Abstract
The food systems’ transition toward sustainability involves structural changes, namely the emphasis on local production, short supply chains, and the preference for organic products.
The shift in the agri-food system is taking place through the creation of entirely new businesses and individual farms moving toward organic production. In both cases, the enterprises use a combination of well-established agricultural knowledge and techniques, new scientific knowledge on productive methods and new technological platforms for commercialization. These mixed sources permit the creation of innovative business models (BMs). They exemplify how traditional industries can absorb/generate innovation at technological and organizational levels, and become part of the new knowledge-based era.
The study has three objectives: to analyze the emerging agri-food businesses in the Lisbon Metropolitan Area (LMA); to characterize innovative sustainable BMs within the transition dynamics; to reflect on the challenges that the characteristics of the food system pose for the emergence of these BMs.
The study is part of an interdisciplinary project on Spatial Planning for Change (SPLACH). The analysis addresses the food system transition in a specific territory, namely the LMA. The chapter presents the results of the research conducted, focusing on the case of an organic food initiative, Quinta do Oeste.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Barth H, Ulvenblad PO, Ulvenblad P (2017) Towards a conceptual framework of sustainable business model innovation in the agri-food sector: a systematic literature review. Sustainability 9(9):1620
Baumgartner RJ, Korhonen J (2010) Strategic thinking for sustainable development. Sustain Dev 18(2):71–75
Beuchelt T, Zeller M (2012) The role of cooperative business models for the success of smallholder coffee certification in Nicaragua: a comparison of conventional, organic and organic-fairtrade certified cooperative. Renew Agric Food Syst 28(3):195–211
Bocken NM, Short SW, Rana P, Evans S (2014) A literature and practice review to develop sustainable business model archetypes. J Clean Prod 65:42–56
Boons F, Lüdeke-Freund F (2013) Business models for sustainable innovation: state-of-the-art and steps towards a research agenda. J Clean Prod 45:9–19
Broman GI, Robèrt KH (2017) A framework for strategic sustainable development. J Clean Prod 140:17–31
Brunori G, Barjolle D, Dockes AC, Helmle S, Ingram J, Klerkx L, Tisenkopfs T (2013) CAP reform and innovation: the role of learning and innovation networks. Eurochoices 12(2):27–33
Bui S, Cardona A, Lamine C, Cerf M (2016) Sustainability transitions: insights on processes of niche-regime interaction and regime reconfiguration in agri-food systems. J Rural Stud 48:92–103
Cagliano R, Worley CG, Caniato FF (2016) The challenge of sustainable innovation in agri-food supply chains. In: Cagliano R, Caniato FF, Worley VG (eds) Organizing supply chain processes for sustainable innovation in the agri-food industry. Emerald Group, Bingley
Cohen N, Ilieva RT (2015) Transitioning the food system: a strategic practice management approach for cities. Environ Innov Soc Trans 17:199–217
França CL, Broman G, Robèrt KH, Basile G, Trygg L (2017) An approach to business model innovation and design for strategic sustainable development. J Clean Prod 140:155–166
Fritz M, Matopoulos A (2008) Sustainability in the agri-food industry: a literature review and overview of current trends. In: Proceedings of the 8th international conference on management in agri-food chains and networks
Geels FW, Sovacool BK, Schwanen T, Sorrell S (2017) The socio-technical dynamics of low-carbon transitions. Joule 1(3):463–479
Green K, Harvey M, Mcmeekin A (2003) Transformations in food consumption and production systems. J Environ Policy Plann 5(2):145–163
Hinrichs CC (2014) Transitions to sustainability: a change in thinking about food systems change? Agric Hum Values 31(1):143–155
Ingram J, Maye D, Kirwan J, Curry N, Kubinakova K (2015) Interactions between niche and regime: an analysis of learning and innovation networks for sustainable agriculture across Europe. J Agric Educ Ext 21(1):55–71
Karlsson NP, Hoveskog M, Halila F, Mattsson M (2018) Early phases of the business model innovation process for sustainability: addressing the status quo of a Swedish biogas-producing farm cooperative. J Clean Prod 172:2759–2772
Kurucz EC, Colbert BA, Luedeke-Freund F, Upward A, Willard B (2017) Relational leadership for strategic sustainability: practices and capabilities to advance the design and assessment of sustainable business models. J Clean Prod 140:189–204
Markard J, Raven R, Truffer B (2012) Sustainability transitions: an emerging field of research and its prospects. Res Policy 41(6):955–967
Markowska M, Saemundsson RJ, Wiklund J (2011) Contextualizing business model developments in Nordic rural gourmet restaurants. In: Alsos G, Carter S, Ljunggren E (eds) Handbook of research on entrepreneurship in agriculture and rural development. Edward Elgar, Cheltenham, pp 162–179
Osterwalder A, Pigneur Y (2010) Business model generation: a handbook for visionaries, game changers, and challengers. Wiley, Hoboken, NJ
Popkin BM (2017) Relationship between shifts in food system dynamics and acceleration of the global nutrition transition. Nutr Rev 75(2):73–82
Rivera M, Knickel K, de los Rios I, Ashkenazy A, Pears DQ, Chebach T, Šūmane S (2018) Rethinking the connections between agricultural change and rural prosperity: a discussion of insights derived from case studies in seven countries. J Rural Stud 59:242–251
Rohrbeck R, Konnertz L, Knab S (2013) Collaborative business modelling for systemic and sustainability innovations. Int J Technol Manag 63(1/2):4–23
Rosca E, Arnold M, Bendul JC (2017) Business models for sustainable innovation—an empirical analysis of frugal products and services. J Clean Prod 162:S133–S145
Sengers F, Wieczorek AJ, Raven R (2019) Experimenting for sustainability transitions: a systematic literature review. Technol Forecast Soc Chang 145:153–164
Seyfang G (2006) Ecological citizenship and sustainable consumption: examining local organic food networks. J Rural Stud 22(4):383–395
Stubbs W, Cocklin C (2008) Conceptualizing a “sustainability business model”. Organ Environ 21(2):103–127
Teece DJ (2010) Business models, business strategy and innovation. Long Range Plan 43(2–3):172–194
Tell J, Hoveskog M, Ulvenblad P, Ulvenblad PO, Barth H, Ståhl J (2016) Business model innovation in the agri-food sector: a literature review. Br Food J 118(6):1462–1476
Tibbs H (2011) Changing cultural values and the transition to sustainability. J Futures Stud 15(3):13–32
Ulvenblad P, Barth H, Björklund JC, Hoveskog M, Ulvenblad PO, Ståhl J (2018) Barriers to business model innovation in the agri-food industry: a systematic literature review. Outlook Agric 47(4):308–314
Ulvenblad PO, Ulvenblad P, Tell J (2019) An overview of sustainable business models for innovation in Swedish agri-food production. J Integr Environ Sci 16(1):1–22
Upward A, Jones P (2016) An ontology for strongly sustainable business models: defining an enterprise framework compatible with natural and social science. Organ Environ 29(1):97–123
Wilson GA (2008) From ‘weak’ to ‘strong’ multifunctionality: conceptualising farm-level multifunctional transitional pathways. J Rural Stud 24:367–383
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Salavisa, I., Ferreiro, M.d. (2020). Business Model Innovation and Transition to a Sustainable Food System: A Case Study in the Lisbon Metropolitan Area. In: Matos, F., Vairinhos, V., Salavisa, I., Edvinsson, L., Massaro, M. (eds) Knowledge, People, and Digital Transformation. Contributions to Management Science. Springer, Cham. https://doi.org/10.1007/978-3-030-40390-4_6
Download citation
DOI: https://doi.org/10.1007/978-3-030-40390-4_6
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-40389-8
Online ISBN: 978-3-030-40390-4
eBook Packages: Business and ManagementBusiness and Management (R0)