Editor’s Note: An earlier version of this post first appeared on the blog of the Corporate Responsibility Association, and is republished with permission. Recently, I wrote about flourishing as a higher level of sustainability. John Ehrenfeld perhaps defined it best when he stated in his book, Sustainability by Design, that sustainability means “the possibility that humans
BerylHealth, a healthcare call center, had its start with three employees and the phone line in a backroom. Between 1985 and 2012, founder and CEO Paul Spiegelman grew the company to 300 employees. The company earned multiple Inc. 500 and Best Places to Work awards for its impressive growth trajectory and strong, positive culture that
Hurricane Haiyan, which struck the Philippines in 2013, destroyed homes and roads, making essential supplies inaccessible. Operating from across the globe, teams of volunteers used satellite images and social media to help map surviving roads and damaged infrastructure, in the process identifying locations in need of specific types of aid. One year earlier, after Hurricane
Executives can no longer ignore the fact that business is a social institution and cannot exist outside the contextual environments in which it operates. Firm stakeholders continue to pressure business to make a more positive impact on social issues ranging from employee well being, to environmental sustainability, to community enhancement. These goals can only be
10 Tips to Cut Food Waste at Your Company from Center for Values-Driven Leadership Food waste is a $250 billion annual problem, and it’s probably costing your company thousands. Find 10 tips to cut food waste in your company, and begin saving money while having a positive impact on the environment. Click through
When Kevin Walter was a high school student, he had a job at a local food store. One of his regular responsibilities was to pull food past its expiration date from the shelves, destroy it, and put it in the outside garbage bins. “I couldn’t do it,” says Walter. Instead, he left the food intact
Zingerman’s Deli in Ann Arbor, Michigan, is a local institution that has gained national notoriety. Oprah gushed about their sandwiches, Mindy Kaling brags about their gift packages, and Jason Segel filmed a movie there. Popularity doesn’t guarantee good business sense, but Zingerman’s has that too. The Zingerman’s Community of Businesses (ZCOB) operates according to a
Infographic used with permission from Lean Path. Find more content in our food waste series at www.cvdl.org/foodwaste.
By Jim Ludema Doug Rauch, former president of the popular grocery store chain Trader Joe’s, sparked headlines last fall when he announced his new venture: selling expired food. Rauch’s grocery store and restaurant, called The Daily Table and scheduled to be launched in Dorchester, Mass., is committed to
MGM Resorts International serves 45,000 meals every day to their employees alone. And while their legendary properties on the Vegas strip and elsewhere are known for their grandeur and excess, MGM Resorts’ Executives found the excess food waste generated by these properties to be a significant problem. “I think it’s obscene how much food people