Robert J. Johnson is a professor in Liberal Arts at The Culinary Institute of America and member New York Law School Law Review. Author of History and Culture of the Americas.
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.
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.
This hands-on course will take you through a series of interactive exercises. You will engage theoretical models, participate in group discussions, develop research questions, create media assets, and use your developing mindsets, toolsets, and skillsets to solve real-world problems.
The topics covered include, but are not limited to:
This program provides the opportunity to practice intentional decision-making from a variety of perspectives, and evaluate the economic and ethical impact of those decisions.
In this course, you will: