Local Entrepreneurship in the Context of Food Production: A Review
Abstract
:1. Introduction
- ‘input’ element encompassing important factors of entrepreneurship (opportunities, existence of an entrepreneur, organizational conditions),
- entrepreneurial process encompassing identification of opportunities, preparation and clarification of the concept, acquisition of resources, and implementation,
- ‘output’ element encompassing functioning of the venture, creation of values, new products and services, financial effect (including gain or loss, employment, assets).
- Conducting an analysis of terms such as ‘local food‘, ‘regional food‘, and ‘traditional food’. Formulating, on the basis of this analysis, an unambiguous definition of local food and local entrepreneurship related strictly to the production of analyzed food.
- Conducting an analysis of the research topics and research results related to the issue of local entrepreneurship in the context of food production, identifying the research gap and research problems worth taking up in empirical research in the interest of activating local entrepreneurship.
2. Materials and Methods
3. Results of Literature Studies
3.1. Regional Products, Traditional Product, Local Product—Definitional Issues
- originating in that region, specific place or country,
- the quality or characteristics of which are essentially or exclusively due to a particular geographical environment, and
- the production, processing and preparation of which take place in defined geographical area.
- geographical distance between the place of production and the target consumer,
- methods of production that relate to environmental sustainability, e.g., reduce the use of synthetic chemicals and energy-based fertilizers,
- personality and ethics of the food producer, attractiveness of the farm as well as the landscape,
- strong social ties between farm-producer and the surrounding environment.
3.2. Description of Research Topics and Research Results in the Analyzed Area
4. Discussion and Directions for Further Research
- (a)
- types of local entrepreneurship
- (b)
- determinants of local entrepreneurship in the context of food production
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Year of Publication | 2005 | 2006 | 2007 | 2008 | 2009 | 2010 | 2011 | 2012 | 2013 | 2014 | 2015 | 2016 | 2017 | 2018 | 2005–2018 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Publications including “local food” | 17 | 37 | 23 | 33 | 38 | 70 | 67 | 69 | 98 | 86 | 156 | 145 | 167 | 149 | 1155 |
Publications including “local food + entrepreneurship” | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 4 |
Publications including “local food + producer” | 1 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 2 | 1 | 3 | 1 | 10 |
Total | 19 | 38 | 23 | 33 | 38 | 70 | 67 | 69 | 98 | 87 | 158 | 147 | 171 | 151 | 1169 |
Comparative Criterion | Regional Product | Traditional Product | Local Product |
---|---|---|---|
EU Certification | Yes | Yes | Yes/No |
Traditional manufacturing method | Yes/No | Yes | Yes/No |
Listed on the Traditional Polish Products List | No | Yes | No |
Associated with a specific region | Yes | Yes | Yes |
Production (all phases of production) located in a specific region | Yes/No | Yes/No | Yes |
Ingredients originating from in-house production | Yes | Yes/No | Yes/No |
Produced on a small scale | Yes | Yes | Yes/No |
Example | Heather Honey from Bory Dolnośląskie (Poland), Parma Ham (Italy), Cheddar (Great Britain) | Raspberry Syrup from Dolina Baryczy (Poland), Chorizo (Spain) | Strunga Winery Wines (Romania), Černá Hora Brewery Beers e.g., Matouš (the Czech Republic) |
Research Topics | Geographical Area |
---|---|
Local food in and the idea of sustainable development | USA, Brazil, Great Britain, Iceland |
Benefits of local food production | USA, Brazil, Great Britain |
Transportation of local food and food supply chains | USA, Brazil, Great Britain, Scotland, Finland, Mexico |
Supporting local food by making use of governmental and non-governmental initiatives (i.e., educational programs, agri-food systems) | Europe with particular reference to Hungary, Spain, and Austria, Australia, USA |
Consumers‘ perceptions of local food | USA, Canada, Mexico, Brazil, Italy, Sweden, Iceland, Latvia, Germany |
Local food from the producer’s point of view | USA, Canada |
Marketing of local products | USA, Brazil, Spain, Hungary |
Safety of local food | USA, Greece |
Local food in the context of tourism | Turkey, Spain, Portugal, Sweden |
Health properties of local food | Australia, USA, Canada |
Type of Entrepreneurship | Characteristics | Implications for Local Food Production and Further Research |
---|---|---|
Academic Entrepreneurship | Entrepreneurship is based on the knowledge possessed by the members of the academic world. | Implementation of academic knowledge in local food production as a way of introducing innovation |
Family Entrepreneurship | Family entrepreneurship is the type of entrepreneurship where the owner and the employees are family members (one-generation or multigenerational family). | Family business in the context of propensity for implementing the idea of open innovation |
Innovative Entrepreneurship | Is based on implementing (in the enterprises) new and pioneering solutions new technologies and products. | Local food producers as pioneers. Implementation of design thinking concept in local food production. |
Social Entrepreneurship | Is based on actions focused on social integration in the aspect of local community and preventing social exclusion e.g., by implementing employment support programs. | Implementation of Management by Values as basis for sustainability in local food production |
Internet Entrepreneurship | Internet entrepreneurship’s economic activity is focused on e.g., selling products or services online. | Local food products and their delivery in the context of preferences of new generations (generation Y, generation Z) |
Ecological Entrepreneurship | It encompasses all entrepreneurial activities beneficial for the natural environment e.g., production waste management. | Implementation of Management by Values and modern methods connected with environmental sustainability in local food production |
Ethical Entrepreneurship | Ethical entrepreneurship is a type of entrepreneurial activity in which ethical values such as high quality of products is more important than the economic value. | Management by values in local food production (which values dominate in the management philosophy of local food producers) |
Determinants of Entrepreneurship | Characteristics | Implications for Local Food Production and Further Research |
---|---|---|
Internal | ||
‘Hard’ elements of human potential | Examples of such elements are: age, gender, education, professional qualifications. | Correlations between “hard” and “soft” elements of human potential and type of entrepreneurship (see Table 4). Examples: the level of qualification vs. the openness to cooperation with universities or willingness of implementation of the idea of open innovation, honesty as a predictor of ethical entrepreneurship |
‘Soft’ elements of human potential | • Character traits of an entrepreneur: communication skills, diligence, honesty, assertiveness etc. • Personality of an entrepreneur: sanguine, choleric, melancholic or phlegmatic person • Attitudes of the entrepreneur: optimism, pessimism, pioneering attitude, conservative attitude, creative abilities, and lack thereof etc. | |
External | ||
Economic (micro- and macroeconomic) | e.g., availability of capital, taxes, availability of a loan, exchange rate, market fluctuations. | Which determinants are the most important stimulators and barriers for local food entrepreneurship in particular region/country/business (e.g., local wine production)? What activities should be taken by local government in order to stimulate local food entrepreneurship? If there is possibility of implementation of governmental and non-governmental initiatives which are undertaken in foreign countries. |
Institutional | Efficiency of administration, business organizations, guarantee funds, business advisory, system of education | |
Formal and legal | e.g., suitable procedures, norms, and decrees, licenses and certifications. | |
Socio-cultural | Social mobility and openness, status, socio-political climate, level of education, criteria for social mobility, and level of social optimism. | |
Geographical | e.g., regional climate, typical soils, landform. | |
Technological | Technological changes in production of goods and services. |
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Kwil, I.; Piwowar-Sulej, K.; Krzywonos, M. Local Entrepreneurship in the Context of Food Production: A Review. Sustainability 2020, 12, 424. https://doi.org/10.3390/su12010424
Kwil I, Piwowar-Sulej K, Krzywonos M. Local Entrepreneurship in the Context of Food Production: A Review. Sustainability. 2020; 12(1):424. https://doi.org/10.3390/su12010424
Chicago/Turabian StyleKwil, Izabela, Katarzyna Piwowar-Sulej, and Małgorzata Krzywonos. 2020. "Local Entrepreneurship in the Context of Food Production: A Review" Sustainability 12, no. 1: 424. https://doi.org/10.3390/su12010424