or this assignment, please refer to chapter 7 in your textbook, page 253 and 254 (provided below). Complete the critical thinking questions after reading the case "Ethics in Practice." The three questions are listed below to help you find the case on pages 253 and 254. Please consider what you have read in chapter 7 and reference any thoughts from this chapter.

After reading the case, answer the following:

1. How does Panera's approach to clean eating provide the company with a competitive advantage?

2. What kind of impact does this commitment to preservative-free food have on the company's organizational structure?

3. Does "clean food" put additional pressure on Panera and its vendors? Explain your reasoning.

ETHICS IN PRACTICE Ethics in Practice Panera's Menu Comes Clean Making a strategic change to a company's overall philosophy and the way it does business affects every part of the organizational structure. And when that change pertains to sustainability and "clean food," Panera Bread Company took on the challenge more than a decade ago and now has a menu free of man- made preservatives, sweeteners, colors, and flavors. In 2015, Ron Shaich, company founder and CEO, announced Panera's "no-no" list of nearly 100 ingredients, which he vowed would be eliminated or never used again in menu items. Two years later, the company announced that its menu was "100 percent clean," but the process was not an easy one. Panera used thousands of labor hours to review the 450 ingredients used in menu items, eventually reformulating more than 120 of them to eliminate artificial ingredients. Once the team identified the ingredients that were not "clean," they worked with the company's 300 vendors-and in some instances, a vendor's supplier-to reformulate an ingredient to make it preservative-free. For example, the recipe for the company's popular broccoli cheddar soup had to be revised 60 times to remove artificial ingredients without losing the soup's taste and texture. According to Shaich, the trial-and-error approachwas about finding the right balance of milk, cream, and emulsifiers, like Dijon mustard, to replace sodium phosphate (a no-no item) while keeping the soup's texture creamy. Panera also created a new cheddar cheese to use in the soup and used a Dijon mustard that contained unpreserved vinegar as a substitute for the banned sodium phosphate. Sara Burnett, Panera's director of wellness and food policy, believes that the company's responsibility goes beyond just serving its customers. She believes that Panera can make a difference by using its voice and purchasing power to have a positive impact on the overall food system. In addition, the company's Herculean effort to remove artificial ingredients from its menu items also helped it take a close look at its supply chain and other processes that Panera could simplify by using better ingredients. Panera is not yet satisfied with its commitment to clean food. The food chain recently announced its goal of sourcing 100 percent cage-free eggs for all of its U.S. Panera bakery-cafes by 2020. Critical Thinking Questions 1. How does Panera's approach to clean eating provide the company with a competitive advantage? 2. What kind of impact does this commitment to preservative-free food have on the company's organizational structure? 3. Does "clean food" put additional pressure on Panera and its vendors? Explain your reasoning. Sources: "Our Food Policy," https://www.panerabread.com, accessed July 24, 2017; Emily Payne, "Panera Bread's Sara Burnett on Shifting Demand for a Better Food System," Food Tank, http://foodtank.com, accessed July 18, 2017; Julie Jargon, "What Panera Had to Change to Make Its Menu 'Clean,"" The Wall Street Journal, https://www.wsj.com, February 20, 2017; John Kell, "Panera Says Its Food Menu Is Now 100% 'Clean Eating,"" Fortune, http://fortune.com, January 13, 2017; Lani Furbank, "Seven Questions with Sara Burnett, Director of Wellness and Food Policy at Panera Bread," Food Tank, https://foodtank.com, April 12, 2016