Global citizenship doesn’t have to take the form of big, bold initiatives – small, everyday choices, from the food we eat to the clothes we wear, can make a difference.
During two recent field trips, Ivey’s CEMS Master in International Management (MIM) and visiting CEMS MIM exchange students explored how food education, circular fashion, and other circular economy initiatives in their local community of London, Ontario can have a global impact.
Led by Oana Branzei, a professor of sustainability, strategy, and entrepreneurship, the students toured Growing Chefs! Ontario, a local charity focused on food education, as well as The Grove Agri-business Incubation Hub, to gain insights into equitable, resilient, and eco-friendly food systems.
The second part of their learning experience involved a visit to Carmina Design Co., a leading sustainable apparel manufacturer. It was all part of the CEMS Global Citizenship Seminar, which exposes students to innovative business models focused on sustainable innovation and social entrepreneurship.
The seminar opened with a masterclass on corporate citizenship and food systems with Neil Hetherington, EMBA '13, CEO of the Daily Bread Food Bank. Hetherington spoke about the policy work being undertaken to change food systems.
The environmental impact of fashion
A second masterclass on system change in fashion was led by Michelle Quintyn, formerly CEO of Goodwill Industries, Ontario Great Lakes and now Senior Consultant with Goodwill Industries International. She discussed strategies to reduce waste and promote ethical production, highlighting Goodwill’s sustainability initiatives over its 123-year history. She covered everything from Goodwill’s pioneering electronic recycling to its recent contributions to the circular economy by reselling textiles by the pound – all while creating jobs in the community.
Quintyn emphasized the fashion industry’s environmental impact, citing how synthetic fibers, chemical usage, and the disposal of donated textiles contribute to pollution, particularly in countries like Ghana and Chile. She underscored the need for policy and industry changes to reduce waste and encourage ethical production.
Ethical production requires policy shifts
She also highlighted the New York Fashion Workers Act, set to take effect in June, which aims to establish social and environmental responsibility benchmarks within fashion supply chains. Additionally, she noted that companies such as Walmart, Patagonia, and Under Armour are starting to incorporate recycled materials into their clothing lines and offer take-back programs for refurbished garments.
“I think the supply chain is going to shift away from just the resale economy into remake, refurbish, and recycle,” she said.
Quintyn’s talk was followed by a pre-recorded session on systems change with Derrick Emsley, HBA ’12. Emsley is Co-Founder & CEO of tentree and veritree and the recipient of the inaugural Ivey Worldchangers Award.
Altogether, the sessions provided students with eye-opening insights and helped build their cultural awareness.
Community-driven initiatives make a difference
Ishita Sharma, an Ivey MSc in Management: International Business + CEMS MIM student, shared that while she sometimes shops for books at Goodwill, she wasn’t aware of the organization’s broader environmental initiatives or its role in the sustainable clothing movement.
Julia Rudlof, a visiting CEMS MIM student from NOVA University Lisbon, was surprised to learn about Canada’s challenges with food education, particularly since food education is common in her hometown of Munich, Germany.
“Food education in primary school in Germany is absolutely normal. We learn about vegetables – how to eat them and how to prepare them. I couldn’t imagine not knowing how to make a salad because we literally learn it in kindergarten,” she said.
During her time in Canada, she noticed how expensive fresh produce is and how widespread fast food consumption has become as a result.
Julia Siegel, a visiting CEMS MIM student student from Bocconi University who is originally from Vienna, Austria, particularly enjoyed touring the Growing Chefs! Ontario greenhouse, where even off-season produce and tropical plants are grown.
“I really liked hearing that they talk to families in the area and grow produce specifically for them. Some people come from different cultural backgrounds and are looking for foods that aren’t available in traditional Canadian supermarkets,” she said. “There is this close collaboration with the people around them – it’s very community-driven.”
Neil Hetherington, EMBA '13, speaking with the CEMS MIM students remotely.
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