5th Annual Tippie Case Competition 2017
The University of Iowa American Marketing Association (AMA) will host its 5th annual Tippie Case Competition (TCC) on April 21st and 22nd of 2017. This two-day event provides an opportunity for undergraduate business students to showcase their critical problem-solving skills, obtain feedback from professionals, network with professionals and peers, and gain a competitive advantage among other students by analyzing real-world situations.
This year, the AMA Tippie Case Competition is proudly sponsored by Organic Valley an independent cooperative of organic farmers based in La Farge, Wisconsin. Since 1988, Organic Valley has continued to provide many families with the highest quality organic dairy, vegetables, soy, and eggs. Organic Valley’s mission is to provide the healthiest food to families across the country, while operating at a close to zero percent waste year after year.
Teams from AMA collegiate chapters from around the Midwest will be presented with a tailored case from Organic Valley that pertains to sustainable business practices. Each team is given over four weeks to develop a marketing strategy that they will present to a panel of judges, including professionals in marketing and sustainability. The team with the best strategy will be awarded prize money for their outstanding achievements.
Further Information
Prizes:
1st Place: $1,350 – WINNER: University of Iowa
2nd Place: $600 – WINNER: Iowa State University
Location:
300 E 9th Street, Coralville, Iowa
(Marriott Hotel)
4:00pm – Check into Marriott Hotel in Coralville, Iowa
6:30pm – Dinner social catered by Marriot Hotel, Coralville, Iowa
Saturday, April 22nd
7:30am – Light breakfast provided
8:30am – Opening speech
9:00am – Beginning of Presentations
12:30pm – Lunch break
2:30 pm – Awards Ceremony
University of Wisconsin- La Crosse: Brett Gluth, Kayla Wendt, Gordon Patterson
Judges:
Shannon R Havlik-
Shannon is the Sustainability Manager of Environment for Organic Valley/CROPP Cooperative where she oversees energy, waste & water programs for the co-op’s facilities. She also leads employee education and engagement programming focused on sustainability. Previously, Shannon spent 6 years managing sustainability and energy reduction programming at Wester Technical College based in La Crosse, WI – efforts led to more than $1.5 million in energy program cost savings.
Shannon was the first MPower Coordinator for the regional southwest Wisconsin Sustainability Institute, a program designed to help businesses and organizations build their internal sustainability programs. She was previously the President of the Wisconsin Local Food Network Board and now serves as a board member.
Shannon has a Bachelor’s Degree in Business Management & Social Science from Viterbo University and an Associate’s Degree in Agri-business & Science Technology from Western Technical College. She grew up on a small family dairy farm in Vernon County, WI.
Courtney Moline –
Courtney Moline is a LEED AP ID+C and leads the Sustainability efforts at Allsteel, a contract office furniture manufacturer. Courtney has a degree in Engineering from the University of Illinois Urbana-Champaign and has a background in product engineering. She advises product engineering teams on new materials to explore and evaluates products’ sustainability attributes. She also builds member and client knowledge, advises on customers’ LEED and WELL projects, and influences corporate sustainability goals. Courtney is a member of the U.S Green Building Council at the local and national levels, as well as an active participant in the sustainability committees for the Business and Institutional Furniture Manufacturer’s Association (BIFMA) and American Society for Testing and Materials (ASTM).
Tripp Hughes-
Tripp Huges is a Director of Brand Management for the Organic Valley business at CROPP Cooperative, the Nation’s leading Organic, Farmer-Owned Cooperative and a primary marketer of organic food across the United States.
Organic Valley is a mission-drive company and brand whose philosophy and decisions are based on the health and welfare of people, animals and the earth. Organic Valley believes that in today’s world, in order to make a difference, companies need to think sustainably.
CROPP had sales revenues of +$1 billion in 2016. Tripp and his team have responsibility for the brand and product portfolio management of all Organic Valley, as well as Stonyfield milk and cream, products.
Tripp has been involved in organic food marketing for over 19 years, and prior to his role as Director, Tripp has held positions in Category Management, Brand/Product Management and Sales Planning with Organic Valley and Horizon Organic.
Tripp holds an MBA from the University of Wyoming and a BA from Bates College in Maine.
Amy Day –
Amy has been with Hy-Vee, Inc for eight years, most recently as their Director of Customer Care. She received her Bachelors of Science in Business Management from Iowa State University in 2009. Currently, she is enrolled as an PMBA student in Tippie College of Business at University of Iowa. Amy has also completed Dale Carnegie’s course in Effective Communication and Human Relations. “Marketing now encompasses almost all aspects of business and with our ever changing society, we as marketers, have to be more in tune than we ever have been.”
Cindy Goody –
Cindy Goody is the Senior Director of Menu Innovation, McDonald’s USA. In this role, Goody develops plans that align against McDonald’s U.S. food, ingredient and nutrition strategies; provides nutritional science expertise to McDonald’s U.S. system and oversees McDonald’s nutritional information development and communication processes. Prior to joining McDonald’s USA, Cindy served as a retail and clinical dietitian for HY-VEE Food Stores, Inc. in Iowa City, IA. She has also been actively involved in the Diabetes Care and Education & Food and Culinary Professionals Practice Groups of the Academy of Nutrition and Dietetics. She has also served as a faculty member for the Culinary Institute of America and the Harvard School of Medicine Continuing Medical Education. A former Peace Corps Volunteer, she holds a Ph.D. and MBA from The University of Iowa and an M.S. and a B.S. in Food, Nutrition, and Dietetics from Iowa State University. She completed her dietetic internship at The University of Iowa Hospitals and Clinics.
Acknowledgements:
The 5th annual Tippie Case Competition is sponsored by the University of Iowa Tippie College of Business, Tippie Sustainability Initiative and Organic Valley.
We would especially like to thank Jonathan Reinbold and Sara E. Maple for their generous contributions to this competition.
For more information, please contact the University of Iowa American Marketing Association at american-marketing-association@uiowa.edu
