How to Apply Design Thinking to Food, Innovation, and Health
Napa, CA –The Food Business School (FBS), the center for executive
education of The Culinary Institute of
America (CIA), invites entrepreneurs, industry insiders, and graduate
students in food studies to join FBS Dean Will Rosenzweig for a free online
conversation on Tuesday, September 6, from 5–6 p.m. PST.
Sandhu, PhD is a founding partner at the Gobee Group, a firm
that innovates for social impact globally, and a lecturer at UC
Berkeley, where he created and teaches the course Eat.Think.Design. In
this interactive event, Dr. Sandhu will share his insights on how to
apply design thinking to finding creative and innovative solutions to
problems across the sectors of food, health, and agriculture, and, from
these solutions, develop new business strategies and products or
Participants in Dr. Sandhu’s course develop strategies through
ideation, collaboration, prototyping, and by “asking big questions and
stepping back to see what sticks.” Each team may start with a
far-reaching “How might we…” question. “The ‘might’ opens it up to
possibilities,” says Sandhu. “Design thinking is about consideration of
multiple solutions. And the ‘we’ is important because innovation is a
Sign up for this free event and receive a link to join the
conversation at FOODBIZ+ Eat.Think.Design.
The FOODBIZ+ series is a monthly program of
online talks with food industry experts that explore the latest
opportunities and challenges in the food business. Upcoming events and
classes are listed on The Food Business School’s events page.
Sandhu is a lecturer at UC Berkeley, where he created, developed, and teaches the popular graduate-level, interdisciplinary course Eat.Think.Design. This course has been adapted
online and will be led by Dr. Sandhu beginning September 12, 2016 at FBS. Register here by
September 9 for special early-bird pricing.
Learn firsthand what 25 grad students at UC Berkeley took
away from their experience in Eat.Think.Design. from this recent article in Edible East Bay.
Moderator and series host Will Rosenzweig
has spent his career as an educator, serial entrepreneur, and venture
investor. He was founding CEO of The Republic of Tea and co-founder of
Physic Ventures. He also helped grow Odwalla, Leapfrog, Revolution
Foods, Yummly, and many other businesses. Rosenzweig is a longtime
faculty member at the Haas School of Business at UC Berkeley. In 2010,
he was honored with the Oslo Business for Peace Award for his
accomplishments in the area of ethical business.
Last month’s guests on the FOODBIZ+ series were Sangita Forth, CMO of Pique Tea and former VP Brand and Marketing of Plum Organics, and Sophie Egan, author of Devoured.
They discussed how business leaders craft “authentic” brand strategies
and raise consumer consciousness through “food identity.” Sangita also
spoke about topics related to the FBS course she is teaching, Mission
Driven: Developing a Values-Based Food Brand, open for registration this
fall. To watch a recording of the event, go to FOODBIZ+ Mission Driven Branding and check out our past FOODBIZ+ sessions under Archives.
Photo Caption and Hi-Res Image:
Jaspal Sandhu, PhD, is a founding partner at the Gobee Group and lecturer at UC Berkley.
View hi-res image >
About The Food Business School
FBS is the new center for
executive education of the CIA. FBS broadens the CIA’s commitment to the future
of food education and leadership by providing cutting-edge, practice-based
business education to corporate professionals, recent graduates, and mid-career
explorers. The mission of FBS is to enable and empower entrepreneurial leaders
to design, deliver, and lead transformative innovations that address the
world’s most pressing food challenges—and its greatest business opportunities.
FBS is located at The Culinary Institute of America at Copia in Napa, CA. For more information on FBS, follow along on Facebook, Twitter, and Instagram.
About The Culinary Institute of America
Founded in 1946, The Culinary
Institute of America is the world’s premier culinary college. Dedicated to
driving leadership development for the foodservice and hospitality industry,
the independent, not-for-profit CIA offers bachelor’s degree majors in food
business management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. Its conferences and consulting services have
made the CIA the think tank of the food industry in the areas of health &
wellness, sustainability, world cuisines & cultures, and professional
excellence & innovation. The college also offers certificate programs and
courses for professionals and enthusiasts. Its worldwide network of 49,000
alumni includes leaders in every area of foodservice and hospitality. The CIA
has campuses in New York, California, Texas, and Singapore.
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