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- May 16, 2016
- Article
Food class="highlight">Safety class="highlight">Economics : The class="highlight">Cost of a class="highlight">Sick class="highlight">Customer
By: Dina Gerdeman and John A. Quelch
Chipotle Mexican Grill’s ongoing struggle to win customers back months after a contaminated food crisis highlights the challenges companies face with keeping food safe.
Chipotle has seen its shares tumble and recently reported its first-ever quarterly loss... View Details
Chipotle has seen its shares tumble and recently reported its first-ever quarterly loss... View Details
Keywords: Food Safety; Organic Food; Supply Chain Management; Globalization Of Food Business; Mérieux NutriSciences: Marketing Food Safety Testing; Food Safety Modernization Act 2011; Plant-Based Agribusiness; Transition; Economic Systems; Food; Health; Supply and Industry; Logistics; Practice; Problems and Challenges; Quality; Safety; Business Strategy; Corporate Strategy; Customization and Personalization; Consumer Products Industry; Consumer Products Industry; Consumer Products Industry; Consumer Products Industry; Consumer Products Industry; Consumer Products Industry; Consumer Products Industry; Consumer Products Industry; Mexico; North America; United States; Canada
Gerdeman, Dina, and John A. Quelch. "Food Safety Economics: The Cost of a Sick Customer." Harvard Business School Working Knowledge (May 16, 2016).
- Fast Answer
Sustainability in CPG and Retail
2018: Companies must collaborate across the value chain to improve sustainability. Fashion’s new must-have: Sustainable sourcing at scale. McKinsey, October 2019. Highlights the sustainable sourcing targets... View Details