SFL Champion Peter Senge, co-director Hal Hamilton and FSG director John Kania team up in the lead article, The Dawn of System Leadership, followed by Hal's article onnSystem Leaders for Sustainable Food.
Why we need Metrics and why Metrics are Dangerous, Peter Senge and Hal Hamilton
The Collaboration Economy, Eric Lowitt
With chapter four drawing largely from SFL Advisory Board Member Jan Kees Vis and Hal Hamilton contributions.
Adapting business models to incorporate smallholders into supply chains
This briefing builds on the Sustainable Food Lab work on ‘New Business Models for Sustainable Trading relationships’ and Oxfam agricultural market programs.
A Short Guide to Sustainable Agriculture The Sustainable Food Lab and Sustainable Agriculture Initiative (SAI) collaborated on development.
The intention of this booklet is to give an easy understanding of sustainable agriculture and its main issues. It will be useful particularly for people curious about the business case for sustainable agriculture.
To view a PDF of this guide click here.
The Changing Vocabulary of Food Purchasing: a Guide for Foodservice Professionals.
Initially created by a collaboration between SYSCO, Unilever, US FoodService, Rainforest Alliance and WWF this guide provides relevant information about terminology in production, processing, preparation, serving and marketing of food.
A PDF of this guide is available here.
Chapter 1: Why we need Metrics and why Metrics are Dangerous,
Chapter 2: Food and Agriculture Sustainability Metrics
Hal Hamilton, Sustainable Food Lab, Peter Senge, MIT and SoL
Compiled by Lydia P. Olander and Daniella Malin
- Assessing Smallholder Participation in the French Bean Supply Chain in Guatemala (The Juan Francisco Project). A CIAT report, October 2007.
- Peter Senge, long time friend and colleague and author of the The Fifth Discipline and other bestselling books, has come out with a new book, The Necessary Revolution: How Individuals and Organizations Ae Working Together to Create a Sustainable World. The book reveals the revolution already underway in companies around the world creating an alternative to "business as usual" tactics. The Food Lab is featured repeatedly throughout the book, as one of the epicenters of innovation helping to move this revolution forward.