Critical success factors for the transition to business models for sustainability in the food and beverage industry in the Netherlands

The research focuses on start-ups and small and medium-sized enterprises (SME's) in the Dutch food and beverage industry. This is an interesting empirical context, as this is a dynamic, economically significant sector in the Netherlands, and is under pressure to improve its environmental performance. Data is collected from 14 cases, using semi-structured interviews, and is then analysed to identify a range of critical success factors and barriers. We find that collaboration, a clear narrative and vision, continual innovation, a sustainable foundation, profitability, and serendipitous external events are all critical success factors for the transition to business models for sustainability. Barriers include external events, principle-agent issues as well as a lack of support from wider actors and systems. The results highlight that businesses wishing to develop a business model for sustainability must make sustainability the key principle upon which the firm is founded. Continual development and improvement is required in addition to the support of a range of different actor's external to the firm, such as suppliers, customers, and government.