Abstract
After exploring the critical importance of partnering to achieve impact in sustainability as well as opportunities presented by the circular economy concept, we reviewed how to find and capture the sustainability premium. What remains to be examined is how to obtain superior engagement from teams focused on accelerating sustainability programs. By studying patterns observed in different industries, such as food, drinks, ingredients as well as haute cuisine, a four-pillar structure is presented to energize the teams in charge of sustainable innovation. First, pillars #1 and #2 are investigated, namely Direction and Diversity, by taking a peek inside the kitchen of Atera, the reputed Manhattan-based restaurant that underwent a complete cultural re-engineering while maintaining its two Michelin-star status. Then we examine pillars #3 and #4, Experimentation and Collaboration Culture, through examples from companies such as Tony’s Chocolonely, Torres wines and Novozymes. The chapter concludes with an approach to help key account teams develop collaboration and engagement with their clients on sustainability.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Imedio, F. (2014, March 4) Ferran Adrià desvela las claves de la Fundación de El Bulli. El Periodico. Retrieved from https://www.elperiodico.com/es/gente/20140304/ferran-adria-desvela-claves-fundacion-bulli-3155149
Abend, L. (2017, August 17) The El Bulli Legacy, Six Years On. Food & Wine. Retrieved from https://www.foodandwine.com/travel/restaurants/el-bulli-restaurant-legacy-spain
ElBulli Foundation (2017) Bullianos A way of life. https://www.bullinianos.com. Accessed 27 March 2018.
Kohlrieser, G., Goldsworthy, S., Coombe, D. (2012, July) Care to Dare: Unleashing Astonishing Potential Through Secure Base Leadership. Wiley, Jossey-Bass.
This case is an abridged version of KEEPING THE MOMENTUM—ATERA NYC (A, B, C): TURBULENT TIMES IN THE KITCHEN (IMD-7-1786, 1787,1788) Copyright © 2018 by IMD—International Institute for Management Development, Lausanne, Switzerland (www.imd.org). No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permission of IMD.
Atera (2018) Atera homepage. http://ateranyc.com/. Accessed 29 March 2018.
Burton, M. (2017, November 28) Michelin Announces 2018 Stars for Tokyo. Eater. Retrieved from https://www.eater.com/2017/11/28/16709504/tokyo-michelin-stars-guide-2018
McCarthy, N. (2017, November 23) The Top Countries for Michelin 3-Star Restaurants [Infographic]. Forbes. Retrieved from https://www.forbes.com/sites/niallmccarthy/2017/11/23/the-top-countries-for-michelin-3-star-restaurants-infographic/#2b977f13704c
Nagata, K. (2015, May 3) Showcasing innovation, food culture. Japan Times. Retrieved from https://www.japantimes.co.jp/news/2015/05/03/national/showcasing-innovation-food-culture/#.WzzSDS2B3dQ
Eplett, L. (2016, March 3) How the Japanese Diet Became the Japanese Diet. Scientific American. Retrieved from https://blogs.scientificamerican.com/food-matters/how-the-japanese-diet-became-the-japanese-diet/
Storey, T. (2016, December 8) Yoshihiro Narisawa, Revolutionizing the World of Japanese Cuisine. The Culture Trip. Retrieved from https://theculturetrip.com/asia/japan/articles/yoshihiro-narisawa-revolutionising-the-world-of-japanese-cuisine/
Sadamichi, K., Wallace, A. (2003) Satoyama: A Japanese Model of Sustainable Harmony. Maine Organic Farmers and Gardeners Association. Retrieved from http://www.mofga.org/Publications/The-Maine-Organic-Farmer-Gardener/Summer-2003/Satoyama
Williams, G. (2017, February 22) Noma’s taste of tomorrow: creating the future of food. Wired UK. Retrieved from http://www.wired.co.uk/article/inside-noma-copenhagen
Abbatiello, A., Agarwal, D., Bersin, J., et al. (2018) The rise of the social enterprise, 2018 Deloitte Global Human Capital Trends. Deloitte. Retrieved from https://www2.deloitte.com/content/dam/Deloitte/be/Documents/human-capital/0000_HC%20Trends_2018_BE.PDF
Tishgard, S. (2015, September 15) How Noma Became the Most Influential Restaurant in the World. GrubStreet. Retrieved from http://www.grubstreet.com/2015/09/history-of-noma.html
WWF (2014) Responsible purchasing of palm oil: a guide for manufacturers and retailers. Retrieved from http://awsassets.wwf.org.au/downloads/fs076_guide_responsible_purchasing_of_palm_oil_28nov14.pdf
Rushworth, M. (2017) Enzyme assisted palm oil extraction with continuous sterilizer, WO2017182665A1. World Intellectual Property Organization.
Novozymes (2018) The Novozymes Report 2017. Retrieved from https://report2017.novozymes.com
World Health Organization (2018, February 5) Antibiotic resistance. http://www.who.int/news-room/fact-sheets/detail/antibiotic-resistance. Accessed 5 April 2018.
Novozymes (2018, May 17) Alterion gets European approval [Press release]. Retrieved from https://www.novozymes.com/en/news/news-archive/2018/05/alterion-eu-approval
Connolly, K. (2017, March 1) Noma dishwasher becomes co-owner of world-famous Danish restaurant. The Guardian. Retrieved from https://www.theguardian.com/lifeandstyle/2017/mar/01/noma-dishwasher-becomes-co-owner-of-world-famous-danish-restaurant
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2019 The Author(s)
About this chapter
Cite this chapter
Leleux, B., van der Kaaij, J. (2019). Stellar Performance from Sustainability Teams. In: Winning Sustainability Strategies. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-319-97445-3_12
Download citation
DOI: https://doi.org/10.1007/978-3-319-97445-3_12
Published:
Publisher Name: Palgrave Macmillan, Cham
Print ISBN: 978-3-319-97444-6
Online ISBN: 978-3-319-97445-3
eBook Packages: Business and ManagementBusiness and Management (R0)