Sustainable Green Transitions
In 2050, the world population will have increased by 2 billion people to over 9 billion, many of whom will have twice as much income to spend. To meet the resulting increased demand for food, global food production will have to increase by at least 60%, while at the same time arable land and natural resources are nearing their limits.
This presents challenges, for example environmental pressure. It also provides opportunities, for example new business models and innovations need to be embraced.
The food economy concerns us all.
As a consequence of a growing and wealthier global population the demand for food is expected to rise considerably. The agrifood value chain will have to produce more with less, ensuring sustainability and economic viability for the long term.
As a global leading country, many Dutch agribusiness companies, including large (international) companies, SME’s and farmers, have a great chance to contribute to overcoming problems and seizing opportunities. Dutch agribusiness companies can contribute to the four challenges of the global food economy: increasing the availability of food, improving access to food, promoting balanced nutrition and increasing stability.
What will you get out of it?
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- Insights into the importance of global food production and security, in particular in The Netherlands and the EU;
- Insights into the 4 challenges of global food economy:
- increasing the availability of food
- improving access to food
- promoting balanced nutrition
- increasing stability
- Being able to put the global food economy into a broader perspective, and to see the role of your own company in this spectrum;
- Taking on a proactive attitude and consciousness in regard to (continuous) improvement in global food economy, and be able to use the concepts in real problems and challenges.
This module is part of the
Modular Executive MBA program, track Business & Sustainable Transitions. You can follow this module separately or follow several modules and complete the full MBA.
