Effective ethical leadership in food requires more than a sense of right and wrong-it requires the ability to lead with purpose. New food leaders need the tools to develop and sustain a personal moral compass, a strong understanding of the risks inherent to the food system, and the ability to apply ethical decision-making across a range of issues impacting the food industry. This hands-on course will take students through a series of interactive exercises. They will engage theoretical models, participate in group discussions, develop research questions, create media assets, compose white papers, and use their developing mindsets, toolsets, and skillsets to solve real-world problems. Students will draft a mission statement, craft a list of core values, examine real-world ethical crises in the food system and evaluate the responses, conduct field interviews, and learn from existing food business leaders as they identify the ethical framework for their food ventures.