Sharing Good Sustainable Development Practices: The Case of Food SMEs in Languedoc-Roussillon

By Leïla Temri, Fatiha Fort

English

This paper presents an original experience led by professional organizations to encourage SMEs in the agro-food industry to adopt good practices of sustainable development. The collective construction and the diffusion of a guide of good practices of sustainable development are considered as a process of institutionalization of sustainable development, and are analyzed as a sharing and a re-use of knowledge within the framework of the innovation process. JEL: Q01, O31, L29, Q13

Keywords

  • sustainable development
  • innovation
  • small sized enterprise
  • agribusiness
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