Social innovation in food production: an insertion analysis Online publication date: Tue, 12-Sep-2023
by Joana Cardozo de Moura; Luiz Ney D'Escoffier; Marco Antonio Barbosa Braga
International Journal of Agricultural Resources, Governance and Ecology (IJARGE), Vol. 19, No. 1, 2023
Abstract: The aggravation of socio-environmental problems, combined with the projection of high production and consumption patterns, instigates studies related to social innovation as an alternative to new sustainable development standards. More studies are required concerning the flow of social innovation in agriculture and food production worldwide. Therefore, this study presents the insertion of social innovation in food production through a bibliometric analysis of the Web of Science and Scopus databases. The papers were classified based on the approach - top-down or bottom-up - used for social innovation. Italy appears to be the country with the most significant amount of studies, and all bottom-up cases have developed new social reconfigurations, but not all have improved the quality of life of the local population. Supported by public policies, initiatives that do not reinforce patterns of exclusion have a good chance of being solutions that enable sustainable territorial development.
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