E&M
2022/3
Contents
Editorial
Dossier. Seas&Mountains
Technology and Sustainability Take a Cruise
Tradition and Innovation for Luxury Boating
Threats and Opportunities for the Fishing Industry
Mountain Tourism in Transition
Visual readings
Focus. Sustainable Finance
Sustainable Finance. Why It Has to Change
ESG Rating and Credit: How to Assess Integrated Risk
The Impact of Sustainability on the Cost of Capital
Accelerating the Transition: Financial Services Must Also Do Their Part
The Creation of Value through Sustainable Debt Instruments
Social Responsibility, Environmental Sustainability, and ESG Ratings in Italian SMEs
Environmental Economics
Extraordinary finance
Economy, work and organisations
Competition and markets
The Protection of the Creativity of Chefs in the Haute Cuisine Sector
The Protection of the Creativity of Chefs in the Haute Cuisine Sector
In most creative and cultural sectors, copyrights protect intellectual work, thus contributing to protecting competitive advantage. However, in the context of haute cuisine there is not yet a widespread practice regarding use of instruments that can legally protect the original creations of chefs. There are at least three reasons for the reticence of the haute cuisine sector to apply laws for protection of intellectual property: the difficulty of identifying the creative elements deserving protection; the risk of excessive legal protection to the detriment of creativity; and the existence of a system of social norms that in part substitutes legislation on intellectual property. There are some stratagems that chefs and companies in the sector can use to protect themselves; non-disclosure agreements, trade secrets, and registration of trademarks.
È professore ordinario di Organizzazione Aziendale presso l’Università Bocconi, dove è stato prorettore, presidente della Scuola di Direzione Aziendale e direttore del Corso Cleacc. Editorialista del Corriere della Sera e de L’Espresso, è autore di numerosi saggi su temi di cambiamento organizzativo e di gestione delle istituzioni culturali.
è Associate Professor of Practice di Strategia presso SDA Bocconi School of Management e docente di Business Strategy presso l’Università Bocconi. È coordinatore del Master of Management in Food & Beverage ed Editor di SDA Bocconi per la SDA Bocconi Case Collection, The Case Centre Collection e Ivey Collection. PhD in Business Administration and Management presso l'Università Bocconi. I suoi interessi di ricerca riguardano la resilienza organizzativa, la servitizzazione e la pianificazione strategica e le strategie competitive dei settori food & beverage.
