Consumer-led eco-development of food products
A case study to propose a framework
Bibliographic Data
| ID | 21296554 |
|---|---|
| Authors | Chloé Thomas (0000-0002-2888-187X, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Isabelle Maître (0000-0001-6574-5298, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Ronan Symoneaux (0000-0001-6792-8629, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement) |
| Year | 2021 |
| Volume | 123 |
| Issue | 7 |
| Pages | 2430-2448 |
| Publication date | 2021-06-29 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-11-2020-1050 |
| OpenAlex | W3139516321 |
| Language | EN |
| Citations received | 1 |
| References cited | 75 |
Purpose The purpose of this paper is to propose an agile methodology for the development of food products that has two key characteristics: (1) consumers are included as co-creators and (2) the assessment of environmental impacts plays a central role. Design/methodology/approach In collaboration with a French small-to-mid-size enterprise, a research-intervention approach was used to test the agile methodology designed, which features three iterative runs of food product development. In each run, prototypes were presented and modified with consumers during focus groups. Life cycle analysis assessed the relative environmental impacts of the prototypes. The research data from consumers were mainly qualitative. Findings The main result of this work is the implementation of a methodology to develop new food products in an efficient way by integrating consumers' insights and environmental concerns simultaneously. The method was successful in integrating consumers as co-creators and in drawing attention to the potential environmental effects of different prototypes for the decision-making process. Research limitations/implications The research is based on a single case study. Thus, generalisation to other companies is limited. The authors invite further research focussed on different types of companies. The methodology and the tools could be modified to suit a variety of contexts. Originality/value This work addresses the need for guidelines to integrate consumers and environmental considerations into the food development process by testing an agile methodology with a company. It contributes to the scope of sustainable and consumer-oriented food innovation management
Agile software development · Business · Knowledge management · Life-cycle assessment · New product development · Originality · Process (computing) · Process management · Product (mathematics) · Qualitative research · Scope (computer science) · Variety (cybernetics) · Computer Science · Environmental Sustainability in Business · Marketing · Service and Product Innovation · Sustainable Supply Chain Management
Perspective
Co‐creating unique value with customers
The impact of perceived corporate social responsibility on consumer behavior
Co-creation experiences
Theory of value co-creation
On bringing more action into management accounting research
The Effects of Mere Exposure on Liking for Edible Substances
Attitudinal effects of mere exposure
Triangulation in qualitative tourism research
Schema Congruity as a Basis for Product Evaluation
How Many Focus Groups Are Enough? Building an Evidence Base for Nonprobability Sample Sizes
| Unique citing works | 1 |
|---|---|
| Citations per year | 1 |
| Citation span | 2025 - 2025 (1) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 1 |