Future of Food: The Business, The Ethics, The ChangeCommanderie des Cordons Bleus
This 4-week course is designed to contribute to further education and ethical awareness with applications and relevance for business, commerce, education, training, manufacturing, policy writing and logistical support. It further aims to develop an acute interest and encourage further study of the food chain, promote an awareness of the various issues we face globally, highlight key challenges, and produce graduates with the confidence to keep asking the hard questions. Through discussions, it allows participants to develop an informed view of a number of issues, and opportunities.
What you will learn
Upon successful completion of this course, you will be able to: differentiate between various food issues in the supply chain critically analyse specific issues related to the food supply chain construct logical arguments that reflect different perspectives demonstrate capacity to challenge norms about the global food chain This course develops knowledge and encourages further study in this complex yet fascinating field, and is designed to introduce participants to the varieties, contexts and issues involving our food chain. Through discussions, it allows participants to develop an informed view of a number of issues, and opportunities. Who is this course for? Passionate foodies, social commentators, bloggers and social media content creators who want to extend their food knowledge, via the global supply chain, in thought provoking ways. Industry personnel, policy-writers, community advocates, business innovators. Instructor: Hilary Heslop Hilary Heslop is from New Zealand and has worked for major retailers, food manufacturers, hotels and restaurants in Australia, the United Kingdom, Asia and New Zealand. Hilary is a graduate of the Le Cordon Bleu Master of Gastronomic Tourism and Hautes Études du Goût (Diploma in Taste, Gastronomy and Arts of the Table) from the University of Reims Champagne-Ardenne and Le Cordon Bleu. Hilary has presented papers on Australian Aboriginal agriculture at the Symposium of Australian Gastronomy, Food & Words and the Oxford Symposium on Food and Cookery. Her work experience coupled with a keen interest in global agricultural practices has directed her attention to the tensions between food ethics, sustainability and consumerism. Career Opportunities Industry innovation, regional development, sustainable/ethical business manager or department head, supply chain advisor, ethics officer, food writer/blogger.
Who is the course for?
Why We Are Where We Are Meet Hilary Heslop, your instructor. In this lesson, Hilary shares the status of the global food chain and how we found our way here. Along the way, she helps identify key causes and consequences. Value Versus Welfare; A World Without Bees The dichotomy between cheap food and the environmental and health costs associated with its production. Supermarkets - Waste Not, Want Not Are supermarkets the enemy of good food and farmers or do they offer cheap, accessible food to us all and not just the well-heeled? Or are they both? Is time finally up on our throwaway culture and if so what does our brave new world look like? Our Future in Our Past We look to the future to secure our global food chain including the rise of plants and insects and the importance of biodiversity. And we ask if a nod to the past practices of indigenous people around the world may help us secure a food future for all?