Introduction
In the complex and globalized world of food and beverage, the journey from farm to fork involves intricate supply chains with significant environmental impact and social responsibility considerations. Consumers are increasingly demanding transparency and accountability, seeking assurance that the food they consume is produced and sourced ethically and sustainably. Ethical sourcing in food and beverage is no longer a niche concern; it is a fundamental aspect of responsible business practices, essential for building trust, mitigating risks, and ensuring the long-term sustainability of the industry.
This vital training course provides participants with a comprehensive understanding of ethical sourcing principles and practical strategies for implementing responsible procurement in the food and beverage sector. You will learn how to navigate complex supply chains, assess social and environmental risks, understand certifications like Fair Trade, and engage effectively with suppliers to drive positive change. This program is essential for procurement professionals, chefs, F&B managers, and anyone involved in the food and beverage supply chain who is committed to making responsible choices that benefit people and the planet.
Target Audience
- Procurement and Purchasing Managers in Food and Beverage
- Chefs and Executive Chefs
- Food and Beverage Directors
- Supply Chain Managers in the Food Industry
- Sustainability Officers in Food Companies
- Quality Assurance and Compliance Personnel
- Food Service and Hospitality Managers
Course Objectives
- Understand the importance and scope of ethical sourcing in the food and beverage supply chain.
- Identify key environmental and social risks within food supply chains.
- Learn principles and practices of sustainable procurement for food ingredients and products.
- Gain knowledge of certifications and standards related to ethical sourcing and Fair Trade.
- Understand strategies for enhancing supply chain transparency and traceability.
- Explore methods for engaging suppliers and driving ethical performance.
- Analyze the business case and benefits of implementing ethical sourcing
- Develop a framework for creating and implementing an ethical sourcing policy.
Duration
5 Days
Course Outline
Module: Introduction to Ethical Sourcing in F&B
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- Defining ethical sourcing and its relevance to the food and beverage
- Understanding the global food supply chain and its complexities.
- The growing consumer and stakeholder demand for ethically sourced products; this module covers consumer pressure.
- The business case for implementing ethical sourcing strategies (risk mitigation, brand reputation, market access).
- Key trends and drivers in sustainable procurement for food; this module addresses industry trends.
Module: Environmental Impacts in the Food Supply Chain
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- Analyzing the environmental footprint of food production (land use, water consumption, greenhouse gas emissions).
- Understanding the impact of different farming practices (conventional vs. organic, regenerative agriculture); this module covers farming impacts.
- Addressing deforestation and biodiversity loss in agricultural supply chains.
- The environmental impact of food processing, packaging, and transportation.
- Strategies for reducing environmental impact through responsible sourcing choices; this module addresses impact reduction.
Module: Social Responsibility in the Food Supply Chain
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- Understanding social responsibility issues in food production and processing (labor rights, working conditions, wages).
- Addressing child labor, forced labor, and human trafficking risks in the supply chain; this module covers human rights risks.
- Ensuring fair treatment and empowerment of farmers and agricultural workers.
- The impact of sourcing practices on local communities and indigenous populations.
- Promoting gender equality and social equity within the food supply chain; this module addresses social equity.
Module: Fair Trade and Other Certifications
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- Understanding the principles and objectives of Fair Trade
- Exploring other relevant certifications and standards for ethical sourcing (e.g., organic, sustainable seafood, ethical labor); this module covers various certifications.
- The process of obtaining and maintaining Fair Trade and other certifications.
- How to evaluate and select suppliers based on their certifications and standards.
- Communicating the meaning of certifications to consumers and stakeholders; this module addresses certification communication.
Module: Supply Chain Transparency and Traceability
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- The importance of supply chain transparency for building trust and accountability.
- Tools and technologies for enhancing traceability in the food supply chain (e.g., blockchain, tracking systems); this module covers traceability technologies.
- Mapping your supply chain to identify key actors and potential risks.
- Communicating supply chain information to consumers and stakeholders.
- Addressing challenges in achieving full supply chain transparency; this module addresses transparency challenges.
Module: Implementing Ethical Sourcing Strategies
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- Developing an ethical sourcing policy and code of conduct for suppliers.
- Integrating ethical criteria into supplier selection and evaluation processes; this module covers supplier evaluation.
- Conducting risk assessments and audits to monitor supplier compliance with ethical standards.
- Strategies for engaging suppliers and building collaborative relationships for sustainability.
- Developing action plans to address identified ethical and social risks in the supply chain; this module addresses action planning.
Module: Driving Change and Future of Ethical Sourcing
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- The role of purchasing power in driving positive change in the food supply chain.
- Collaborating with industry peers and initiatives to promote ethical sourcing; this module covers industry collaboration.
- Communicating your ethical sourcing journey and impact to consumers.
- Exploring emerging trends and innovations in ethical sourcing and sustainable procurement.
- The future of ethical supply chains in the global food and beverage industry; this module looks ahead.
Training Approach
This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.
Tailor-Made Course
This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Training Venue
The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.
Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant
Certification
Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.
Airport Pickup and Accommodation
Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 7 working days before commencement of the training.
