Info
Logo Bocconi

Course 2018-2019 a.y.

30382 - THE SUSTAINABILITY OF LOCAL PRODUCTIONS IN A GLOBAL WORLD

CLEACC
Department of Management and Technology

Course taught in English


Go to class group/s: 31

CLEACC (6 credits - II sem. - OBS  |  SECS-P/07)
Course Director:
ANTONIO CATALANI

Classes: 31 (II sem.)
Instructors:
Class 31: ANTONIO CATALANI


Mission & Content Summary
MISSION

Sustainability is certainly an aspect that is becoming increasingly important for managers. The course aims to analyse the concept of sustainability with respect to the variables related to the environment, the culture of consumption and economic implications (from the costs for the customer to the growth for producers) by checking the size of the positive impact of local productions. The course focuses on restaurants and food consumption.

CONTENT SUMMARY
  • The variables of sustainability: MSYA concept.
  • The Business Model Canvas Model.
  • The current situation in terms of sustainability.
  • The commodification of Food.
  • The food industry and the economic structure.
  • Structure of the offer and market.
  • The restaurants format and the evolution.
  • Logistic and sustainability.
  • FoodTech Startup.

Intended Learning Outcomes (ILO)
KNOWLEDGE AND UNDERSTANDING
At the end of the course student will be able to...

Participants will build different business model to answer the following questions:

  • The choice of environmental sustainability is compatible with the consumption habits and the impact on prices?
  • How local production can change consumer habits?
  • Which may be the effect on local producers?
  • What is the "minimum" threshold of sustainability adequately significant, but acceptable for customers both culturally and economically?
APPLYING KNOWLEDGE AND UNDERSTANDING
At the end of the course student will be able to...
  • Analyze and compare different BM.
  • Design a sustainable company.

Teaching methods
  • Face-to-face lectures
  • Group assignments
DETAILS

Group assignments: students are divided by the instructors into groups of 4/5 members. Each group  analyzes, using the business model canvas, a specific consumption model (restaurants and/or domestic consumption) and have to design a new business model based on sustainability for comparing the impact in terms of sustainability.

 


Assessment methods
  Continuous assessment Partial exams General exam
  • Written individual exam (traditional/online)
  •     x
  • Group assignment (report, exercise, presentation, project work etc.)
  •   x  
    ATTENDING STUDENTS

    40% group assignment and 60% final exam.

    NOT ATTENDING STUDENTS

    Students are asked to take the final exam in the form of an essay on a specific topic.


    Teaching materials
    ATTENDING AND NOT ATTENDING STUDENTS
    • A. OSTERWALDER, Y.PIGNEURM, Business Model Generation: A Handbook for Visionaries, Game Changers, and Challengers, Wiley and Sons.
    • Additional material (industry notes and slides) are available on the e-learning platform.
    Last change 03/06/2018 16:03