Digital innovation for food waste reduction in hotels: the complementary effect of digital capabilities and innovation ecosystem coopetition

Abstract

Food waste significantly contributes to the overexploitation of natural resources and the hospitality sector is responsible for a considerable portion of this waste. This study analyses the effects, both individually and in combination, of hotel digital capability and innovation ecosystem coopetition on digital innovation and food waste reduction. The data were collected from 200 Brazilian hotels via a questionnaire and analysed by PLS-SEM. The results indicate that, individually, both hotel digital capability and innovation ecosystem coopetition positively affect digital innovation. Furthermore, when combined, they promote an additional effect on digital innovation. Our results also reveal that digital innovation has a negative effect on food waste reduction. We contribute to the Dynamic Capabilities Theory by empirically demonstrating that complementarity between internal and external capabilities produces synergy and helps in the co-creation of value. To be used effectively, knowledge needs to be integrated and shared; this is especially the case for complex innovations, such as digital innovation, that require high levels of skill. Therefore, managers must be aware of the different internal knowledge needs and, above all, open to establishing partnerships with different multi-agents in their ecosystem.