Business model innovation for sustainability: a food start-up case study. Issue 10 (1st October 2018)

• Record Type: Journal Article
• Authors: Franceschelli, Maria Vittoria; Santoro, Gabriele; Candelo, Elena
• Is Part Of: British food journal. Volume 120:Issue 10(2018)
• Page Start: 2483
• Page End: 2494
• Publication Date: 2018-10-01
• Subjects: Food industry -- Sustainability -- Business model innovation -- Food start-up; Food industry and trade -- Periodicals; Food -- Marketing -- Periodicals; Food adulteration and inspection -- Periodicals; Food -- Periodicals; 381.456413
• DOI: 10.1108/BFJ-01-2018-0049
• Languages: English
• ISSNs: 0007-070X

Abstract

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.