1. Lecture 4: Introduction
Advanced Management Control and Sustainable Development
Food Value Chain: FAO-Developing Sustainable Food Value Chains: guiding principles
Lecture 4: Introduction
Prof. Angelo Riccaboni
University of Siena
Department of Business and Law

2. Agenda Evolution of Value Chains – Lecture 4
Define the concept of SFVC – Lecture 5
Development paradigm : multidimensional concepts of
sustainability and value added – Lecture 6

3. Evolution of Value Chains
Value Chains- one of the main paradigms in development thinking and practice
Value chain analysis focus on:
Value chain selection
Strategy
Development
Implementation plans
Tools for analysing the environment

4. Four unique characteristics of Food Value Chains
All human beings are part of Food Value Chain
In most developing countries, agriculture and food represent a large part of the economy
Food production is closely tied to the natural environment (soils, water bodies, air, genetics) and the life cycle of plants and animals
The quality of food products is difficult to control both, in terms of uniformity and in terms of preservation over time

5. Lectures 5 and 6 Lecture 5 Define concept of SFVC VC framework
VC as dynamic and market-driven systems
Lecture 6
SFVCD paradigm
Integration of sustainability dimensions and value
Development fallacies related to SFVCD