transforming education and training the context of the food system phnom pehn, mi november 7, 2013
TRANSCRIPT
Food System as a Case-in-Point*
Input companies
Input companies
FarmersFarmers
TradersTraders
RetailersRetailers
ConsumersConsumers
Food companies
Food companies
* From: KMPG International, 2013
SeedsFertilizerAnimal health
Crops Meat Dairy
CropsMeatOils/mealBiofuels
BakeryMeatDairySnacksBeverages
Hyper-marketsSuper-marketCorner shops
Urban Rural
Changing Nature of the Food System• A major industry in Cambodia and many developing
countries
• Rapidly changing
• Shift from production to post-production industries
• Need to address challenges and threats to global food security
• Climate change, population growth, urbanization, increasing incomes
• Rising demand for access to information
• Creating need for new knowledge and skills among food system workers
Relationship of Education and Training to Workforce Development
Labor Market NeedsA. current
B. next generation skills
Next Generation Agricultural Professionals
Improved Food System Performance
AET Institutions
C. Effective,responsive content
•curriculum • pedagogy
D. Sustainable AET institutions• financial management
• human resource management• continuous quality assessessment
Change in Value Chain Influencing Workforce Demand
Legend:
DistributionPackagingProcessing
Farming
Consumption
Public sector (extension &
research)
Private sector(food
industries)
Past 40 years Next 40 years
Small employment
Large employment
Demand for AET Graduates
Relationship of Preparation and Supply of and Demand for Skilled WorkersEducational
Level
Ph.DM.Sc.B.Sc.VocationalSecondaryPrimary
Legend:
AET Supply of Skilled Workers
Demand for Skilled Labor and Research
Informal Formal Private Sector Public Sector
= enrollment & employment pyramids(width at each educational level is proportional to enrollment)
Skilled labor & research
Communication & feedback
Curriculum adjustments
Two USAID Projects
• Global Center for Food Systems Innovation (GCFSI - MSU)
• Innovation for Agricultural Training and Education (InnovATE - Virginia Tech)
GCFSI Lab Michigan State University• To find solutions to global food system
challenges caused by:• Climate change
• Population growth
• Rapid urbanization, and
• Skill gaps in the food systems value chain
GCFSI/Team 3
Focuses on the:1 •Human skill implications of ongoing food system transformations and threats to global food security
•Best approaches to producing those skills, and
•Institutional innovations that are needed if these skills are to be developed in an ongoing, sustainable fashion
Transforming Education and Training for the Food System
• Multi-sector involvement (Higher ed, VET, private sectors, government, civil society)
• Participatory (local control and authority)
• Collaborative (working towards a common goal)
• Systems approach to change & transformation (all change part of larger entity)
Nature of Change Needed to Address Evolving Skills in Food System• Interdisciplinary – multiple disciplines working
together to address emerging needs
• Inter-institutional – universities and vocational schools sharing capacities
• International – countries developing policies to foster collaboration in training programs