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• Case | HBS Case Collection | October 2019

  C16 Biosciences: Lab-Grown Palm Oil

  Jeffrey J. Bussgang and Olivia Hull

  Synthetic biology start-up C16 Biosciences wants to solve a big problem: replace palm oil, a major contributor to deforestation and climate change, with a lab-grown substitute. CEO Shara Ticku has ambitious plans to supply her lab-grown palm oil to food manufacturers, who use palm oil liberally in a variety of products from ice cream to margarine. In bringing her product to market, Ticku faces a tough decision. Should she roll out the product first in the personal care market, which has lower volumes and premium prices, or go straight for food? The meteoric rise of lab-grown meat company Impossible Foods has caught the attention of an investor, who wonders if C16 should tap into excitement about lab-grown foods to raise a Series A funding round. But are there merits to starting small?

  Keywords: Entrepreneurship; Venture Capital; Supply Chain Management; Corporate Social Responsibility and Impact; Mission and Purpose; Natural Environment; Environmental Sustainability; Science-Based Business; Weather and Climate Change; Social Enterprise; Business Startups; Plant-Based Agribusiness; Agribusiness; Food; Social Entrepreneurship; Globalized Markets and Industries; Goods and Commodities; Corporate Accountability; Growth and Development; Innovation Strategy; Technological Innovation; Working Conditions; Product Marketing; Product Positioning; Supply and Industry; Product Development; Production; Corporate Strategy; Agriculture and Agribusiness Industry; Beauty and Cosmetics Industry; Biotechnology Industry; Consumer Products Industry; Food and Beverage Industry; North and Central America; Boston; Massachusetts; New York (city, NY); Southeast Asia; Indonesia; Malaysia;

  Citation:

  Bussgang, Jeffrey J., and Olivia Hull. "C16 Biosciences: Lab-Grown Palm Oil." Harvard Business School Case 820-008, October 2019.  View Details

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• Case | HBS Case Collection | October 2019

  Carme Ruscalleda: The Chef as an Artist

  Boris Groysberg, Carin-Isabel Knoop and Annelena Lobb

  In October 2018, Chef Carme Ruscalleda, the most-starred woman chef in the world at the time, closed the doors of her Restaurant Sant Pau (Sant Pau), as she had on almost every night for the past 30 years—this time for the last time. Ruscalleda had opened the restaurant in 1988 with her husband and partner. Sant Pau had a rating of three Michelin stars, the highest rating available to a restaurant through the well-known MICHELIN Guide to fine dining. Her other two restaurants—Sant Pau Tokyo, a sister restaurant in Japan, and Moments, in Barcelona’s Mandarin Oriental Hotel—had two Michelin stars each. Many people—from the village and around the world—were sad to see the iconic restaurant close after so many decades. The case describes her approach to cooking, managing teams, dealing with stress, running a family business and constantly reinventing herself.

  Citation:

  Groysberg, Boris, Carin-Isabel Knoop, and Annelena Lobb. "Carme Ruscalleda: The Chef as an Artist." Harvard Business School Case 420-028, October 2019.  View Details

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• Teaching Note | HBS Case Collection | September 2019

  Hot Chicken Takeover

  William R. Kerr, Manjari Raman and Olivia Hull

  Citation:

  Kerr, William R., Manjari Raman, and Olivia Hull. "Hot Chicken Takeover." Harvard Business School Teaching Note 820-021, September 2019.  View Details

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