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X-WR-CALNAME:Food & Business Knowledge Platform
X-ORIGINAL-URL:https://knowledge4food.net
X-WR-CALDESC:Events for Food & Business Knowledge Platform
BEGIN:VEVENT
DTSTART;VALUE=DATE:20160523
DTEND;VALUE=DATE:20160625
DTSTAMP:20260509T234955
CREATED:20160504T134638Z
LAST-MODIFIED:20180914T120544Z
UID:8810-1463961600-1466812799@knowledge4food.net
SUMMARY:E-course on Food and Nutrition Security
DESCRIPTION:An e-course on Food and Nutrition Security\, for policy officers at the Ministry of Foreign Affairs\, other ministries\, NGOs\, partner organizations and for professionals working in the field of Food and Nutrition Security or International Cooperation. A great opportunity to meet and discuss with peers from various countries to expand your knowledge and perspective on Food & Nutrition Security! \nThe need to feed 9 billion people by 2050 and sustainably eradicate hunger and undernourishment are two of the main challenges that the world is facing today.  These challenges cannot be treated in isolation but are closely related with poverty\, climate change and depletion of natural capital. Food and nutrition insecurity is a multidimensional issue that will only be resolved if growth\, distribution and sustainability are tackled in unison. In order to contribute to the global challenges of food security\, the Dutch government cooperates on a national and international level with other governments\, private sector\, NGO’s and knowledge institutions. \nE-course\nIn this online course you will gather insight in the context of food and nutrition security and explore the theoretical and policy developments at play. \nLearn about global trends and specific food challenges: \n\neradicating hunger and malnutrition\npromoting inclusive growth in the agriculture sector\nrealising ecological sustainable food systems.\n\nThe course takes 5 weeks\, with 4 hours/week studyload\, including 4 webinars and real-life case studies in English language. \n\nFor more information\, please contact (function(){var ml="%ED3bC0oraxz2m-tl4sFfgA_khipvnecu."\,mi="03590
URL:https://knowledge4food.net/event/e-course-food-nutrition-security/
LOCATION:Online
ATTACH;FMTTYPE=image/png:https://knowledge4food.net/wp-content/uploads/2016/05/event160523-fnsecourse.png
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20160606
DTEND;VALUE=DATE:20160607
DTSTAMP:20260509T234955
CREATED:20160517T123710Z
LAST-MODIFIED:20180914T120916Z
UID:8944-1465171200-1465257599@knowledge4food.net
SUMMARY:Launch online course "Introduction to Inclusive Business"
DESCRIPTION:The online course “Introduction to Inclusive Business” is aligned to a number of existing activities done by MDF\, CDI and the Inclusive Business Accelerator consortium\, and is supported by the Food & Knowledge Business Platform. After the launch on June 6\, 2016\, the course will always be available on the IBA.ventures platform. \nInclusive business refers to sustainable business solutions that go beyond philanthropy and expand access to goods\, services and livelihood opportunities for low-income communities in commercially viable ways. \nInclusive Business ventures deliver high socio-economic value by engaging the poor as producers\, distributors\, suppliers\, or consumers\, and present an exciting opportunity for the private sector because they are good for business. A variety of commercial returns–market entry\, market share\, secure supply chains\, product line innovation\, and competitive advantage–all help to build market value. \nTarget groups\nSince this educational programme is positioned as a practical\, introduction course on Inclusive Business\, there are three main target groups: \n\nEntrepreneurs in developing countries who would like to diversify their business towards low-income communities;\nStaff of intermediary organisations working with local entrepreneurs\, such as NGO’s or investors;\nStudents in business related fields who would like to learn about the potential and practicalities of doing Inclusive Business.\n\nTopics to cover\nThe participants in the online course will gain case-based knowledge and basic theory needed to dive into Inclusive Business and get inspired by following the “inclusive business” curriculum. The programme will tackle the following topics: \n\nWhy inclusive business?\nCase studies: successful examples of ventures addressing the needs of people in low-income communities\nThe do’s and don’ts of marketing at the Base of the Pyramid (BoP)\nThe route to inclusiveness\nDevelop your own inclusive business and revenue model\nFinancing Inclusive Business\n\nThese topics will be addressed in 4 interrelated modules that you can follow at your own convenience. \nModules\n\nWhat is inclusive business and the BoP?: At the end of this first module\, you will be able to: categorise different ways of integrating low-income groups into the core of your business\, list the three general principles of your business’ inclusiveness\, and distinguish your stakeholders’ general incentives for embracing inclusive business like Novos Horizontes in Mozambique.\nHow to enhance inclusiveness of a business?: In this module\, you will be able to analyse a business based on the framework of the New Business Model principles and recommend strategies to enhance the inclusiveness of a business like retailer Hariyali Kisaan Bazaar in India.\nInclusive Business Models: In this module you will look at business modelling\, value propositions and what kind of revenue models to use when doing inclusive business like the lease-to-own tactic used by the solar company M-KOPA in Kenya that enables its customers to pay-off their solar systems over the period of one year through small daily mobile payments.\nMarketing and distribution at the BoP: When finishing this fourth module\, you will have identified the ATEAR elements of marketing at the BoP. You will define ways to: attract Attention\, create Trust\, enable Experience\, trigger Action and ensure Retention of your customers. Likewise\, this module will introduce you to three general BoP distribution strategies implemented for instance by the leading nutritional food processing Ethiopian company Guts Agro.\n\nPlease visit the IBA website to register for the online course “Introduction to Inclusive Business”\, which will continuously be available online starting June 6\, 2016. \n
URL:https://knowledge4food.net/event/launch-online-course-introduction-inclusive-business/
LOCATION:Online
ATTACH;FMTTYPE=image/png:https://knowledge4food.net/wp-content/uploads/2016/05/event160606-intro-ib.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20160606
DTEND;VALUE=DATE:20160607
DTSTAMP:20260509T234955
CREATED:20160517T143048Z
LAST-MODIFIED:20180914T120933Z
UID:8956-1465171200-1465257599@knowledge4food.net
SUMMARY:Online Bootcamp Design & Manufacture of BoP Products
DESCRIPTION:This online bootcamp of IB Accelerator and MIT’s D-Lab is an introduction to design for manufacturability and choosing manufacturers in the context of products in BoP markets. The bootcamp will run from June 6 until July 4\, 2016. The course is intended for start-up or product development teams who have a working prototype of a BoP product that is ready to be designed for manufacturability and put into production. Students or professionals who are generally interested in the topic are also welcome. \nParticipants will be exposed to\n\nProduct development as a structured process of risk retirement using examples of BoP products e.g. solar lighting\, irrigation pumps\, and medical devices in Sub-Saharan Africa\, India and beyond.\nManufacturing process common for BoP products.\nQuality considerations\, including tolerances and six sigma design.\nCosting and deciding between local vs. foreign vs. regional manufacturing.\n\nThis course involves hands-on activities including product teardowns\, prototyping\, and engaging real manufacturing vendors. \nInstructors\nEric Reynolds\nHarald Quintus-Bosz\nKate Bergeron \nModule 1\nUnderstanding Risk: Product Development in BoP Markets – June 6\nIn this module\, you will be introduced to the product development process in the context of BoP markets. You will set the stage to begin to address key technical risks\, and thereby move closer towards a product that is ready for manufacturing. \nModule 2\nManufacturing Processes for BoP Products – June 13\nIn this module\, you will be introduced to common manufacturing processes for products in BoP markets. These range from printed circuit boards in China to tube rolling in South Africa to Injection Molding in Zambia. You will have the opportunity to put your knowledge to practice through a hands-on product teardown. \nModule 3\nAssuring Quality – June 20\nQuality is of upmost importance\, and perhaps especially so in BoP markets where customers may be risk adverse and vulnerable. In this module\, you will be introduced to design tools used to ensure quality including tolerance analysis and size sigma design. Additionally\, participants will learn about jigs\, fixtures and other means of assuring quality during production. \nModule 4\nCost Considerations & Local vs. Foreign Manufacturing – June 27\nAffordability is critically important in BoP markets. In this module\, participants will learn how to estimate part costs at various production volumes and move towards choosing manufacturing process\, locations\, and potential manufacturing vendors. You will begin to address the question of local vs. regional vs. foreign manufacturing for your product. \nRegister now!\nRegister on the Inclusive Business Accelerator website. The signup period closes on June 1\, 2016! \n
URL:https://knowledge4food.net/event/design-manufacture-bop-products/
LOCATION:Online
ATTACH;FMTTYPE=image/png:https://knowledge4food.net/wp-content/uploads/2016/05/event160604-bootcamp.png
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