• Demonstrate a thorough knowledge of key concepts and theoretical perspectives related to food security and entrepreneurship presented in the course as well as the UN’s Principles for Responsible Management Education.
• Demonstrate a strong comprehension of methods used to innovate new products and services related to enhanced food security in developed, emerging and ‘Bottom of the Pyramid’ economies.
• Explain methods that can be used to identify, evaluate, and exploit entrepreneurship opportunities associated with food security in diverse global contexts.
• Describe instructive examples of changing behavior in order to enhance food security in different geopolitical contexts.
• Outline key considerations in designing implementation strategies for initiatives to improve global food security taking the local context into account.

Global food security is expected to remain a formidable challenge for at least the next 50 years. Efforts to make progress toward addressing this highly complex and highly diverse issue will require changes in a number of respects, including changes to investment and also policy. This course will explore the potential contribution of entrepreneurs with their capacity to advance market-based solutions – developing the entrepreneurial ecosystem for co-creating solutions that could address the three interrelated pillars of the food security problem – availability, affordability and usability in terms of quality and safety.

This course has been specifically designed to take into account the UN Principles for Responsible Management (PRME) agreement, an agreement to which CBS is a signatory. It has been designed to provide a comprehensive overview of this major global issue through the use of three highly diverse cases:

1. A developed economy – Denmark, ranked #3 on the Global Food Security Index 2013: an examination of the Nordic Food Lab’s experimentation aimed at investigating local raw materials and ways of enhancing their deliciousness, reconciling biochemistry and gastronomy to reflect Nordic identity.
2. An emerging economy – Indonesia, a ‘MINT’ economy along with Mexico, Nigeria and Turkey forecast to be the next economic powerhouses: an examination of policy and its impact on small-scale farmers producing food staples, rice in particular.
3. A ‘Bottom of the Pyramid’ economy – Kenya, where 65% of the population is living below the poverty line: an examination of social entrepreneurship opportunities created through use of wastes from coffee and other agricultural crops.
    

For the Preliminary Assignment students will work in groups in Class 1 to develop a solution for a problem related to the adverse impacts of food insecurity and make a short presentation on their solution to the problem. For the Mandatory Mid-term Assignment students will work in groups in Class 6 to develop a solution to a problem related to food security and the role of innovation in a developed economy and make a short presentation on their key findings.

Preliminary Assignment: To help students get maximum value from ISUP courses, instructors provide a reading or a small number of readings or video clips to be read or viewed before the start of classes with a related task scheduled for class 1 in order to 'jump-start' the learning process.

The timetable is available on http://www.cbs.dk/uddannelse/summer-university-programme/courses.

Barber, Dan (2014), The third plate: Fieldnotes on the future of food. Penguin Press (introductory and concluding chapters)

Byrkjeflot, Haldor, Strandgaard, Jesper and Svejenova, Silviya (2013), From label to practice: The process of creating New Nordic Cuisine, Journal of Culinary Science & Technology, Vol. 11, No. 1, pp. 36‐55.

Ejeta, Gebisa (2009), “Revitalizing agricultural research for global food security,” Food Security, Vol. 1, pp. 391‐401.

Evans, Josh (2012), "Non‐Trivial Pursuit ‐ New approaches to Nordic deliciousness," Anthropology of Food, S7 2012.

Falcon, Walter and Naylor, Rosamond (2005), “Rethinking food security for the 21st Century,” American Journal of Agricultural Economics, Vol. 87, pp.1113-27.

Foley, Jonathan A. (2011), Can we feed the world and sustain the planet?” Scientific American, Vol. 305, No. 5, pp. 60-65.

Grote, Ulrike (2014), “Can we improve global food security? A socio-economic and political perspective, Food Security, Vol. 6, pp. 187-200.

Hawken, Paul, Lovins, Amory B. and Lovins, L. Hunter (1999), Natural Capitalism: Creating the next Industrial Revolution, Chapter 1 – The next Industrial Revolution, pp. 1-21.

Hawken, Paul, Lovins, Amory B. and Lovins, L. Hunter (1999), Natural Capitalism: Creating the next Industrial Revolution, Chapter 10 ‐ Food for life, pp.190‐212.

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Hermansen, Mark Emil Tholstrup (2012), “Creating terroir: An anthropological perspective on new Nordic cuisine as an expression of Nordic identity,” Anthropology of Food, S7 2012.

Kahiluoto, Helen, Kuisma, Miia, Kuokkanen, Anna and Linnanen, Lassi (2014), “Taking planetary nutrient boundaries seriously: Can we feed the people?” Global Food Security, Vol. 3, pp. 16‐21.

London, Ted, Anupindi, Ravi and Sheth, Sateen (2010), “Creating mutual value: Lessons learned from ventures serving base of the pyramid producers,” Journal of Business Research, Vol. 63, No. 6, pp. 582‐594.

Lounsbury, Michael and Glynn, Mary Ann (2001), “Cultural entrepreneurship: stories, legitimacy, and the acquisition of resources,” Strategic Management Journal, Special Issue: Strategic Entrepreneurship: Entrepreneurial Strategies for Wealth Creation, Vol. 22, No. 6‐7, pp. 545–564.

Mouritsen, Ole G., Williams, Lars, Bjerregaard, Rasmus and Duelund, Lars (2012), “Seaweeds for umami flavour in the New Nordic Cuisine,” Flavour Journal, Vol. 1, No. 4, 21 March 2012.

Nidumolu, R., Prahalad, C.K. and Rangaswami, M.R. (2009), “Why sustainability is now the key driver of innovation,” Harvard Business Review, Vol. 87, No. 9, pp. 57‐64. No. 5, pp. 60‐65.

Porter, John R., Dyball, Robert, Dumaresq, David, Deutsch, Lisa and Matsua, Hirotaka (2014), “Feeding capitals: Urban food security and self‐provisioning in Canberra, Copenhagen and Tokyo,” Global Food Security, Vol. 3, pp. 1‐7.

Porter, Michael. and Kramer, Mark (2011), “Creating shared value: How to reinvent capitalism – and unleash a wave of innovation and growth,” Harvard Business Review, January/February, pp. 63‐77.

Risbo, Jens, Mouritsen, Ole G., Frøst, Michael B. and Reade, Ben (2013), "Culinary science in Denmark: Molecular gastronomy and beyond," Journal of Culinary Science & Technology, Vol. 11, No. 2, pp. 111‐30.

Sakarya, Sema, Bodur, Muzaffer, Yildirim ‐ Öktem, Özlem and Selekler ‐ Göksen, Nisan (2012), “Social alliances: Business and social enterprise collaboration for social transformation,” Journal of Business Research, Vol. 65, No. 12, pp. 1710‐1720.

Spielman, David J. Hartwich, Frank and von Grebmer, Klaus (2007), “Public‐Private Partnerships in international agricultural research,” International Food Policy Research Institute, Research Brief No. 9, 6 p.

The Global Food Security Index http://foodsecurityindex.eiu.com/

Thrupp, Lori Ann (2000), “Linking agricultural biodiversity and food security: The valuable role of agrobiodiversity for sustainable agriculture,” International Affairs, Vol. 76, No. 2, pp. 283‐297.

Timmer, C. Peter (2000), “The macro dimensions of food security: Economic growth, equitable distribution, and food price stability,” Food Policy, Vol. 25, No. 3, pp. 283‐295.

Warr, Peter G. (2011), “Food security vs. food self‐sufficiency: The Indonesian Case,” Crawford School Research Paper No. 2011/04.