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Assessing firm readiness to adopt cluster-based innovative projects : a segmentation analysis

Kaoutar Jamai (UGent) , Ali Abidar, Hans De Steur (UGent) and Xavier Gellynck (UGent)
(2022) SUSTAINABILITY. 14(2).
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Abstract
As innovation has garnered substantial attention on corporate success and sustainability, organizations must evaluate internal contexts to determine potential innovative practices and benefits. Firms need to investigate the determining factors of innovation preparedness as organizational innovation practices are catalyzed through internal elements. This study evaluates small and medium firms' readiness to adopt and execute collaborative innovative projects within a future cluster and its impacts on organizational advantages, intentions, and attributes. Thereby, three dimensions were considered in examining organizational preparedness, namely, climate, culture, and motivation. A total of 70 firms operating in the labeled agri-food sector in Morocco were interviewed and homogenously classified using integrated hierarchical and non-hierarchical algorithms, following a segmentation approach. Three segments were identified, stressing the degree of organizational readiness to undertake innovative projects within future service clusters. The segments varied according to the firm's sub-sector, experience, and resources. Considering the association of readiness with benefits and practical aims, the results broaden firm preparedness understanding to adopt innovative projects. The results also illustrate the relevance of adapting both innovative and beneficial project arrangements for firms with minor to moderate experience while addressing current issues across different segments.
Keywords
cluster, food industry, innovative projects, labeled products, organizational readiness, segmentation approach, SME, ORGANIZATIONAL READINESS, SUCCESS, IMPLEMENTATION, PERFORMANCE, DETERMINANTS, FRAMEWORK, CLIMATE, IMPACT, PERCEPTIONS, PERSPECTIVE

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MLA
Jamai, Kaoutar, et al. “Assessing Firm Readiness to Adopt Cluster-Based Innovative Projects : A Segmentation Analysis.” SUSTAINABILITY, vol. 14, no. 2, 2022, doi:10.3390/su14020947.
APA
Jamai, K., Abidar, A., De Steur, H., & Gellynck, X. (2022). Assessing firm readiness to adopt cluster-based innovative projects : a segmentation analysis. SUSTAINABILITY, 14(2). https://doi.org/10.3390/su14020947
Chicago author-date
Jamai, Kaoutar, Ali Abidar, Hans De Steur, and Xavier Gellynck. 2022. “Assessing Firm Readiness to Adopt Cluster-Based Innovative Projects : A Segmentation Analysis.” SUSTAINABILITY 14 (2). https://doi.org/10.3390/su14020947.
Chicago author-date (all authors)
Jamai, Kaoutar, Ali Abidar, Hans De Steur, and Xavier Gellynck. 2022. “Assessing Firm Readiness to Adopt Cluster-Based Innovative Projects : A Segmentation Analysis.” SUSTAINABILITY 14 (2). doi:10.3390/su14020947.
Vancouver
1.
Jamai K, Abidar A, De Steur H, Gellynck X. Assessing firm readiness to adopt cluster-based innovative projects : a segmentation analysis. SUSTAINABILITY. 2022;14(2).
IEEE
[1]
K. Jamai, A. Abidar, H. De Steur, and X. Gellynck, “Assessing firm readiness to adopt cluster-based innovative projects : a segmentation analysis,” SUSTAINABILITY, vol. 14, no. 2, 2022.
@article{8742665,
  abstract     = {{As innovation has garnered substantial attention on corporate success and sustainability, organizations must evaluate internal contexts to determine potential innovative practices and benefits. Firms need to investigate the determining factors of innovation preparedness as organizational innovation practices are catalyzed through internal elements. This study evaluates small and medium firms' readiness to adopt and execute collaborative innovative projects within a future cluster and its impacts on organizational advantages, intentions, and attributes. Thereby, three dimensions were considered in examining organizational preparedness, namely, climate, culture, and motivation. A total of 70 firms operating in the labeled agri-food sector in Morocco were interviewed and homogenously classified using integrated hierarchical and non-hierarchical algorithms, following a segmentation approach. Three segments were identified, stressing the degree of organizational readiness to undertake innovative projects within future service clusters. The segments varied according to the firm's sub-sector, experience, and resources. Considering the association of readiness with benefits and practical aims, the results broaden firm preparedness understanding to adopt innovative projects. The results also illustrate the relevance of adapting both innovative and beneficial project arrangements for firms with minor to moderate experience while addressing current issues across different segments.}},
  articleno    = {{947}},
  author       = {{Jamai, Kaoutar and Abidar, Ali and De Steur, Hans and Gellynck, Xavier}},
  issn         = {{2071-1050}},
  journal      = {{SUSTAINABILITY}},
  keywords     = {{cluster,food industry,innovative projects,labeled products,organizational readiness,segmentation approach,SME,ORGANIZATIONAL READINESS,SUCCESS,IMPLEMENTATION,PERFORMANCE,DETERMINANTS,FRAMEWORK,CLIMATE,IMPACT,PERCEPTIONS,PERSPECTIVE}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{23}},
  title        = {{Assessing firm readiness to adopt cluster-based innovative projects : a segmentation analysis}},
  url          = {{http://dx.doi.org/10.3390/su14020947}},
  volume       = {{14}},
  year         = {{2022}},
}

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