Sustainability and International Cooperate Assignment
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Added on 2021-04-21
Sustainability and International Cooperate Assignment
Added on 2021-04-21
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Running head: CASE STUDY1Sustainability and International Cooperate CitizenshipName:Institution Affiliation:
CASE STUDY2IntroductionPure Organic Food and Juice Bar was established in May 2010 by Jacqueline Graham and Samuel Buob (Valente & Graham, 2012). In the business they incorporated the business strategy “With mission to provide exceptional nutritious as well as delicious food while growing their business in sustainable and ethical manner”. This organization was created on the following basis: founder’s personal and professional interest and values for healthy lifestyle, increase in themarket awareness and demand for raw and organic cuisine (Ashraf, Ahmad, Nafees, Yousaf & Ahmad, 2016). Additionally, on the need to educate and at the same time transfer learning to wider clientele base on benefits of healthy living. Nevertheless, many ventures in the business are faced with both internal and the external forces that acts for and against the strategy of the business. 1.Define the problems facing pureThe problem the organization is facing is adapting its business strategy in order to increase on the profitability in low-margin restaurant industry without necessarily compromising on their product offerings as well as sustainable practices in the business (Benn, Dunphy & Griffiths, 2014). In order to offer recommendation on the possible approaches in addressing the problem there is a thorough examination of organic raw, as well as vegan market, and challenges along with internal and 2.Analyze the case data Challenges facing pure organization External pressures
CASE STUDY3These are the market challenges which the organization is facing these are as follows;Loose regulationIn the organic industry it has received some critism when it comes to the regulation. The U.S. Department of Agriculture certified program only allowed up five percent of the product to contain the non-organic ingredients (Feldmann & Hamm, 2015). The Canadian government had established on the organic product regulation, which was a mandatory certification process aimed to protect the consumers from misleading labeling, consumer confusion and the support tothe domestic organic market (Valente & Graham, 2012). There is a lot of skepticism on the part of the consumer which has remained high. Attracting mainstreamThere were various challenges to attract the mainstream population. Some individuals were unaware of the healthy living, they did not know how to replace these kinds of foods as well as maintain their current nutrient intake (Ashraf, Ahmad, Nafees, Yousaf & Ahmad, 2016). Another, challenge was that the consumers were attracted to the convenient affordable food. Moreover, there was on the issue of taste which was an important criteria which pertain to the choice of food (Valente & Graham, 2012). Internal size upThis challenge pertain the strategy, performance and the capabilities of the organization.(Valente & Graham, 2012). On the strategy the organization has a challenge of adapting the business strategy of increasing on the profitability especially in the low-margin restaurant sector without compromising on the quality of the product they are provide and maintaining on the
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