Last month, Sreeratna Kancherla and fellow students at George Mason University advises the CEO of HUNGRY, a company based in Arlington, Virginia, on ways to reduce HUNGRY’s carbon footprint.
“We suggest they explore incentives and partnerships for electric vehicles and composting, as well as develop emission mapping tools,” Kancherla said. “It was part of an exciting project where we took a close look at what companies face when trying to be more sustainable and environmentally friendly. give them solution.”
Kancherla and other students are enrolled in the MBA 797 Environmental Sustainable Operations, an elective class offered by Business School MBA Program. This class is open to MBA students and students pursuing other postgraduate degrees across campus.
This semester marks the first time the class has been offered in more than five years, according to Ioannis Bellosdirector Mason’s MBA Program, who develop and teach electives. This class has seven MBA students and three graduate students from other programs, including environmental science and policy on College of Science. Classes, which end in March, are offered at Mason Square (formerly Arlington Campus) and will be offered again the following spring at Mason’s Fairfax Campus.
“The aim is to offer experiential courses at the intersection of business and sustainability,” said Bellos, who is also a professor and undergraduate dean at the Information Systems and Operations Management. “We want to equip students with the education and information to make business arguments for sustainability, help companies examine their impact on the environment, and offer solutions to reduce their environmental footprint.”
Jake Henstrom, a graduate student at conflict analysis and resolution on Carter School for Peace and Conflict Resolutionsaid the class was informative and important for them to take because they wanted to collaborate with people in the business world on sustainability issues.
“The class improved my understanding of the language and thinking of people in the business worldsaid Henstrom.
For the main class project, students are divided into groups to work directly with various companies and offer advice to their leaders on sustainability. Kancherla and Henstrom are part of the team working with HUNGRY, a platform for chefs and food delivery services.
Jeff Grass, CEO of HUNGRY, said his leadership team was impressed by the quantitative and qualitative analysis of Mason’s students in their recommendations for a more effective and comprehensive sustainability strategy.
“At HUNGRY, environmental sustainability is one of our two core pillars in our commitment to society, and the team is doing an outstanding job in helping us take our thinking and plans to the next level,” said Grass.
Kancherla said the class improved her understanding of sustainability.
“This is very relevant to what is happening globally in business today,” said Kancherla.