Food Entrepreneurship, Sustainability and Innovation Practices in Africa

Course dates

20 September 2023 – 15 November 2023

Registration period

15 June 2023 – 4 September 2023

Coordinating university

University of Helsinki

Instructors

Silvia Gaiani
Antti Autio Paula Linna Simon Wagura Ndiritu

Credits

5 ECTS

Course level

General

Course dates: 20.09. - 15.11.2023
Registration dates: 15.6. - 04.09.2023
Coordinating university: University of Helsinki (Ruralia Institute)
Responsible teacher: Silvia Gaiani (if.iknisleh@inaiag.aivlis) in collaboration with Antti Autio (University of Helsinki), Paula Linna (University of Vaasa) and Simon Wagura Ndiritu (Strathmore University Business School, Kenya)
Credits: 5 ECTS
Course offered: 1/3

Course summary

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

The students will explore and critically examine contributions that food companies make to promote sustainable development. In addition, the students will learn how the current global food system aligns with present development targets such as the United Nations’ Sustainable Development Goal 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture.

The course is structured across three interlinked themes:

1. Environmental, social and economic sustainability.
2. Supply chain innovations, e-commerce retail platforms, and novel operating models for agriculture, food production, processing and distribution.
3. 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 on issues related to financing, scaling operations, branding, management of property rights, 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 a sustainable future food system, 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.
• Students will 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.
• Students will attain skills to be agents of change at personal level and in the society.

Methods for feedback and assessment of student performance:

• 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.
• The 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 80% of the group discussions and lectures participated. The final essay will form the grade of the course.
• 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 analyticality; 4) quality of references and the appropriateness of bibliography; 5) coherence, clarity and forming an entity and 6) grammatical correctness and readability.

Study materials

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

Preliminary course timetable:

• Wednesday 20 September 16.30-18.30 Session 1: Introduction on Global food systems and food systems sustainability transition
• Wednesday 27 September 16.30-18.30 Session 2: Sustainable food production: from farmers to consumers
• Wednesday 4 October 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 11 October 16.30-18.30 Session 4: Supply chain innovations, e-commerce retail platforms, and novel operating models for agriculture, food production, processing and distribution.
• Wednesday 18 October 16.30-18.30 Session 5: Case studies from the North and group presentations

1 week break

• Wednesday 1 November 16.30-18.30 Session 6: Case studies from the South and group presentations
• Wednesday 8 November 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 15 November 16.30-18.30 Session 8: Course wrap up and closing .

The final exercise will be a 3000-word essay.

Additional information

Maximum number of students: 60 students (including at least 5 students from University of Vaasa and at least 15 students from Strathmore University).

The course will be targeted especially for the students from the UniPID Member Universities, University of Vaasa and Strathmore University. 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.

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