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This study evaluates bibliometric analysis of sustainable tourism in the open innovation realm, depicts emerging themes, and offers critical discussion for theory development and further research. Through the use of bibliometrix, this paper investigates the amount of studies conducted in this area and verifies if such studies have represented a contribution to the evolving research in the field of sustainable tourism. Specifically, the paper identifies whether and to what extent scholars have explored these interconnections and maps to get to a conceptual structure of the field under investigation. The results identify the development status and the leading trends in terms of impact, main journals, papers, topics, authors, and countries. The analysis and the graphical presentations are crucial, as they can help both researchers and practitioners to better understand the state of the art of sustainable tourism in the experiential and digital era.
Valentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe; Fabiana Sciarelli. Sustainable Tourism in the Open Innovation Realm: A Bibliometric Analysis. Sustainability 2019, 11, 6114 .
AMA StyleValentina Della Corte, Giovanna Del Gaudio, Fabiana Sepe, Fabiana Sciarelli. Sustainable Tourism in the Open Innovation Realm: A Bibliometric Analysis. Sustainability. 2019; 11 (21):6114.
Chicago/Turabian StyleValentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe; Fabiana Sciarelli. 2019. "Sustainable Tourism in the Open Innovation Realm: A Bibliometric Analysis." Sustainability 11, no. 21: 6114.
Increased awareness about the importance of a safe, healthy nutrition has changed human interactions with food and increased worldwide demand for high quality and ethical food. In this respect, the purpose of this paper is to highlight the concept of ethical food and the nature of kosher food production, assessing common traits and the main differences between the two. A literature review was undertaken in order to verify the direction in which further studies might proceed. A research review on current literature was carried out exploring concepts of ethical food and food certification underpinning kosher businesses by means of an analysis of both producers’ and consumers’ perspectives. In order to proceed with an accurate analysis, the paper matches both the conceptual analysis and the bibliometric one. The overlap between these two forms of analysis makes results robust and useful for future research. This review reveals common points between ethical and kosher food because attention is given to both processes and products and the way the market perceives them as expressions of trustworthy and safe production. Furthermore, the analysis reveals an under emphasis on kosher food in the academic world and the results reveal the importance of empirical analysis. The analysis is focused mainly on kosher food production as an expression of ethical food. It would be interesting, however, to expand the analysis to other types of ethical certification such as Halal food, for example, in order to perform comparative evaluations. From a practical point of view, it is interesting to note that kosher food is conceived as very safe food and that non-religious people are sensitive to this, which opens new horizons for ethical food. It also offers the possibility that firms that have never considered entering the field of ethical food certification may do so to expand their businesses. This implication also reveals that there is a higher attention on sustainability and safety in agro-food market. Therefore there are great opportunities of expansion for ethical food. From a social point of view, this paper is of importance for several reasons. It deals with a relatively new and relatively unexplored issue; it points out the relevance of sustainability and safety in food market and consumer behavior, it presents the possibility of exploring knowledge interactions between different perspectives (multidisciplinary approach) and cultures which, in the opinion, will present significant challenge in relation to agro-food business research in the future. The originality of this work is that of systematizing a literature review of ethical food, enlarging its scope and boundaries with specific reference to kosher food. It also highlights the need to focus on both management and marketing, since up to now there has been a lack of academic contributions to these areas of research. Directions for further research are outlined.
Valentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe. Ethical food and the kosher certification: a literature review. British Food Journal 2018, 120, 2270 -2288.
AMA StyleValentina Della Corte, Giovanna Del Gaudio, Fabiana Sepe. Ethical food and the kosher certification: a literature review. British Food Journal. 2018; 120 (10):2270-2288.
Chicago/Turabian StyleValentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe. 2018. "Ethical food and the kosher certification: a literature review." British Food Journal 120, no. 10: 2270-2288.
Valentina Della Corte; Fabiana Sepe; Alessandra Storlazzi; Iris Savastano. Citizen Cocreation in Tourist and Cultural Events. Event Management 2018, 22, 643 -654.
AMA StyleValentina Della Corte, Fabiana Sepe, Alessandra Storlazzi, Iris Savastano. Citizen Cocreation in Tourist and Cultural Events. Event Management. 2018; 22 (4):643-654.
Chicago/Turabian StyleValentina Della Corte; Fabiana Sepe; Alessandra Storlazzi; Iris Savastano. 2018. "Citizen Cocreation in Tourist and Cultural Events." Event Management 22, no. 4: 643-654.
Purpose Over the past few years, several scholars have focused on innovation strategies with specific regard to family food firms. In line with this research stream, the purpose of this paper is to understand how family food firms with long-standing traditions can implement innovative productions while remaining anchored to the past. Design/methodology/approach By adopting a qualitative research methodology, mainly based on a multiple case study, this paper seeks to cover some unexplored areas regarding the opportunity of combining tradition and innovation to achieve success in the highly competitive international arena in which family food firms operate. The authors analyze the cases of “La Torrente,” “Cioccolatitaliani” and “La Fabbrica della Pasta di Gragnano.” Findings Successful family food firms leverage their deep-rooted knowledge of both family and local traditions to innovate. At same time, they establish continuous info exchange flows with all of the firm’s stakeholders by adopting an open innovation approach. Research limitations/implications From a theoretical perspective, there is a need for an in-depth study of how an effective blend of tradition and innovation is formalized, above all, in family firms. As for the practical implications, all the three case studies represent a best practice, especially for family firms with a long-standing history and strong local connections. Practical implications The paper shows how important it is to keep traditional factors in food industry and offers hints and suggestions to decision makers of family firms on how to valorize, in terms of competitiveness, their traditional resources – almost bound to their territory with innovation tools and processes. Social implications The paper is interesting because it offers an analysis of a specific group of firms – family firms – that characterize many industries in Italy and in Europe. Although often small, these firms can show dynamism and creativity. The paper offers hints on how to approach innovation in the sector while keeping the value of tradition. Originality/value The originality of the proposed conceptual model stems from the need to overcome the previous theoretical models, which deal separately with sources of past knowledge and sources of new and/or external knowledge.
Valentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe. Innovation and tradition-based firms: a multiple case study in the agro-food sector. British Food Journal 2018, 120, 1295 -1314.
AMA StyleValentina Della Corte, Giovanna Del Gaudio, Fabiana Sepe. Innovation and tradition-based firms: a multiple case study in the agro-food sector. British Food Journal. 2018; 120 (6):1295-1314.
Chicago/Turabian StyleValentina Della Corte; Giovanna Del Gaudio; Fabiana Sepe. 2018. "Innovation and tradition-based firms: a multiple case study in the agro-food sector." British Food Journal 120, no. 6: 1295-1314.