Cooperative strategies of food enterprises amid the COVID-19 pandemic

The factors of the pandemic threaten the stability of enterprises engaged the food industry and put them in a situation where previously successful strategies are no longer effective. Based on the global practice of implementing cooperative strategies amid the COVID-19 pandemic, the article tests th...

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Autores principales:	Olga A. Chernova, Baraa Ali
Formato:	article
Lenguaje:	RU
Publicado:	Ural State University of Economics 2021
Materias:	cooperative strategies food ecosystems adaptability food industry sustainable development Business HF5001-6182 Finance HG1-9999
Acceso en línea:	https://doaj.org/article/86c66e0749cc4f40b26b77523e1f3182
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id	oai:doaj.org-article:86c66e0749cc4f40b26b77523e1f3182
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spelling	oai:doaj.org-article:86c66e0749cc4f40b26b77523e1f31822021-12-02T18:13:28ZCooperative strategies of food enterprises amid the COVID-19 pandemic10.29141/2218-5003-2021-12-5-52218-5003https://doaj.org/article/86c66e0749cc4f40b26b77523e1f31822021-11-01T00:00:00Zhttp://upravlenets.usue.ru/en/issues-2021/888https://doaj.org/toc/2218-5003The factors of the pandemic threaten the stability of enterprises engaged the food industry and put them in a situation where previously successful strategies are no longer effective. Based on the global practice of implementing cooperative strategies amid the COVID-19 pandemic, the article tests the hypothesis that there is a correlation between cooperative strategies in the food industry and the adaptability of business entities to the pandemic factors. The methodological framework includes the theory of integration and transaction cost, as well as the ecosystem approach. The methods of case study, descriptive statistics, structural-logical analysis and SWOT analysis were applied. The authors identify the main types of cooperative business models, these are circular entrepreneurship, virtualization and digitalization of logistical interactions, ecological and immunostimulating production, and service-oriented business cooperation. Having compared the models according to their capability to support sustainable development of the enterprise amid the pandemic, we found that the opportunities for cooperating in the food industry were largely associated with the development potential of institutional, information and infrastructural environment. The research reveals the prospects for the functioning of the food industry in the new reality, determines the avenues for potential innovations in the industry, and develops the measures for a proactive response to crises.Olga A. Chernova Baraa AliUral State University of Economicsarticlecooperative strategiesfood ecosystemsadaptabilityfood industrysustainable developmentBusinessHF5001-6182FinanceHG1-9999RUУправленец, Vol 12, Iss 5, Pp 70-83 (2021)
institution	DOAJ
collection	DOAJ
language	RU
topic	cooperative strategies food ecosystems adaptability food industry sustainable development Business HF5001-6182 Finance HG1-9999
spellingShingle	cooperative strategies food ecosystems adaptability food industry sustainable development Business HF5001-6182 Finance HG1-9999 Olga A. Chernova Baraa Ali Cooperative strategies of food enterprises amid the COVID-19 pandemic
description	The factors of the pandemic threaten the stability of enterprises engaged the food industry and put them in a situation where previously successful strategies are no longer effective. Based on the global practice of implementing cooperative strategies amid the COVID-19 pandemic, the article tests the hypothesis that there is a correlation between cooperative strategies in the food industry and the adaptability of business entities to the pandemic factors. The methodological framework includes the theory of integration and transaction cost, as well as the ecosystem approach. The methods of case study, descriptive statistics, structural-logical analysis and SWOT analysis were applied. The authors identify the main types of cooperative business models, these are circular entrepreneurship, virtualization and digitalization of logistical interactions, ecological and immunostimulating production, and service-oriented business cooperation. Having compared the models according to their capability to support sustainable development of the enterprise amid the pandemic, we found that the opportunities for cooperating in the food industry were largely associated with the development potential of institutional, information and infrastructural environment. The research reveals the prospects for the functioning of the food industry in the new reality, determines the avenues for potential innovations in the industry, and develops the measures for a proactive response to crises.
format	article
author	Olga A. Chernova Baraa Ali
author_facet	Olga A. Chernova Baraa Ali
author_sort	Olga A. Chernova
title	Cooperative strategies of food enterprises amid the COVID-19 pandemic
title_short	Cooperative strategies of food enterprises amid the COVID-19 pandemic
title_full	Cooperative strategies of food enterprises amid the COVID-19 pandemic
title_fullStr	Cooperative strategies of food enterprises amid the COVID-19 pandemic
title_full_unstemmed	Cooperative strategies of food enterprises amid the COVID-19 pandemic
title_sort	cooperative strategies of food enterprises amid the covid-19 pandemic
publisher	Ural State University of Economics
publishDate	2021
url	https://doaj.org/article/86c66e0749cc4f40b26b77523e1f3182
work_keys_str_mv	AT olgaachernova cooperativestrategiesoffoodenterprisesamidthecovid19pandemic AT baraaali cooperativestrategiesoffoodenterprisesamidthecovid19pandemic
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Cooperative strategies of food enterprises amid the COVID-19 pandemic

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