The role of network administrative organizations in the development of social capital in inter-organizational food networks

This paper is concerned with the role of network administrative organizations (NAOs) in the development of social capital in inter‐organizational networks aiming at supporting their members to innovate in the food sector through interacting with one another. A multi‐case study approach is used whereby three Belgian inter‐organizational networks are investigated i.e. Wagralim, R&eacute;seau‐Club and Flanders Food. Our study shows that there are many options available to NAOs to build social capital within the networks they are responsible for; options which we propose to categorize in three main distinct groups: creation of boundary objects, careful selection of members and effective communication.</p

Knowledge Exchange in Innovation Networks: How Networks Support open Innovation in Food SMEs

Knowledge exchange is a prerequisite for learning and consequently for innovation. Through open innovation, the innovating firms establish ties with other organizations, in order to innovate. At the baseline, open innovation is thus the exchange of knowledge through in- and out-flows of the knowledge at a company. Formal networks can provide access to other organizations and otherwise unavailable knowledge and resources and are seen as the locus of innovation. Four main categories of knowledge exchange can be distinguished: socialization, combination, articulation, and internalization. Within these categories, distinct but interdependent processes of knowledge exchange take place as described in the innovation production process (IPP) which consists of three main steps, knowledge accumulation, knowledge transformation, and knowledge exploitation (Roper et al., 2008). The objective of this paper is to explore how formal networks contribute to the categories of knowledge exchange and to each of the three steps of the IPP in order to conclude on how networks can facilitate open innovation among their members.Data are collected by means of three case-studies conducted in three Flemish formal networks which focus on enhancing the innovativeness and learning capabilities of micro, small and medium sized enterprises (SMEs).Our findings confirm the importance of networks in the process of knowledge exchange and innovation for SMEs in the food sector. The most important role of the networks is to create the appropriate environment according to the type of knowledge and the step(s) in the innovation production process focused on. Furthermore, it appears to be a very important task of the network to stimulate actively knowledge transformation into innovation outputs such as new or improved technology or product prototypes. Thereby, not only short-term effects should be aimed at, but also long-term effects e.g. for organizational innovation, should be taken into account.In conclusion, all three networks follow very different approaches in order to facilitate, stimulate and support knowledge exchange and innovation among their members. Based on the results, managerial as well as policy implications are posed towards network members, i.e. the SMEs, network coordinators and researchers

ToToPI (Topographie de Tours Pré-Industriel), a GIS for understanding urban dynamics based on the OH_FET model (Social Use, Space and Time)

http://proceedings.caaconference.org/files/2009/41_Rodier_et_al_CAA2009.pdfInternational audienceToToPI, for Topography of Tours Pre-Industrial, is a GIS for studying of the city of Tours (France) in large time span. The concepts for understanding the urban dynamic is based on considering the town as a set of complex objects, taking a systemic approach. The town system used to study the urban fabric over large time spans is composed of three sub-systems relating to historical objects from the level of the excavation to that of the former urban space: function (social use), space (location, surface area and morphology) and time (dating, duration and chronology). The historical object is the analytical unit of the studied space. It is the Cartesian product of the three sets, Social use, Space and Time, from which it stems. The OH_FET model is based on this process. The Historical Object (OH) is broken down into three types of simple object, functional (EF), spatial (ES) and temporal (ET). The relationships between these three sets each characterize an interaction (social use-space, social use-time, time-space, or function-space-time). In addition to reconstructing the OH, they allow urban changes to be observed by analyzing the distributions and mapping of each of the entities singly or two-by-two. The originality of this procedure lies in its approach whereby it is possible to start not from the mapping of a phenomenon at a time t1 and comparing it to that at a time t2, but to look at it in the same way whether its input is social use, space or time. The heuristic value of this modelling lies in the shift from description (what, where, when) to understanding the phenomena of change (how, why). The Implementation of OH_FET model in ToToPI, with classical GIS software (ArcGIS from ESRI), makes possible on one hand the analysis of data sets in large time span and on the other hand the creation of new analyses (and of new products which result from it as the temporal mappings). The paper will explain how GIS is used for historical data processing to understand time-space dynamics

Network Competence and Open Innovation Behaviour in the Food Sector: An Empirical Investigation

In today business world where knowledge and resources are increasingly spread among organizations, enterprises often develop a wide variety of relationships with other organizations in order to access new technologies, know-how and resources. Increasingly, the use of external resources for innovation – also referred as inbound open innovation in literature – is seen as a key factor to remain innovative and hence competitive. While the impact of open innovation on the firm’s innovativeness and performance has received quite some attention by scholars, the mechanisms that push firm to open up their innovation process remain under investigated. The aim of this paper is to contribute to fill in this gap by developing and testing empirically a research framework on the firm specific factors impacting the firm’s degree of openness. In order to reach the research objective, an extensive literature review was performed based on which several research hypotheses were developed. A web-questionnaire was then designed and distributed to the CEOs of food SMEs in Europe. A major result of this study is that network competence – defined as the firm’s ability to establish and use relationships with other organization – drives the firm’s openness in terms of ambidexterity (i.e. new versus existing relationships) and breadth (number of external sources or search channels that the firm relies upon in its innovative activities)

Assessment of Solute Transfer Between Static and Dynamic Water During Percolation Through a Solid Leach Bed in Dry Batch Anaerobic Digestion Processes

The aim of this work was to characterize solute transfer between static and dynamic water during percolation through a solid leach bed reactor. A new experimental procedure was set up to measure the solute exchange rate between macro-and micro-porosity. Tracer tests were performed in closed-circuit recirculation experiments. The water behavior was modeled by a multiphase flow model in a double porosity medium using a previously published methodology. The solute exchange rate between static and dynamic water was described by first-order kinetics. The methodology was applied to wheat straw and solid cow manure beds. The solute exchange rate (hs was 0.054 and 0.324 h−1) for wheat straw and solid cow manure, respectively. The measured data was used to improve the prediction capacity of a CFD tool. The results of this work could be used to develop appropriate leachate recirculation strategies to optimize full-scale dry batch anaerobic digestion processes

The role of network administrative organizations in the development of social capital in inter-organizational food networks

This paper is concerned with the role of network administrative organizations (NAOs) in the development of social capital in interorganizationalnetworks aiming at supporting their members to innovate in the food sector through interacting with one another. A multi-case study approach is used whereby three Belgian interorganizational networks are investigated i.e. Wagralim, Réseau-Club and Flanders Food.Our study shows that there are many options available to NAOs to build social capital within the networks they are responsible for. We propose to categorize these options in three main distinct groups. First, NAOs may nurture the development of social capital within the network through creating ‘space’ boundary objects which appear, in our study, to be an absolute precondition for the development of interactions and hence creation of ties between network members. Second, NAOs may impact the development of social capital by favoring certain members – or set of members – over others due to their characteristics such as good reputation, possession of common past experiences, multidisciplinary&nbsp; experiences, non-conflicting goals, similarity in terms of sector of activity and/or experience level and common mindset towards information exchange. Third and finally, NAOs may foster social capital development by enhancing effective communication between members on the one hand, and between members and the NAOs’ coordination and decision bodies on the other hand, via a clear mandate, network decision makingbodies composed of members, the use of ex-post evaluations and formal governance mechanisms (e.g. legal contracts), and the selection of staff endowed with a proactive and perspective taking behavior and able to show neutrality when conflict arise.&nbsp