The aim of this microlevel case study is to
explore the grassroots of the intricate
relationship between stakeholder
preferences and the institutional context
within the baking industry, with a focus
on transitioning towards corporate
sustainability. To achieve this aim, three
key objectives have been outlined. Firstly,
the research seeks to investigate who are
the stakeholders contributing to the
delivery of sustainability transition
within the bakery sector and how their
perceptions can influence the process of
transition. Additionally, it analyses the
regulatory frameworks and institutional
contexts, that shape the available
sustainability options for bakery
businesses, and suggests future
regulatory areas that require progress.
Furthermore, the dissertation identifies
and examines primary challenges to
recommend changes required to achieve
the transformation of bakery industries
into sustainable entities. Through
interviews conducted with internal
stakeholders of the case study bakery
industry, and conceptualizing discussions
with an external expert the study
endeavours to provide insights into the
complexities of sustainability transitions
in the baking industry, ultimately
contributing to the broader discourse on
sustainable business practices
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