Exploring the factors for open innovation in post-COVID-19 conditions by fuzzy Delphi-ISM-MICMAC approach
Articolo
Data di Pubblicazione:
2023
Abstract:
survivability of firms, especially in the post-COVID-19 era. The food and beverage industry has been facing
sustainable survivability problems. It is important to identify and evaluate the factors of open innovation from
the perspectives of the food and beverage industry. This study serves that purpose by identifying and
evaluating the factors of open innovation in the post-COVID-19 era with a special reference to Pakistan’s
economy.
Design/methodology/approach – The present study integrates the Fuzzy Delphi Method (FDM),
Interpretive Structural Modelling (ISM) and Matrice d’ Impacts Croises Multiplication Applique a
Classement (MICMAC) methods to analyze the factors involved in the adoption of open innovation in the
food and beverage industry in Pakistan. Firstly, based on an extensive literature review of the most relevant
studies, the factors affecting open innovation have been identified and finalized using FDM and experts’
opinions. Secondly, the hierarchical framework has also been prepared by implementing the ISM approach.
Thirdly, the MICMAC approach was employed to evaluate the factors to examine the driving and dependence
powers of the factors of open innovation adoption.
Findings – The study identified 17 factors of open innovation adoption in Pakistan’s food and beverage
industry and 16 factors were finalized using FDM. The ISM-MICMAC matrix unveiled that awareness
seminars and training, along with a lack of executive commitments, were strong factors with high driving
power, but these factors proved to be weakly dependent powers regarding the other factors. Moreover, a lack of
innovation strategy, R&D and non-supportive organizational culture exhibited low driving power but strong
dependent power.
Practical implications – The findings of the study could help firms and business entities understand the
driving and dependent factors involved in open innovation for the sustainable survivability of the food and
beverage industry. The study provides strong reasons to believe that an open innovation strategy, along with
stakeholder collaboration, the adoption of rules and regulations and managerial commitment, could stimulate
open innovation. Moreover, governments should promote the business sector, especially the food and beverage
industry, to facilitate the sector while also providing awareness seminars and training, creating environments
conducive to reducing innovation costs.
Originality/value – Some previous studies have analyzed the factors involved in green innovation from the
perspective of the manufacturing industry and environmental protection. The present study is a pioneer study
to examine the factors involved in the adoption of open innovation in the food and beverage industry in Pakistan from the perspective of the post-COVID-19 era. For this purpose, the present study uses an integrated Fuzzy Delphi-ISM-MICMAC approach for the analysis.
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
Open innovation, Factors, Sustainability, Food and beverage industry, ISM-MICMAC approach
Paper type Research paper
Elenco autori:
Ullah, S.; Jianjun, Z.; Hayat, K.; Palmucci, D.N.; Durana, P.
Link alla scheda completa:
Link al Full Text:
Pubblicato in: