Abstract
Integrating sustainability value in services: Perceptions and practices
Authors: He, Junsong; Martinsuo, Miia; Akar Ertem, Ecem; Islas Sedano, Carolina
Editors: Vendrell-Herrero, Ferran; Opazo, Marco; Campos, Tontxu
Conference name: International Conference on Business Servitization
Publisher: OmniaScience
Publication year: 2025
Book title : Book of Abstracts : 12th International Conference on Business Servitization : (ICBS2025)
First page : 382
Last page: 388
ISBN: 978-84-129686-4-4
DOI: https://doi.org/10.3926/serv2025
Publication's open availability at the time of reporting: Open Access
Publication channel's open availability : Open Access publication channel
Web address : https://doi.org/10.3926/serv2025
Sustainability value concerns the ratio of environmental, social, and economic benefits and sacrifices in business. Firms attempt to integrate sustainability value into their services both in response to regulations and in pursuit of competitive advantage. Achieving successful integration is not easy, as it requires that sustainability is clearly addressed through one or more of its dimensions and that customers are willing to pay for the benefits delivered through services. The subjective nature of value perception by individuals, the resources and risks involved in integration, and the inherent complexities of the three dimensions of sustainability make this integration even more challenging. This study uses a multiple case study approach to explore how company decision-makers perceive sustainability value and how it becomes integrated into services. The findings categorize decision-makers’ perceptions at the macro, meso, and micro levels, supported by practical examples. Decisions in the early phase of service delivery support integration, when decision makers convert sustainability goals into concrete, actionable plans. This study contributes new knowledge on promoting sustainability in services. It also offers practical guidance for decision-makers and sustainability experts on sustainability value integration.
Funding information in the publication:
This research was supported by Business Finland, under the Veturi program with the Dining Flow Project (6547/31/2022).