What business students learn about ethics in a Philadelphia soup kitchen

The author, a volunteer at the St. Francis Inn soup kitchen in Philadelphia's Kensington neighborhood, observed significant changes over a decade of service. Kensington faces challenges including poverty, homelessness, and a drug crisis, exacerbated by gentrification and rising housing costs. The St. Francis Inn, founded in 1979, provides food and assistance to vulnerable individuals, reliant on volunteers and a small core team. Faced with declining guest numbers, the author, also a management professor, used the Inn's situation as a business case study. The case study, titled "Dealing with Change in Kensington, Philadelphia: The Case of Saint Francis Inn," engages students in strategic management principles using the Harvard case study method. Students analyze the Inn's resources and capabilities, considering its mission to serve the poor. They are also encouraged to apply formal moral theory to make ethical decisions considering diverse stakeholders. The case study prompts students to balance business decisions with ethical considerations. Students must identify what the St. Francis Inn does best and address the needs of important stakeholders. This requires students to consider stakeholders including long-time neighbors and new residents. This process cultivates valuable skills in balancing organizational goals with moral responsibility.