The role of (entrepreneurial) universities as change agents in regional economic development has been highlighted before, but how they can drive regional sustainable development in developing countries has been largely neglected hitherto. Using qualitative methods, we show how being confronted with adverse poverty and pollution in the local context, can drive a university to develop a sustainability vision that accordingly becomes the driver of institutional change. We demonstrate how local campus leadership, a holistic teaching and research program, and student involvement ensued significant local effects in the short run. Yet, we also show how liabilities of smallness hinders the creation of significant sustainable local impact. Instead, the campus became an incubation space for novel institutional practices for regional development. Indeed, the most promising initiatives were spun back into the original campus for their scale-up phase. This study advances insights on the entrepreneurial university by, first, presenting universities as drivers for sustainable change through education and outreach rather than via traditional commercialization activities, notably in developing countries. Second, it shows the risks and value of creating a separate space for novel concepts for sustainable development to be tested out before bringing these back to the principal location.
Demographic changes, such as the ageing of society and the decline of the birth rate, are gradually leading to the loss of valuable knowledge and experience in the Dutch Labour market. This necessitates an explicit focus on workers' sustainable employment so that they can add value to the organisation throughout their career. This study looks into the way in which the workers' motivation might affect their investments into their own sustainable employment. It was conducted in a major industrial service provider, Sitech Services. The conclusion is that intrinsic motivation plays an important role in both younger and older employees, and that the younger workers undertake more action in order to give physical form to their sustainable employment than their older colleagues.
Our paper investigates the microfoundations of sustainable entrepreneurship and aims to shed light on trade-offs made in decisions about social, ecological and economic sustainability. Balancing the three dimensions of sustainability (social, ecological and economic) inherently requires choices in which one dimension or another has less optimal outcomes. There is not much known about the rationale that sustainable entrepreneurs use for making such trade-offs. Thus, we ask how does entrepreneurial orientation affect decisions and trade-offs on sustainability impact? Our study is an exploratory, qualitative study of 24 sustainable entrepreneurs. We collected data about entrepreneurial orientation and sustainability trade-offs and held in-depth interviews with a subsample of six firms. We conducted a cluster analysis based on four entrepreneurial orientations (innovativeness, proactiveness, riskiness and futurity) and three sustainability trade-off dimensions (environmental, social and economic). From the findings, we derive a typology of three types of sustainable entrepreneurs: green-conflicted, humanitarian-oriented and holistically-oriented. We uncover salient characteristics and aspects of entrepreneurial orientation in relation to trade-off decisions. We find that the entrepreneurs accept slower economic growth or lower performance in order to maintain the integrity of their social and ecological principles and values.
"Taste Europe on the Go!" is a cross-sectoral international project in which we include two universities of applied sciences from the Netherlands and Finland into the successful project of vocational business college and restaurant service college partners from Finland, Italy and Spain.The project aims at learning about entrepreneurship in an international context through setting up pop-up restaurants in the participating countries. Every six months, one of the participating countries welcomes other participants to host a pop-up restaurant together. In December 2019 it was BUas' turn. A total of 50 international students and staff members from different countries united their entrepreneurial and cooking skills to serve international dishes at the Belcrum Wintermarket (Breda) of 2019.Vocational education needs pedagogical innovations to increase student motivation to complete studies, graduate on time and gain lifelong learning skills so that their capability to get employed with up-to-date knowledge and skills be better. In this project we focus on learning entrepreneurial skills using an eLearning platform and strengthening key competences in Vocational Education Training (VET) curricula by learning entrepreneurship in new way.PartnersPerho Liiketalousopisto (Finland), Mercuria Kauppiaitten Kauppaoppilaitos (Finland), Col legi Badalonés (Spain), Istituto di Istruzione Superiore “De Amicis” (Italy), Estudis d’Hoteleria i Turisme CETT (Spain), IPSAR “Luigi Carnacina” (Italy), Haaga-Helia University of Applied Sciences (Finland) and Breda University of Applied Sciences
