Certificate in Advanced Professional Business Practice

Developing a Sustainable Food Plan for the Cooperative Food Group. The strategy will draw on health, environment
and social criteria covered in the lectures. It must consider the whole supply chain and focus on the creation of
both sustainable and healthy dietary choices for consumers. The Plan must be realistic and fit-for-purpose in the
current policy and financial environments. The Plan will be a written report with case studies that will
critically analyse the current issues. It should be developed to present evidence and responsible change to a  policy maker in your organisation.

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