During my CAS experience, I was able to take part in Global Odyssey, a lively business fair organized by Economics and Business Management students. Though the fair mostly dealt with entrepreneurship, marketing, and finance, my role went beyond simply selling food—I discovered how I could serve and uphold the underlying principles of CAS.

LO3: Initiate and plan a CAS experience.

Planning and managing a food stall was not an easy task. Right from choosing the menu to buying ingredients and arranging for an inviting stall, each task involved careful planning. Quality, hygiene, and customer satisfaction needed to be assured while facing live issues like uncertain demand and competition from rival stalls. Strategic decision-making, coordination, and managing time were valuable lessons learned. In retrospect, this experience reflected the actual entrepreneurial experience in the real world, where entrepreneurship and flexibility are essential to thrive.

LO6: Demonstrate engagement with issues of global significance. 

Not only did I sell food, but I also wanted to make a difference by ensuring sustainable and moral food options. Following the vision of global responsibility, I ensured minimal wastage of food and utilized environmentally friendly packaging. Additionally, Global Odyssey itself was an event that fostered cross-cultural exchange, as students brought flavors, products, and business ideas influenced by diverse global markets. This experience helped me recognize how small business decisions can align with larger global issues like sustainability and responsible consumption.

LO7: Recognize and consider the ethics of choices and actions.

Running a food stall also meant being accountable for my decisions—both business-related and ethical. I was required to make ethical decisions about pricing, waste reduction, and treating customers justly. Honesty in dealings and being open about ingredients were essential areas of this learning. I also became aware of the ethical effects of food waste and took conscious efforts to reduce leftovers by donating leftover food rather than throwing it away. This learning reemphasized the value of ethical entrepreneurship and responsible business decision-making.