Building Supply Chains for a Sustainable Future (Intensive)

Building Supply Chains for a Sustainable Future (Intensive)

Innovation Intensives


1 day

Brief Description

Have you noticed that most articles about sustainable seafood start with the disclaimer that “it’s very confusing?” Or that the definition of ‘sustainable farm products’ revolves around small-scale or certified organic but not usually both? This course is designed for the busy procurement professional, corporate chef, or food company strategist who is trying to make sense of sustainability claims and build a strategy that has integrity, which you can sell both to customers and your C-suite, and has room to grow over time. You will gain a wide perspective on what ‘sustainable supply chains’ means, learn from producers who are thoughtfully making change, network with others in similar positions, and take away ideas and tools to execute right now and set in motion toward a longer-term vision.

Helene York

Lead Faculty

Helene is a supply chain innovator with global and national experience, and currently serves as Chief Procurement Officer at Guckenheimer Enterprises. From 2012-2017, Helene had oversight of a procurement team as well as water, waste, and energy initiatives as Global Director, Responsible Business, for Compass Group at Google. Prior to that she was national director of purchasing strategy, and director of strategic initiatives, for Bon Appetit Management Company.

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Locations, Dates & Fees

The Culinary Institute of America at Copia, Napa, CA

Upcoming Dates TBD
$795 USD Individual
$1,300 USD Team of Two

Special Pricing Available
By enrolling in Sustainable Supply Chains and From Concept to Shelf, individuals receive the special rate of $1850 for both classes.


Personalized Mentorship
Available to all enrolled learners and our alumni, the FBS 1:1 Mentor Network connects you to top leaders in the food industry. See our full list of mentors and learn more about the platform here.

Have questions?
Contact our Admissions Team at or 1-866-242-9876.

Who It's For

Food industry innovators, business leaders, directors of procurement, and leaders of sustainability initiatives within companies who want to understand, shape, and drive supply chains to make them environmentally responsible and strategically practical.

As leaders in the food business, how will you identify, evaluate, and (when necessary) develop procurement policies that will function in accordance with your mission, enable you to build sustainable systems, and give your food business a competitive edge?

  • Helene York

    Head of Social and Environmental Responsibility at ISS Guckenheimer

    Lead Faculty

  • Helene York

    Head of Social and Environmental Responsibility at ISS Guckenheimer

    Lead Faculty


Todays’ consumers are increasingly savvy about where their food is grown, what goes into it, and how many miles it has to travel before it arrives on their grocery store shelves. They are not alone. Environmental organizations are pressing for sustainable use of the earth’s resources, while government agencies around the globe re-examine their approach to agricultural development. A movement to “clean meat” is taking hold. Building Supply Chains for a Sustainable Future will help food business leaders design supply chains through a systems approach—one that takes into account these interconnected forces of climate change, global food production, responsible sourcing, and distribution. The course will help you develop tool sets needed to map out existing supply chains in order to analyze them for advantages and inefficiencies. You’ll learn how state-of-the art procurement systems can help your food business build a competitive edge while actually strengthening the health of our food system. Best of all, you’ll finish the course with your own supply chain roadmap that can guide the real decisions you make for your business as you put it on a path to profitable sustainability.

Topics covered include:

  • Introduction to ethical questions in supply chains and the difficulty of getting clear truths
  • Lifecycle product assessment—from crop to product to packaged food to waste
  • How values-based businesses set procurement policy in meat production systems
  • Design and management of sustainable, strategic supply chains
  • How re-shaping existing supply chains can achieve new goals and outputs
  • Methods of responsible sourcing
  • How food business leaders make competitive and mission-driven procurement pathway decisions to drive system-wide change in a values-based food business
  • Positioning a values-based business with respect to catalyzing and shaping supply chains for today and the future
  • Best practices for supply chain management to maximize nutritional and ecological health

One of the most accomplished experts in food supply chain design and implementation in the world, lead faculty Helene York oversees a procurement team for Compass Group at Google. Previously Helene served as national director of purchasing strategy, and director of strategic initiatives, for Bon Appetit Management Company. Helene graduated from Harvard College and the Yale School of Management.

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