Firms adaptation to climate change through product innovation

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dc.contributor.authorPonce Oliva, Roberto D.
dc.contributor.authorHuaman, Joana
dc.contributor.authorVasquez-Lavin, Felipe
dc.contributor.authorBarrientos, Manuel
dc.contributor.authorGelcich, Stefan
dc.date.accessioned2025-01-20T21:05:06Z
dc.date.available2025-01-20T21:05:06Z
dc.date.issued2022
dc.description.abstractClimate change will impose high costs on different societal actors, including firms and organizations, forcing them to adapt to this new situation. Although the relevance of implementing adaptation strategies is widely recognized, studies on firms' adaptation to climate change are still in their infancy, especially regarding small and medium enterprises. Following a multi-stage approach, we analyze how small and medium enterprises in the marine food industry could adapt to climate-induced ocean acidification through product innovation. First, we use a co-production process with the firms' representatives to gain insights into the industry's adaptation opportunities, in which product innovation arises as the preferred strategy. Second, using a Discrete Choice Experiment, we test if consumers value both the mussels' attributes likely affected by ocean acidification (sensory and nutritional) and the proposed new products developed to adapt to it. We also analyze preferences' heterogeneity through a latent class model. Our results show that consumers value the attributes potentially affected by ocean acidification. We found high heterogeneity in consumer preferences regarding product types, disentangled into two classes (non-innovative consumers and consumers willing to innovate). We suggest that the industry could base its adaptation strategy on two pillars: 1) maintain the traditional format, thus satisfying 21% of the market (non-innovative consumers); 2) direct the innovation efforts towards the canned format, thus satisfying those consumers willing to innovate (79% of the market). Although consumers willing to innovate are prone to try new formats, the preferred alternatives are not radical innovations.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jclepro.2022.131436
dc.identifier.eissn1879-1786
dc.identifier.issn0959-6526
dc.identifier.urihttps://doi.org/10.1016/j.jclepro.2022.131436
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/93285
dc.identifier.wosidWOS:000814826300004
dc.language.isoen
dc.revistaJournal of cleaner production
dc.rightsacceso restringido
dc.subjectClimate change adaptation strategies
dc.subjectProduct innovation
dc.subjectFood sector
dc.subjectAquaculture
dc.subjectCo-production
dc.subjectMulti-stage approach
dc.subject.ods15 Life on Land
dc.subject.ods14 Life Below Water
dc.subject.ods13 Climate Action
dc.subject.ods02 Zero Hunger
dc.subject.ods11 Sustainable Cities and Communities
dc.subject.odspa15 Vida de ecosistemas terrestres
dc.subject.odspa14 Vida submarina
dc.subject.odspa13 Acción por el clima
dc.subject.odspa02 Hambre cero
dc.subject.odspa11 Ciudades y comunidades sostenibles
dc.titleFirms adaptation to climate change through product innovation
dc.typeartículo
dc.volumen350
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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