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Life-Cycle Thinking and your Supply Chain for Sustainable Food Production

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life cycle, supply chain

Price of a single course: £499*

*without a membership

Labels

Masterclass

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Facilitator

  • Dr Jacquetta Lee
    Dr Jacquetta Lee
    CEO at S2A Associates

    Dr Lee has worked in the field of Sustainability for 30 years specialising in Design for the Environment, Life-Cycle Assessment and Life-Cycle Thinking.

    Jacquetta Lee is a Mechanical/Materials engineer and holds a PhD in Environmental Systems Analysis from Cranfield University (1996). She has over 25 years’ experience as a practitioner in the field of resource efficiency and the wider remit of sustainability systems analysis.

    She has worked collaboratively with a number of industrial sectors including construction, transport, agriculture and electronics, addressing diverse issues such as sustainable supply chain management, product service system development, and how to embed sustainable design into long life products.

    She works closely with both industry and academia, integrating knowledge and expertise from both to ensure the latest academic thinking and practice remains relevant to the practicalities of industrial applications.

    She has published widely in top academic journals. Her current areas of research
    interests include the operationalisation of ‘absolute sustainability’, developing business relevant sustainability assessment, and managing uncertainty in decision making.
    She founded and runs S2A Associates Ltd., a consultancy in Sustainable Systems Analysis and retains the post of Reader (Associate Professor) in Centre for Environment and Sustainability (CES) at the University of Surrey. Through S2A Associates Ltd. she is responsible for assessing the sustainability of modern energy cooking services in Sub-Saharan Africa, as part of the MECS project, a £40M project funded by DfID.

Life-Cycle Thinking and your Supply Chain for Sustainable Food Production

Our global food system is under increasing review, as we race towards 2030. Some commentators are suggesting that our current food system is outdated. Whichever view we hold, the call to action is very clear. With 10 billion mouths to feed after 2050, the race to a more sustainable and resilient food system is our one and only hope, and life cycle thinking will help us get there.

Life Cycle Thinking (LCT):

Life Cycle Thinking (LCT) is a construct that supports an approach designed to widen understanding of where, why and how non-sustainable impacts occur. Traditionally, assessment of impact was confined to what happened within the ‘factory’ or ‘farm’ gates. This led to each stage being optimised, but the system a whole was not. Life cycle thinking has widened the traditional perspective, encouraging actors in the value chain to look beyond their own ‘gates’, to understand how their decisions affect others, and how others’ decisions affect them. This has, if nothing else, improved the knowledge base of exactly what is required to produce a crop, or product, and has increased the likelihood of system wide optimisation. The improved knowledge base has opened opportunities for new partnerships, within and across value chains, with actors recognising there is mutual benefit in their addressing some issues in partnership, rather than trying to solve them in isolation.

Sustainable Value Chains for food production:

Sustainable value chains for food production is closely related to life cycle thinking and supply chain management. In simplistic terms there are two parts to this, the first is finding out who is actually in the supply chain, (an outcome of LCT). Tier 1 suppliers are normally easy to identify, but moving further down the chain or network can prove problematic. The second aspect to this is identifying what sustainable behaviours are required from suppliers. This is dependent on many things but can include: the priorities of the business, the regulatory environment in which it is operating, traditional value held by the business etc, and can change over time.

Key Skills:

– Developing life-cycle perspectives

– Identifying key sustainability drivers within your product/supply chains

– Highlighting sustainability hotspots

– Awareness of burden shifting

– Awareness of LCA, benefits, costs and processes

Join the course to help your organisation reach the SDG goals by 2030.

 

Use the Discount code FKTA100 to join the October course for free.


Who will benefit:

 

  1. – Farmers;
  1. – CSR and innovation managers in food manufacturing businesses, food retailing and catering businesses;
  1. – CEOs and operations managers of hospitality and food sector businesses;
  1. – Food policy makers in both Government and Non-Governmental organisations;
  1. – Agritech/Foodtech investors;
  1. – Curious and conscious consumers.