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Sustainable Food Lab Learning Systems for Inclusive Business Models Worldwide

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  • Hamilton, Hal

Abstract

The Sustainable Food Lab (SFL) is a consortium of business, non-profit and public organizations working together to accelerate the shift toward sustainability in the mainstream food system. In this brief case study, I introduce the approach that this multi-stakeholder initiative has developed to tackle this wicked problem. The Food Lab is not revolutionary. Its mission is to accelerate progress, and its primary point of leverage is to build on the needs of food companies to demonstrate sustainable production of ingredients. To achieve this end, the Food Lab creates a pre-competitive space for member organizations to pilot innovations through business driven supply chain projects and provides opportunities for diverse stakeholders working on sustainability to meet, learn, and support each other in becoming better leaders for change in their organizations and in the larger system. This article highlights some of the outcomes that have been achieved by members as a result of participation in the Food Lab. While we are proud of the results, our guiding hypothesis is that the leadership capabilities that the Lab nurtures are as important as the tangible outcomes of projects.

Suggested Citation

  • Hamilton, Hal, 2013. "Sustainable Food Lab Learning Systems for Inclusive Business Models Worldwide," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 16(A), pages 1-6.
    • Handle: RePEc:ags:ifaamr:155143
    DOI: 10.22004/ag.econ.155143
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    References listed on IDEAS

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    1. Bitzer, Verena, 2012. "Partnering for Change in Chains: the Capacity of Partnerships to Promote Sustainable Change in Global Agrifood Chains," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 15(B), pages 1-25, December.
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    Cited by:

    1. Domenico Dentoni & Verena Bitzer & Greetje Schouten, 2018. "Harnessing Wicked Problems in Multi-stakeholder Partnerships," Journal of Business Ethics, Springer, vol. 150(2), pages 333-356, June.
    2. Keith D. Harris & Harvey S. James, 2016. "The Production of Food and Fiber: An Adaptation of CoP Features for Sustainable Water Use in Agribusiness," Sustainability, MDPI, vol. 8(11), pages 1-15, November.
    3. Dentoni, Domenico & Ross, R. Brent, 2013. "Towards a Theory of Managing Wicked Problems through Multi-Stakeholder Engagements: Evidence from the Agribusiness Sector," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 16(A), pages 1-10, August.

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