Sustainable open innovation for the agri-food system: sorghum as healthy food to deal with environmental challenges
Paola Pontieri, Francesco Saverio Mennini, Domitilla Magni, Fabio Fiano, Veronica Scuotto, Armando Papa, Mariarosaria Aletta, Luigi Del Giudice
Abstract
Purpose The paper provides a new definition of healthy and functional food considering the case of sorghum, which is dealing with environmental challenges, calling for exploration of eco-conscious consumers' behavior in the free-from food innovative market. Design/methodology/approach Through a systematic literature review and bibliometric analysis, this article offers a deep and broad outlook on a sustainable open innovations approach for agri-food systems. The bibliometric analysis includes a total of 198 scientific papers, deeply analyzed through Bibliometrix package. Findings Results show increasing academic interest in sustainable innovations for the agri-food system, where the relevance of the food-grade sorghum is noticed. An open innovation approach is called for to deal with environmental challenges. Originality/value Theoretically, the research offers a new definition of healthy and functional food in line with current environmental challenges. It also provides a deep literature review on eco-conscious consumers and food-grade sorghum as functional food in the context of the free-from food market.