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Course 2015-2016 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


Course Objectives

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 will focus on restaurants and food consumption. 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?

Course Content Summary
The course will be structured in the following blocks:
  • Definition of the variables of sustainability (environmental, cultural and economic), local production, and the methods of analysis and measurement of the same;
  • Introduction to the methodology of the business model canvas;
  • Evaluation of the current situation in terms of effects on sustainability;
  • Definition of business models that enable them to assess and compare the different hypotheses.
Discussion of case histories of brands that have been able to build successful business models and differentiate themselves from the "mass market way
Group assignments
Students will be divided by the instructors into groups of 4/5 members. Each group will analyze, 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.
During the kick off session, students will be provided with general concepts and tools that will be useful to carry out the assignment. Each group will have to prepare a plenary presentation of about 10 minutes and a final report of no more than 12 pages of text.

Detailed Description of Assessment Methods
For non attending students:
Non attending students are graded according to the following criteria: 100% final exam.
Students are asked to take the final exam in the form of an essay on a specific topic.

For attending students:
This course is based on active participation. While attendance is not compulsory, it will be checked regularly, will be part of the evaluation and is warmly recommended, as the program will be highly interactive. Attending students attend at least 75% of classes. Attending students may opt to become non attending students if they show up on the day of final.
Attending Students will be graded according to the following criteria: 40% group assignment and 60% final exam. The overall individual grade however can receive an upgrade for outstanding class participation to case discussions and excellent task/project accomplishment.
Final exam: students are asked to take the final exam in the form of an essay on a specific topic.

Textbooks
  • A. OSTERWALDER , Y. PIGNEUR , J. WILEY and sons , Business Model Generation: A Handbook for Visionaries, Game Changers, and Challengers -
Additional material (industry notes, cases and slides) will be available on the e-learning platform.
Last change 30/06/2015 09:55