Shake Shack was a fast, casual restaurant chain with a strong focus and great efforts on sustainability and corporate responsibility. Despite its stated environmental commitments, however, its core product offering-the hamburger-was extremely taxing on the environment. Between 2009 and 2021, various new alternative protein sources had emerged that were much more sustainable and environmentally friendly. Shake Shack's chief executive officer had to make some decisions. Should the company's products shift away from beef toward alternative protein sources? If so, which of these new products should Shake Shack consider and over what timeline? Fabrizio Di Muro is affiliated with University of Winnipeg.

【書誌情報】

ページ数：12ページ

サイズ：A4

商品番号：HBSP-W25357

発行日：2021/11/1

登録日：2022/2/15