The whole-duck approach to sustainability

03/16/2010 | Harvard Business Review online

When you order Peking duck in Beijing you're served the entire fowl -- meat, skin and bones in broth -- with not a scrap allowed to go to waste. American leaders should bring a similar approach to their businesses, writes Rosabeth Moss Kanter. She advocates harnessing underutilized assets such as space, human capital and manufacturing byproducts to boost profits and reduce waste. From poop to burst tires, there's virtually nothing that can't be repurposed for a profit, Kanter argues. "There's nothing to lose -- it's wasted anyway -- and a great deal to gain," she adds.

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