Green Business Plan | writelivework

Sustainable Start-Ups

Spring 2022

Scissor Hands

by Ellie Aguirre, Mason Estes, Brooke Hill, Francesca Lewis, Angel Perez

Scissor Hands is an app that strives to help people we like to call “Creatives” build and maintain client relationships. Creatives are those who have a passion for personal care
services including, but not limited to:

Haircuts
Hair Stylings
Color/Dye Treatments
Nails (Manicures and Pedicures)

Spring 2017

Planted

by Napat Kiet-Arpadej, Holly Lewis, David Tang, Lucrezia Villani, Andrea Wijaya

Operating in Los Angeles, PLANTED is on a mission to make urban gardening accessible and convenient to those with a green thumb and a busy schedule. PLANTED was inspired by the lack of solutions to the problems of urbanization and climate change. By making urban gardening a simplified experience, we hope to teach our customers about gardening, food waste, and environmental impact.

Fall 2016
Tipsy
by Vanessa Chiu, Christian Foster, Nathan Lak, Russell Simon, Michelle Zhao

Tipsy seeks to simultaneously limit underage drinking and drunk driving by offering a safe and convenient service that brings the party to the customer. Tipsy provides a unique opportunity to positively augment the customer’s drinking experience by delivering drinks of their choice safely and securely. Tipsy is an all-inclusive service that utilizes a mobile platform through which the consumer can purchase their beverages and have them shipped directly to their location. As a company, Tipsy can promote safe and convenient consumption through minimizing the risks of having to run for alcohol halfway through a party, gathering, or big game. This concept, albeit novel, is one that has not been capitalized on properly when it comes to the marketplace.

Spring 2015

Vinifera

by Shelly Fu, Caroline Kim, Chris Penfold, Austin Woolf

The following is a business plan for Vinifera, a unique and refreshing approach to wine bars. This document describes the fundamental vision of Vinifera and how the creators (herein we) aim to bring this revolutionary concept to fruition. In addition to addressing practical business concerns, this proposal provides a tangible glimpse of our wine bar’s design language and aesthetics, so that others may share in our inspiration and excitement.

Vinifera brings the exquisite combination of chocolate and wine to Los Angeles, America’s cultural and culinary hub. What distinguishes Vinifera from other wine bars is our unyielding dedication to environmentally responsible grape and cacao growers. In recognition of their admirable work,

Vinifera fosters a relationship of trust and respect with our suppliers, while educating our customers about sustainability and catalyzing a passion for wine and chocolate in our community. We believe good food and drink is the way to our community’s heart, and as such we have a responsibility to protect their future - and the futures of our loyal international vendors - by promoting sustainable business practices. By combining eco-friendly, delicious products with first-class, knowledgeable service in an inviting environment, we hope to spread the word about sustainability while nurturing a reputation for quality. All of this is in an effort to bolster Vinifera’s triple bottom line: a commitment to people, planet, and profitability.

Introduction

USC has more than 30,000 students that pass through campus each day. The campus is located in Los Angeles, where it’s warm and sunny almost every day of the year. What is missing from this ideal setting? A place to get a fresh juice smoothie on campus. Fear no more because JuiceEarth is coming to USC. It will have delicious smoothies available throughout the day from Monday-Friday. Furthermore, all of its smoothies will be made from organic products, making JuiceEarth healthy and sustainable. The truck will use ingredients that are produced on farms in the Southern California area that have proven sustainable practices. It will also practice energy sustainability by conserving electricity and water. Finally, all of the workers will be from the local community to help stimulate local economy. Therefore, we are proud and confident that JuiceEarth will provide the USC community with everything that it needs in the current market place.

Goals and Objectives

Our company’s main priority is simply to successfully start a sustainable food truck. The JuiceEarth concept will begin with one truck centralized in the USC area. It is our goal to serve healthy juice smoothies. The truck will be parked outside of the USC campus for the larger part of working days in order to serve the large student population. The food truck will produce all ingredients from the farmers in the Los Angeles area. If our original truck performs to par, our eventual goal is to roll out two additional food trucks, one to service the UCLA and Westwood areas and another for the LMU and LAX areas. JuiceEarth will be a be a sustainable company that practices Corporate Social Responsibility and sustainability, all while keeping the idea of a triple bottom line in mind.

Click HERE to read the whole plan.