Towards more sustainable diets: insights from firms’ innovation dynamics on new legumes-based food products
Résumé
Grain-legumes are crops that both increase the sustainability of agricultural systems and food. Yet grain-legumes are currently facing lock-in and are poorly consumed in most western countries. This paper addresses why and how firms innovate to develop new grain-legumes-based food products; and questions how those innovations could help to break this lock-in. Based on transition multi-level perspective framework, we analyse several cases studies of firms in manufacturing agro-food sector, localised in France and Italia, and that have recently introduced food product innovations with grain-legumes. Those products are developed in America and/or Europe. Our main results show that all the interviewed firms are strongly aware of societal evolution towards more plant-based food diets in Europe. But their current marketing strategies are not based on nutritional and environmental benefits of legume-based products. Their main objective is to offer new, attractive and practical foods with differentiation strategy by using new raw materials. This result questions how institutions could foster those innovations in order to promote more specifically grain-legumes. This analysis helps also practitioners and public authorities to identify several breaks in developing such new food products.
Origine : Fichiers produits par l'(les) auteur(s)
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