Innovation and sustainability of business models: learning, generative practices and school (university) - work transition in the organic agri-food sector

In the past two decades, entrepreneurship education has gained increasing popularity internationally. Calls from higher education institutions to contribute to the education of an increasing number of students with “creativity, innovation and ability to take risks” are increasingly frequent by EU institutions. The constant reminder to entrepreneurship education however, is a concrete foundation in the developments that occur within patterns of entrepreneurship that are becoming common in various sectors of the economy, with particular attention to those areas that make sustainability a lever to develop and to increase the competitive advantage. The agri-food is just one of the areas where the innovation of business model is developed through an awareness of environmental challenges and an investment in human capital that starts right from schooling