Social Innovation And Entrepreneurship Report

Running head: SOCIAL INNOVATION AND ENTREPRENEURSHIP
SOCIAL INNOVATION AND ENTREPRENEURSHIP: PROPOSAL FOR THE
ESTABLISHMENT OF AN ENTREPRENEURIAL FOOD VENTURE IN
LEICESTER, UK
Name of the Student:
Name of the University:
Author’s Note:

1SOCIAL INNOVATION AND ENTREPRENEURSHIP
EXECUTIVE SUMMARY
The purpose of this paper is to undertake an analysis of the concepts of
social innovation and new venture development in the particular context of a
proposed business plan for the establishment of a restaurant which would
resolve the issue of hunger among the homeless people of Leicester. The
paper begins by offering an introduction to the issue of homelessness among
the people of Leicester and also introduces the business concept as well.
Next, the value proposition of the venture had been discussed through an
analysis of the benefits that it would offer to the different stakeholders.
Furthermore, an analysis of the external stakeholders along with their needs
or expectations and the utility that they would offer to the restaurant had
also been undertaken. Lastly, the resource utilization strategies,
communication strategies, learning strategies and the social value
measurement strategies that the restaurant would use had also been
suggested. The paper ends up a reflection section wherein the personal
factors which motivated the entrepreneur to establish this venture and its
impact had been discussed.

2SOCIAL INNOVATION AND ENTREPRENEURSHIP
Table of Contents
1.0 Introduction...............................................................................................3
2.0 Overview of the Social Issue......................................................................3
3.0 Overview of the Business Venture.............................................................4
4.0 Value Proposition of the Venture...............................................................5
5.0 Methods and Tools.....................................................................................8
5.1 Local and contextual awareness............................................................8
5.2 Resource mobilisation strategies..........................................................10
5.3 Communication strategies....................................................................11
5.4 Learning and growth strategies............................................................12
5.5 Social value measurement strategies..................................................13
6.0 Conclusion...............................................................................................13
7.0 Reflection.................................................................................................14
References.....................................................................................................15
Appendix 1: Stakeholder Mapping.................................................................18

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1.0 Introduction
As stated by Chan et al. (2019), the business corporations have social,
environmental and economic obligations towards the nations in which they
are operational for the effective conduct of their business operations. De
Bruin, Shaw and Lewis (2017) are of the viewpoint that an important trend
presently seen within the business world is the fact that the different
entrepreneurs are taking the help of the process of social innovation for the
purpose of establishing new business ventures. This as a matter of fact
serves dual purposes for the entrepreneurs, firstly it helps them to resolve
the different societal issues or the problems faced by the nations and
secondly, it helps to establish new business ventures by capitalizing on the
opportunities presented by the societal issues (Zu 2020). More importantly,
this also helps the business ventures to effectively fulfill their social
obligations through the resolution of the different societal issues while being
able to get adequate economic returns as well. The purpose of this report is
to propose an entrepreneurial food business venture through the usage of
the concept of social innovation in Leicester, UK for the homeless people of
the concerned region.
2.0 Overview of the Social Issue
According to Gov.uk (2020), in the year 2019 there were more than
320,000 homeless people within the nation of UK with the Royal Borough of

4SOCIAL INNOVATION AND ENTREPRENEURSHIP
Kensington, Chelsea, Greenwich, Leicester, London and others being the
regions with the highest number of homeless people within the concerned
nation. On the other hand, the statistics offered by Actionhomeless.org.uk
(2020) indicates that within Leicester alone in the year 2016 there were
more than 4000 homeless people in comparison to around 1400 homeless
people within the same region in the year 2010. Frost et al. (2016) are of the
viewpoint that poverty, inadequate employment opportunities, inadequate
educational opportunities and others are some of the most important factors
which had directly contributed towards the societal issue of homelessness
within the nation under discussion here. More importantly, it had been seen
that there are various issues that these individuals had to face within the
societal framework on account of their homelessness like the ineffective
fulfillment of their basic psychosocial needs, social deprivation,
discrimination, stigmatization and other kinds of societal evils within the
societal framework of the nation under discussion here (Arie 2019). These in
turn have substantially reduced the quality of life led by these individuals
and thus the resolution of the issue of homelessness becomes important
from the perspective of the concerned group of individuals. It is in the light of
these aspects that this particular social issue had been selected by the
entrepreneur as the issue which the business venture would seek to resolve.

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3.0 Overview of the Business Venture
Fallaize et al. (2017) are of the viewpoint that an important issue faced
by the homeless people is the fact that on account of their poverty they do
not always have the required amount of money to eat or purchase food. As a
matter of fact, it is seen that more than 19% of the homeless people within
the nation of UK each day go hungry since they do not have the required
money to purchase food from the different restaurants (Roberts 2016).
Moreover, it is seen that there are many restaurants which do not sell food to
these homeless since they consider if these individuals dine within their
restaurants then this would adversely affect the reputation of the restaurants
(Arie 2019). Thus, the entrepreneur as part of the entrepreneurial business
venture would establish a restaurant which would offer low-cost high quality
food to the homeless people of the Leicester region of UK. For the attainment
of this particular end, the entrepreneur would develop three menus through
which food would be offered to the homeless people on the basis of the
amount of money they have. For instance, if the homeless people £1-£10,
they will get the opportunity to order food from the first menu, the homeless
people having £11-£15 would be offered food from the second menu
whereas the individuals having more than £15 would be offered food from
the third menu. More importantly, regardless of the menu from which the
homeless people are ordering the food, the entrepreneur would ensure the
fact that they are being offered high quality sufficient amount of food so that
they would not have to go hungry. In addition to these, special measures