Title
Triple collaboration for innovation and sustainability: a case study of a manufacturing enterprise
Date Issued
01 January 2019
Access level
metadata only access
Resource Type
journal article
Publisher(s)
Common Ground Research Networks
Abstract
Currently, companies are strongly pressured by the growing expectation of stakeholders on issues such as environmental conservation and the preservation of natural resources. As stated by stakeholder theory, this expectation influences the decision to buy the products offered by the company and pushes the company to develop innovations. This also applies to new work operations or even new products, since they should also meet these expectations. For this reason, business managers often require joint work with new actors, such as universities, which have relevant knowledge that may be beyond the reach of the company. Therefore, the study of the critical factors that allow the success or failure of alliances between companies and universities becomes relevant. Also, government regulates and promotes environmental care in the market by promoting ecological standards, and also by financing the public goods necessary to achieve collaboration between different stakeholders for innovation and environmental sustainability. Innovation can only be maintained with the intervention of the government, because it would not be possible to leave innovation in the hands of companies who would then have to assume all the risk involved when allocating budgets for research and development. By involving universities, the state and firms provide opportunities for the application of new knowledge in companies’ operations. The objective of this study is to understand in depth the particular case of an alliance that seeks to develop an innovation in the form of an environmentally friendly product. This type of work is required by the literature, because although there are studies that recognize the relevance of various factors, most of them are quantitative, and case studies are necessary to recognize the nuances of these relationships in depth. Our study identifies the following conditions as facilitators of collaboration for innovation: The alignment of all partners’ objectives, the constant search for best practices in production, the proper diversification of risk, adequate market segmentation, and the formalization of contracts.
Start page
51
End page
65
Volume
14
Issue
1
Language
English
OCDE Knowledge area
Negocios, Administración Economía, Negocios
Publication version
Version of Record
Scopus EID
2-s2.0-85068718011
Source
International Journal of Sustainability Policy and Practice
ISSN of the container
2325-1166
Sponsor(s)
The project “Obtaining Cynarina and Cynaropicrin concentrate from artichoke by-products for commercial use as a nutraceutical” received financial support from FINCYT and was carried out with the support of the Chemistry Department of the Pontifical Catholic University of Peru (PUCP). The byproduct obtained is made from the residues of artichoke processing for functional foods, which the International Food Information Council (IFIC) defines as food that is consumed as part of a normal diet and contains certain compounds that are beneficial to health. The innovation of this project is based on the use of the artichoke remnants (fibrous bracts and peduncle) as raw material for the development of new products and byproducts of high added
Sources of information: Directorio de Producción Científica Scopus