Think outside the European box: Identifying sustainability competencies for a base of the pyramid context
Demssie, Yared Nigussie ; Wesselink, Renate ; Biemans, Harm J.A. ; Mulder, Martin - \ 2019
Journal of Cleaner Production 221 (2019). - ISSN 0959-6526 - p. 828 - 838.
Base of the pyramid - Corporate social responsibility - Delphi - Sustainability - Sustainability competence - Sustainable development
The complex and global nature of unsustainability requires concerted efforts of sustainability change agents from developed and developing countries all over the world. Various attempts have been made to define competencies needed for change agents to effectively contribute to sustainable development. However, most of the studies on sustainability competencies are Eurocentric in focus. Therefore, it is unclear if a base of the pyramid context would require a different set of competencies. This context is characterized by low per capita income, limited infrastructure, and rural population. To fill this gap, we conducted a Delphi study in two rounds in Ethiopia, as a country at the base of the pyramid. Experts (n = 33) from academia and the industry rated and confirmed seven competencies from the literature as being generally important for sustainable development. Additionally, they identified eight sustainability y competencies specifically important for the Ethiopian context, and thus potentially for other countries with the features of base of the pyramid context. Systems thinking and transdisciplinary competence gained the highest ratings. A subsequent specific literature search revealed that previous studies in contexts other than the base of the pyramid context also identified some of the eight additional sustainability competencies. This is important for future studies regarding the universal nature of certain sustainability competencies. The study brought together three fields of research: sustainability, competence, and base of the pyramid context. Our findings contribute to the theory of professional competence by showing that certain sustainability competencies can be of generic nature, independent of socioeconomic context, whereas others are context-specific. In addition, the sustainability competencies may serve as intended learning outcomes of education and training and development programs for sustainability.
Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology
Raley, Marian E. ; Ragona, Maddalena ; Sijtsema, S.J. ; Fischer, A.R.H. ; Frewer, L.J. - \ 2016
International Journal of Food Studies 5 (2016)1. - ISSN 2182-1054 - p. 39 - 53.
Consumer science - Food technology - Communication - Innovation - Delphi - Interdisciplinary
Food technology innovation has the potential to deliver many benets to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to incorporate
information relating to consumer preferences and concerns during their development. The barriers to the utilisation of consumer information during technological development was explored using a two round Delphi study involving 75 experts with an interest in new food technology (food technologists and consumer scientists). There was overall agreement that consumer information should be used in technology implementation and product design, and that good communication between key actors at pivotal stages during the development of new food technologies and products was important.
However disciplinary dierences were perceived to be a barrier to communication, as were diculties associated with producing consumer information usable by food technologists. A strategy to improve
inter-disciplinary communication is proposed, involving the creation of multi-disciplinary teams working together throughout the development project's duration, including those with interdisciplinary experience. Deciencies in the specication of the information required from consumer scientists need
to be overcome. Consumer science results need to be concrete and presented as salient to and usable by food technologists.