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MNG10253 Sustainable Business Management

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Part A: Organisation, boundaries of your study, input-output chart  

1. Briefly describe the organisation including size, location, products and/or services provided, provide an overview of the relevant production and/or operating systems and explain your connection to this organisation.       

2. Select a segment of the organisation which you will transform into a sustainable business segment. This segment may be a department of the business, or a functional entity within the business, or a product or service which the company provides, or (part of) the organisation’s production, operating or administrative system.

Using an appropriate diagram, show your organisational segment and the key service and production functions which support the provision of the organisation’s product or service to customers. Note that every organisation requires human resources; staff facilities; cleaning; numerous administrative and managerial support services as well as purchasing, accounting and distribution services; capital equipment and premises from which they operate. 

Which of these support functions are included and which are excluded from your sustainability transformation? 
3. Prepare an input-output chart which identifies all major resource and energy inputs and pollution and production outputs at each separate stage in the production and distribution systems within your organisational segment. You are not required to include actual quantities of inputs and outputs. Draw boundaries around your chosen business segment clearly showing these inclusions and exclusions from your study. 
4. Utilising your input-output chart identify the major causes of unsustainability with direct reference to specific inputs and outputs at critical stages along the production, operating and distribution cycles.                                                                               

Part B: Improve sustainability performance

5. Drawing on the principles of industrial ecology, cradle to cradle design, waste equals food, biomimicry and natural capitalism design a closed loop production system for your organisational segment, product or service to achieve sustainability in the long term.                                 (10 marks)
6. Draft 5 specific recommendations for transformation to sustainability applying the principles of eco-efficiency, dematerialisation and conservation of resources to reduce the unsustainability of your organisation’s operations. 

Note that in total in this report you must make 15 recommendations (i.e. 5 draft recommendation in Question 6 and all 15 detailed recommendations in Question 7) in the following performance categories -

  • Management of land and biodiversity on which business premises are located;
  • Water management;
  • Energy and carbon management;
  • Supply chain and transport management;
  • Waste, pollution and recycling management.

Recommendations must apply sustainable business principles, be specific, targeted at the unsustainable aspects of your chosen business and linked to the organisation’s industry sector and its specific products and services. Significant detail must be provided to demonstrate that each recommendation is viable for your business from a sustainability perspective, although you do not need to establish that the organisation has sufficient financial resources to implement your recommendations. You do not need to estimate the cost of any of the recommendations, however if this information is readily available you may include it.

Part C Recommendations for sustainability and social impact

7. Provide all 15 specific and detailed recommendations for transformation to sustainability taking account of the feedback that was provided in part B, question 6. 

8. Discuss the major social impacts which your organisation has and make recommendations how it can improve its social performance. Note that this social analysis can be focused at the organisational level. Your suggestions may remove existing negative social impacts and/or improve positive social impacts.                                                                                 
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