A4 Artikkeli konferenssijulkaisussa
Innovations for sustainable protein systems (2019)

Paloviita, A. (2019). Innovations for sustainable protein systems. In O. Dvouletý, M. Lukeš, & J. Mísař (Eds.), IMES 2019 : Proceedings of the 7th International Conference Innovation Management, Entrepreneurship and Sustainability (pp. 677-686). Vysoká škola ekonomická - Nakladatelství Oeconomica. https://doi.org/10.18267/pr.2019.dvo.2316.0

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JYU-tekijät tai -toimittajat

Julkaisun tiedot

Julkaisun kaikki tekijät tai toimittajat: Paloviita, Ari

Emojulkaisu: IMES 2019 : Proceedings of the 7th International Conference Innovation Management, Entrepreneurship and Sustainability

Emojulkaisun toimittajat: Dvouletý, Ondřej; Lukeš, Martin; Mísař, Jan

Konferenssi:

Konferenssin paikka ja aika: Prague, Czech Republic, 30.-31.05.2019

eISBN: 978-80-245-2316-3

Julkaisuvuosi: 2019

Artikkelin sivunumerot: 677-686

Kirjan kokonaissivumäärä: 1065

Kustantaja: Vysoká škola ekonomická - Nakladatelství Oeconomica

Kustannuspaikka: Praha

Julkaisumaa: Tšekki

Julkaisun kieli: englanti

DOI: https://doi.org/10.18267/pr.2019.dvo.2316.0

Julkaisun avoin saatavuus: Avoimesti saatavilla

Julkaisukanavan avoin saatavuus: Kokonaan avoin julkaisukanava

Julkaisu on rinnakkaistallennettu (JYX): https://jyx.jyu.fi/handle/123456789/65555

Tiivistelmä

Purpose: Introduction of new, alternative protein sources and products for replacing conventional animal products requires many innovations at the product level and the system level. However, less attention has been given to analyzing the emergence of entrepreneurial and business responses to sustainable protein system. The purpose of the paper is to analyze the opportunities and challenges in food processing related to sustainable protein systems from the perspective of sustainable innovations and sustainable entrepreneurship. Design/methodology/approach: Thematic qualitative interviews were conducted in Finnish food manufacturing companies during the first half of 2018. Nineteen (19) interviews were conducted, of which sixteen (16) were face-to-face and three (3) by telephone using a semistructured guide. Half of the companies represented traditional and established protein industry, whereas the other half represented alternative smaller-scale protein industry. The tape-recorded interviews were transcribed, coded and analyzed using qualitative content analysis and abductive coding scheme. Findings: The interviewees of the traditional protein industry generally favored incremental innovations, adjustments and improvements, whereas the interviewees of alternative protein industry emphasized more radical and systemic innovations. It was generally agreed that the global long-term challenges, including climate change and population growth, will provide increasing opportunities for a more diverse variety of protein sources and products. Research/practical implications: Sustainable protein innovations can be incremental, radical, sustaining or disruptive, but their contribution to sustainable protein system differ. Future research could study in more detail the practices of providers of sustainable protein innovations and investigate spatial and cultural embeddedness of protein innovations. Originality/value: Academic implications of the study lie in the exploration of the relevance of protein issues in the context of sustainable innovation and entrepreneurship literature. Practical implications of the study relate to raising awareness towards sustainable protein innovations in terms of new business models, value offerings and entrepreneurial practices.

YSO-asiasanat: kestävä kehitys; vihreä talous; innovaatiot; yrittäjyys; elintarviketeollisuus; proteiinit; proteiinivalmisteet

Vapaat asiasanat: sustainable innovations; sustainable entrepreneurs; protein system; food industry

Liittyvät organisaatiot

Hankkeet, joissa julkaisu on tehty

OKM-raportointi: Kyllä

Raportointivuosi: 2019

JUFO-taso: 0