From Farming to the Dining Table: Exploring Agrotechnopreneurship in the Food Business

DOI

10.2991/978-94-6463-443-3_157How to use a DOI?

Keywords

Agrotechnopreneurship; Farming; Food Business

Abstract

Agrotechnopreneurship adopts technologies in agricultural practices, such as the use of sensors and remote monitoring. The study aims to explore the role of agrotechnopreneurship in the food business, from farming to the dining table. This study identified trends, innovations, challenges, and opportunities related to agrotechnopreneurship in the food business. The research method used is a comprehensive library study to gather information related to the concept of agrotechnopreneurship, the implementation of technology in the food supply chain, and its impact on efficiency, sustainability, and added value for consumers. Research results showed that (1) agrotechnopreneurship had great potential for transforming food business processes. Implementation of technologies such as IoT, big data analytics, artificial intelligence, and image processing could improve production efficiency, improve monitoring and prediction systems, and improve food quality and safety, (2) agrotechnopreneurship provided opportunities to improve the accessibility of agricultural products, improve environmental sustainability, and provide added value to consumers through product innovation and better consumer experiences. The study also identified several challenges that need to be addressed, including limited access to technology, a lack of expertise and understanding among farmers, and non-supportive policies. In this context, the study provides policy recommendations to encourage the adoption of agrotechnopreneurship in the food industry. In addition, this research can be valuable insights for business actors, stakeholders, and decision-makers to understand the potential and benefits of agrotechnopreneurship in advancing food from farming to dining tables, as well as accelerating the transformation of the food industry towards sustainability and innovation.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Rina Madyasari
AU  - Herdiyanti Herdiyanti
AU  - Ari Arisman
AU  - Sahrona Harahap
PY  - 2024
DA  - 2024/06/26
TI  - From Farming to the Dining Table: Exploring Agrotechnopreneurship in the Food Business
BT  - Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)
PB  - Atlantis Press
SP  - 1276
EP  - 1288
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-443-3_157
DO  - 10.2991/978-94-6463-443-3_157
ID  - Madyasari2024
ER  -