Farmhand Ventures announces the publication of their research paper, “Inclusive Innovation in Agriculture: Redesigning Agtech Ecosystems for All.” The dynamic team of authors, led by Connie Bowen with support from Suma Reddy and Jamil Wynne of Riffle Ventures and Sarah Mock, author of “Farm and other F Words” and “Big Team Farms,” interviewed entrepreneurs and support organizations to develop five best practices for agriculture.
First, inclusive innovation begins with a thorough understanding of the problem and its context, crucial in sectors such as agriculture where distinctions between customers and end-users are pronounced. Secondly, entrepreneurs need to engage deeply with all stakeholders, gaining insights into their strengths and needs, and adapting the design. A focus on input from historically marginalized groups ensures diverse perspectives that lead to better solutions. Fourth, by incentivizing participation, there can be true creativity among entrepreneurs and users of technology. Finally, entrepreneurs can manage conflicting stakeholder interests by prioritizing common goals, aiming for transparent and equitable outcomes.
Leveraging their first-hand experience as entrepreneurs and investors, the authors describe how agtech has unique challenges—limited funding, seasonal constraints on iteration, and a diverse workforce—and obligations to continue to serve farmers, farmworkers and all of us who depend on the agricultural system. Their definition has been honed over years of practice: Inclusive innovation is a strategy that actively involves a diverse range of stakeholders in the design, development, and implementation of solutions to ensure they are technically viable, socially acceptable, and practically usable.
Agriculture faces challenges like misaligned solutions and barriers to innovation. Inclusive innovation brings together different people in technology development to create practical and usable solutions. This method helps develop technologies that address real-world needs.
“Through intentionality, ongoing commitment, and strategic support, inclusive innovation can lead to more resilient and sustainable agricultural practices,” the paper states.
“By including the people who actually do the work in the innovation process, you derisk product development,” points out Connie Bowen. “Fewer than 1% of Americans have direct exposure to farms, agriculture and farmers and farmworkers are aging out of the system. Those currently engaged in ag must collaborate with those looking to innovate within ag in order to maintain domestic food security.”
The report offers strategies for entrepreneurs and entrepreneurial support organizations, such as learning about the problem, listening to marginalized voices, and working together. These methods can build trust, encourage adoption, and lead to important improvements in both technology and the agriculture, including the natural resources it depends on.
“Inclusive innovation is the defining factor for our research—it’s what sets us apart,” said Josh Viers, faculty director of the Farms, Food, Future Innovation Initiative at UC Merced. F3 Innovate at UC Merced supported the development of the white paper. “Our faculty and students focus on this region and the people who work in agriculture because California is a leader for the world in climate, equity and economic development. Designing for our people and our planet creates better outcomes for everyone.”
“As an agtech entrepreneur who did not grow up on a farm, closing the distance between myself and farmers and farmworkers can feel challenging. But, it is absolutely essential that it happen for all of us in the industry to work together to solve real problems and co-create innovative, yet practical, solutions,” said Suma Reddy from Riffle Ventures, a co-author and agtech innovator.
“This report is a valuable introduction with concrete recommendations for agtech innovators and entrepreneurs, as well as entrepreneur support organizations like F3 Innovate,” said Kimberly Gibson, post-doctoral scholar in inclusive innovation at UC Merced. “As the report demonstrates, inclusive innovation is not only a strategy for positive social change but also a smart business practice as it can result in more creative designs, better product-market fit, and greater customer satisfaction.”
“We hope all agtech innovators, including those in the Central Valley, will use this guide to create more relevant tech and stronger solutions to our greatest challenges,” said Leigh Bernacchi, executive director of F3 Innovate at UC Merced. “If we design with all participants in mind, just imagine what the food system could be, especially as tech is finally catching up with what we know we need to do for sustainability and the people who grow our food: cleaner, greener, healthier.”
F3 Innovate at UC Merced is the result of a partnership between the Central Valley communities, agricultural industry leaders, and university researchers. This collaboration was formed to harness UC Merced’s research strengths and the Central Valley’s agricultural expertise to innovate sustainable farming practices, aiming to uplift the local economy and set a precedent for global food production. The program’s focus is on inclusive innovation to advance agtech research and equip students for careers in agriculture. By supporting and funding faculty and student research, the aim is to solve food system issues and create a better future for the community and world. F3 Innovate is supported by the US Economic Development Agency and California Department of Food and Agriculture.
The research paper includes contributions from Peter Driscoll and Kevin Boyle of the Equitable Food Initiative, Justin Marquez from Elemental Accelerator, and Peter Nelson and Margaret Oldham at AgLaunch.
Funding was provided by the University of California, Merced Valley Institute for Sustainability, Technology & Agriculture, with support from the California Department of Food and Agriculture.
Contact: Alli Sweigard, F3 Innovate at UC Merced Research Communications Coordinator – allisweigard@ucmerced.edu or 209-355-9258.