Qualitative transcripts on eco-innovation, sustainability and circular economy in the Spanish olive oil sector

This dataset brings together two qualitative transcripts produced within the framework of a research project on eco-innovation, sustainability and circular economy in the Spanish olive oil sector. The materials include a multi-stakeholder business seminar with representatives of firms, cooperatives and actors linked to the olive sector, as well as an in-person focus group with researchers specialising in innovation, sustainability, business management, circular economy and environmental performance. The transcripts record discussions on the drivers of eco-innovation, organisational and economic barriers to its adoption, the valorisation of olive-sector by-products, the role of biomass, efficiency in the use of water and energy, waste reduction, the relevance of environmental certifications, regulatory pressure, collaboration with universities and technology centres, and the need to develop suitable indicators to measure eco-innovation processes in olive mills and olive oil companies. The corpus may be useful for qualitative research on sustainability transitions, circular bioeconomy, open innovation, environmental management in agri-food SMEs, sustainability strategies in cooperatives, and the design of measurement tools applied to the olive oil sector.1. Seminario MULTIEMPRESARIAL ECO-INNOVACIÓN FOCUES GROUP(2022-01-31 at 02 04 GMT-8)ranscript of a multi-stakeholder seminar on eco-innovation in the olive oil sector, focused on sustainability strategies, circular economy, by-product valorisation, biomass, environmental certifications, regulatory barriers, market demand and the development of process indicators for measuring eco-innovation in olive mills and related firms.2. Focus group Investigadores presencial 07-06-21ranscript of an in-person academic focus group on eco-innovation drivers, barriers and indicators. The discussion addresses incremental process innovation, resource efficiency, environmental reporting, stakeholder pressure, managerial commitment, cooperation with universities and technology centres, and the measurement of energy, water, waste and resource-use indicators in agri-food and olive oil firms.