Entrepreneurial ecosystems in the food industry: a systematic literature review through the lens of complex adaptive system theory

Purpose The food industry plays a fundamental role in the economy and society with implications for human health, environment and social welfare. Understanding the factors that enable or constrain entrepreneurship in this industry is crucial. This study aims to provide a systematic review of the entrepreneurial ecosystem (EE) research in the food industry to better determine the contexts and drivers of contemporary entrepreneurship in this specific industry. Design/methodology/approach This study employs a systematic literature review of 31 articles that have studied EEs in the sectors of food products and beverages retrieved from Scopus and Web of Science databases. Guided by the complex adaptive system (CAS) 4P framework, the review evaluated the EE components of place, people, purpose and process. Findings The EE analysis is relatively new in the food industry. The interest has grown in recent years. The USA and Italy emerged as prominent countries of focus, in the sub-sectors of wine production and agri-food tourism. We found a need for more quantitative-based analyses. EEs in the food industry demonstrated unique characteristics compared to other sectors. Nonlinearity, hierarchy, feedback loops and emergence shape their evolution. The focus on local resource dependence, sustainability, cultural values and innovation should be emphasised. Research limitations/implications This study offered a framework for policymakers and entrepreneurs mainly related to understanding EE boundaries, path dependence, community support and local rules and cultural values. Originality/value To the best of our knowledge, this is the first systematic literature review on EEs in the food industry applying the CAS theory.