Food Entrepreneurship, Sustainability and Innovation Practices: a Comparison between Africa and the Nordic Countries

Course dates

24 September 2025 – 19 November 2025

Registration period

15 August 2025 – 15 September 2025

Coordinating university

University of Helsinki, Ruralia Institute.

Coordinators

Instructors

Silvia Gaiani
Antti Autio Simon Wagura Ndiritu

Credits

5 ECTS

Course level

General

Course dates: 24.09. - 19.11.2025
Registration dates: 15.8. - 15.09.2025
Coordinating university: University of Helsinki (Ruralia Institute) Course code on Sisu: EKM-126c
Responsible teacher: Silvia Gaiani (if.iknisleh@inaiag.aivlis) in collaboration with Antti Autio (University of Helsinki), and Simon Wagura Ndiritu (Strathmore University Business School, Kenya).
Credits: 5 ECTS
Course offered: 3/3

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Course summary

This live course introduces notions and practices on food system transition and food entrepreneurship with specific reference to sustainability and innovation practices, with a focus on the Nordic Countries and the African continent.

Students will explore and critically examine how food entrepreneurship and food companies can promote sustainable development, resilience in food systems and food innovations.

Selected international speakers from different institutions (food companies, food start ups, research centers, think tanks) will be invited to bring their own expertise and share it with students.

In addition, students will learn how the current global food system aligns with present development targets such as the United Nations’ SDG 2 Zero hunger, SDG 9 Industry, innovation and infrastructure SD12 Responsible Production and Consumption and SDG 13 Climate Action.

The course is structured across three interlinked themes:

• Environmental, social and economic sustainability.
• Supply chain innovations, e-commerce retail platforms, and novel operating models for agriculture, food production, processing and distribution.
• Real- case studies, understanding challenges across emerging markets (connected to trade, policies), identifying points of opportunity for smart entrepreneurial efforts, and proposing and developing creative solutions.

The course also touches upon issues related to branding, storytelling, business management and how to appropriately assess progress and social value –all in the context of fast-growing emerging markets. Students will explore the different aspects of sustainable future food systems, including the micro-, meso-, and macro-level changes required to transform the way food is produced, processed, and consumed.

Learning outcomes:

After completing the course the students will be able to:

• Describe, differentiate and explain key theories and concepts related to sustainable food system transition and food entrepreneurship.
• Understand how food companies and start-ups promote, launch and sustain actions to promote sustainability, innovation and food security in the North and in the South.
• Gain knowledge of how innovative technologies, new business models, and refined processes aim to build more resilient food systems.
• Enhance familiarity with practical case studies from existing food companies/start-ups.
• Become familiar with critical evaluation of actions related to food production, processing and distribution in the North and in the South.

The course will offer basic academic skills of interactive exchange of information among individuals, groups, and institutions, both from the North and the Global South. Students will attain skills to be agents of change at personal level and in the society.

Learning methods:

Lecture-based instruction, group learning, individual learning, inquiry-based learning.

Completion methods:

The course will be evaluated with grades 0-5 based on an essay, group work report and the level of participation during the learning sessions.

Study material:

Readings will include journal articles, book chapters drawn from the academic literature, policy-oriented publications, and government reports. Videos and podcasts will also be part of the study materials. Readings will be available on Moodle.

Assessment criteria:

Methods for feedback and assessment include:

1. Written reflections;
2. Group discussions;
3. Peer feedback, and
4. A 3000-word essay.

To successfully complete the course, all written reflections and peer feedback must be submitted, and participation in 80% of the group discussions and lectures is required. The final essay will determine the course grade.

In the final essay, the student will be required to select one course related case study and analyse it based on a number of criteria given during the teaching sessions. Assessment criteria for the essay includes: 1) decision on angle of approach, formulation of research questions and arguments on them; 2) naming and understanding the substance content of the course; 3) self- reflection, own examples, critical thinking and analytically; 4) quality of references and the appropriateness of bibliography; 5) coherence, clarity and forming an entity and 6) grammatical correctness and readability.

Maximum number of students:

60 students.

The course will be targeted especially for the students from the UniPID Member Universities, Strathmore University and University of Johannesburg. However, the organizers would favour admitting students from other institutions, especially from the Global South in the case that there are open seats available on the course. The course is targeted for Master's level students, although undergraduate Students are welcomed to apply as well.

Preliminary course timetable:

Kindly note that the time for the lectures is given in the Finnish time zone.

• Wednesday 24 September 2025 16.30-18.30 Session 1: Introduction on Global food systems and food systems sustainability transition.
• Wednesday 1 October 2025 16.30-18.30 Session 2: Sustainable food production: from farmers to consumers.
• Wednesday 8 October 2025 16.30 -18.30 Session 3: The food systems in the North and South of the world: how do they work, what differentiates them, key players and how sustainable they are.
• Wednesday 15 October 2025 16.30-18.30 Session 4: Supply chain innovations, e-commerce retail platforms, and novel operating models for agriculture, food production, processing and distribution.

The late schedule of the teaching sessions is primarily due to the time difference. The organizers have agreed on this schedule to accommodate all the institutions involved, including Strathmore University. Please keep this timing in mind when registering for the course.

1 week break

• Wednesday 29 October 2025 16.30-18.30 Session 5: Case studies from the North and group presentations.
• Wednesday 5 November 2025 16.30-18.30 Session 6: Case studies from the South and group presentations.
• Wednesday 12 November 2025 16.30-18.30 Session 7: Discussion based on the presentations: Sustainable food entrepreneurship in the North and in the South (differences, priorities, practices, cultural, social and economic contexts)
• Wednesday 19 November 2025 16.30-18.30 Session 8: Course wrap up and closing.

The late schedule of the teaching sessions is primarily due to the time difference. The organizers have agreed on this schedule to accommodate all the institutions involved, including Strathmore University. Please keep this timing in mind when registering for the course.

Potential invited speakers:

• Maraym Rezaei, Lead Food Systems, Research Fellow in the Climate and Sustainability team, ODI,UK
• Steven Finn, Vicepresident Leanpath, USA
• Jan Ameri, Executive Chiarman ArcticStartup, FInland
• Aleksandra Kekkonen, Estonian Business School, Estonia
• Kat Yassim, University of Johanessburg, South Africa
• Andrea Patrucco, Milan Food Policy Pac, Italy
• Into Seinäjoki, Development Agency, Finland

Get to know more about Silvia Gaiani, and the course content in this blog post written as part of the "Face behind the course" section.

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