Sustainable entrepreneurship: regional innovation cultures in the ecological food sector

Abstract

How do regional innovation cultures in the eco-food sector develop? And how can they be supported and empowered within a national strategy for sustainable agriculture? Based on three case studies, this paper explores key characteristics and dynamics of ongoing regional innovation cultures within the ecological food sector in Norway. The common denominator of each case is a strong community of innovative practitioners that shape their activities around intentional interaction, dialogue and inquiry with a long term commitment. They sustain and develop common tasks by uniting individual commitment to shared questions. Thereby, the intensity and ecology of the shared questions build the carrying capacity and structure of the innovation culture. Each case is unique by being rooted in personal incentives and shared ownership to tasks. Structurally their uniqueness demonstrates three modes of activity and roots of identity, related to the three concepts of institutional entrepreneurship, market entrepreneurship and cultural entrepreneurship. Four implications are finally drawn for regional innovation strategies within the eco-food sector: (1) build strategies on the activity of pioneering local/regional cultures of practice; (2) analyse their entrepreneurial uniqueness and social ecology; (3) facilitate a broader entwining of institutional, market and cultural entrepreneurship; and (4) develop competency and cultures of inquiry linked to entwined entrepreneurship. A corresponding research strategy should acknowledge, build on and strengthen the culture of inquiry embedded in the regional communities of practice.