Innovative and Sustainable Food Production and Food Consumption Entrepreneurship: A Conceptual Recipe for Delivering Development Success in South Africa
AffiliationUniversity of Derby
University of Johannesburg, Johannesburg 2006, South Africa
Stenden University, Saint Alfred 1142, South Africa
Tshama Green Consultants, Johannesburg 2006, South Africa
University of South Wales, Newport NP20 2BP, UK
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AbstractInnovative food production and food consumption entrepreneurship can be viewed as a recipe for delivering sustainable development goals to promote economic, human, and community growth among vulnerable and marginalised communities in South Africa (SA). This study critically analyses the trends and related issues perpetuating the development gap between privileged and marginalised communities in SA. It explores the link between innovative food production and food consumption entrepreneurship and underdevelopment based on sustainable development goals (SDGs). The study also generates a conceptual model designed to bridge the development gap between privileged and marginalised communities in SA. Philosophically, an interpretivism research paradigm based on the socialised interpretation of extant literature is pursued. Consistent with this stance, an inductive approach and qualitative methodological choices are applied using a combination of thematic analysis and grounded theory to generate research data. Grounded theory techniques determine the extent to which the literature review readings are simultaneously pursued, analysed, and conceptualised to generate the conceptual model. Research findings highlight the perpetual inequality in land distribution, economic and employability status, social mobility, gender equity, education, emancipation, empowerment, and quality of life between privileged and marginalised societies in SA. Underdevelopment issues such as poverty, unemployment, hunger, criminal activities, therefore, characterise marginalised communities and are linked to SDGs. Arguably, food production and food consumption entrepreneurship are ideally positioned to address underdevelopment by creating job opportunities, generating income, transforming the economic status, social mobility, and quality of life. Although such entrepreneurship development initiatives in SA are acknowledged, their impact remains insignificant because the interventions are traditionally prescriptive, fragmented, linear, and foreign-driven. A robust, contextualised, integrated, and transformative approach is developed based on the conceptual model designed to create a sustainable, innovative, and digital entrepreneurship development plan that will be executed to yield employment, generate income and address poverty, hunger, gender inequity. To bridge the gap between privileged and marginalised societies. The conceptual model will be used to bridge the perpetual development gap between privileged and marginalised societies. In SA is generated. Recommended future research directions include implementing, testing, and validating the model from a practical perspective through a specific project within selected marginalised communities.
CitationSamkange, F., Ramkissoon, H., Chipumuro, J., Wanyama, H. and Chawla, G., (2021). 'Innovative and Sustainable Food Production and Food Consumption Entrepreneurship: A Conceptual Recipe for Delivering Development Success in South Africa'. Sustainability, 13(19), pp. 1-20.