If you’re not willing to fail, you won’t succeed.”

( Shai Agassi - Israeli entrepreneur)

Entrepreneur at school

• During the workshop learners were introduced by the Italian mates to the basic principles of entrepreneurship, in this case focused on food. They were given information about how to anticipate, calculate, work together and manage such an enterprise. Stock piling, time tables, budget monitoring, selling and advertising, legal aspects, hygiene were all part of it. Special attention was given to European legislation.

Entrepreneur at school

• This presentation represents the registration of the main steps of the workshop .

• It contains useful information which can be used in the classroom to organize lessons about this topic.

• A model for CLIL lesson was created and it was presented during a job shadowing visit of some students of the Coventry university specializing inMasters in English Language Teaching and applied Linguistics.

Students started to introduce the topic

START UP

Early stage in the life cycle of

an enterprise where, the entrepreneurs

move from the idea stage

to securing financing,

laying down the basis

structure of the business,

and initiating operations or trading.

How does it move from

start up to become

an enterprise ?

• Startup stage 1: Research and

Discovery

• Startup stage 2: Validation of

Product/Market Fit

• Startup stage 3: Efficiency and

Process Improvement

• Startup stage 4: Scale or Growth

Startup stage 1: Research and

Discovery

It involves a lot of research, reading,

and discussion about your idea

of product or service.

You might start putting feelers out into the

community, connecting with people, finding mentors.

Startup stage 2: Validation of

Product/Market Fit

Do people need it?

Does the market understand it?

Can it grow?

There are many ways to work this out, but the best

method is simply to talk to people. Find out how they

currently do things, what their pain points are,

what they believe will make it better understandable?

Startup stage 3: Efficiency and

Process Improvement

You’re in stage three when you are driving process

improvement and efficiency

Refine what you do.

Refine your business model.

Cut the fat out of the process.

Add value. Efficiency is about refining what you’re

doing, and getting better at it.

Examine also things like social media and publishing

blogs, for example.

Stage three is all about setting your foundation properly

Startup stage 4: Scale or Growth

This is the final stage of the startup life. You

have a product and market fit. You know it

works. You’ve got the process to a point where

you can gain clients fast.

So you move into top gear

and drive acquisition quickly,

efficiently, and smartly.

How can we present a start up

Nowadays a model called

Business Model Canvas

is mostly used.

It is a strategic management

and entrepreneurial tool. It allows you to describe,

design, challenge, invent, and pivot your business

model. We will give you an example

Business Model Canvas

In the Business Model Canvas are settled:

• Customer Segments (CS): the customer segments the enterprise refers to (in this case: Food)

• Value Proposition (VP): The Value Proposition makes explicit how you are creating value for your customers. It helps you to design products and services your customers want.

• Channels (Ch): The path through which goods and services travel from the vendor to the consumer

• Customer Relationships (CR): managing the relationship with customers

Business Model Canvas

(as pictured in the next slide)

• Revenue Streams (R$): The revenue streams clarify how and through what pricing mechanisms a business generates earnings

• Key Resources (KR): the Key Resources describe the most important assets needed to make a business model work

• Key Activities (KA): the Key Activities are those a company must engage in to make its business model work

• Key Partners (KP) : the Key Partnerships are the network of suppliers and partners that make the business model work. Companies forge partnerships to optimize their business models, reduce risk, and/or acquire resources

• Cost Structure (C$): the Cost Structure describes

all costs incurred to make a business model work.

Business Model Canvas

EU LAW ON ORGANIC PRODUCTION:

AN OVERVIEW

In 2007 the European Council of Agricultural Ministers agreed on a new Council Regulation (Council Regulation (EC) No. 834/2007) setting out the principles, aims and overarching rules of organic production and defining how organic products were to be labelled.

An example on legislation:

EU Legislation

ON ORGANIC PRODUCTION:

AN OVERVIEW

The regulation sets a new course for developing organic farming further, with the following aims:

• sustainable cultivation systems

• a variety of high-quality products.

• greater emphasis on environmental protection

• more attention to biodiversity

• higher standards of animal protection

• consumer confidence

• protecting consumer interests

EU LAW

ON ORGANIC PRODUCTION:

AN OVERVIEW

In organic farming, closed cycles using internal resources and inputs are preferred to open cycles based on external resources. If the latter are used, they should be organic materials from other organic farms, natural substances materials obtained naturally, or mineral fertilizers with low solubility.

Exceptionally, however, synthetic resources and inputs may be permissible if there are no suitable alternatives

LAW ON ORGANIC PRODUCTION:

AN OVERVIEW

Foods may be labelled "organic" only if at least

95% of their agricultural ingredients meet the

necessary standards

Products with GMO content below 0.9% can be

labelled organic

Since 1 July 2010, producers of packaged

organic food have been required under EU law

to use the EU organic logo.

Labelling organic foods

Rules and Regulations

• For each type of business there are rules and regulations.

• Sometimes they fall under a National Legislation and Monitoring, sometimes under International Rules and Demands.

• Anyone who wants to start a business must know what applies for his branche.

• In general the ISO standards are applied which originate in the USA.

For Food HACCP is very important = Hazard Analysis Critical Control Points

• This means that a manufacturer checks very carefully any point in the production chain which might cause a hazard (incidents, contaminations, etc).

• For instance, in a Restaurant the chef is not supposed to cut the salad at the same spot where he recently has cut his raw chicken (else the salad will be contaminated with bacteria). This kitchenblock is called a HACCPoint. The same applies for cooking at home !

But not only such points in the kitchen or in the production are important.

• Also the food producers, transport chain, storage and the packing are very important for food safety.

• Linked to HACCP are BRC and IFS.

• IFS = International Food Standard BRC is the British version (British Retail Consortium)

Within IFS there are 4 "knock-out-criteria".

• If a supplier does not meet one of these 4 it is not “certified” (a term we will explain later).

• The 4 criteria are:

• managing the HACCP’s

• commitment of management and co-workers

• products, raw material and packing material can be tracked

• execution of corrections

BRC & IFS Food Safety Certification: Two essential food standards for suppliers and retail

• What is BRC and IFS?

• These food quality and safety standards are published by retail trade groups. Any company wishing to supply its food products to those retailers must meet the required standards.

• What do BRC & IFS cover?

• The BRC (British Retail Consortium) was published by the union of British supermarket chains, the BRC. It requires documented approval to ensure food quality and safety. Retailers include Asda, Tesco and Sainsbury's.

• The IFS is a quality and safety standard published by the union of German supermarket chains, HDE (Hauptverband des Deutschen Einzelhandels). It has been adopted by the French equivalent, the FCD (Fédération des entreprises du Commerce et de la Distribution). and the Italian ANCC, ANCD and Federdistribuzione

• Retailers include Aldi, Lidl and Metro.

What are the main differences between BRC and IFS?

• Both standards are aimed at retailers’ suppliers. Their goal is the same but the paths to achieve that same goal are different.

• The base of each audit is quite similar but the criteria and their levels differ. This is why combined audit time can be reduced however there is no potential time saving in reporting.

Accreditation

• The retailers request that an independent third party approves the quality and food safety system of the supplier.

• That is called “accreditation”

• A company much be “accredited” before it is allowed unto the market. This happens after an “audit”. The audit is a check of the company by a delegation of the Certifying Institute. After certification the company is “audited” thereafter at regular intervals to monitor if everything is still ok.

• After such an Accreditation a company can be certified.

• Such third international parties for these food safety schemes for instance are UKAS (BRC), COFRAC and DAR (IFS).

• Other certifications in the realm of food safety are: • BRC en BRC-IOP • GMP • GlobalGAP • ISO 22000 • FSSC 22000

Students at work

Students had to fill in a canvas with their trade idea for the vertical garden we are

going to implement in our school.

Which herbs or plants to cultivate?

4 GROUPS WERE COMPOSED

The workshop challenged participants to learn new modes of team-based problem solving, ideation, and basic business model development to create a working foundation for a viable company.In 5 simple verbs:

TO DEFINE

TO CREATE

TO VALIDATE

TO BUILD

TO PATCH

START UP

FOLLOW UP

• A model for CLIL lesson was created and it was presented during a job shadowing visit of some students of the Coventry University at IPS LUIGI EINAUDI-Palermo-Italy specializing in Masters in English Language Teaching and applied Linguistics.

• The visit took place on the 16th May 2016

Task n°1 “Who does What”

Following is the list of tasks to be distributed among the individuals in a start up.

Match each task to each group.

FINANCIAL TEAM