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Dissertation/Thesis Abstract

A Business Plan for Creating a Global Sustainable Food Production Company
by Huggett, Robert Allen, M.A., The American University of Paris (France), 2015, 128; 13833824
Abstract (Summary)

There is currently a shortfall in the supply of locally grown fresh whole fish and organic vegetables in many areas of the United States. This business plan is a preliminary feasibility study to determine if creating a sustainable fish and organic vegetable production business to fill this market need is advisable and if further study by a team of experts is warranted. The scope of the business plan is five to ten years. The business plan calls for a large capacity aquaponic production facility focused at filling three market needs: increased consumer demand for organic products, increased retailers’ (customers’) demand for a local supplier that can provide for all of their organic vegetable needs, and humanity’s need for a sustainable food production system capable of feeding an ever growing population without damaging humanity or the ecosystem. The business plan is only advisable if the business’s production and sales stays above 85% capacity. This level of capacity enables the business to breakeven by the end of the third year of operation (fourth year in existence). It is not recommended to proceed to the next level of business planning due to the high risk of return of this business. However, this risk can be mitigated by partnering with large chain retailers or securing multi-year forward supply contracts which guarantees at least a total of an 85% sales rate at normal market pricing prior to committing resources to build the production facility.

Indexing (document details)
Advisor: Majidi, Mehdi
School: The American University of Paris (France)
Department: Cross-Cultural and Sustainable Business Management
School Location: France
Source: MAI 58/03M(E), Masters Abstracts International
Subjects: Business administration, Sustainability
Publication Number: 13833824
ISBN: 978-0-438-79576-1
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