Services, Experiences and Innovation
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Services, Experiences and Innovation

Integrating and Extending Research

Edited by Ada Scupola and Lars Fuglsang

Whilst innovation has traditionally focused on manufacturing, recently research surrounding service innovation has been flourishing. Furthermore, as consumers become ever more sophisticated and look for experiences, a research field investigating this topic has also emerged. This book aims to develop an integrated approach to the field of experience and services through innovation by showing that it is necessary to take several factors into account. As such, it makes a substantial and compelling contribution to the interdependencies between innovation, services and experience research.
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Chapter 17: The new ‘online’ alternative food networks as a socio-technical innovation in the local food economy: Two cases from Milan

Paolo Corvo and Raffaele Matacena

Abstract

The chain of food production, distribution and consumption is undergoing an intense process of innovation, in the face of a generalized crisis that affects the whole world of food. New and varied models of food provisioning are emerging in Western cities, in which food is produced, sold and distributed in the light of three basic principles: the chain is as short as possible; the food has a higher quality and environmental values; and a direct relation between producers and consumers is built and sustained. These models are known as ‘alternative’ or local food networks, and are run and operated by an original alliance of collective and individual stakeholders. They use the Internet and digital technologies as the stepping stones of their organization and, interestingly, exercise their activities (at least partly) outside the mechanisms and infrastructure of the corporate-controlled dominant food distribution sector. In this chapter we will present Cortilia and L’Alveare che dice S"!, two rapidly consolidating business-oriented alternative food provisioning models from the city of Milan.

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