Christèle Delbé, Tutor of CISL’s Sustainable Food: Production and Processing will be speaking to Mallika Basu, Food Writer and Consultant about the key learnings from 8-week online course.
Are you interested in the course? Join this conversation to hear from a student how the course has impacted her perspective on her work. Mallika will also provide useful tips that she learnt along the way, and how she might apply the learnings into her context.
Date: Friday 26 January 2024
Time: 13:00 – 14:00 GMT
Where: MS Teams
Register now
Christèle Delbé
Christèle Delbé is a Sustainable Business Director with more than 18 years pioneering strategic initiatives and shifting behaviour to unlock tangible commercial benefits across food, consumer goods, technology and non-profit sectors. She drives multi-sector partnerships for value chains, influencing cross-functional teams through empathy, and raising brand profile on national and global stage. She is an issues expert on responsible supply chains and consumption, carbon, waste, packaging and human rights.
Christèle was awarded the Guardian Sustainable Business Award for Social Impact and was a speaker at the TEDx Lausanne on mobile innovation for sustainability. She has delivered more than 20 speaking engagements and interviews in Denmark, England, Egypt, South Africa, Sweden and Switzerland on food, agriculture, women, labour rights, and technology and she has published two thought leadership reports capturing the potential for mobile to address social and environmental challenges.
Mallika Basu
Mallika is a food writer, commentator, NED and board advisor. She has over two decades in board-level communications and strategic advisory. Alongside this, she has also been a food writer, commentator and broadcaster for nearly 20 years, and published author of two cookbooks. She is one of BBC Good Food's podcast hosts and spoke on a panel at Groundswell recently.
Mallika established herself as a consultant in the pandemic to help organisations navigate major cultural shifts and champion ESG and purpose for social impact and commercial success, with a focus on food, drink and hospitality. She is on the board of Be Inclusive Hospitality, the Commitee of the Guild of Food Writers and a Non Executive Director for Noble Foods, the UK's leading egg business.
