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Departamento de vendas : empresa Too Good to Go
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Orientador(es)
Resumo(s)
O tema sustentabilidade é, atualmente, reconhecido como uma das questões mais relevantes das sociedades atuais. A crescente produção massiva de produto alimentar parece, cada vez mais, trazer impactos negativos em diversas áreas do nosso quotidiano: desde o lixo consequente da produção até à crescente subida dos custos associados para esse efeito (água, luz, gás).
Como meio de combate a esta problemática, surge em 2015, na Dinamarca, a empresa Too Good To Go que se apresenta à sociedade como uma via para a redução do impacto da produção desmedida de produto alimentar, através da venda a baixo custo de artigos de consumo humano (refeições, pastelaria, mercearia, etc.) que, por diversas razões, não são comercializados na totalidade.
Pretende-se, com este trabalho, abordar e examinar as tarefas desempenhadas aquando do estágio realizado em contexto profissional, fazendo a ponte entre a teoria e a prática. Além disso, procura-se, no contraste entre os dois níveis de conhecimento, identificar oportunidades de melhoria efetiva que possam ser aplicados no modelo de negócios da empresa de estágio, bem como aprofundar o conhecimento acerca do tópico do desperdício alimentar.
The theme of sustainability is currently recognized as one of the most relevant issues in today's societies. The growing mass production of products increasingly seems to have negative impacts on different areas of our daily lives: from the waste resulting from production to the increasing costs associated with this process (water, electricity, gas). Working as a means of fighting this problematic, in 2015, in Denmark, the company Too Good To Go presents itself to society as a way to reduce the impact of the excessive production of food products, through the sale of articles for human consumption ( meals, pastries, groceries, etc.) which, for various reasons, are not completely sold. The aim of this report is to approach and examine the tasks performed during the internship carried out in a professional context, bridging the gap between theory and practice. In addition, in the contrast between the two levels of knowledge, it is sought to identify opportunities for effective improvement that can be applied to the business model of the internship company, as well as to deepen knowledge about food waste.
The theme of sustainability is currently recognized as one of the most relevant issues in today's societies. The growing mass production of products increasingly seems to have negative impacts on different areas of our daily lives: from the waste resulting from production to the increasing costs associated with this process (water, electricity, gas). Working as a means of fighting this problematic, in 2015, in Denmark, the company Too Good To Go presents itself to society as a way to reduce the impact of the excessive production of food products, through the sale of articles for human consumption ( meals, pastries, groceries, etc.) which, for various reasons, are not completely sold. The aim of this report is to approach and examine the tasks performed during the internship carried out in a professional context, bridging the gap between theory and practice. In addition, in the contrast between the two levels of knowledge, it is sought to identify opportunities for effective improvement that can be applied to the business model of the internship company, as well as to deepen knowledge about food waste.
Descrição
Mestrado Bolonha em Ciências Empresariais
Palavras-chave
Desperdício alimentar Excedente Alimentar Sustentabilidade Too Good To Go Departamento de Vendas Food Waste Food Surplus Sustainability Sales Department Food Waste; Food Surplus; Sustainability; Too Good To Go; Sales Department
Contexto Educativo
Citação
Santos, Diogo Serrão de Sousa dos (2022). “Departamento de vendas : empresa Too Good to Go”. Dissertação de Mestrado. Universidade de Lisboa. Instituto Superior de Economia e Gestão
Editora
Instituto Superior de Economia e Gestão