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98 case(s) found.

Sogrape: The Art and Science of Blending in the World of Wine

By  L. Felipe Monteiro,  Anne-Marie Carrick
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The case describes how Sogrape has grown to become Portugal’s largest wine company, with 35 own brands, 500 agency brands, 1,200 employees worldwide, and turnover of €333 million in 2023.

    Published 05 Aug 2024

    Reference 6896

    Length 29 page(s)

    Topic Strategy

    Region Global

    Industry Food and Beverages Production,  Wine and Spirits

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    Sogrape: The Art and Science of Blending in the World of Wine

    By  L. Felipe Monteiro,  Anne-Marie Carrick
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    The case describes how Sogrape has grown to become Portugal’s largest wine company, with 35 own brands, 500 agency brands, 1,200 employees worldwide, and turnover of €333 million in 2023.
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      Too Good To Go: A Surprise Bag that Creates a Win for Business and the Environment

      By  W. Chan Kim,  Renée Mauborgne,  Oh Young Koo
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      Transitioning to a greener economy often requires significant pain and costs, which makes it difficult for responsible business professionals to build sustainability into their businesses. Can there be a way to achieve sustainability in business without compromising profits and growth?

        Published 18 Sep 2024

        Reference 6894

        Length 19 page(s)

        Topic Strategy

        Region Global

        Industry Food and Beverages Production

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        Too Good To Go: A Surprise Bag that Creates a Win for Business and the Environment

        By  W. Chan Kim,  Renée Mauborgne,  Oh Young Koo
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        Transitioning to a greener economy often requires significant pain and costs, which makes it difficult for responsible business professionals to build sustainability into their businesses. Can there be a way to achieve sustainability in business without compromising profits and growth?
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          Salmon Evolution’s IPO (B): Leveraging ESG for Sustainable Growth and Market Success

          By  Frederic Godart,  David Dubois,  Katia Kachan
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          The case study focuses on the strategic use of environmental, social, and governance (ESG) principles by Salmon Evolution during its initial public offering (IPO) and subsequent growth phase.

            Published 27 Jun 2024

            Reference 6879

            Length 11 page(s)

            Topic Leadership & Organisations

            Region Europe

            Industry Food and Beverages Production

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            Salmon Evolution’s IPO (B): Leveraging ESG for Sustainable Growth and Market Success

            By  Frederic Godart,  David Dubois,  Katia Kachan
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            The case study focuses on the strategic use of environmental, social, and governance (ESG) principles by Salmon Evolution during its initial public offering (IPO) and subsequent growth phase.
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              English Tea Shop Organic: Competitive Advantage through Sustainable Solutions

              By  Amitava Chattopadhyay,  Ravi Fernando,  Anne-Marie Carrick,  Alixandra Barasch
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              The English Tea Shop Organic (ETS) brand has created a sustainable ecosystem that supports suppliers’ livelihoods as well as its competitiveness in the market. In 2021, it embarked on a second 10-year plan, aiming to become a sustainable, employee-owned business with a purpose-driven brand, and by 2022 30% of the company was employee owned.

                Published 25 Oct 2023

                Reference 6840

                Length 46 page(s)

                Topic Marketing

                Region Global

                Industry Agriculture,  Food and Beverages Production

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                English Tea Shop Organic: Competitive Advantage through Sustainable Solutions

                By  Amitava Chattopadhyay,  Ravi Fernando,  Anne-Marie Carrick,  Alixandra Barasch
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                The English Tea Shop Organic (ETS) brand has created a sustainable ecosystem that supports suppliers’ livelihoods as well as its competitiveness in the market. In 2021, it embarked on a second 10-year plan, aiming to become a sustainable, employee-owned business with a purpose-driven brand, and by 2022 30% of the company was employee owned.
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                  Rebel Foods (A): Food Meets Tech

                  By  Claudia Zeisberger,  Gopi Rangan,  Jean Wee
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                  Launched in 2011, Rebel Foods pioneered the concept of the cloud kitchen in an age when online ordering and home delivery made it possible for restaurants to sell food without a physical store front.

                    Published 11 Dec 2023

                    Reference 6758

                    Length 6 page(s)

                    Topic Entrepreneurship

                    Region Asia

                    Industry Food and Beverages Production

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                    Rebel Foods (A): Food Meets Tech

                    By  Claudia Zeisberger,  Gopi Rangan,  Jean Wee
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                    Launched in 2011, Rebel Foods pioneered the concept of the cloud kitchen in an age when online ordering and home delivery made it possible for restaurants to sell food without a physical store front.
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                      Rebel Foods (B): The Simmering Unicorn

                      By  Claudia Zeisberger,  Gopi Rangan,  Jean Wee
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                      Launched in 2011, Rebel Foods pioneered the concept of the cloud kitchen in an age when online ordering and home delivery made it possible for restaurants to sell food without a physical store front.

                        Published 11 Dec 2023

                        Reference 6758

                        Length 16 page(s)

                        Topic Entrepreneurship

                        Region Asia

                        Industry Food and Beverages Production

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                        Rebel Foods (B): The Simmering Unicorn

                        By  Claudia Zeisberger,  Gopi Rangan,  Jean Wee
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                        Launched in 2011, Rebel Foods pioneered the concept of the cloud kitchen in an age when online ordering and home delivery made it possible for restaurants to sell food without a physical store front.
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                          Pacari Chocolate: Building a Brand that Brings Joy from Tree to Bar

                          By  Amitava Chattopadhyay,  Fabrizio Noboa,  Alexandra Velasco,  Anne-Marie Carrick,  Andrew Lee
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                          The case describes Carla Barbotó and Santiago Peralta’s journey building a premium, ethical chocolate brand – Pacari – in Ecuador, that has won over 160 awards including “World’s Best Chocolate” for five consecutive years.

                            Published 15 Mar 2022

                            Reference 6737

                            Length 24 page(s)

                            Topic Marketing

                            Region South America

                            Industry Food and Beverages Production

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                            Pacari Chocolate: Building a Brand that Brings Joy from Tree to Bar

                            By  Amitava Chattopadhyay,  Fabrizio Noboa,  Alexandra Velasco,  Anne-Marie Carrick,  Andrew Lee
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                            The case describes Carla Barbotó and Santiago Peralta’s journey building a premium, ethical chocolate brand – Pacari – in Ecuador, that has won over 160 awards including “World’s Best Chocolate” for five consecutive years.
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                              Haidilao: Creating and Sustaining an Emotional Culture for High Performance

                              By  Quy Huy,  Lisa Simone Duke
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                              The case charts the success of Chinese hot pot restaurant chain, Haidilao, from humble beginnings to international expansion, with a focus on how an emotion-based culture is created and sustained to deliver high performance. Chinese hot pot – a blend of meat and vegetables - is boiled by customers in a broth and eaten with a variety of sauces.

                                Published 21 Mar 2022

                                Reference 6730

                                Length 20 page(s)

                                Topic Leadership & Organisations

                                Region Asia

                                Industry Food and Beverages Production

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                                Haidilao: Creating and Sustaining an Emotional Culture for High Performance

                                By  Quy Huy,  Lisa Simone Duke
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                                The case charts the success of Chinese hot pot restaurant chain, Haidilao, from humble beginnings to international expansion, with a focus on how an emotion-based culture is created and sustained to deliver high performance. Chinese hot pot – a blend of meat and vegetables - is boiled by customers in a broth and eaten with a variety of sauces.
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                                  Crisis at MIAM Group

                                  By  Ludo Van der Heyden,  Stanislav Shekshnia,  Elin Williams
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                                  Crisis at MIAM Group is a fictional board simulation about a global European food company in crisis. It is designed to be used in groups of about nine participants, each playing a gender-neutral role for which an individual, detailed description is provided.* The crisis in question has come to a head following the intervention of two groups of activist investors.

                                    Published 22 Apr 2022

                                    Reference 6715

                                    Length 9 page(s)

                                    Topic Leadership & Organisations

                                    Industry Food and Beverages Production

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                                    Crisis at MIAM Group

                                    By  Ludo Van der Heyden,  Stanislav Shekshnia,  Elin Williams
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                                    Crisis at MIAM Group is a fictional board simulation about a global European food company in crisis. It is designed to be used in groups of about nine participants, each playing a gender-neutral role for which an individual, detailed description is provided.* The crisis in question has come to a head following the intervention of two groups of activist investors.
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                                      Crisis at MIAM Group - Directors' Profiles

                                      By  Ludo Van der Heyden,  Stanislav Shekshnia,  Elin Williams
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                                      Crisis at MIAM Group is a fictional board simulation about a global European food company in crisis. It is designed to be used in groups of about nine participants, each playing a gender-neutral role for which an individual, detailed description is provided.* The crisis in question has come to a head following the intervention of two groups of activist investors.

                                        Published 22 Apr 2022

                                        Reference 6715

                                        Length 11 page(s)

                                        Topic Leadership & Organisations

                                        Region Europe

                                        Industry Food and Beverages Production

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                                        Crisis at MIAM Group - Directors' Profiles

                                        By  Ludo Van der Heyden,  Stanislav Shekshnia,  Elin Williams
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                                        Crisis at MIAM Group is a fictional board simulation about a global European food company in crisis. It is designed to be used in groups of about nine participants, each playing a gender-neutral role for which an individual, detailed description is provided.* The crisis in question has come to a head following the intervention of two groups of activist investors.
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                                          Emmanuel Faber at Danone: Man on a Mission (A)

                                          By  Stanislav Shekshnia,  Ludo Van der Heyden,  Elin Williams
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                                          Emmanuel Faber, the star Chair/CEO of the global Danone Group, was known for his leadership on sustainability. In 2020, he persuaded shareholders to vote for Danone to become France’s largest “entreprise à mission” (purpose-driven company) – giving it a new ESG-based legal status.

                                            Published 24 Jan 2022

                                            Reference 6712

                                            Length 16 page(s)

                                            Topic Leadership & Organisations

                                            Industry Food and Beverages Production

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                                            Emmanuel Faber at Danone: Man on a Mission (A)

                                            By  Stanislav Shekshnia,  Ludo Van der Heyden,  Elin Williams
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                                            Emmanuel Faber, the star Chair/CEO of the global Danone Group, was known for his leadership on sustainability. In 2020, he persuaded shareholders to vote for Danone to become France’s largest “entreprise à mission” (purpose-driven company) – giving it a new ESG-based legal status.
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                                              Emmanuel Faber at Danone: Man on a Mission (B)

                                              By  Stanislav Shekshnia,  Ludo Van der Heyden,  Elin Williams
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                                              Emmanuel Faber, the star Chair/CEO of the global Danone Group, was known for his leadership on sustainability. In 2020, he persuaded shareholders to vote for Danone to become France’s largest “entreprise à mission” (purpose-driven company) – giving it a new ESG-based legal status.

                                                Published 24 Jan 2022

                                                Reference 6712

                                                Length 2 page(s)

                                                Topic Leadership & Organisations

                                                Region Europe

                                                Industry Food and Beverages Production

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                                                Emmanuel Faber at Danone: Man on a Mission (B)

                                                By  Stanislav Shekshnia,  Ludo Van der Heyden,  Elin Williams
                                                Add to cart
                                                Emmanuel Faber, the star Chair/CEO of the global Danone Group, was known for his leadership on sustainability. In 2020, he persuaded shareholders to vote for Danone to become France’s largest “entreprise à mission” (purpose-driven company) – giving it a new ESG-based legal status.
                                                  View case