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INTI2016 161124 DISEIN-FOOD – Diffusing Social Economy Innovations in the Sustainable Food Sector


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Présentation de Benjamin HUYBRECHTS (HEC Liège), Bruno FRERE, Guénaël DEVILLET (Univ. Liege, Belgique), "DISEIN-FOOD – Diffusing Social Economy Innovations in the Sustainable Food Sector", dans l'Atelier 7 "Innovation Sociale et Economie Sociale et Solidaire" de la XVe Conférence Annuelle Internationale INTI « Économie Sociale et Solidaire dans les territoires », 22-25 novembre 2016, Charleroi et Liège, Belgique.

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INTI2016 161124 DISEIN-FOOD – Diffusing Social Economy Innovations in the Sustainable Food Sector

  1. 1. Benjamin Huybrechts Guénaël Devillet Bruno Frère DISEIN-FOOD – Diffusing Social Economy Innovations in the Sustainable Food Sector ARC – Actions de recherche concertées
  2. 2. Social economy innovations  Social economy initiatives: economic activities developed by associations, cooperatives or foundations with the goal of addressing pressing societal challenges in a participative way  To meet these societal challenges, innovations emerge through new products and service (or qualities): ex. integration of low-skilled workers, fair trade, microfinance, local exchange trading systems, short food supply chains, etc.  Innovations are experimented in the context of ‘niches’ that constitute incubation rooms embedded in territories and their social interactions  How are social economy innovations diffused beyond the niche level and what are the causes and implications of different diffusion trajectories?
  3. 3. Sustainable food  Social economy innovations: organic and seasonal production, pre- financing, food baskets, short(er) supply chains, consumer-producer linkages, retail channels, etc.  Different diffusion processes:  Deepening: growth within extant supply chain (ex. community-supported agriculture)  Widening: growth through adoption by regime actors  Imitation  Certification  Networks and partnerships  Public regulation
  4. 4. Research questions - work packages Descriptive questions: 1. What are the specific practices that characterize SEIs in sustainable food (products/services, organizational practices)? 2. What are the different diffusion trajectories of SEIs in a given territory? Analytical questions: 3. What are the factors that may explain the different diffusion trajectories (levels of innovation, innovators and ‘regime’)? 4. What are the implications of the diffusion process on the regime and on the innovators?
  5. 5. Combining three spotlights on common questions CES Segefa CLEO Q1: Characterizin g SEIs (Inter-)organizational governance Territorial embeddness Social qualifications Q2: Diffusion trajectories Economic diffusion Territorial diffusion Social interactions Q3: Factors enabling diffusion Economic/org. factors at innovator/regime levels Territorial factors Socio-political factors Q4: Implications of diffusion Impacts on regulation at regime level and on practices of social economy innovators Impacts on enactment/develop ment of the territory Impacts on representations (social/economic) at regime and innovators’levels
  6. 6. Methods  Choice of three cities: Liège, Lille and Manchester  Industrial past and post-industrial recovery  Similar social and environmental challenges  Active in and recognized for new social economy-based sustainable food initiatives connecting urban/peripheric production and urban consumption => yet different development stages
  7. 7. Methods  Quantitative analysis:  15-year longitudinal perspective on:  Production and consumption actors/volumes for different sustainable food SEIs  Territorial development and types of actors involved (within and beyond SE networks, replication and partnership)  Cluster analysis of diffusion types and multiple regressions to examine influence of different factors (ex. place, creation date, etc.) Qualitative analysis of ten initiatives in each city to understand rationale and implications of different diffusion trajectories:  Document analyses to understand discourses  Interviews (at least 5 in each initiative) to understand practices/perceptions
  8. 8. Collaborations  Liège  Lille  Manchester
  9. 9. Changes with regard to previous version  Concepts: product/service innovations developed by social economy actors (≠ ‘systemic innovation’)  Research questions: focus on diffusion (not niche)  Field of research: sustainable food (not fair trade)  Area of research: three precise cities  Methods