Towards Sustainability Through Incremental Innovation of a Low Cost Product: The Nespresso Case

Autores

  • Rosana Yasue Narazaki Universidade Nove de Julho
  • Mauro Silva Ruiz Universidade Nove de Julho - UNINOVE
  • Cláudia Terezinha Kniess Universidade Nove de Julho - UNINOVE
  • Cristiane Drebes Pedron Universidade Nove de Julho - UNINOVE

DOI:

https://doi.org/10.7769/gesec.v9i2.789

Palavras-chave:

sustainable innovation, Nespresso, aluminum recycling, Triple Bottom Line

Resumo

With the increase of the population, it is imperative to expand the production of goods and services to meet the needs of individuals. Aggressive production practices are destroying and diminishing the world’s natural resources, without any consideration about its consequences and impact on future generations. In order to minimize this problem, organizations need to develop innovations, which focus on and address the economic, social and environmental dimensions, or Triple Bottom Line. This article presents a case study on Nespresso, and investigates their strategy of developing an innovative recyclable aluminum coffee capsule, and a closed-loop recycling process, with the purpose of meeting the Triple Bottom Line. Data collection was done through secondary data, video testimonies and public documents. The collected data was analyzed and validated using the Theoretical Framework of Sustainability. With the understanding of this case, it was sought to answer the following research question: How can a low-cost incremental innovation contribute to sustainability in a gourmet coffee company? The main finding is that a low-cost product with incremental innovation, designed to meet the purpose of the Triple Bottom Line and coupled with a value-sharing strategy, is capable of delivering economic, social, and environmental benefits.

 

Downloads

Não há dados estatísticos.

Biografia do Autor

Rosana Yasue Narazaki, Universidade Nove de Julho

Professora convidada para o curso de pós-graduação latu sensu desde 2016

Mauro Silva Ruiz, Universidade Nove de Julho - UNINOVE

Doutor em Geografia pela Southern Illinois University at Carbondale (IL/EUA). Professor e Pesquisador na Universidade Nove de Julho - UNINOVE, Sao Paulo, (Brasil).

Cláudia Terezinha Kniess, Universidade Nove de Julho - UNINOVE

Doutora em Ciência e Engenharia de Materiais pela Universidade Federal de Santa Catarina - UFSC, Florianópolis, (Brasil). Docente e pesquisadora na Universidade Nove de Julho - UNINOVE, Sao Paulo, (Brasil).

Cristiane Drebes Pedron, Universidade Nove de Julho - UNINOVE

Doutora em Gestão pelo Instituto Superior de Economia e Gestão - ISEG da Universidade de Lisboa (Portugal). Professora e Pesquisadora na Universidade Nove de Julho UNINOVE, Sao Paulo, (Brasil).

Referências

Barbieri, J. C., de Vasconcelos, I. F. G., Andreassi, T., & de Vasconcelos, F. C. (2010). Inovação e Sustentabilidade: Novos Modelos e Proposições. RAE-Revista de Administração de Empresas, 50(2), 146–154.

Brem, A., Maier, M., & Wimschneider, C. (2016). Competitive advantage through innovation: the case of Nespresso. European Journal of Innovation Management, 19(1), 133–148.

Dewar, R. D., & Dutton, J. E. (1986). The adoption of radical and incremental innovations: An empirical analysis. Management science, 32(11), 1422–1433.

Elkington, J. (1998). Cannibals with forks. United Kindom: Capstone.

Francis, D., & Bessant, J. (2005). Targeting innovation and implications for capability development. Technovation, 25(3), 171–183.

Garcia, R., & Calantone, R. (2002). A critical look at technological innovation typology and innovativeness terminology: a literature review. Journal of product innovation management, 19(2), 110–132.

Goldstein, N. (2016). Solution driven organics recycler. BioCycle, 26.

Kumpe, T., & Bolwijn, P. T. (1994). Toward the innovative firm—challenge for R&D management. Research-Technology Management, 37(1), 38–44.

Latéle. (2014). Nespresso-Recycling-and-re-use [vídeo]. Switzerland: Latélé. Recuperado de https://www.youtube.com/watch?v=2P0JDfKU62E&t=12s

Martens, M. L., Kniess, C. T., Martens, C. D. P., & Carvalho, M. M. (2016). Um estudo de inovação sustentável em projeto de desenvolvimento de produtos. Exacta, 14(3), 477–494.

Matzler, K., Bailom, F., Friedrich von den Eichen, S., & Kohler, T. (2013). Business model innovation: coffee triumphs for Nespresso. Journal of Business Strategy, 34(2), 30–37.

Mosca, F., Tamborrini, P., & Casalegno, C. (2015). Systemic Design: How to Compete by Leveraging the Value System. Symphonya, (2), 42.

Barbieri, J. C., de Vasconcelos, I. F. G., Andreassi, T., & de Vasconcelos, F. C. (2010). Inovação e Sustentabilidade: Novos Modelos e Proposições. RAE-Revista de Administração de Empresas, 50(2), 146–154.

Brem, A., Maier, M., & Wimschneider, C. (2016). Competitive advantage through innovation: the case of Nespresso. European Journal of Innovation Management, 19(1), 133–148.

Dewar, R. D., & Dutton, J. E. (1986). The adoption of radical and incremental innovations: An empirical analysis. Management science, 32(11), 1422–1433.

Elkington, J. (1998). Cannibals with forks. United Kindom: Capstone.

Francis, D., & Bessant, J. (2005). Targeting innovation and implications for capability development. Technovation, 25(3), 171–183.

Garcia, R., & Calantone, R. (2002). A critical look at technological innovation typology and innovativeness terminology: a literature review. Journal of product innovation management, 19(2), 110–132.

Goldstein, N. (2016). Solution driven organics recycler. BioCycle, 26.

Kumpe, T., & Bolwijn, P. T. (1994). Toward the innovative firm—challenge for R&D management. Research-Technology Management, 37(1), 38–44.

Latéle. (2014). Nespresso-Recycling-and-re-use [vídeo]. Switzerland: Latélé. Recuperado de https://www.youtube.com/watch?v=2P0JDfKU62E&t=12s

Martens, M. L., Kniess, C. T., Martens, C. D. P., & Carvalho, M. M. (2016). Um estudo de inovação sustentável em projeto de desenvolvimento de produtos. Exacta, 14(3), 477–494.

Matzler, K., Bailom, F., Friedrich von den Eichen, S., & Kohler, T. (2013). Business model innovation: coffee triumphs for Nespresso. Journal of Business Strategy, 34(2), 30–37.

Mosca, F., Tamborrini, P., & Casalegno, C. (2015). Systemic Design: How to Compete by Leveraging the Value System. Symphonya, (2), 42.

Nestlé Nespresso. (2016a). Corporate background. Recuperado 12 de agosto de 2017, de https://www.nestle-nespresso.com/asset-library/documents/nespresso%20-%20corporate%20backgrounder.pdf

Nestlé Nespresso. (2016b). Scope and performance. Recuperado 12 de agosto de 2017, de https://www.nestle-nespresso.com/nespresso-sustainability/reporting-performance

Nestlé Nespresso. (2016c). Sustainability infografhics. Recuperado 12 de agosto de 2017, de https://www.nestle-nespresso.com/asset-library/Documents/Nespresso%20-%20Capsules%20Recycling%20-%20Sustainability%20infographics%202.PDF

Nestlé Nespresso. (2016d). The Nespresso history: from a simple idea to a unique brand experience. Recuperado 12 de agosto de 2017, de https://www.nestle-nespresso.com/asset-library/documents/nespresso%20-%20history%20factsheet.pdf

OECD. (2006). Manual de Oslo. Recuperado 16 de outubro de 2016, de http://www.finep.gov.br/images/apoio-e-financiamento/manualoslo.pdf

ONU. (2015). World Population Prospects: 2015 revision. Recuperado 24 de outubro de 2016, de https://esa.un.org/unpd/wpp/publications/files/key_findings_wpp_2015.pdf

Porter, M. E., & Kramer, M. R. (2011). How to reinvent capitalism—and unleash a wave of innovation and growth. Havard Business Review, 1–17.

Van Bellen, H. M. (2004). Desenvolvimento Sustentável: Uma Descrição das Principais Ferramentas de Avaliação. Ambiente & Sociedade, 7(1).

Van Reijsen, J., Helms, R., Batenburg, R., & Foorthuis, R. (2015). The impact of knowledge management and social capital on dynamic capability in organizations. Knowledge Management Research & Practice, 13(4), 401–417.

Wackernagel, M., & Rees, W. (1998). Our ecological footprint: reducing human impact on the earth. Gabriola Island, BC and Stony Creek: New Society Publishers.

Yin, R. K. (2015). Estudo de caso, planejamento e métodos (5o ed). Porto Alegre: Bookman.

Downloads

Publicado

2018-08-16

Como Citar

Narazaki, R. Y., Ruiz, M. S., Kniess, C. T., & Pedron, C. D. (2018). Towards Sustainability Through Incremental Innovation of a Low Cost Product: The Nespresso Case. Revista De Gestão E Secretariado, 9(2), 01–19. https://doi.org/10.7769/gesec.v9i2.789

Edição

Seção

Artigos