Emphasizing Sustainability in Entrepreneurship Education: Lessons Learned from a Case Study

Authors

DOI:

https://doi.org/10.34190/ecie.19.1.2508

Keywords:

Entrepreneurship Education, Impact Entrepreneurship, Sustainable Entrepreneurship, Social Entrepreneurship, Project-based Education, International Collaboration

Abstract

In response to the growing imperative for sustainable entrepreneurship, this study investigates the efficacy of integrating targeted sustainability content into an action-learning-oriented international entrepreneurship course. This case study aimed to evaluate the impact of integrating sustainability content into an existing entrepreneurship course focusing on food-related business ideas to enhance students’ sustainability literacy and understanding of sustainable entrepreneurship. Self-reflection protocols of two consecutive student cohorts of the same course were compared before and after the curriculum modification. The results clearly show that both student groups have built up many competencies, and significant knowledge of, entrepreneurial skills. However, the first group built up fewer skills in sustainability. The findings serve as an essential insight for entrepreneurship lecturers who aim to enhance entrepreneurial and sustainability skills among their students, as well as a thorough understanding of impact entrepreneurship. They receive helpful advice on which content to add to their existing entrepreneurship courses to emphasize sustainability.

Author Biographies

Verena Kaiser, Munich University of Applied Sciences

Verena Kaiser is a professor for Enterprise and Innovation at Munich University of Applied Sciences. She is responsible for industry collaboration at the business school. Her research interest lies in the interface of entrepreneurship education and sustainable management education.

ORCID: https://orcid.org/0000-0002-8683-8319

Małgorzata Krzywonos, Faculty of Management, Department of Process Management, Wroclaw University of Economics and Business, Wrocław, Poland

Prof. Małgorzata Krzywonos, Wroclaw University of Economics and Business, leads the Bio R&D Academic Research and Development Center. A full professor in Food Sciences and Nutrition, she focuses on upcycling food waste and by-products for innovative product design and collaborates with food processing and waste management companies on product and process innovation.

ORCID: https://orcid.org/0000-0002-2947-0503

Bettina Maisch, Munich University of Applied Sciences, Strascheg Center for Entrepreneurship

Bettina Maisch is a Professor of Entrepreneurship at Munich University of Applied Sciences and Head of Digital Education at the Strascheg Centre for Entrepreneurship. She holds a PhD in Business Innovation from the University of St. Gallen. Her research focuses on Entrepreneurship Education, Business Innovation, and Entrepreneurial Life Design. 

ORCID: https://orcid.org/0000-0001-9474-0226

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Published

2024-09-20