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In teaching, our Chair deals with various topics of the management of companies, value chains and production networks as well as a sustainable / value-oriented agricultural and food sector. Firstly, students gain a differentiated understanding of approaches to managing our transition towards sustainability and of organisational issues in the agricultural and food sector. Students are enabled to recognise or develop suitable organisational forms for the production of goods and services in the agricultural and food industry that contribute to sustainable development. Secondly, students become familiar with the theoretical foundations of sustainability management (with a special focus on sustainability accounting & control, assessment and reporting) and master strategic and operational approaches for sustainable business management.

In further modules, students learn how to analyse and evaluate corporate and economic practices as well as discourses on social responsibility in the agriculture and food sector from different theoretical perspectives. Selected research methods useful for understanding responsible and sustainable business in the agri-food sector as well as social science research methods including reading methodologies are taught.

Particular attention is paid to the organic sector. Here, courses are offered on the topics of organic inspection, control and certification, organic food pioneers, food entrepreneurship and start-ups for sustainable development, as well as economy for the common good and transformative management.

Modules that deepen these topics using the example of specific sectors (e.g. out-of-home catering/ gastronomy management) or impart cross-curricular knowledge in e.g. fundamental areas such as business administration or marketing complete the learning offers. This also includes an English-language course on sustainable management in the context of emerging economies and transformation management.