Open innovation practice in the UK-based food sector SMEs: ethnic minority

Rahman, Habibur and Ozuem, Wilson ORCID logoORCID: (2019) Open innovation practice in the UK-based food sector SMEs: ethnic minority. In: 24th UK Academy for Information Systems International Conference, 9-10 April 2019, University of Oxford, UK. (Unpublished)

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Innovation and technological modification are the essential sources of productivity growth, international competitiveness and proliferated living standards. In past years, these areas have become the focal points of growing attention due to relentless competition from rapidly emerging knowledge-based economies. In particular, research and policy have begun to focus on small and medium-sized enterprises (SMEs) as a fundamental source and driver of new product developments, innovation and new technologies. The development and implementation of open innovation is considered a potential way to distribute products to the market that have been produced because of the application of innovative techniques. Firms can earn the loyalty of customers through the practical implementation of open innovation strategies. Consequently, reputation can be built up incrementally. This paper aims to provide some insights into how open innovation could enhance the competitiveness of SMEs in the food industry, particularly within the UK ethnic minority.

Item Type: Conference or Workshop Item (Paper)
Departments: Academic Departments > Business, Law, Policing & Social Sciences (BLPSS) > Business
Depositing User: Anna Lupton
Date Deposited: 03 May 2019 11:13
Last Modified: 06 Jul 2021 08:45


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