Title: Involving stakeholders in the development of a dietary adoption concept: what can we learn from open innovation?

Authors: Leonie Fink; Angelika Ploeger; Carola Strassner

Addresses: Department of Food Nutrition Facilities, Münster University of Applied Sciences, 48149 Münster, Germany ' Faculty of Organic Agricultural Sciences, Department of Organic Food Quality and Food Culture, University Kassel, 37213 Witzenhausen, Germany ' Department of Food Nutrition Facilities, Münster University of Applied Sciences, 48149 Münster, Germany

Abstract: Part of the transformation to sustainable food systems is to increase the adoption rate of sustainable diets ideally by choice. At the same time evidence in the field of behavioural science shows that people have trouble translating their intentions into actual behaviour. This phenomenon, known as the intention-behaviour gap, is based on a number of barriers that influence actual behaviour. In search of an appropriate methodology to develop a dietary adoption concept supporting people's diet adoption processes, we examined the concept and especially the methods of open innovation, commonly applied in modern product and service development. This paper is about what we can learn or even transfer from open innovation to develop a dietary adoption concept. We reveal how the methods of open innovation can be usefully applied, such as integrating lead-users in the development process to let them find solutions to bridge the intention-behaviour gap.

Keywords: consumer involvement; sustainable diets; intention-behaviour gap; open innovation; sustainable development.

DOI: 10.1504/WRSTSD.2019.099378

World Review of Science, Technology and Sustainable Development, 2019 Vol.15 No.2, pp.170 - 195

Received: 01 Jun 2018
Accepted: 19 Dec 2018

Published online: 24 Apr 2019 *

Full-text access for editors Access for subscribers Purchase this article Comment on this article