Eco-Innovation Maturity Model in Food Industries

Objective: The main objective of this study is to develop a model to assess the level of eco-innovation maturity, that is applicable to the food industry. Theoretical Framework: The term innovation by Joseph Alois Schumpeter in 1934 did not consider the environment in its definition, but from 1960 onwards, it was realized that there was a relationship between environmental damage and economic growth, giving rise to the concept of ecological economics. The term “Eco-innovation” gained recognition after the publication of the book “Driving Eco-Innovation” in 1960. Maturity assessment models are used to assess the maturity of an organization because they need to evaluate its performance and commitment to eco-innovation, which are composed of indicators. Method: The methodology adopted for this study involves proposing a model for assessing eco-innovation maturity through the following methodological steps: creating data collection forms, applying questionnaires using the Delphi method with food industry experts, receiving, analyzing, conducting a case study, and processing data. Results and Discussion: The proposed model consists of four dimensions: strategy, structure, resources, and culture, with their respective associated criteria. After applying the case study to six food industry companies of varying sizes, it was concluded that the maturity of the dimensions and the final maturity of the companies are very varied. However, it is important to emphasize that, in addition to the results obtained, this model helps to understand the areas that require greater attention, in a “funnel” approach, starting with a broad view and delving into specific aspects. In this way, the company can apply the model again and obtain other results over time, such as strengthening one area and opportunities for improvement in others, culminating in the continuous improvement of processes. The model has limitations, one of which is related to the comparison involving different sizes of companies, as well as the variability in the results and discrepancies between the dimensions, indicating that the process is not uniform. Research Implications: This study is considered to make relevant contributions to existing literature. The proposal of a maturity assessment model can stimulate further research in the food area. Originality/Value: This study contributes to the literature by presenting a maturity assessment model for the food area. The relevance and value of this research are evidenced by the lack of models related to the area studied.