Business Commons^™

Attaining Sustainability: The American Evolution Of Socially Responsible Business Practices, Lauren M. Beatty

Alumni Scholarship

The focus of this thesis is on the evolution of socially responsible business practices (SRBPs); the historical progression of commercial philanthropy; the current market trends that drive corporate actions; and the projected rise of social responsibility integration within organizational cultures. The purpose of this paper is to provide evidence for how SRBPs contribute to, rather than detract from, the strength and success of American consumer goods companies because of their strategic integration in organizational cultures. In addition to providing a brief historical overview of the evolution of SRBPs, the thesis will highlight how the objectives of SRBPs have continuously advanced …

Blue And Orange Lunch Line, Donald Riger

College of Business and Economics Presentations

The fall 2013 section of Supply Chain Management 420-Creating Sustainable Goods and Services, taught by Dr. Tom Gattiker, completed a group project using the Green Breakthrough process which is based on Design Thinking. The assignment for this portion of the course was a written proposal for a product or service that:

– Is highly innovative, not incremental

– Meets a customer (e.g. student, faculty) need

– Has a significant environmental benefit

– Related to the BSU / our campus

– Customer facing

– Could be implemented at BSU (or nearby) within one year

I was a member of team 2 …

The Motivating Role Of Dissociative Outgroups In Encouraging Positive Consumer Behaviors, Katherine White, Bonnie Simpson, Jennifer Argo

Management and Organizational Studies Publications

Previous research has found that people tend to avoid products or behaviors that are linked to dissociative reference groups. The present research demonstrates conditions under which consumers exhibit similar behaviors to dissociative out-group members in the domain of positive consumption behaviors. In particular, when a consumer learns that a dissociative out-group performs comparatively well on a positive behavior, the consumer is more likely to respond with positive intentions and actions when the setting is public (vs. private). The authors suggest that this occurs because learning of the successful performance of a dissociative out-group under public conditions threatens the consumer’s group …

Situational Variables And Sustainability In Multi-Attribute Decision-Making, Bonnie Simpson, Scott Radford

Management and Organizational Studies Publications

Purpose

– The purpose of this study is to examine whether consumers demonstrate a multi-dimensional understanding of sustainability in their decision-making and addresses the situational influence of confidence and compromise on sustainable product choices.

Design/methodology/approach

– Using three choice-based conjoint experiments the authors examined the importance of sustainability, compromise and confidence to consumers across two contexts. Two-step cluster analyses were used to segment consumers based on the importance scores.

Findings

– Data indicates that the environmental dimension of sustainability is the most influential followed by economic and social. The responses suggest three distinct segments identified as self-focused, trend motivated and …

The Great Sustainability Challenge, Isidor Wallimann

Sociology - All Scholarship

"The balance between society and nature is askew. The age of industrialization and the subsequent era of consumerism are large culprits for pollution and the degradation of the environment. Human activity on Earth has undeniably affected the planet and has contributed colossal levels of carbon emissions that are pushing global temperatures to keep rising. Significant ecological risks to human survival may result from not taking more pressing action. Governments have a role to play in moving more rapidly and effectively towards more sustainable practices – “how to be more sustainable?” is a question that must be integrated in all decision-making …

An Exploration Of The Role Of Food Tourism In Sustaining Cultural Authenticity In Ireland, Lisa O'Riordan, Dr. Aisling Ward

Irish Business Journal

Authenticity is often a motivating factor for tourists. In many situations what occurs, however, is staged authenticity. Food is one of the few entities left that indicates true cultural authenticity. Food can bridge the gap between tourists and their understanding of and involvement in a place. Native cultures that are struggling to preserve their heritage and ways of life from globalising forces can use food as a defensive mechanism. This paper is part of a wider postgraduate study on food tourism and culture so will focus on the research completed to date, mainly the literature reviewed as well as initial …

Moving Beyond Boycotts: Strategies For Shared Responsibility In The Collegiate Apparel Industry, Scott Kelley

Scott Kelley