Resilience, Redundancy, and Their Relationship to Business Longevity in the Spanish Food Industry

Abstract

In this research work, a study is carried out on the relationship between business resilience (divided into robustness, agility, and integration) and longevity, as well as the role of redundancy in this phenomenon, all applied to the Spanish food industry. The results obtained show that resilience is not a homogeneous capability among the companies considered but is based on a transition from agility to robustness, which indicates the need for organizations to consider this conditioning factor in their strategic actions.