{"id":{"repo_id":"mit","oai_identifier":"oai:dspace.mit.edu:1721.1/104511"},"canonical_url":"https://search.dev.ndltd.org/etd/mit/oai:dspace.mit.edu:1721.1/104511","repository":{"repo_id":"mit","name":"MIT","base_url":"https://dspace.mit.edu/oai/request"},"display":{"title":"Sustainability initiatives in the food retail sector : factors for success","abstract":"The world's population is expected to reach 9 billion by 2050 and this creates an increased demand for food. Food manufacturers and retailers are scrambling to cater to this growth. However, they are also under constant pressure to manage their business operations more sustainably from external stakeholders such as consumers and governments. Consumers are demanding healthier and more ethically produced food products. Governments are strongly regulating the usage of natural resources such as water and land. These pressures have led many large food manufacturers and retailers to launch sustainability oriented projects and initiatives within their firm. These range from new product development and innovations to reducing environmental footprint of their operations. The outcome of these projects depends on different organizational factors. This thesis explores the question - What are the factors that contribute towards the success and failure of sustainability-oriented innovation and practices in the food manufacturing and retailing sector? What are the reasons for the positive outcome of a certain type of program/initiative? Based on literature review and semi-structured interviews with change agents in these firms, the thesis outlines different factors that could contribute towards a potentially successful sustainability project or initiative. Leadership & corporate vision, organizational complexities and incentive structures are identified as key reasons why these projects may succeed or fail.","abstract_html":"The world's population is expected to reach 9 billion by 2050 and this creates an increased demand for food. Food manufacturers and retailers are scrambling to cater to this growth. However, they are also under constant pressure to manage their business operations more sustainably from external stakeholders such as consumers and governments. Consumers are demanding healthier and more ethically produced food products. Governments are strongly regulating the usage of natural resources such as water and land. These pressures have led many large food manufacturers and retailers to launch sustainability oriented projects and initiatives within their firm. These range from new product development and innovations to reducing environmental footprint of their operations. The outcome of these projects depends on different organizational factors. This thesis explores the question - What are the factors that contribute towards the success and failure of sustainability-oriented innovation and practices in the food manufacturing and retailing sector? What are the reasons for the positive outcome of a certain type of program/initiative? Based on literature review and semi-structured interviews with change agents in these firms, the thesis outlines different factors that could contribute towards a potentially successful sustainability project or initiative. Leadership & corporate vision, organizational complexities and incentive structures are identified as key reasons why these projects may succeed or fail.","abstract_has_math":false,"creators":["Nadella, Bhanuteja"],"institution":"Massachusetts Institute of Technology","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":"Sloan School of Management.","school":null,"contributors":[],"advisors":["Jason Jay."],"committee_chairs":[],"committee_members":[],"year":2016,"date_issued":"2016","date_published":"2016","updated_at":"2026-07-22T22:22:31Z","subjects":["Sloan School of Management."],"languages":["eng"],"rights":["M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission."],"rights_urls":["http://dspace.mit.edu/handle/1721.1/7582"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/1721.1/104511","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Jason Jay."]},{"key":"dc:contributor.department","label":"Department","values":["Sloan School of Management."]},{"key":"dc:contributor.other","label":"Dc Contributor Other","values":["Sloan School of Management."]},{"key":"dc:creator","label":"Author","values":["Nadella, Bhanuteja"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2016-09-30T19:32:59Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2016-09-30T19:32:59Z"]},{"key":"dc:date.issued","label":"Date","values":["2016"]},{"key":"dc:publisher","label":"Institution","values":["Massachusetts Institute of Technology"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Sloan School of Management."]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission."]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://dspace.mit.edu/handle/1721.1/7582"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/1721.1/104511"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Thesis: S.M. in Management Studies, Massachusetts Institute of Technology, Sloan School of Management, 2016.","Cataloged from PDF version of thesis.","Includes bibliographical references (pages 29-30)."]},{"key":"dc:description.abstract","label":"Abstract","values":["The world's population is expected to reach 9 billion by 2050 and this creates an increased demand for food. Food manufacturers and retailers are scrambling to cater to this growth. However, they are also under constant pressure to manage their business operations more sustainably from external stakeholders such as consumers and governments. Consumers are demanding healthier and more ethically produced food products. Governments are strongly regulating the usage of natural resources such as water and land. These pressures have led many large food manufacturers and retailers to launch sustainability oriented projects and initiatives within their firm. These range from new product development and innovations to reducing environmental footprint of their operations. The outcome of these projects depends on different organizational factors. This thesis explores the question - What are the factors that contribute towards the success and failure of sustainability-oriented innovation and practices in the food manufacturing and retailing sector? What are the reasons for the positive outcome of a certain type of program/initiative? Based on literature review and semi-structured interviews with change agents in these firms, the thesis outlines different factors that could contribute towards a potentially successful sustainability project or initiative. Leadership & corporate vision, organizational complexities and incentive structures are identified as key reasons why these projects may succeed or fail."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["S.M. in Management Studies"]},{"key":"dc:title","label":"Title","values":["Sustainability initiatives in the food retail sector : factors for success"]}]}],"canonical_facts":{"dc:contributor.advisor":["Jason Jay."],"dc:contributor.department":["Sloan School of Management."],"dc:contributor.other":["Sloan School of Management."],"dc:creator":["Nadella, Bhanuteja"],"dc:date.accessioned":["2016-09-30T19:32:59Z"],"dc:date.available":["2016-09-30T19:32:59Z"],"dc:date.issued":["2016"],"dc:description":["Thesis: S.M. in Management Studies, Massachusetts Institute of Technology, Sloan School of Management, 2016.","Cataloged from PDF version of thesis.","Includes bibliographical references (pages 29-30)."],"dc:description.abstract":["The world's population is expected to reach 9 billion by 2050 and this creates an increased demand for food. Food manufacturers and retailers are scrambling to cater to this growth. However, they are also under constant pressure to manage their business operations more sustainably from external stakeholders such as consumers and governments. Consumers are demanding healthier and more ethically produced food products. Governments are strongly regulating the usage of natural resources such as water and land. These pressures have led many large food manufacturers and retailers to launch sustainability oriented projects and initiatives within their firm. These range from new product development and innovations to reducing environmental footprint of their operations. The outcome of these projects depends on different organizational factors. This thesis explores the question - What are the factors that contribute towards the success and failure of sustainability-oriented innovation and practices in the food manufacturing and retailing sector? What are the reasons for the positive outcome of a certain type of program/initiative? Based on literature review and semi-structured interviews with change agents in these firms, the thesis outlines different factors that could contribute towards a potentially successful sustainability project or initiative. Leadership & corporate vision, organizational complexities and incentive structures are identified as key reasons why these projects may succeed or fail."],"dc:description.degree":["S.M. in Management Studies"],"dc:identifier.uri":["http://hdl.handle.net/1721.1/104511"],"dc:language.iso":["eng"],"dc:publisher":["Massachusetts Institute of Technology"],"dc:rights":["M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission."],"dc:rights.uri":["http://dspace.mit.edu/handle/1721.1/7582"],"dc:subject":["Sloan School of Management."],"dc:title":["Sustainability initiatives in the food retail sector : factors for success"],"dc:type":["Thesis"]},"updated_at":"2026-07-22T22:22:31Z"}