Lecture

Healthy and Sustainable Kitchen Solutions

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In course

MGT-201: Introduction to entrepreneurship

This course provides an introduction to the field of entrepreneurship, in particular the process of new venture creation and the commercialization of technologies. It integrates theories of entrepreneurship with a practical, process-based project, where st ...

Description

This lecture presents a business pitch focusing on bringing healthy and sustainable meals to customers through a cooking assistant app. The pitch covers the concept, market study, promises to customers, key costs, revenue model, go-to-market strategy, target customer analysis, revenue sources, and the importance of reducing food waste. The lecture also discusses the development of a modular construction element for building owners interested in sustainable and customizable structures.

Instructors (4)

Eva Maria Weissenböck

Marc Gruber

Administrative & Editorial Positions 2017- Vice President for Innovation at EPFL 2013- Deputy & Associate Editor: Academy of Management Journal (AMJ 2009-2016 Director of the MTE Master Program at EPFL 2000-2005 Manager of the LMU Entrepreneurship Center Academic Positions 10/2005 - present Ecole Polytechnique Fédérale de Lausanne (EPFL) Assistant Professor (2005-2008), Associate Professor (2008-2010), Full Professor (since 2011) 9/2004 -12/2004 Wharton School, University of Pennsylvania, Philadelphia Visiting Scholar 9/2000 - 9/2005 University of Munich (LMU), Munich School of Management Habilitand Vice-Director of the Institute for Innovation Research, Technology Management and Entrepreneurship (Director: Prof. Dietmar Harhoff, Ph.D.) Manager of the ODEON Center for Entrepreneurship 1/1999 -12/1999 Wharton School, University of Pennsylvania, Philadelphia Visiting Scholar 10/1995-12/1998 University of St. Gallen, HSG Research Assistant, Ph.D. candidate Degrees and Nominations 4/2005 University of Munich (LMU), Munich School of Management Venia Legendi for Management (Habilitation) 10/2000 University of St. Gallen, HSG Ph.D. in Management 10/1995 University of St. Gallen, HSG Master in Business Administration (lic. oec. HSG)

Enrico Bergamini

Teaching & PhD Courses Introduction to entrepreneurship MGT-201 This course provides an introduction to the field of entrepreneurship, in particular the process of new venture creation and the commercialization of technologies. It integrates theories of entrepreneurship with a practical, process-basedproject, where students develop a business concept in teams. Sustainable entrepreneurship MGT-203 This class is designed for Bachelor students who want to understand the interrel

Davide Bavato

Teaching & PhD Courses PhD to CEO - Launching Technology Ventures ENG-652 The course focuses on launching technology ventures and academic spin-offs, covering foundational concepts of venture strategy and technology commercialization. Students gain real-life experience through hands-on startup projects based on own or other students' inventions and discoveries. Technology Ventures I MGT-434 Technology Ventures provides a science-based foundation and hands-on experience in la

Official source

Ontological neighbourhood

Business

Marketing: Product promotion

Related concepts (32)

Target market

A target market, also known as serviceable obtainable market (SOM), is a group of customers within a business's serviceable available market at which a business aims its marketing efforts and resources. A target market is a subset of the total market for a product or service. The target market typically consists of consumers who exhibit similar characteristics (such as age, location, income or lifestyle) and are considered most likely to buy a business's market offerings or are likely to be the most profitable segments for the business to service by OCHOM Once the target market(s) have been identified, the business will normally tailor the marketing mix (4 Ps) with the needs and expectations of the target in mind.

Market research

Market research is an organized effort to gather information about target markets and customers: know about them, starting with who they are. It is an important component of business strategy and a major factor in maintaining competitiveness. Market research helps to identify and analyze the needs of the market, the market size and the competition. Its techniques encompass both qualitative techniques such as focus groups, in-depth interviews, and ethnography, as well as quantitative techniques such as customer surveys, and analysis of secondary data.

Market analysis

A market analysis studies the attractiveness and the dynamics of a special market within a special industry. It is part of the industry analysis and thus in turn of the global environmental analysis. Through all of these analyses the strengths, weaknesses, opportunities and threats (SWOT) of a company can be identified. Finally, with the help of a SWOT analysis, adequate business strategies of a company will be defined.

Food loss and waste

Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away. A 2021 meta-analysis that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development.

Waste minimisation

Waste minimisation is a set of processes and practices intended to reduce the amount of waste produced. By reducing or eliminating the generation of harmful and persistent wastes, waste minimisation supports efforts to promote a more sustainable society. Waste minimisation involves redesigning products and processes and/or changing societal patterns of consumption and production. The most environmentally resourceful, economically efficient, and cost effective way to manage waste often is to not have to address the problem in the first place.

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