Sustainable food entrepreneurship

Last week OFG team member Dr. Catherine Dolan commented on the growing interest of Business Schools and MBA students in sustainable food entrepreneurship in the Financial Times.

FT

Catherine also pointed to the rise of academic research on the topic such as the Oxford Food Governance group’s current research project looking at new forms of food activism that often aim to combine welfare and commercial ambitions and are sparked by new information and communication technologies.

If you would like to read the full article, click here.

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