Curriculum

The FIELD curriculum is built upon some of the key pillars of traditional MBA education, tailored specifically to the unique demands of the natural products business.  Participants will learn numerous business school concepts, both classical and cutting edge, and in each instance will have initial exposure to the theory from a distinguished professor, right alongside a focus session with an industry practitioner to explore how those concepts are applied or modified in today’s competitive, fast-paced natural products marketplace.

The four major areas of study will include, the following (bulleted details are examples of the type of specific material to be covered, and will be adjusted based on the participants and their level of expertise):

 

personal leadership development

  • Influence – how to get it, use it, and keep it
  • Leadership style and effective communications
  • Exploration of Emotional Quotient and “durable skills” – receiving feedback, avoiding “no” and “sorry,” escaping power struggles, leading with character before reputation
  • Subtle ways to kill your career
  • Negotiation strategies and tactics
  • Ethical leadership, CSR and the SDGs


people management

  • Best practices in hiring and retaining mission-driven/food-passionate candidates
  • Modern compensation strategies
  • Understanding how people learn
  • Design and development of teams – it’s about more than finding great people
  • Change management
  • Latest research on what motivates employees

 

21st century marketing

  • The Millennial Mindset – and how it views food systems
  • Tools for discovering and interpreting consumer insights
  • Digital marketing landscape, tools and metrics, including DTC
  • Packaging as marketing
  • Utilizing big data/CRM
  • Marketing partnerships – from manufacturer to distributor to retailer
  • The case for purpose: marketing at vs. mattering to


business economics

  • Food industry financial literacy
  • Need-to-know basics of corporate financial management – reading financial statements, understanding profitability and cash flow
  • Essentials of food industry accounting
  • Valuation principles
  • Sources and costs of capital/tools for financing
  • Budget-building

 

We will also provide exclusive access to ongoing deeper learning in some of these areas through online classes, webinars, and a digital knowledge library.