This workshop session will include a series of invited short presentations on selected topics, followed by an open discussion to trigger an intensive exchange among all participants that eventually helps to initiate future research collaboration and to link research into education.
Food is one of our basic needs, it is culture and sometimes also a luxury good. Contemporary food supply and marketing encompasses the whole value chain from agriculture over food processing (including gastronomy) to the consumers. Along this chain, it involves various challenges of sustainable resource management (soil, water, energy, nutrient losses, food waste, etc.) as well as
concerns of responsibility and governance.
The UN Global Compact launched on 13 May 2014 the Food and Agriculture Business (FAB) Principles to serve as umbrella principles (the first set of global voluntary business principles for the food and agriculture sector) that complement existing initiatives on agriculture and food sustainability and aim at achieving a principle‐based commitment and inclusion of farmers and agribusinesses. The FAB Principles shall also provide a common basis for corporate sustainability reporting. This session aims at connecting the FAB Principles with PRME both from a research and education perspective.
Program and invited speakers
Session Chair: Werner Hediger
Introduction to the session
Prof. Dr. Werner Hediger, HTW Chur, Switzerland
Value chain management in the food industry
Max Peter, Head Trade & Supply Chain Management, Emmi, Switzerland
Consumer behavior & lifestyle
Evelyn Markoni, HAFL, Zollikofen, Switzerland
Gastronomy: Out-of-home food consumption
Peter Lutz, CMO, SV-Group, Switzerland
Innovation management in the restaurant industry
Prof. Dr. Michael Ottenbacher, Hochschule Heilbronn, Germany & HTW Chur, Switzerland
Open discussion with all session participants
Moderation: Prof. Dr. Werner Hediger, HTW Chur, Switzerland
Contact the session chair.