Collaboration Across Boundaries  to Mainstream Sustainability           Hal Hamilton          January, 2012
Henry County, Kentucky, 1979
Hartland, Vermont, 2008
What will it take tomainstream sustainability inglobal food supply?
CHALLENGES:Ø  Double output from much less    energy and water, while also    producing fuelØ  Feed and house the 1 bill...
How do we take on the big challenges and makesustainability mainstream?                   Together……
Organizational Stake in Collaborating         for Sustainability? Businesses •  Cost savings •  Minimize risk to reputatio...
How	  does	  building	  community	  wealth	                                                                   contribute	 ...
Value	  Chain	  Innova@ons                                                 	                                              ...
FacilitaBon,	  capacity	                                                                        building,	  coaching,	    ...
Sustainable Food Laboratory Team A team that is diverse enough to see and influential enough, as a group, to act. With lea...
Senge et al, Presence!                      Scharmer, Theory U!Dozens of                                               Eng...
Create a safe space to:develop a shared understanding of the whole system,and test and scale-up ways to make change       ...
Kenyan flowers	 Ethiopian beans	                                         capable	                    willing	              ...
NYC carrots Connecting the school system with local farmers and a processor
18
19
20
Ethiopian “responsible beans”!                                 43
22
environmental            !local!       social      economic        !           !                               25
www.sustainablefoodlab.org
Hal Hamilton's Presentation for Cutting Edge Collaboration
Hal Hamilton's Presentation for Cutting Edge Collaboration
Hal Hamilton's Presentation for Cutting Edge Collaboration
Hal Hamilton's Presentation for Cutting Edge Collaboration
Upcoming SlideShare
Loading in …5
×

Hal Hamilton's Presentation for Cutting Edge Collaboration

607 views

Published on

Published in: Business, Technology
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
607
On SlideShare
0
From Embeds
0
Number of Embeds
69
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Hal Hamilton's Presentation for Cutting Edge Collaboration

  1. 1. Collaboration Across Boundaries to Mainstream Sustainability Hal Hamilton January, 2012
  2. 2. Henry County, Kentucky, 1979
  3. 3. Hartland, Vermont, 2008
  4. 4. What will it take tomainstream sustainability inglobal food supply?
  5. 5. CHALLENGES:Ø  Double output from much less energy and water, while also producing fuelØ  Feed and house the 1 billion + people who are desperately poorØ  Run the economy on sun instead of oil.Ø  Replenish as much water as is removed.
  6. 6. How do we take on the big challenges and makesustainability mainstream? Together……
  7. 7. Organizational Stake in Collaborating for Sustainability? Businesses •  Cost savings •  Minimize risk to reputation and supply •  Recruitment and retention of employees •  Morale, innovation •  Customer loyalty •  Improved access to capital NGOs •  Deliver on missions more effectively by partnering with businesses
  8. 8. How  does  building  community  wealth   contribute  to  each  partner?   External  and  Internal  Stakeholders   e.g.  investor  groups,  NGOs,  employees,   communiBes  Soil   Other  materials  Water   Air  Energy   Water  GHG   Retail,  Food  Service   Landfills   growers   processors   distributors   Community  Biodiversity   and  end  Customers   NutriBon  Inputs   Value  chain  iniBaBves   Health  Livelihood  Labor     OperaBonal  Efficiency  Programs   Value  Chain  IntegraBon  of  Goals,  Metrics  &  ReporBng   Leadership   Product  QualiBes,   Focused  Goals   Stories,  and  Data   &  Metrics   Building   Blocks   Partnerships   Community   OperaBonal  Efficiencies,   Engagement   New  Technologies,  New   Sources  of  Energy  
  9. 9. Value  Chain  Innova@ons   Private  sector  NGO  support   partners   Capable  producers   Willing  buyers  (private   (skills,  capacity  &  organiza:on)   sector  policies)       Enabling  environment     (public  /  donor  policies)  
  10. 10. FacilitaBon,  capacity   building,  coaching,   project  management  Intermediaries  that  support  upgrading,  quality  control,  access  to  capital,  market   New  culture  and  innovaBon,  etc.   strategy,  buying   pracBces,  metrics  and   incenBves   Capable  producers   Willing  buyers       Enabling  environment     Public  sector  investments  in   infrastructure,  regulaBons,  extension   system,  etc.   CerBficaBon  systems,  NGO   and  research  support  
  11. 11. Sustainable Food Laboratory Team A team that is diverse enough to see and influential enough, as a group, to act. With leaders who have: 1.  Technical and issue expertise; 2.  Organizational and value chain knowledge; 3.  Personal capabilities to create innovation and learning among others 12
  12. 12. Senge et al, Presence! Scharmer, Theory U!Dozens of Engageinterviews more players Convene Capture, sharediverse team learning Theory U Test initial Innovate in ideas for organizations innovations Learning Prototype journeys Retreat & reflect
  13. 13. Create a safe space to:develop a shared understanding of the whole system,and test and scale-up ways to make change Build a cross sector community of leaders! !Pilot !Share and learn from innovations ! cases and emerging trends ! !Support organizations to adapt !
  14. 14. Kenyan flowers Ethiopian beans capable willing farmers buyers Livelihood Ghana & Cote Guatemalan projects D Ivoire: cocoa vegetables enabling environment
  15. 15. NYC carrots Connecting the school system with local farmers and a processor
  16. 16. 18
  17. 17. 19
  18. 18. 20
  19. 19. Ethiopian “responsible beans”! 43
  20. 20. 22
  21. 21. environmental !local! social economic ! ! 25
  22. 22. www.sustainablefoodlab.org

×