WASHINGTON, DC – Social responsibility is the focus of Equitable Food Initiative’s (EFI) latest launch. The organization has announced new online training products designed to share core social responsibility concepts that build the capacity of workers and managers.

“These new offerings support EFI’s goal of meeting grower-shippers where they are,” Peter O’Driscoll, Executive Director of EFI, stated. “We aim to reach a larger segment of the produce industry, providing services that support implementation of the industry’s Ethical Charter by helping employers strengthen their management systems.”

Aligned with the Ethical Charter on Responsible Labor Practices, the trainings offer a variety of learning formats to suit individual needs and schedules, from a series of one-hour seminars to intensive customized courses.

The resources are designed to help managers, supervisors, and workers develop the skills and knowledge necessary to cultivate a more ethical and sustainable work environment. A press release stated that the trainings are also valuable to farming operations that have achieved or are seeking EFI or other third-party certification.

The trainings range from free webinars to affordable one-hour seminars to multi-session workshops. Currently, courses are scheduled for various dates from March through June, and registration is open here.

The online trainings cover a wide array of topics in English and Spanish, including:

• Improving communication and worker protections
• Preventing harassment and discrimination
• Developing management systems that support responsible labor practices
• Embracing continuous improvement
• Addressing sustainability needs to meet retailer requirements

One example of the new offerings is EFI’s Sustainability 101 course, which helps grower-shippers understand evolving retail requirements regarding climate and environmental reporting and introduces resources and tools for measuring impacts.

“We are excited to deliver on EFI’s strategy to diversify our work and support grower-shippers across the produce industry who are aiming to better align their practices with the Ethical Charter and create a safer, more equitable and sustainable food system,” O’Driscoll added.

Source: www.andnowuknow.com