{'fraction_non_alphanumeric': 0.021527421834956432, 'fraction_numerical': 0.01230138390568939, 'mean_word_length': 5.421052631578948, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Cooking up New Ideas across Levels and Contexts: Introduction to the Special Issue on Innovation and Entrepreneurship in the Food Industry

This Special Issue has its origins and inspiration in food innovation as the “special flavor” of the 2014 DRUID Society conference, which took place at the Copenhagen Business School, in the Danish capital as the heart of New Nordic Cuisine. It brings together novel work that furthers the understanding of innovation and entrepreneurship through insights from and theorizing about different levels and contexts related to the food industry. In recent years, the food industry has faced amounting expectations to respond to a growing number of critical challenges, such as combating obesity and hunger, reducing waste and improving products’ sustainability and safety (European Commission 2015). It has also undergone some notable developments throughout the value chain, which have been driven by new ingredients, process technologies and business and logistics models (Ottenbacher and Harrington 2007). Furthermore, food is making its way to the agenda of policy makers, as revealed in a number of European policy initiatives aimed at supporting and promoting the business of food, especially from a sustainability perspective (Verbeke 2005) and in relation to using food as an emotive source of national attachment, as in the cases of gastronationalism (DeSoucey 2010). Within the food industry, haute cuisine has experienced a particularly notable revival. It is enjoying a growing interest beyond the frontiers of France, considered its cradle, in new contexts without strong and long fine dining traditions (Lane 2014). Radical innovators, such as the Spanish chef Ferran Adrià, have brought novel ideas into fruition in an open collaboration and sharing with other local and international chefs, and in a dialogue with rather distant fields, such as art, design, industry and science; they have paved the