Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges

Paola Pontieri, Francesco Saverio Mennini, Domitilla Magni, Fabio Fiano, Veronica Scuotto, Armando Papa, Mariarosaria Aletta, Luigi Del Giudice

Research output: Contribution to journalArticle

Abstract

Purpose The paper provides a new definition of healthy and functional food considering the case of sorghum, which is dealing with environmental challenges, calling for exploration of eco-conscious consumers' behavior in the free-from food innovative market. Design/methodology/approach Through a systematic literature review and bibliometric analysis, this article offers a deep and broad outlook on a sustainable open innovations approach for agri-food systems. The bibliometric analysis includes a total of 198 scientific papers, deeply analyzed through Bibliometrix package. Findings Results show increasing academic interest in sustainable innovations for the agri-food system, where the relevance of the food-grade sorghum is noticed. An open innovation approach is called for to deal with environmental challenges. Originality/value Theoretically, the research offers a new definition of healthy and functional food in line with current environmental challenges. It also provides a deep literature review on eco-conscious consumers and food-grade sorghum as functional food in the context of the free-from food market.
Original languageEnglish
Pages (from-to)2649-2672
Number of pages24
JournalBritish Food Journal
Volume124
DOIs
Publication statusPublished - 2022

Keywords

  • Sustainable open innovation
  • Healthy food
  • Eco-conscious consumers
  • Food innovation
  • Sorghum

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