Conducting SFSC experiments in France
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School of Business |
Master's thesis
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Authors
Date
2021
Department
Major/Subject
Mcode
Degree programme
International Design Business Management
Language
en
Pages
54+32
Series
Abstract
Short Food Supply Chains (SFSCs) represent a novel way of organizing business activities in the Food industry. The benefits of these innovations in terms of environmental, social and economic impacts have been well identified however the barriers to the diffusion and adoption of SFSCs are still in place. SFSCs, although they bring many solutions to current challenges in food supply, face resistance in the dominant socio-technical regime. Like many other radical innovations, SFSCs need to be protected from the mainstream in order to improve the innovation before it competes with well-established business models. Governments around the world are starting to recognize the benefits of a strong local economy and have worked to support SFSC through a number of ways, including tax shields, the creation of ecolabels, subsidies to farmers engaging in direct sales with consumers etc. Policy tools however are not the only means to support radical innovations like SFSCs. The following research aims to explore the role of entrepreneurs in the diffusion and adoption of SFSCs. To carry on this research, tools from the transition management literature will be used. Traditionally used as a policy tool and focused on the study of technological innovations, here, Strategic Niche management concepts will be applied in the entrepreneurial context. Today, entrepreneurs have few tools to help them cope with radical innovations, and SNM could be useful in improving current business model design tools to inform and formalize commercial tacti sand strategies.Description
Thesis advisor
Paavola, LauriKeywords
short food supply chain, strategic niche management, France, business model design