Towards a conceptual framework for sustainable business models in the food and beverage industry

What is it about?

In order to be sustainably competitive, companies are in need to redesign their business models to cope with fast changing environments and increasing customer demand, especially in the food & beverage industry. An exploration of German wineries and their business model designs provides insights into competitive profiling and sustainability, key levers to survive a crowding out market. A hereby empirically derived typology contributes to a business model redesign framework for small enterprises ambitioning sustainable performance.

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