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Sustainable business model innovation in incumbent food and beverage companies
Mini Dissertation (MBA)--University of Pretoria, 2020.
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| Other Authors: | |
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| Format: | Thesis |
| Language: | English |
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University of Pretoria
2021
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| _version_ | 1867613702593708032 |
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| access_status_str | Open Access |
| author2 | Bogie, Jill |
| author_browse | Bogie, Jill |
| author_facet | Bogie, Jill |
| collection | Thesis |
| dc_rights_str_mv | © 2020 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Mini Dissertation (MBA)--University of Pretoria, 2020. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/79613 |
| institution | University of Pretoria (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:40:20.984Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/79613 Sustainable business model innovation in incumbent food and beverage companies Bogie, Jill ichelp@gibs.co.za Maroga-Nyashe, Wendy UCTD Mini Dissertation (MBA)--University of Pretoria, 2020. There is increasing pressure on companies in the food and beverage industry to innovate their business models towards sustainability. These companies are being driven by both internal and external factors to transition from traditional business models to more sustainable business models (SBMs). This study aimed to gain new insights into the phenomenon and to thus contribute towards the emergent literature relating to sustainable business model innovation (SBMI) in incumbent companies. As incumbent companies transition towards SBMs, they are faced with various internal and external factors that either hinder or aid their SBMI journey. Gaining an understanding of the challenges and enablers of SBMI implementation can provide tools to managers responsible for SBMI within their respective companies to pro-actively mitigate challenges and identify enablers in the SBMI journey. Furthermore, understanding the value propositions and the value created, delivered and captured in the SBMI process can provide further motivation for incumbent companies to engage in the process. This study followed a qualitative, exploratory research method in order to refine and extend current theory on the research topic. Data was gathered from 16 semi-structured interviews that were conducted with senior managers in incumbent companies. The senior managers were selected based on their expertise and experience in SBMI within their respective companies. Participants were separated into three groups based on their functional expertise in order to allow for comparison across the participant groups. The study culminated in a conceptual framework aimed at providing an understanding of how companies transition to more SBMs in practice. The outcomes of this study contribute to emergent SBMI literature pt2021 Gordon Institute of Business Science (GIBS) MBA Unrestricted 2021-04-22T10:33:16Z 2021-04-22T10:33:16Z 2021/04/14 2020 Mini Dissertation Maroga-Nyashe, W 2020, Sustainable business model innovation in incumbent food and beverage companies, MBA Mini Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/79613> http://hdl.handle.net/2263/79613 en © 2020 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | UCTD Sustainable business model innovation in incumbent food and beverage companies |
| title | Sustainable business model innovation in incumbent food and beverage companies |
| title_full | Sustainable business model innovation in incumbent food and beverage companies |
| title_fullStr | Sustainable business model innovation in incumbent food and beverage companies |
| title_full_unstemmed | Sustainable business model innovation in incumbent food and beverage companies |
| title_short | Sustainable business model innovation in incumbent food and beverage companies |
| title_sort | sustainable business model innovation in incumbent food and beverage companies |
| topic | UCTD |
| url | http://hdl.handle.net/2263/79613 |