Ethical Leadership in Food Business

Ethical Leadership in Food Business

Online Courses

TBD

5 weeks

Brief Description

When a crisis strikes your food business—and it most likely will—will you be able to respond in a way that is true to your values and protects your bottom line? Ethical Leadership in Food Business will deliver the skillsets, mindsets and toolsets necessary to make informed, ethically-minded and intentional decisions required to lead a food-related venture. Over five weeks, this hands-on, practical course will prepare food leaders to face complex challenges around health and nutrition, sustainability and climate, transparency, and labor. You’ll work to develop a personal moral compass. You’ll learn how to build and operationalize a values-based corporate culture. And you’ll practice applying your own ethical framework to real-world business issues.

Nikki Silvestri

Lead Faculty


Over the last ten years, Nikki Silvestri has been a thought leader in creating social equity for underrepresented populations in food systems, social services, public health, climate solutions, and economic development. She was the Executive Director at Green for All and former Executive Director of People’s Grocery in Oakland. She had the honor of being named one of The Root's 100 Most Influential African Americans in 2014.

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Locations, Dates & Fees

All Online

This course is made possible with the generous support of Newman's Own Foundation

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Have questions?
Sign up for an Online Open House or contact our Admissions Team at admissions@foodbusinessschool.org
or 1-866-242-9876.

Who It's For

Anyone looking to effectively lead in today’s food economy. Growth leaders in companies of any size, corporate intraprenerus, or aspiring entrepreneurs looking to successfully build values-based companies.


Overview

Effective ethical leadership in food requires more than a sense of right and wrong—it requires the ability to lead with purpose. New food leaders need the tools to develop and sustain a personal moral compass, a strong understanding of the risks inherent to the food system, and the ability to apply ethical decision-making across a range of issues impacting the food industry.

Led by Nikki Silvestri, a seasoned food systems thought leader and former Executive Director of People’s Grocery in Oakland, CA, hands-on course will take you through a series of interactive, team-based exercises. Over the five weeks you will engage theoretical models, participate in group discussions, develop research questions, create media assets, compose white papers, and use your developing mindsets, toolsets, and skillsets to solve real-world problems. The topics covered will include an exploration of ethics as applied to the food chain and will focus on:

  • ingredients and supply chain sourcing
  • labor practices from farm to factory
  • bioethics and genetically modified crops
  • food safety
  • packaging and labeling

By engaging with real-life issues ranging from production to consumption, this program provides the opportunity to practice intentional decision-making and evaluate the economic and ethical impact of those decisions—before a crisis strikes your food business.

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