There are significant environmental impacts throughout the traditional food production cycle – farming, transportation, consumption. The areas of waste in this cycle are also areas of design opportunity and are a great source of inspiration for entrepreneurs and designers. The goal of this course is to expose students to the landscape of food innovation focused on increasing the sustainability of this cycle. Each week, we’ll have a guest speaker from the world of food innovation share their stories with you. Then, you’ll get a chance to ask them questions about their company, their journey, and their vision for the future of food sustainability.

Instructors: Kim, S. (PI)

Instructors: Kim, S. (PI)
Faculty Principal Investigator (PI) Required?: N/A

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Many of today's societal problems - cybersecurity, climate change, Covid-19, food insecurity - require effective collaboration between government and entrepreneurial ventures to combine scale, technology, and innovation. In each class, students will engage in candid, interactive discussions with entrepreneurial, government, tech, and investment leaders to examine drivers/obstacles behind government mission-oriented innovation and the need, role, and manner for the entrepreneurial ecosystem to support it...
The Living Lab Fellowship in campus sustainability brings together a talented group of advanced undergraduates to doctoral-level students to make meaningful progress toward achieving Stanford University's operational sustainability goals. Leading Organizational Change is a two-unit, one-quarter elective course offered Autumn quarter. The course constitutes the academic component of the Living Lab Fellowship Program. This course is only open to students who have applied and been accepted to the Living Lab Fellowship Program
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