collaborative innovative projects within a future cluster and its impacts on organizational advantages, intentions, and attributes. Thereby, three dimensions were considered in examining organizational preparedness, namely, climate, culture, and motivation. A total of 70 firms operating in the labeled agri-food sector in Morocco were interviewed and homogenously classified using integrated hierarchical and non-hierarchical algorithms, following a segmentation approach. Three segments were identified, stressing the degree of organizational readiness to undertake innovative projects within future service clusters. The segments varied according to the firm’s sub-sector, experience, and resources. Considering the association of readiness with benefits and practical aims, the results broaden firm preparedness understanding to adopt innovative projects. The results also illustrate the relevance of adapting both innovative and beneficial project arrangements for firms with minor to moderate experience while addressing current issues across different segments.

scholarly journals The Digitalization of the European Agri-Food Cooperative Sector. Determining Factors to Embrace Information and Communication Technologies

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 514
Author(s):  
Javier Jorge-Vázquez ◽  
Mª Peana Chivite-Cebolla ◽  
Francisco Salinas-Ramos
Keyword(s):  
Information And Communication Technologies ◽  
High Performance ◽  
New Technologies ◽  
Communication Technologies ◽  
Political Agenda ◽  
Food Sector ◽  
Technological Adoption ◽  
Synthetic Index ◽  
Determining Factors ◽  
Information And Communication

The digitization of the agri-food sector is a strategic priority in the political agenda of European institutions. The opportunity to improve the competitiveness and efficiency of the sector offered by new technologies comes together with its potential to face new economic and environmental challenges. This research aims to analyze the level of digitalization of the European agri-food cooperative sector from the construction of a composite synthetic index. Such an index is to be based on a diverse set of variables related to electronic commerce and the services offered through the internet. It also evaluates how European cooperatives influence the degree of technological adoption depending on their size or the wealth of the country where they carry out their activity. The empirical analytical method is thus used, through the analysis of frequencies and correlations. The results obtained reveal the existence of a suboptimal and heterogeneous degree of digitization of European agri-food cooperatives, clearly conditioned by their size and the wealth of the country where they operate. In this situation, it is recommended to promote public policies that guarantee high-performance digital connectivity, an improvement in training in digital skills and the promotion of cooperative integration processes.

Knowledge heterogeneity, social capital, and organizational innovation

2018 ◽  
Vol 31 (2) ◽  
pp. 304-322 ◽  
Author(s):  
Fu-Sheng Tsai
Keyword(s):  
Social Capital ◽  
Design Methodology ◽  
Qualitative Data ◽  
Organizational Innovation ◽  
Three Dimensions ◽  
Shared Knowledge ◽  
Content Type ◽  
Quantitative Studies ◽  
The Relationship ◽  
Heterogeneous Knowledge

Purpose Observing across four comparative case organizations, the purpose of this paper is to identify two sources of contingency (i.e. construct and contextual contingency) for the relationship between knowledge heterogeneity and innovation. Design/methodology/approach The contingencies was explored by conducting a comparative case analyses with rich qualitative data extracted and interpreted from four case companies. Findings First, the construct contingency is examined by refining knowledge heterogeneity into three dimensions: domain, process, and context heterogeneity. Specifically, the author proposed that knowledge heterogeneity in domain is associated with innovation in an inverted U-shape, while heterogeneity in process and context dimensions both negatively influence innovation. Second, contextual contingency is studied. The author proposed that: trust positively moderates the relationship between knowledge heterogeneity and innovation; depending on the knowledge owner attributes, centralization positively or negatively moderates the relationship between heterogeneous knowledge and innovation; shared knowledge vision positively moderates the relationship between knowledge heterogeneity and innovation. Originality/value The influences of knowledge heterogeneity on innovation have yet been inconsistent. The present study set to reconcile such inconsistency with a solution of contingencies that intervene the heterogeneity-innovation relationship. These results offer useful references for future large-scaled, quantitative studies.

Segmenting female consumers: high-involvement personal services

2017 ◽  
Vol 45 (5) ◽  
pp. 485-497 ◽  
Author(s):  
Borut Milfelner ◽  
Tanja Vidergar Kikel ◽  
Damijan Mumel ◽  
Aleksandra Pisnik
Keyword(s):  
Cosmetic Surgery ◽  
Convergent Validity ◽  
Three Dimensions ◽  
Female Population ◽  
Content Type ◽  
Female Consumers ◽  
Segmentation Analysis ◽  
Personal Services ◽  
Theoretical Hypothesis ◽  
Two Phases

Purpose The purpose of this paper is to measure attitudes towards cosmetic surgery services among women and to determine the potential segments of women according to their attitudes towards cosmetic surgery services and discover the main differences among them. Design/methodology/approach The research was implemented on a sample of 258 women in Slovenia. A quota sample was chosen for this research following the age characteristics of the Slovenian female population. The data collection method used was personal interviews. Convergent validity for the attitudes towards cosmetic surgery services was assessed with exploratory factor analysis. The segmentation analysis procedure was implemented in two phases. First, hierarchical clustering with Ward’s method was deployed, and in the second step K-means cluster analysis was used. Findings The results show that four clusters were clearly distinctive according to three dimensions, namely, intrapersonal, social and consider component. In further analysis, four segments of women were analysed regarding the fear of ageing, the importance of appearance, body image and self-esteem. Results show that all four segments are unique and distinguish one from another. Practical implications Through segmentation analysis, authors of this study indicate two segments (target groups) that are possibly interesting for providers of cosmetic services. Marketing communication activities should mainly be focussed on the woman’s appearance. Originality/value Based on a theoretical hypothesis and use a quantitative method, the aim of this paper is to provide a deeper analysis and understanding of attitudes and views of different woman profile regarding cosmetic surgeries. It presents a more structured view on differences that exist among segments of female consumers while also adding new insights into the factors that influence attitudes towards cosmetic procedures.

scholarly journals THE EFFECT OF PROACTIVE WORK BEHAVIOR ON ENTREPRENEURIAL PERFORMANCE

2021 ◽  
Vol 11 (2) ◽  
Author(s):  
Ahmed Qasim Saihood ◽  
Dr Suhair Adel Al-Jader
Keyword(s):  
Organizational Innovation ◽  
Research Problem ◽  
Work Behavior ◽  
Three Dimensions ◽  
Employee Voice ◽  
Current Research Problem ◽  
Validity And Reliability ◽  
Entrepreneurial Performance ◽  
The Public ◽  
Public Company

The current research problem is determined by answering the question related to the awareness of the Public Company for Agricultural Supplies in In dependence Proactive work behavior as an approved variable represented by its three dimensions (employee voice, personal initiative, Taking charge) and its impact on entrepreneurial performance as a dependent variable in its four dimensions (organizational innovation, strategic renewal Venturing), using of descriptive and analytical research. for The identification of the extent of the relationship of proactive work behavior in the entrepreneurial performance in correlation and influence, two main hypotheses were formulated, and the questionnaire was adopted as a tool in collecting data and information related to research, as it was prepared based on a number of approved measures and was subjected to measures of validity and reliability It was distributed to a sample of (122) employees of the Public Company for Agricultural Supplies, and to analyze the data, the ready-made statistical program (SPSS) was used, The statistical methods revealed the existence of a correlation and influence between the proactive work behavior and the entrepreneurial performance.

When Failure is the Only Option: How Communicative Framing Resources Organizational Innovation

2020 ◽  
pp. 232948842097169
Author(s):  
William Roth Smith ◽  
Jeff Treem ◽  
Brad Love
Keyword(s):  
Organizational Learning ◽  
Organizational Innovation ◽  
Organizational Strategy ◽  
Organizational Success ◽  
Innovation Practices

Innovation is valuable for organizational success, yet it presents contradictions for workers who must choose between pursuing novel courses of action or practicing established strategy. One challenge is that many efforts at innovation are not successful, making workers reluctant to pursue novel projects. In this study, we seek to answer the question: How do individuals responsible for facilitating innovation in organizations communicatively construct and frame failure? Abductive analysis of interviews with 36 professionals in innovation-related roles reveal that these workers communicate in a way that frames the idea of failure in a way that bolsters innovation efforts. This framing is enacted through a variety of language tools, a mindset aligned with the frame, and the development of organizational strategy that communicatively supports this framing. The article argues that innovation failure is resourced via communicative framing as an asset that aids organizational learning. Overall, findings indicate that communication plays a central role in constituting innovation practices and facilitating change in organizations.

scholarly journals Open innovation and the formation of university–industry links in the food manufacturing and technology sector

2020 ◽  
Vol 24 (1) ◽  
pp. 89-107 ◽  
Author(s):  
Andrew Johnston
Keyword(s):  
Open Innovation ◽  
Empirical Studies ◽  
Interesting Case ◽  
Food Sector ◽  
Food Manufacturing ◽  
Content Type ◽  
Technology Sector ◽  
Technology Firms ◽  
Innovation Practices ◽  
University Industry

Purpose Despite typically being regarded as “low tech”, the food manufacturing and technology sector is increasingly turning to open innovation practices involving collaboration with universities in order to innovate. Given the broad range of activities undertaken by this sector and the fact that it utilises analytical, synthetic and symbolic knowledge for innovation, it makes an interesting case study on the factors that influence the formation of university–industry (U–I) links. The paper aims to discuss this issue. Design/methodology/approach Using data from 249 collaborative projects that occurred between UK universities and food manufacturing and technology firms, the analysis utilises a logistic regression model based on a “synthetic counterfactual approach” to modelling the probability a collaborative link will be established with one university and not others. Findings The results suggest that organisational proximity, conceptualised through the presence of prior ties between actors, has the largest influence on the formation of U–I links. In addition, spatial and technological proximities between actors also have a positive influence on link formation. This result suggests that the specificity of knowledge of the food sector is important in the formation of these U–I links. Research limitations/implications The results suggest that the open innovation practices of food manufacturing and technology firms are like other sectors, even though their innovation practices are considered to be different. However, the limitations of the paper mean that these findings may be specific to firms in the food manufacturing and technology sector in the UK. Originality/value The food sector is under-represented in empirical studies on university collaboration; this paper addresses this and provides new insights into the formation of these links.

scholarly journals A SUSTENTABILIDADE SOB A PERSPECTIVA DO TRIPLE BOTTOM LINE NAS PEQUENAS EMPRESAS DE PRODUTOS VEGANOS

2021 ◽  
Vol 12 (1) ◽  
pp. 97-115
Author(s):  
Victor Hugo Piancó de Oliveira ◽  
Veruschka Vieira Franca ◽  
João Ricardo Correia Andrade
Keyword(s):  
Industrial Development ◽  
Health And Safety ◽  
Triple Bottom Line ◽  
Three Dimensions ◽  
Small Companies ◽  
Structured Interviews ◽  
Bottom Line ◽  
Sustainable Innovation ◽  
The One ◽  
Innovation Practices

Economic and industrial development have enabled people to live better by developing products and services that make their lives easier. However, these processes generate impacts that have been increasingly questioned as to the forms of mitigation. Many companies already seek to analyze their processes from the perspective of the Triple Bottom Line (TBL), or Sustainability Tripod, considering the dimensions: financial, environmental and social. In this context, a market that has been developed in recent years is the one of vegan products, since its consumers have sustainable balance as one of their ideals. Innovation oriented to sustainability or sustainable innovation is related to innovations that contribute to TBL. This work aimed to analyze the sustainable innovation practices adopted by small companies of vegan products and to identify their contributions to each of the three dimensions of the TBL. Multiple case studies were carried out, the information was collected through semi-structured interviews with the managers of the organizations and subsequently, a content analysis was made for the sustainable practices adopted by the companies. It can be observed that companies adopt several innovation practices oriented to sustainability in the environmental dimension, such as reverse logistics of packaging, the use of biodegradable or reusable resources, energy and water saving policy and selection of sustainable suppliers. In the social sphere, health and safety practices at work, use of personal protective equipment, training, promotion of events and social projects were identified. These practices, in general, increased revenues by attracting more consumers to their products and improving the company's image. Therefore, the small companies of vegan products that were surveyed develop practices aimed at balancing the sustainable tripod, generating environmental and social value, and not just obtaining economic gains.

scholarly journals Identification of Risk Factors of Food Losses in Food Processing Plants

2021 ◽  
Vol 10 (1) ◽  
pp. 539
Author(s):  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food System ◽  
Raw Materials ◽  
Three Dimensions ◽  
Food Sector ◽  
Key Factor ◽  
Processing Plants ◽  
Food Losses

Losses take place along the entire food chain and they need to be analysed and monitored due to their impact on the development of the food sector. In addition to quantitative losses, irrational use of food contributes to the depletion of natural resources (e. g. water and energy) and poses a threat to the environment, constituting a barrier to sustainable development of the food sector. The aim of this study was to establish the causes and effects of food losses in food industry plants and to propose measures for their mitigation. The material for the study was data on losses gathered in six food industry plants located in Poland. The study was conducted on the basis of a survey. In the studied plants, 20 causes of losses were found. A fundamental role in food production is played by access to raw materials of appropriate quality. In any enterprise, the key factor responsible for the commission of errors is human. Food losses affect the food system and its balance in three dimensions: economic, social and environmental - due to the waste of resources used to produce food that is never eaten and due to greenhouse gas emissions. In summary, the risk of food losses must be prevented by eliminating any errors that may result in a product of inadequate quality characteristics.

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