Eettinen elintarvikeyrittäjyys - Ethical Food Entrepreneurship
Eettinen elintarvikeyrittäjyys - Ethical Food Entrepreneurship
Educational resource
Saarela, Anna-Maria, Savonia-ammattikorkeakoulu
; Whyte, Paula
; Casey, Orla
; Butterfield, Devon
; Ramalhosa, Elsa
; Baser, Gözdegul
; Mutlu, Evla
; Pereira, Ermelinda
; Baser, Gözdegul
Created: 15.2.2024, Edited: 15.2.2024
Contents
- EFE - PR2 Manual (MASTER COPY) (pptx, 22.9 MB)
- EFE - PR1 Educators Guide - ENGLISH (pptx, 8.9 MB)
- EFE - Compendium of GP - ENGLISH (pptx, 9.8 MB)
- EFE - Facilitator's Guide (1) (1) (pptx, 32.9 MB)
- EFE - M1- The need & impact of ethical food enterprises Final EN (pptx, 8.2 MB)
- EFE - M2- Entrepreneurship- Critical steps in Building an Enterprise FINAL EN (pptx, 6.7 MB)
- 3: Exploring the world of innovation (pptx, 6.0 MB)
- 4: Tactics in ethical food operations (pptx, 7.7 MB)
- 5: Working with people - communication in business (pptx, 4.8 MB)
- 6: Sustainability for the future (pptx, 6.1 MB)
The educational resources come to Finna from the Library of Open Educational Resources (aoe.fi).
The world's growing demand for food, limited resources related to climate change and the inability of agriculture to meet the growing demand force humanity to develop more sustainable systems. The need for sustainable and ethical practices has become a challenge that the European Union and the United Nations encourage everyone to take up. According to the European Commission, the food and beverage sector is the largest manufacturing industry, which creates a significant trade balance surplus with its competitive advantage. This high added value sector is dominated by SMEs. However, SMEs have slowly been able to react because they have not had sufficient professional capacity, sufficient skills or knowledge to initiate innovative change in ethical and sustainable food business development, production and marketing. An important part of the green transition are our daily practices in food production, development, distribution, sales, marketing and consumer food choices. The Ethical Food Entrepreneurship entity initiates a global change by encouraging and promoting the actors of the entire food chain in different parts of the world to take a leap in developing their knowledge and operations. The materials have been produced in the Erasmus+ Ethical Food Entrepreneurship project coordinated by Savonia UAS, which has been financed through the Erasmus+ program of the Finnish National Agency for Education.
Material usage rights |
---|
CC BY-SA 4.0 What does this mean? |
Educational Role |
Administrator General Public Mentor Peer Tutor Professional Student Teacher |
Educational Level |
Higher education Self-motivated competence development Upper secondary school Vocational education Bachelor's degree Master's degree Third cycle degree Instruction preparing for general upper secondary education Preparatory education for work and independent living Preparatory education for vocational training |
Learning Resource Type |
0/Guide/ |
Subjects |
Language |
English |
Other Titles |
Eettinen elintarvikeyrittäjyys - Ethical Food Entrepreneurship |
Content Type |
Educational resource |
Campus / Organisation |
Library of Open Educational Resources |
Identifier |
urn:nbn:fi:oerfi-202402_00027327_5 |
Authors |
Publisher |
2024
|
Published |
2024
|
Source Collection |
aoe |
Educational Use |
Interaktiivinen materiaali Itsenäinen opiskelu Kurssimateriaali Opettajan materiaalit ja osaamisen kehittäminen Oppimiskokonaisuuden osa Ryhmätyö Ohjeistus |
Saved in:
Material provided by
- Library of Open Educational Resources
- Any questions or feedback related to the material?
- Contact us
Material provided by
- Library of Open Educational Resources
- Any questions or feedback related to the material?
- Contact us