Leeds Business School

'Brewing up' ideas for diversity and inclusion

Business and Management students have been enlisted by a popular local brewery to help tackle diversity issues within the beer industry. 

Rose Bowl

First-year students from the course have working with the award-winning North Brewing Company to develop new initiatives that will help attract a more diverse workforce, including better representation from black and minoritised ethnic groups.

The brief has been set by the company’s Joint Founder Christian Townsley to his desire in making the business more culturally diverse, marking its Leeds heritage.

The work has formed part of the students’ Business in Action module, which connects with a multitude of local, national, and international companies. It seeks to introduce students to the world of business. They are given live projects to apply their practical skills and knowledge.

Students were asked to work in teams and think critically about why the industry is currently dominated by white males. 

BA (Hons) Business and Management student Bethany Chambers has really enjoyed the experience. She said: "The task with North Brewing, has given me a fantastic opportunity to put my skills into practice. I had the opportunity to develop my teamworking skills whilst working to resolve a very current issue through research and collaboration."

Students have generated some wonderfully creative ideas for the brief. The winners will be chosen by Christian with the prize being a tour of the brewery after lockdown ends. 

They will be given the chance to taste some of the exciting beers, spirits, sodas, and coffee.  The next business lined up is Altrincham based Booch and Brew Kombucha.

 

Esther Pugh

Senior Lecturer / Leeds Business School

Senior Lecturer in Business Strategy and Marketing. My PhD combines Critical Spatial Theory and Consumer Culture Theory in the context of Vintage Fashion Fairs. Future research interests are the role time, space and 'moments' in shopping, the role of physical space and how to improve space to make it more experiential.