Innovation is about solving problems and ensuring a sustainable future is one of our greatest challenges. In the setting of the food industry, the case explores how organizations can use innovation to reimagine a system and lead transformation.

The Blue Hill case follows the journey of Dan Barber, one of the world’s leading chefs. Having understood the limitations of the “substitution” model of sustainability, he redesigns his restaurant as an innovation lab for the food industry, seeking to win stakeholders’ hearts and minds and embed it in the local ecosystem.