The Sustainable Food Initiative serves as a hub for sustainable food entrepreneurship, innovation, and responsible leadership at Berkeley Haas and better connects the business school with the sustainable food efforts across the UC Berkeley campus. We educate the next generation of business leaders to tackle the global food challenge. We believe a sustainable food system is critical to our future and that the next generation is crucial to realizing this goal.
The initiative connects students, faculty, and innovators to have a positive and measurable impact on the food system through business.
For more information, please contact respbus@haas.berkeley.edu.
Our Work
Coursework at Berkeley Haas consists of Edible Education (opens in a new tab), Food@Haas Speaker Series, and Food Innovation Studio. Our campus partners offer a rich array of food courses compiled by the Berkeley Food Institute (opens in a new tab), including Alternative Meat Lab at the UC Berkeley Sutardja Center (opens in a new tab).
The CRB is developing a library of sustainability case studies focused on food, suitable for inclusion into the general business school curriculum and resonant with business leaders. Recent cases include “Reversing Climate Change Through Sustainable Food: Patagonia Provisions Attempts to Scale a ‘Big Wall'”.
We are committed to hosting events and engagements related to sustainable food throughout the academic year. Recent featured speakers include Dan Barber (opens in a new tab), Alice Waters (opens in a new tab), and Claus Meyer (opens in a new tab).
Past internship and job placements have spanned General Mills, Patagonia Provisions, and Impossible Foods. Famed Berkeley Haas food companies include Back to the Roots and Revolution Foods.
