EFE will contribute to the professional development of food HEI Educators by increasing their pedagogic skills to develop and teach new food entrepreneurship supports based on triple-bottom-line businesses (planet, people, profit). We will empower a new generation of food entrepreneurs to start, grow & adapt new ethical food enterprises.
The food industry is a complex, global collective of diverse businesses that supply our food in the context of great environmental challenge. The COVID-19 pandemic has highlighted the frailties of the food sector & its supply chain. It also has upended local, national & global food systems & put the Sustainable Development Goals (SDGs) further out of reach. The world’s growing food demand & the need for ethical and sustainable practices have become a challenge that the EU & the UN are encouraging us all to tackle. The European Green Deal & the SDGs are setting the framework for this challenge.
It is an investigation, analysis and forward focused knowledge publication on the business opportunities arising from ethical/clean foods, presents both policy and market/consumer trends, drawing conclusions about the opportunities, benefits and challenges of food SMEs developing innovative ethical foods.
It is an investigation, analysis and forward focused knowledge publication on the business opportunities arising from ethical/clean foods, presents both policy and market/consumer trends, drawing conclusions about the opportunities, benefits and challenges of food SMEs developing innovative ethical foods.
A comprehensive set of OERs to enable HEI providers to deliver a 90-day Ethical Food Entrepreneurship course to their students/potential entrepreneurs of SMEs including curricula, learning objectives, evaluation techniques & recommended content for courses.
Is both a circular classroom and a peer-learning and knowledge sharing platform during and after the course has finished. Members can share new ideas, practices, and business ideas with each other.
