NEXT SESSION STARTS OCTOBER 11th, 2021!
Insights from Food Experience Design
Course Description: As leaders in food business, how will you identify, evaluate, and (when necessary) develop procurement policies and ingredient specifications that will function in accordance with your mission, enable you to support sustainable food systems, and give your food business a competitive edge? Consumers are increasingly savvy about where their food is grown and what goes into it and they pay attention to signals before they make a purchasing decision. They are not alone. Environmental organizations are pressing for sustainable use of the earth's resources, while government agencies around the globe re-examine their approach to food policies.
What You Will Do: Building Ethical and Environmentally Responsible Food Supply Chains will present content and opportunities designed to help food business leaders design supply chains through a systems approach—one that takes into account these interconnected forces of climate change, global food production, responsible sourcing, and distribution. This mini-course will help you develop tool sets needed to map out existing supply chains in order to analyze them for advantages and inefficiencies. You'll learn how state-of-the-art procurement systems can help your food business build a competitive edge while actually strengthening the health of our food system. Best of all, you'll finish the course with your own supply chain roadmap that can guide the real decisions you make for your business as you put it on a path to profitable sustainability.
How You Will Do It: Participants will learn from recorded lectures delivered by an expert in the field and will work through a series of independent targeted activities. You'll have the opportunity to learn from and share ideas with one another, and participate in occasional live huddle sessions with your dedicated course navigator and occasional guest lecturers with expertise in mentoring start-ups at all levels of engagement.