Work package T2 - Eco-innovative business models
Work package T2 aimed at the development of eco-innovative business models for the identified high-potential value chains in work package T1. New eco-innovative business models were designed in cross-industry Open Innovation workshops involving SMEs, cluster representatives, academia, and societal actors to accelerate the collective learning and value creation. The output entails 6+1 detailed blueprints of eco-innovative business models (two for each value chain + 1 overarching business model) ready to be implemented and validated in work package T3. The work package T2 has been developed under the leadership of the Austrian AlpBioEco project partner, the Management Center Innsbruck, the Entrepreneurial School®.
Business models (Deliverable 2-1)
This deliverable introduces 6+1 eco-innovative business model blueprints which aim to implement new products and services in the value chains of apples, walnuts, and herbs in the market. These business models aim to unlock new competitive advantages for small and medium-sized enterprises in the alpine bioeconomy industry.
Good and bad practices (Deliverable 2-2)
This report is designed as a source of inspiration for business model innovation. It presents a wide variety of business models with innovative components. 12 business models are analysed and discussed in detail; further examples of implemented business models are described in the attachment.
Success factors (Deliverable 2-3)
This deliverable aims to illustrate the findings on the identified success factors and required competencies for the implementation of eco-innovative business models in the alpine region. It should serve as a quick start guide for the implementation of the developed business model blueprints.
Missing linkages (Deliverable 2-4)
This report identifies and defines missing linkages in the alpine bioeconomy’s innovation system that could hamper the emergence and diffusion of eco-innovative business models in the value chains of apples, walnuts, and herbs. The findings of this report are based on the performed cross-industry, Open Innovation workshops carried out within the scope of the project.