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Taking advantage of emergence for discovery

Paul Hobcraft

The new innovating world we face in the 21st Century. Her opening insight is in the twenty-first century we are all requiring more reliance on social technologies that are designed to allow the different technologies to emerge and be allowed to integrate, due to the diversity and diffusion of knowledge. I liked this thinking.

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Spreading new ideas and the role of peer effects

Norbert Bol

The categories of how we adopt new ideas or innovations are according to the theory: innovators, early adopters, early majority, late majority, and laggards. As experience is scarce in this stage, an individual can only obtain it from those who they are closely linked with. This is defined as the externality effect. Norbert Bol.

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How we justify our (un)sustainability

Norbert Bol

During the last few weeks I have had interesting discussions about the question: “are we doing enough to create a sustainable future?” In writing this I remembered a quote by the humanist psychologist Carl Rogers : The only person who cannot be helped is that person who blames others. We are doing enough.

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Learning innovation from haute cuisine chefs

Norbert Bol

How do we learn to innovate and become successful entrepreneurs? In the August 2016 edition of the Journal of Business Research there is an interesting article (Abecassis-Moedas, et al., 2016) that shows how top haute cuisine chefs innovate and are successful. Top haute cuisine chefs learn to innovate by vicarious learning.

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Decisive to be innovative

Norbert Bol

Last week in Strategy Blogs we discussed the topic of innovation speed and how this positively relates to organizational performance. In the March 2016 edition of Environmental Science & Policy there is an article by Gorddard et al. 2016), who emphasizes that simply broadening the decision-making perspective is not enough.

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Are we doing enough? A blog about education and sustainability

Norbert Bol

One of the respondents added a wonderful comment in line with this thought: “we can never be overeducated in the fields of sustainability, innovation and entrepreneurship” On the other hand decision makers need to balance their educational efforts with all their other obligations. You can download the report here. Norbert Bol.

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Are you too busy to improve?

Norbert Bol

Last week I wrote about how we can learn to innovate by learning from haute cuisine chefs. Besides learning from models I think it is also important (1) to asses who we are and (2) to make a good assessment of the organization where the innovation should take place. Time is only one of the factors that is needed for change.