Innovation in Agri-food Systems – A Systematic Mapping of the Literature

This study systematically explores, analyses, reports on and synthesises research on the topic of sectoral innovation systems related to agriculture and agri-food in OECD countries. It is based on systematic mapping of the literature (academic papers published in scientific journals) in the period 1997-2017. The aim is to show the state of current knowledge on sectoral innovation systems in agri-food, in order to identify knowledge gaps and future areas for research and provide methodological and theoretical perspectives. Abstracts for a total of 320 papers were analysed, using a qualitative approach. Key elements of agricultural innovation systems identified were organised into 8 main themes/topics: agents, basic technologies, knowledge and learning processes, mechanisms of interaction, institutions, end-users, system transition and contextual variables. Areas identified as requiring research included making the sector more consumer- and market-oriented, increasing interactions outside conventional system boundaries, including the consumer perspective and societal changes, and determining the role of gender in innovation in agri-food systems

We do it our way - small scale farms in business model transformation for sustainability

Value creation is at the core of business model (BM) research, but the link between BM and value creation remains unclear. In this work, empirical data on BM transformation towards sustainable value creation in the agrifood sector, were obtained through case studies. Factors in BM transformation were identified, transformations in different BM segments were analysed and sustainable value created through these transformations was assessed. Factors such as owner-manager mind-set, experiences of sustainability and market pressures were found to drive transformation. All cases performed generic and case-specific transformation activities, with an animal welfare ethos and sustainable solutions for distribution and transport being central for all firms. Differences in strategies and cooperation derived mainly from the geographical and micro-context. While exhibiting innovativeness, the sustainable value created was predominantly within the current time horizon. Holistic integration of sustainability into core business was challenging for the farms, due to lack of knowledge and systemic approach to sustainability. All farms expressed a desire for learning and exchange of knowledge, a gap not met by other institutions in the sector. Six directions for future research on sustainable value creation through BM transformation are suggested

Consumer experiences of tomato quality and the effects of credence

Tomato (Solanum lycopersicum) is one of the most important horticultural crops and is produced, traded and consumed all over the world. For horticultural products, the concept of quality is an indispensably important factor in consumers’ decision-making process and choice. While production efficiency and other production and distribution related properties have been in focus within the tomato industry, less focus has been on consumer experiences and satisfaction with, for example, taste. Beside physical properties of a horticultural product, there are also other quality attributes, which are related to personal values or trust: so-called credence characteristics. For example issues regarding morals and ethics, individual considerations such as health and convenience, or preconceptions related to factors such as origin or production method. While the consumers cannot accurately evaluate credence characteristics, the expectations they generate have an effect on consumers’ perceived quality and sensory experiences. Labels of various kinds signalling credence characteristics play an important role in the modern food marketing system, as other links of trust and direct relations with the producers have vanished within the globalised food system. In this thesis, Tomato is used as a reference product with the aim of explaining the multi- faceted notion of quality of horticultural products and its role in marketing. The aim is to provide an understanding of how the concepts of quality and consumer experiences and responses are related, with focus on consumers’ experience with taste. The first paper in this thesis study consumer views on tomato taste and assesses the effect of chilling on taste. The second paper examines consumer views of some of the most common and important credence characteristics; origin and production method; and explores their effect on consumer liking. The third paper delves further into credence and the effect on consumer liking, and correlates consumer attitudes with experienced quality. The fourth paper is a literature review on recent published papers on the topic, and proposes a conceptual framework describing the effect of credence on consumer liking of food Theoretical, methodological and practical implications are discussed. Possible future directions for horticultural marketing strategies are identified; for the horticultural sector in general and the tomato industry in particular

Understanding food choice: A systematic review of reviews

The topic of consumer food choice has received much attention among researchers and stakeholders within the food industry. However, in order to better facilitate food consumption towards a more sustainable direction, we need increased knowledge and understanding of factors that influence consumers' food choice. This study is a systematic review of reviews conducted between 2017 and 2021, summarising and synthesising reviews on food choice. The aim is to provide an update of the current knowledge on consumer food choice, point out what is already known, and identify knowledge gaps to enable a prioritisation for future research. The analysis highlights decisive factors in food choice, i.e. product, available information, price, context, personal and group influences and sensory perceptions. The synthesis of findings follows a socioecological model, integrating four different levels of the social and environmental systems: the physical food environment, the social and community level, interpersonal relations and, finally, individual characteristics such as psychological and behavioural factors. Results show that behavioural patterns, influenced by strong informal institutions, such as culture and norms, can be difficult to break; for example, changing into more sustainable food behaviour. The findings suggest that more interdisciplinary research and studies in real-life settings are needed to grasp the complexity of food choice. This would allow for us to better understand consumers as social beings shaped by, among other things, the physical environment, social interactions, and culture

Sustainable value creation: a farm case on business model innovation

The agricultural sector in Sweden, as elsewhere, is affected by increased intensification and specialisation, leading to fewer and larger farms. The majority of agricultural firms acquire profits by pushing an economies of scale strategy, which is not always possible for small farms. However, there are alternative strategies. This teaching case focuses on a small farm in Sweden and offers students an opportunity to study the management of business model innovation in this context. The case explores the value creation strategy of a cattle farm and applies activities such as mapping a business model, developing suggestions for business model innovation, analysing existing and lacking managerial competences and pinpointing implications for agricultural policy. As a result, profitability, competitiveness and sustainability of the study farm should be achieved, together with acquisition of knowledge and skills by its owner. This educational case is suitable for agricultural students of different levels requiring knowledge of business and management

Integrerad livsmedelsplanering för hållbarare livsmedelssystem

Ta ett helhetsgrepp om livsmedelsplaneringen för att garantera ett robust livsmedelssystem i en osäker och föränderlig tid. Denna policy brief rekommenderar integrerad livsmedelsplanering – ett sätt för samhället och beslutsfattare att ta sig an och prioritera matfrågor på ett hållbart sätt på lokal, regional och nationell nivå