This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals.
Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors.

This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

Shows how stakeholder-led sustainability innovation is emerging in Europe to meet the challenge of achieving the SDGs Describes how multi-national, interdisciplinary actors in food ecosystems can cooperate with start-ups and entrepreneurs Provides recommendations and guidelines for achieving optimal performance in sustainable innovation ecosystems

Autorentext

Paola De Bernardi is a professor of management accounting at the Department of Management, University of Turin, Italy. Her research and teaching alike focus on performance measurement and control systems, digitization and new sustainable business model innovation, integrated thinking, and triple-bottom-line sustainability. She is a member of the Accademia Italiana di Economia Aziendale (AIDEA/SIDREA), serves as the coordinator of EIT Food entrepreneurial programs for the University of Turin, and is a founding member of the Smart Commons Lab - an international network of business professionals and organizations with the shared mission of creating and disseminating new generations of dynamic tools for the innovative management of common resources and public value.

Danny Azucar is a postdoctoral researcher at the Department of Management, University of Turin, Italy. With a background in public health, psychology, and social networks analysis,his previous research experience involved the prediction of psychological characteristics based on the analysis of human activities on Facebook, while his professional experience revolves around the creation and assessment of public health programs designed to promote behavioral changes for healthier life-course outcomes.

Inhalt
Chapter 1 . The Food System Grand Challenge: A Climate Smart and Sustainable Food System for a Healthy Europe.- Chapter 2 . The Role of Universities in Harnessing Entrepreneurial Opportunities.- Chapter 3 . Innovation & Entrepreneurial Ecosystems: Structure, Boundaries, and Dynamics.- Chapter 4 . Innovation for Future Proofing the Food Ecosystem: Emerging Approaches.- Chapter 5 . Entrepreneurial Food Ecosystem: Strategic Driver to Boost Resilience and Sustainability.- Chapter 6 . Startups and Knowledge Sharing in Ecosystems Incumbents and New Ventures.- Chapter 7 . Innovative and Sustainable Food Business Models.- Chapter 8 . Funding Innovation and Entrepreneurship.- Chapter 9 . A European Food Ecosystem: The EIT Food Case Study.