Food businesses (the companies that process, manufacture, distribute, serve, and sell food) transform the very nature of what we eat and establish the economic, social and environmental terms that shape much of the food system. This course explores the challenges and opportunities to feed a growing population in a manner that is reliable, equitable, healthy, and sustainable. Students will learn about industry-led initiatives that attempt to balance the drive for profits with social and environmental goals. By viewing sustainability from a food business perspective, the course exposes students to the terms, concepts, and strategies employed by business leaders who seek to promote sustainability throughout their supply chain and for all of their stakeholders.
