Article
Innovative and Sustainable Food Production and Food
Consumption Entrepreneurship: A Conceptual Recipe for
Delivering Development Success in South Africa
Faith Samkange
1,
*, Haywantee Ramkissoon
1,2,
* , Juliet Chipumuro
3
, Henry Wanyama
4
and Gaurav Chawla
5
Citation: Samkange, F.; Ramkissoon,
H.; Chipumuro, J.; Wanyama, H.;
Chawla, G. Innovative and
Sustainable Food Production and
Food Consumption Entrepreneurship:
A Conceptual Recipe for Delivering
Development Success in South Africa.
Sustainability 2021, 13, 11049.
https://doi.org/10.3390/su131911049
Academic Editor: Michael S. Carolan
Received: 31 August 2021
Accepted: 27 September 2021
Published: 6 October 2021
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1
Centre for Contemporary Hospitality & Tourism & Centre for Business Improvement, College of Business,
Law, & Social Sciences, University of Derby, Derby DE22 1GB, UK
2
College of Business & Economics, Johannesburg Business School, University of Johannesburg,
Johannesburg 2006, South Africa
3
School of Hotel Management, Stenden University, Saint Alfred 1142, South Africa;
juliet.chipumuro@stenden.com
4
Tshama Green Consultants, Johannesburg 2006, South Africa; Tashmaconsult@gmail.com
5
South Wales Business School, University of South Wales, Newport NP20 2BP, UK;
gaurav.chawla@southwales.ac.uk
* Correspondence: F.Samkange@derby.ac.uk (F.S.); H.Ramkissoon@derby.ac.uk (H.R.)
Abstract:
Innovative food production and food consumption entrepreneurship can be viewed as a
recipe for delivering sustainable development goals to promote economic, human, and community
growth among vulnerable and marginalised communities in South Africa (SA). This study critically
analyses the trends and related issues perpetuating the development gap between privileged and
marginalised communities in SA. It explores the link between innovative food production and food
consumption entrepreneurship and underdevelopment based on sustainable development goals
(SDGs). The study also generates a conceptual model designed to bridge the development gap
between privileged and marginalised communities in SA. Philosophically, an interpretivism research
paradigm based on the socialised interpretation of extant literature is pursued. Consistent with this
stance, an inductive approach and qualitative methodological choices are applied using a combination
of thematic analysis and grounded theory to generate research data. Grounded theory techniques
determine the extent to which the literature review readings are simultaneously pursued, analysed,
and conceptualised to generate the conceptual model. Research findings highlight the perpetual
inequality in land distribution, economic and employability status, social mobility, gender equity,
education, emancipation, empowerment, and quality of life between privileged and marginalised
societies in SA. Underdevelopment issues such as poverty, unemployment, hunger, criminal activities,
therefore, characterise marginalised communities and are linked to SDGs. Arguably, food production
and food consumption entrepreneurship are ideally positioned to address underdevelopment by
creating job opportunities, generating income, transforming the economic status, social mobility, and
quality of life. Although such entrepreneurship development initiatives in SA are acknowledged,
their impact remains insignificant because the interventions are traditionally prescriptive, fragmented,
linear, and foreign-driven. A robust, contextualised, integrated, and transformative approach is
developed based on the conceptual model designed to create a sustainable, innovative, and digital
entrepreneurship development plan that will be executed to yield employment, generate income and
address poverty, hunger, gender inequity. To bridge the gap between privileged and marginalised
societies. The conceptual model will be used to bridge the perpetual development gap between
privileged and marginalised societies. In SA is generated. Recommended future research directions
include implementing, testing, and validating the model from a practical perspective through a
specific project within selected marginalised communities.
Keywords:
sustainability; food production and food consumption entrepreneurship; privileged and
marginalised communities; community; human and economic development
Sustainability 2021, 13, 11049. https://doi.org/10.3390/su131911049 https://www.mdpi.com/journal/sustainability
