Investigating Sustainable Food Business Ecosystems: A Cluster Analysis

Unofficial AI-generated summary based on the public title and abstract. Not an official translation.

🔬研究者:研究者は、インドネシアの食品エコシステムにおける知識移転と協力の重要性を学ぶことができる。

🏢実務担当者:実務者は、クラスターの特徴を活用して、コラボレーションと知識共有による持続可能性向上戦略を検討できる。

🏛政策担当者:政策担当者は、途上国における持続可能な食品システムへの移行を促進するために、組織間の協力を推進することが有効であると示唆される。

The sustainability of the food industry in Indonesia requires a comprehensive understanding of operational dynamics and inter-agency interactions within the national food supply chain. This study aims to model the governance of a sustainable food ecosystem in Indonesia by examining the roles of collaboration, sustainability commitment, knowledge sharing, and innovation as key factors in risk mitigation and performance enhancement within an inclusive and adaptive system. A mixed-methods approach was employed using both primary and secondary data. Primary data were collected through a survey of 80 organizations involved in the Indonesian food ecosystem, with variables measured using a 10-point Likert scale to capture levels of collaboration, knowledge transfer, innovation, and sustainability commitment. Secondary data were obtained from BPS, the Global Innovation Index, the World Bank, and FAO for the period 2020 to 2024 to provide macro-level context and support the interpretation of results. The analysis combined K-means clustering with the Elbow method to determine the optimal number of clusters, Principal Component Analysis (PCA) for dimensionality reduction, and multiple linear regression to examine relationships between variables. To enhance interpretability, variable values were categorized into low, medium, and high levels based on the measurement scale. The results identified three types of food ecosystems in Indonesia: (1) knowledge-based innovative ecosystems with high levels of collaboration and knowledge sharing, predominantly in Java, Bali, and Nusa Tenggara; (2) relatively balanced and sustainability-oriented ecosystems in Sumatra and Sulawesi; and (3) ecosystems in Kalimantan characterized by strong sustainability commitment but limited knowledge transfer. Regression analysis shows that knowledge collaboration (β = 0.46; p < 0.01) and knowledge transfer (β = 0.39; p < 0.05) have a significant positive effect on innovation, with an R² value of 0.74. PCA results further confirm the dominant role of collaboration and knowledge-based innovation in shaping sustainable food ecosystems. These findings indicate that knowledge sharing and inter-agency collaboration are critical drivers in the transition toward sustainable food systems. However, the results should be interpreted with caution when generalizing at the national level, and further research with broader data coverage is recommended.

• semanticscholar https://doi.org/10.55463/issn.1674-2974.53.3.6first seen 2026-05-05 22:26:14