People with disabilities (PwDs) face various constraints connected to their participation in tourism activities. This topic has become of greater academic interest in recent years, however, the study ...of gender issues in this context is still marginal. The present paper seeks to analyze gender differences in PwDs’ propensity to travel, explicitly examining constraints that may limit social inclusion in tourism activities. The empirical analysis is focused on sample data of the Italian population of PwDs gathered through an online questionnaire administered between April and July 2020. The findings reveal gender differences in PwDs travel participation, underlining matters related to constraints “impose,” by society as a whole. The paper discusses the implications of breaking down barriers and provides insights into the tourism industry so as to ensure accessibility, accurate information, and inclusivity.
The aim of the study is to explore the links that firms from low and medium technology (LMT) industries establish with universities for innovative purposes. Even though knowledge transfer from ...university to industry has generally increased over time, it has mostly been directed at firms in high-tech industries (HT) due to the belief that firms from LMT industries often lack the absorptive capacity necessary to take advantage of external knowledge. In the case of LMT industries, university-industry knowledge transfer has received less attention from management and innovation studies, and understanding the specific conditions where universities may contribute to the innovative effort of LMT firms largely remains unexplored. With the aim of contributing to this debate, the paper focuses on the wine sector, generally considered an LMT industry. Firstly, the study assesses to which type of innovation promoted by winemakers do universities effectively contribute. Secondly, the study examines under what conditions universities assume a relevant role in the innovative activity of LMT firms. To test our hypotheses, the study uses primary data collected through a survey targeting Italian wine SMEs and runs a set of econometric evaluations. Findings show that universities represent a relevant source of knowledge mainly for organizational and commercial innovation, but not for product innovation. For these purposes, university knowledge related to social sciences has a more relevant input for firms than does knowledge with higher scientific and technological content.
The paper investigates which types of capabilities open innovation digital platforms develop for supporting co-creation in open innovation processes, by enabling the shift from knowledge ecosystems ...to capabilities ecosystems. By examining the literature on the open innovation digital platforms, the paper develops a theoretical framework and advances propositions by underlining the specific required dynamic capabilities—sensing, seizing, scanning, integrating, and transformative—needed to facilitate and support the interactive coupled open innovation processes essential for firm co-creation activities. Research propositions are provided to address scholars toward new research paths on digital platforms, open innovation, and dynamic capabilities. Implications for practitioners involved in open innovation processes by using digital platforms are provided in the conclusion.
Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. ...Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide and students from six Italian culinary high schools), the study assesses which factors affect chefs’ innovative performance. Findings – Results show that success in haute cuisine depends on several factors, which involve chef’s creativity, culinary innovation process, and the restaurant service offering (restaurantscape). The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. Furthermore, results indicate which capabilities chefs in training should possess in order to succeed and, in turn, which capabilities should be developed by professional high schools of cooking in order to stimulate innovativeness in their educational programs. Originality of the research – This research contributes to the literature by suggesting which key factors promote creativity and innovation and a continuous flow of innovative ideas in haute cuisine.
Purpose
The purpose of this paper is to understand how Open Innovation Digital Platforms (OIDPs) can facilitate and support knowledge co-creation in Open Innovation (OI) processes. Specifically, it ...intends to investigate the contribution of OIDPs-oriented to successfully implement all the phases of interactive coupled OI processes.
Design/methodology/approach
The paper carries out an exploratory qualitative analysis, adopting the single case study method. The case here investigated is Open Innovation Platform Regione Lombardia (OIPRL).
Findings
The case study sheds light on how OIPRL supports knowledge co-creation through its processes, tools and services as a co-creator intermediary. In its launch stage, the platform simply aimed at giving firms a tool to “find partners” and financial resources to achieve innovative projects. Now, however, the platform has developed into an engagement platform for knowledge co-creation.
Research limitations/implications
One limitation lies in the particular perspective used to perform the case study: the perspective of the digital platform itself. Future research should focus on the individuals engaged in the platform to better investigate the processes, tools and services used to implement the OI approach.
Practical implications
The paper suggests ways in which OIDPs could be used by firms for effective exploration, acquisition, integration and development of valuable knowledge.
Originality/value
The study conceptualizes the role of OIDPs in shaping knowledge co-creation, assuming that the platforms act as Open Innovation Intermediaries (OIIs). Specifically, OIDPs can be observed to function as “co-creator intermediaries” that define, develop and implement dedicated processes, specific tools and appropriate services for supporting knowledge co-creation activities.
Advanced manufacturing solutions, augmented reality, and cloud and big data are technologies pertaining to Industry 4.0. These technologies improve working conditions, create new business models, and ...increase both productivity and firm quality production. However, they can also improve life and society as a whole. This new perspective, oriented toward social and global well-being, is called Society 5.0. As has happened for all past industrial revolutions, Industry 4.0 will support the transition to a different society, i.e., Society 5.0. In this transition, open innovation and value co-creation can play an important role. The aim of the study was twofold: to examine how Industry 4.0 features and enabling technologies can support the transition to Society 5.0 and to investigate the roles of both open innovation and value co-creation within this transition. A conceptual framework was developed to jointly consider for the first time Industry 4.0, Society 5.0, open innovation, and value co-creation, which are all challenging issues that firms must cope with nowadays. Managers could profit from these insights to design ad hoc strategies in order to benefit from the opportunities emerging from this transition and overcome the main related challenges.
Most studies that examine tourism impacts and community attitudes have been carried out from the perspective of the tourism sector as a whole, with very few papers focusing on specific types of ...tourism and/or analysing tourists' preferences for specific types of tourism segment. This paper discusses some pertinent issues in relation to cruise tourism development and community attitudes in a port of call cruise destination located in the island of Sicily (Southern Italy). Specifically, this study was carried out using a quota random sample of 1500 responses, which is representative of the population of Messina at 1% level. Findings show that residents express an overall positive attitude towards cruise tourism development even if it is not the most preferred when compared to other types of tourism (cultural tourism, sport tourism, and sun and sea tourism). Further, they highlight that significant differences based on socio-economic and demographic characteristics (age, gender, reliance on cruise-related employment, level of education, geographical proximity to tourist areas and port, length of residency and frequency of interaction with tourists) exist in residents' perceptions and attitudes towards cruise tourism development. Implications for policy-makers are discussed and suggestions for further research are given.
PurposeThe study jointly investigates sustainability and authenticity concepts in the food context during the COVID-19 outbreak with a fourfold objective: (1) understanding whether sustainability and ...authenticity are equivalent concepts in consumers' perceptions; (2) advancing knowledge on the role played by them about food frauds' perception; (3) investigating whether these concepts are considered as “risk relievers” by consumers, (4) comparing the concepts to understand which one has a greater weight on the consumer's perception.Design/methodology/approachThe study adopts a Combination of a Uniform and a shifted Binomial distribution (CUB models) on data gathered in Spain between June and August 2020 through an online questionnaire.FindingsThe findings reveal that: (1) consumers perceive sustainability and authenticity as different concepts in the food context and (2) as two important indicators of fraud protection of a product for consumers; (3) besides, authenticity is seen as a “risk reliever” in buying a food product, as well as sustainability, (4) although results underline high uncertainty in the latter case.Originality/valueBy considering that the COVID-19 outbreak seriously threatens food safety, security and nutrition, this research elucidates the relevant role of food sustainability and authenticity concepts as “risk relievers” in terms of food frauds and negative issues related to COVID-19.
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