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The purpose of this article is to provide an introduction to the papers presented in the special issue.

Six papers are included in the special issue and an overview of their content is given.

Alteration in markets that is brought about by economic, political and cultural changes often makes it difficult for business organizations to adapt to new circumstances. The papers focus, in a Latin American context, on how technological networks are changing the business world, the role of entrepreneurialism, and the positive effects of change management.

The article introduces the six original and well‐presented papers.

In a world where sustainability is a major aim at all socioeconomic levels, social entrepreneurship plays an important role in achieving the goals that have been set. The purpose of this study is to broaden the knowledge of social start-ups, social incubators and founding teams, highlighting the value of each one. The aim is to use quantitative analysis to determine the possible link between social incubators and social start-up success and identify the founding team profile of social start-ups from each sector according to a sector-based ranking.

Bootstrap data envelopment analysis (DEA) was used to calculate the efficiency of social incubators and social start-ups and thus quantify the impact, in terms of increased efficiency, of social incubators on social start-ups. Then, using cross-efficiency methodology, a synthetic index was used to analyse the founding team profile of social start-ups. The study is based on primary data from a survey of Spanish social incubators and social start-ups.

The study provides strong quantitative evidence of the positive effect of social incubators on the development of social start-ups. The size of this effect exceeds the know-how of start-ups. In terms of efficiency gains, this research quantifies the impact of social incubators on this entrepreneurial ecosystem. This impact exceeds 35%. The study also shows that the strongest social start-ups are in the food and information and communication technology (ICT) sectors. The founding teams in these cases have a strong business background, have a high educational level, receive subsidies and express a desire to retain control of the company.

There is an extensive literature dedicated to the analysis of the behaviour and characteristics of traditional incubators, accelerators and start-ups. However, despite the recent rise of social entrepreneurship, studies of social incubators and social start-ups remain scarce. This study provides two novel findings. (1) It shows the importance of creating a social start-up in a context where it receives support throughout all its development stages, providing quantitative insight into the contribution of social incubators and social start-ups. (2) It reveals the profile of founding teams in the highest-ranked business sectors.

Achieving the Sustainable Development Goals (SDGs) is a global initiative that is becoming increasingly important in the industrial and service sectors. This paper analyses how the SDGs are being implemented in the agrifood supply chain by social economy enterprises.

Case study methodology was used to understand how companies implement the SDGs. Semi-structured interviews were conducted with managers from two cooperatives in the agrifood sector.

There are no differences in the way that the SDGs are implemented by social economy enterprises involved in the food sector supply chain. Therefore, the SDG approach is an alternative that can be applied by food sector supply chain companies to achieve the sustainability favoured by the cooperative model.

The value of the present study lies in its analysis of the sustainability of the agrifood supply chain from an SDG-based approach that is more comprehensive than other commonly cited approaches in the academic literature.

The study aims to shed light on the concepts most addressed in scientific research, which blockchain topics are of most interest, how relevant are these tools for academia, and how relevant are they?

The authors have developed a bibliometric study of scientific publications on blockchain made since 2016. For the analysis, the VOSViewer software version 1.6.19 has been used, which allows a statistical analysis of scientific publications on the subject.

The study manifest the relevance of Initial Coin Offering, growth of research interest in this field and the relevance of blockchain technology in the development of entrepreneurial projects.

This study provides a complete and updated picture of the scientific research on blockchain for the subsequent transfer of knowledge to the business world.

In the last decade, the hospitality sector has undergone numerous changes in the organization and structure of its business models. Specifically, the adoption of new digital technologies has initiated transformative changes toward circular economy and sustainability. The present study aims to analyze whether the use of the digital reservation system in circular entrepreneurship businesses has an impact on entrepreneurs’ satisfaction and trust in the in circular economy.

The data collected via a survey of 317 entrepreneurs who use a circular economy strategy were analyzed using SEM in a proposed model based on circular entrepreneurship businesses and the adoption of digital reservation systems.

The results showed a positive relationship between usability and perceived ease of use and user satisfaction and trust in using digital reservation systems to boost circular entrepreneurship in hospitality. Therefore, it was identified that adopting a digital reservation system can increase the efficiency of entrepreneur resources, as well as lead to creation of sustainable knowledge, augment the use of new sources of user information, improve prediction of services and demand and, consequently, boost sustainability and circular economy.

Future research can use the results of the present study to investigate how digital technologies work and affect user trust, satisfaction, and use of these systems in entrepreneurs’ projects in hospitality. In addition, it would be interesting to explore how these factors influence hospitality in different business models that support circular economy in tourism. To this end, researchers can use the variables used in the present study, along with other variables, to extend the proposed model and deepen the authors' research. In summary, this study contributes to the literature on the use of applications in hospitality sector and offer useful insight on how the adoption and use of new technologies can drive the management of knowledge and technology development, decision making and acquisition of new data sources that improve the experience of both entrepreneurs and users that interact with their services to enable circular entrepreneurship.

Hospitality entrepreneurs can use the results of the present study to better evaluate how using these applications can affect the communication protocols with their employees and stakeholders. Furthermore, entrepreneurs operating in the hospitality sector can use the results to develop action plans focused on the circular economy, new knowledge creation, as well as development and adoption of new digital technologies that enable circular entrepreneurship. In this way, hospitality companies will be able to effectively combine both more traditional offline channels and new technologies, such as mobile applications or the Internet.

The authors' prediction of a strong positive link between perceived usefulness and user trust was also supported by the results of data analysis. The finding that perceived utility increases user trust in entrepreneurs when making adopting these technologies is also consistent with other similar studies. Finally, the results of this study also confirmed the hypothesized link between the perceived utility of digital technologies and user satisfaction. Taken together, the results also highlight the relevance of analyzing the use of digital reservation systems in the hospitality sector to enable circular entrepreneurship.

Taken together, the results highlight the relevance of analyzing the use of digital reservation systems in the hospitality sector to enable circular entrepreneurship and increase the perceived usefulness of new digital technologies so that to improve sustainable actions and the circular economy globally.

The aim of this paper is to introduce the special issue on “Human resource management and corporate entrepreneurship”.

The paper discuses the articles in the special issue, which investigate the relationships between human resource management and entrepreneurship from different points of view, approaches and employing different empirical contexts.

The papers highlight different human resource management factors of entrepreneurial behaviour and their influence on corporate entrepreneurship. Results from different empirical contexts as small and medium‐size firms, case studies, joint ventures, in the USA, China, and Spain, among others, make important contributions to the previous literature.

The paper discusses the intersection and association between human resource management and corporate entrepreneurship. Human resources play an essential role in so far as they can encourage or hinder corporate entrepreneurship.

The aim of this paper is to analyse the moderating effect of digital transformation (DT) on the relationship between innovation capacity and the performance of agrifood businesses.

Based on a structured questionnaire, data on 98 agrifood small and medium-sized enterprises operating in Spain were collected. The data were analysed using partial least squares structural equation modelling to test the proposed model and study the moderating effect of DT on the relationship between the innovation capacity and performance of agrifood businesses.

The study finds support for the hypotheses and shows the existence of a direct positive relationship between the DT and performance of agrifood businesses. Developing new practices focussed on customer service and performing actions such as improving sales, promoting a new product or service and including a post-sales service influence the capacity of a business to undertake DT.

Future studies should include other factors in the analysis. For example, the impact of knowledge transfer and research and development (R&D) on agrifood businesses' performance should be studied. Education and training, as well as having a diverse network, can help develop and boost businesses' capacity to use and apply the required innovation. Networks play an important role in learning how to apply DT.

This quantitative study is the first to examine the moderating effect of DT in the Spanish agrifood sector on the relationship between innovation capacity and performance. The study examines the role of the DT of companies and explores the competitiveness and efficiency tools that digitalisation offers. Innovation capacity is crucial for the application of these tools.