Key points are not available for this paper at this time.
Purpose Food-related innovations might contribute to a qualitative leap in the transition to sustainable food systems. In this article, the authors map the existing literature on food and innovation in order to identify and systematise major research streams and relate them to current discussions on sustainability. The authors rely on a broad definition of innovation covering specific technological innovations as well as social, environmental and system innovations. Design/methodology/approach The authors analysed the relationship between innovation and food through bibliometric and content analysis, augmented with visualisation based on data ( N = 7,987) extracted from the Web of Science. The published volume, research areas and influential journals were investigated using descriptive analyses. Findings This review categorises the literature on innovation and food into six main clusters, showing that most of the studies are carried out at the macro-level related to the global sustainable food systems. Network visualisation allowed them to distribute recent keywords associated with innovation across the agri-food value chain. Moreover, the authors identified environmental, social and economic pillars of innovation, which not only relate to sustainability but also are associated with open innovation as well as social innovation and eco-innovation. Originality/value This bibliometric analysis is amongst the first to examine the holistic knowledge structure surrounding a triple concept of innovation, food and sustainability. In addition, the study identifies research gaps and indicates new research directions, which add further value.
Dzhunushalieva et al. (Thu,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: