Sofia Wixe, Lucia Naldi, Pia Nilsson, Hans Westlund (p)

Andrea Székely

In this paper unique survey data on innovation and external interaction of local food producers is applied to test if firms that are more engaged in external interaction are more innovative. To capture innovativeness beyond new goods and services, innovation is also measured as new processes, new markets, new suppliers, new ways of organization, and new distributors. The results point to a positive relationship between firm innovation and external interaction, both in terms of collaboration, external knowledge and support from regional actors. In particular, collaboration regarding transports and sales enhances most types of innovation. Product and process innovation benefit from external knowledge from extra-regional firms as well as regional support from the largest firm. Other types of innovation shows a positive relationship with support from regional and municipality boards.

Paul Swagemakers (p), Flaminia Ventura, Pierluigi Milone, Alberto Menghi

Hans Westlund

The creation of a smart, sustainable and inclusive economy builds upon alignment of the objectives and thus collaboration among rural dwellers (farmers included), business initiatives, and policymakers. Research, innovation and knowledge can contribute to regional economic growth. This works well in well-developed or intermediate regions but less in peripheral remote regions. In this article we draw lessons learned from the dairy cooperative ‘Il Consorzio Vacche Rosse’ (CVR) in the region Emilia Romagna (Italy) where farmers and scientists in collaboration with public institutions and administrations efficiently and effectively fight genetic losses, in particular of the indigenous ‘Vacche Rosse di razza Reggiana’ (vacche rosse, VR) breed. In the context of decreasing farm animal biodiversity as well as milk prices, case study research exhibits how farmers incorporate the value of the maintenance of farm animal biodiversity in the market price. The revenues per 100 kg of milk in the CVR chain are high in comparison to conventional Parmigiano-Reggiano cheese production chains, and result in a good profitability at farm level. The number of VR increased from less than 1,000 heads in 1990 to over 3,000 in 2012. Although supported through policy programmes on learning and innovation over the past two decades this sustainable practice is mainly supported through the market.

Andrea Székely (p)

Paul Swagemakers

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