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- March 2015
- Case
Unilever: Combatting Global Food Waste
By: David F. Drake, Janice H. Hammond and Matthew G. Preble
The global consumer goods company Unilever was on pace to hit a number of aggressive targets by 2020 as part of the Unilever Sustainable Living Project, including a goal to halve the waste associated with the disposal of its products. Unilever's chief supply chain... View Details
Keywords: Food Waste; Sustainable Business And Innovation; Sustainable Supply Chains; Sustainable Operations; Organization Alignment; Environmental Sustainability; Operations; Supply Chain Management; Growth and Development Strategy; Food; Agribusiness; Strategy; Organizational Change and Adaptation; Beauty and Cosmetics Industry; Consumer Products Industry; Food and Beverage Industry; Forest Products Industry; Manufacturing Industry; Retail Industry; North and Central America; Europe; Asia; Africa; Latin America; India
Drake, David F., Janice H. Hammond, and Matthew G. Preble. "Unilever: Combatting Global Food Waste." Harvard Business School Case 615-040, March 2015.
- February 2019 (Revised January 2020)
- Case
Pierre Foods Acquisition of Advance Foods (A)
By: Guhan Subramanian and Mike Harmon
This case (A), and its related cases (B-E), establish a setting to discuss an M&A transaction and some of the key legal contracts that are associated with it. In 2010, private equity backed food manufacturer Pierre Foods is contemplating the acquisition of a key... View Details
Subramanian, Guhan, and Mike Harmon. "Pierre Foods Acquisition of Advance Foods (A)." Harvard Business School Case 919-022, February 2019. (Revised January 2020.)
- 18 Sep 2013
- Research & Ideas
Excerpt: Manufacturing Morals
tomorrow's corporate and organizational leaders, according to Associate Professor Michel Anteby. In this book excerpt from Anteby's Manufacturing Morals: The Values of Silence in Business School Education, he takes readers on a guided... View Details
Keywords: Education
- 18 Nov 2016
- Working Paper Summaries
Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870–1940
- 2016
- Working Paper
Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870–1940
By: Ai Hisano
This working paper examines how, starting in the 1870s, food manufacturers in the United States began to use standardized color, achieved by synthetic dyes, as part of their marketing strategies. Food manufacturers along with dye makers and regulators co-created the... View Details
Hisano, Ai. "Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870–1940." Harvard Business School Working Paper, No. 17-037, October 2016.
- Article
The Rise of Synthetic Colors in the American Food Industry, 1870–1940
By: Ai Hisano
This article examines how, starting in the 1870s, food manufacturers in the United States began to use standardized color, achieved by synthetic dyes, as part of their marketing strategies. The emergence of the synthetic dye industry paralleled the growth of mass... View Details
Keywords: Safety; Food; Health; Brands and Branding; Manufacturing Industry; Manufacturing Industry; United States
Hisano, Ai. "The Rise of Synthetic Colors in the American Food Industry, 1870–1940." Special Issue on Food and Agriculture. Business History Review 90, no. 3 (October 2016): 483–504.
- April 1991 (Revised October 1993)
- Case
Cat Fight in the Pet Food Industry (A)
By: David J. Collis
Describes the pet food industry in the mid-eighties prior to the breakout of a major competitive battle as manufacturers fight for share. Illustrates how when there are benefits to play in multiple markets, competitors will take action in one market to preserve their... View Details
Keywords: Cost vs Benefits; Forecasting and Prediction; Financial Markets; Management Analysis, Tools, and Techniques; Ownership Stake; Competition; Corporate Strategy; Food and Beverage Industry
Collis, David J. "Cat Fight in the Pet Food Industry (A)." Harvard Business School Case 391-189, April 1991. (Revised October 1993.)
- 17 Oct 2016
- HBS Case
Business Solutions That Help Cut Food Waste
As much as 40 percent of food grown in the United States for human consumption is wasted. Source: Eivaisla After decades of wasteful food practices, where perfectly good food is discarded even as poverty keeps many families hungry, solutions are starting to come... View Details
- February 1986
- Case
General Foods Corp.: Project Duck Soup
General Foods must decide whether to acquire Entenmann's Bakery. Price and financing must also be decided. The teaching objectives include analysis of strategic fit, selection of purchase price, and financing method. Another issue is the debt to equity ratio that is... View Details
Fenster, Steven R., and Robert R. Glauber. "General Foods Corp.: Project Duck Soup." Harvard Business School Case 286-071, February 1986.
- 16 May 2016
- HBS Case
Food Safety Economics: The Cost of a Sick Customer
poultry manufacturer that sold processed chicken parts to both retailers and fast food restaurants—was debating whether to outsource food safety tests to Mérieux NutriSciences... View Details
- 06 Dec 2021
- News
Elevator Pitch: Power Sourced
Illustration by Drue Wagner Illustration by Drue Wagner Chaku Foods Nikki Okrah (MBA 2021), CEO and Founder Concept: A snack-food company in Okrah’s native Ghana that is building farming supply chain infrastructure for other consumer... View Details
- 01 Dec 2003
- News
Can Manufacturing Keep Its Edge?
the consolidation of large food manufacturers has resulted in significant margin compression for his product. That brings CCC’s customer service capabilities to the fore, he continues, describing how the... View Details
- 19 Oct 2014
- News
Save the Madeleine!
- 26 Jun 2017
- Research & Ideas
How Cellophane Changed the Way We Shop for Food
like candy and cigarettes, it wasn’t effective for packaging fresh food. In 1927, DuPont developed moisture-proof cellophane, food manufacturers started using it to package items like cakes and cheeses, and... View Details
- 2017
- Working Paper
Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing
By: Ai Hisano
This working paper examines how innovations in transparent packaging, specifically cellophane in the mid-twentieth century United States, helped retailers create full self-service merchandising systems, including selling perishable food. While self-service stores began... View Details
Hisano, Ai. "Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing." Harvard Business School Working Paper, No. 17-106, May 2017.
- 26 Jun 2017
- News
How Cellophane Changed the Way We Shop for Food
- 01 Mar 2023
- News
Family Recipe
the business, founded in 1889. But it was never a given that he would do so. Initially trained as a professional chef at La Varenne cooking school in Paris, he oversaw food operations at a Florida resort before stepping up to run the... View Details
- 11 Jan 2017
- Research & Ideas
The Paradoxical Quest to Make Food Look 'Natural' With Artificial Dyes
derived from achiote tree seeds, to make their butter look summery all year round. Late in the nineteenth century, dye manufacturers started supplying synthetic food coloring to dairy producers for the... View Details
Keywords: by Carmen Nobel
- December 1986
- Case
General Mills, Inc.: Manufacturing Year 2000 Task Force
By: Ray A. Goldberg and Juan Enriquez-Cabot
Keywords: Food and Beverage Industry
Goldberg, Ray A., and Juan Enriquez-Cabot. "General Mills, Inc.: Manufacturing Year 2000 Task Force." Harvard Business School Case 587-111, December 1986.