Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Food industry invests to little in healthy products
    Garst, Jilde - \ 2020
    Reset the game : When the purpose of innovation is social value creation instead of maximizing profits
    Garst, Jilde - \ 2020
    Wageningen University. Promotor(en): S.W.F. Omta; V. Blok, co-promotor(en): L. Jansen. - Wageningen : Wageningen University - ISBN 9789463952347 - 210

    In the battle against overweight and diet-related diseases (e.g. type 2 diabetes and cardiovascular diseases), there is an increasing pressure on food companies to reformulate the composition of their products. For this healthy product innovation, food companies need to navigate two types of conflict: 1) there is disagreement in society on what is a healthy; 2) the health requirements are not always easy to combine with other product requirements, such as taste or price. This dissertation discusses how the motives and organizational capacities influence the ability of food companies to conduct healthy product innovation. First, companies should not only act on instrumental motives – i.e. healthy product innovation contributes to the profitability of the firm – but also on moral motives – i.e. healthy product innovation contributes to public health. Second, our research shows that companies should be able to a) determine what ‘healthy’ means for their products, b) communicate health requirements consistently within their organization, and c) ask and process feedback from non-commercial stakeholders about the healthiness of their products. Finally, our study on the health label ‘t Vinkje showed that making the external product criteria stricter had positive and negative effects on the healthy innovation efforts of the participating companies.

    Toward a Value-Sensitive Absorptive Capacity Framework: Navigating Intervalue and Intravalue Conflicts to Answer the Societal Call for Health
    Garst, Jilde ; Blok, Vincent ; Branzei, Oana ; Jansen, Léon ; Omta, Onno S.W.F. - \ 2019
    Business & Society (2019). - ISSN 0007-6503
    absorptive capacity - corporate social responsibility - food industry - grand challenges - responsible innovation

    The majority of studies on absorptive capacity (AC) underscore the importance of absorbing technological knowledge from other firms to create economic value. However, to preserve moral legitimacy and create social value, firms must also discern and adapt to (shifts in) societal values. A comparative case study of eight firms in the food industry reveals how organizations prioritize and operationalize the societal value health in product innovation while navigating inter- and intravalue conflicts. The value-sensitive framework induced in this article extends AC by explaining how technically savvy, economic value–creating firms diverge in their receptivity, articulation, and reflexivity of societal values.

    Responsibility versus profit : The motives of food firms for healthy product innovation
    Garst, Jilde ; Blok, Vincent ; Jansen, Léon ; Omta, Onno S.W.F. - \ 2017
    Sustainability 9 (2017)12. - ISSN 2071-1050
    Corporate social responsibility - CSR - Food industry - Instrumental motives - Moral motives - Motives - Product innovation - Public health - Responsible research and innovation - RRI
    Background: In responsible research and innovation (RRI), innovation is seen as a way in which humankind finds solutions for societal issues. However, studies on commercial innovation show that firms respond in a different manner and at a different speed to the same societal issue. This study investigates what role organizational motives play in the product innovation processes of firms when aiming for socially responsible outcomes. Methods: This multiple-case study investigates the motives of food firms for healthier product innovation by interviewing firms about the organizational motives behind product reformulation and innovation. Results: This study highlights the importance of having both instrumental and moral motives in the innovation process when aiming for socially responsible outcomes, and how both these motives interact and contribute to responsible innovation in industry. Furthermore, the study results question the nature of relational motives as a separate category from the other two categories of motives, as suggested by corporate social responsibility (CSR) scholars. Conclusions: If commercial innovation needs to contribute to solutions for societal issues, the importance of moral motives has to be stressed without annihilating the instrumental objectives of firms. Both motives contribute to the success factors of responsible product innovation in industry.
    Raak en mis bij onderwijs in de kansrekening en de statistiek: een oproep.
    Terlouw, P. ; Garst, S. ; Goede, W. de; Putten, B. van - \ 1993
    Kwantitatieve methoden : nieuwsbrief voor toegepaste statistiek en operationele research 43 (1993)mei. - ISSN 1380-4162 - p. 9 - 12.
    Possibilities and limitations of cooking extruders for the production of sugar and starch containing products
    Zuilichem, D.J. van; Garst, H. ; Tempel, W. ; Alblas, B. ; Stolp, W. - \ 1983
    In: Proc. der Technologie der lakritzhaltigen Zuckerwaren Symp. Zentral-Fachschule der Deutschen Susswarenwirtschaft ZDS, Solingen, BRD, November, 1983
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