The most recent report “Value Sharing Mechanisms: From Optional to Indispensable?” produced by the Sustainability & Organizations Institute at CEMS founding member HEC Paris offers a timely contribution to debates on how firms can create prosperity more fairly and more durably.

In today’s world, disruption is not only technological, but also geopolitical, social and organisational, and this matters deeply for sustainability because it reshapes everything from supply chains and energy systems to regulation, talent and trust. In that context, simply anticipating shocks or adapting after the fact is not enough.

Alessandro Laspia (Politecnico di Torino), Davide Viglialoro (Norwich Business School, University of East Anglia), Giuliano Sansone (University College Dublin – Our CEMS partner), and Paolo Landoni (Politecnico di Torino) address a timely question for business schools and corporate partners alike: can ventures designed to deliver both financial returns and measurable societal value grows in the same way as conventional startups?

Yurii Handziuk and Stefano Lovo, both based at HEC Paris, begin with a practical policy problem: how to help people adopt lower-carbon habits when daily decisions are shaped by convenience, taste, and routine. Using food choices as their setting, they compare three widely discussed approaches that organizations can realistically implement: providing carbon footprint information, restricting the offer (for example, removing high-carbon dishes on a given day), and adjusting prices so that higher-carbon dishes cost more while lower-carbon dishes cost less.

We have in previous CEMS Tli post covered Hong Kong’s ambition to be a leading Asian hub for green and sustainable finance (GSF). Now in the newest publication by HKUST Business School we learn that GSF depends on people, what they know, what they value, and how they choose careers.