The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
Future Food Ventures: Creating sustainable value propositions

Future Food Ventures: Creating sustainable value propositions

Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable. 

 

Are you an aspiring or current entrepreneur? Are you passionate about improving the food sector and building a future that is truly sustainable

The Future Food Ventures programme, commencing 14th July, will provide a dynamic and supportive environment for you to explore your purpose, develop your entrepreneurial mindset and learn how you can transform your ideas into a business that can create real-life positive value. 

 

Apply today!

 

Through self-guided sessions and real-time webinars led by experts in entrepreneurship, food and sustainability, you will be equipped with valuable skills, including: 

  • How to ideate for sustainable ideas 
  • Formulating and articulating a value proposition
  • Building innovative and sustainable business models
  • Dealing with uncertainty and problem solving
  • Managing team dynamics and working with diverse groups

This course leverages 20+ years’ experience from the teams at both Aarhus University and the University of Cambridge in educating and supporting entrepreneurs and addressing global challenges, including how to create a sustainable food system. 

You will also benefit from the experience and knowledge of Cambridge-based agri-tech startup Better Origin, who will work closely with you on the programme.  

Watch this video to learn more about Better Origin (previously known as Entomics) and how they achieve their goal of creating truly sustainable and positive value through their business: 

Your Course Leaders

University of Cambridge

The University of Cambridge boasts a number of international centers of excellence that inspire, enable and research entrepreneurship and works closely with initiatives like the Global Challenges initiative to enable entrepreneurship that solves meaningful problems.

The University’s Centre for Industrial Sustainability develops knowledge and tools that accelerate the transition towards a sustainable industrial system, including through sustainable business innovation, re-thinking business models and mapping sustainable value. 

Aarhus University

The Centre for Innovative Food Research (iFOOD) brings together the expertise and knowledge from ten departments across Aarhus University.

iFOOD addresses the food-related challenges associated with changing lifestyle needs of consumers and is focused on delivering innovative food solutions, with priorities in new processing technologies, raw material quality, novel packaging solutions and innovative production systems. Aarhus also has extensive experience in entrepreneurship education across disciplines, including in food. 

Better Origin

Better Origin started their journey in 2015, tackling the growing food waste challenge we face in society.

By feeding waste directly to insects (insect farming), Better Origin converts waste biomass into high-value insect biomass, rich in protein and fat, that can be used as sustainable inputs for food sectors including aquaculture for animal feed. Better Origin has since become an EIT Food RisingFoodStar and embody the principles we will teach in this programme. 

The Programme

This course is delivered online through a variety of methods, including real-time video conference sessions delivered by the course leaders, group ideation sessions with other participants and electronic material to work through outside of class. 

  • 14th July - 13th August 2020
  • 15 hours' online contact time
  • 15 hours' asynchronous learning

Links to the online tools to join the course will be provided. 

On completion of the programme, you will receive an official EIT Food certificate

Application

Entry Requirements

We encourage graduate students, researchers and professionals to apply. We value diversity and welcome all disciplines and backgrounds. 

We are looking for: 

  • Nascent or aspiring entrepreneurs
  • A genuine passion for food and sustainability
  • Desire to create positive change in the world

Partners

The following partners are involved in the project

University of Cambridge
Aarhus University
Better Origin

Project Lead

Shima Barakat
Institution

University of Cambridge

Contact details

s.barakat@jbs.cam.ac.uk

Related projects

Professional Development Advanced

Professional Development Advanced

EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce. This...

Revolutionising the Food Chain with Technology

Revolutionising the Food Chain with Technology

Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat as natural resources are stretched...

Product Concepts For Less Refined Ingredients (aka “Less is More”)

Product Concepts For Less Refined Ingredients (aka “Less is More”)

A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available. The manufacture of these &bdquo...

Related articles

The II Food FUN&FAN gathers more than 250 startups, investors and industry Entrepreneurship

The II Food FUN&FAN gathers more than 250 startups, investors and industry

19 October 2020

The II FUN&FAN, held the 15th of October, achieved the goal of connecting various startups and experts from the agrifood sector in order to enrich businesses and ....

What is the role of the Farm to Fork Strategy in achieving zero emissions? Food Loss & Waste

What is the role of the Farm to Fork Strategy in achieving zero emissions?

21 September 2020

As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....