| Title | Business model innovation for sustainability: a food start-up case study |
|---|---|
| ID_Doc | 33909 |
| Authors | Franceschelli, MV; Santoro, G; Candelo, E |
| Title | Business model innovation for sustainability: a food start-up case study |
| Year | 2018 |
| Published | British Food Journal, 120, 10 |
| Abstract | Purpose The purpose of this paper is to investigate and present the way in which a food start-up can develop business model innovations, taking into account the importance of social and environmental issues. Design/methodology/approach The authors studied an Italian pizzeria, implementing the illustrative single-case study methodology, to answer the research question: how can food start-ups develop a sustainable business model innovation? Findings The study highlights sustainable elements for each component of the business model configuration provided by Osterwalder to provide a deeper view of the sustainable business model concept. Originality/value The study contributes to the extant research introducing the concept of sustainable innovation within the business model literature. It concludes that, within the food industry, especially for start-ups, the development of sustainable business model innovation is particularly important because the industry is itself linked with nature and human respect. Moreover, it suggests a methodological analysis of the business model configuration, which will help to develop clearer and more accurate and influential research. |
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