Centers & Institutes
Exciting things are happening within our centers, institutes, and special program initiatives. Here’s a collection of recent stories and updates.
Dreams and aspirations of becoming a global sustainability advisor
Johnson’s Social Impact Internship Fund enabled Duncan Lee, MBA ’22, to showcase his business and sustainability capability to AccountAbility.
The Choice: Industry Leaders Envision the Future of Food & Beverage
Daniella Senior and Elizabeth Tilton joined Lilly Jan to discuss ongoing strategies for improving the culture of the food and beverage industry.
WIN Conference aims to boost representation of women in investing
The Undergraduate Women in Investing Conference aims to educate undergraduate women about career options and facilitate recruiting, networking opportunities with sponsoring firms.
Cirona Labs creates cannabinoid ingredients for food, beverage, and cosmetics companies
Hotelie Hunter Friedland ’19, founder of Cirona Labs, credits Cornell’s entrepreneurship ecosystem for helping him to build and launch his startup.
Ideas With Impact: The Future is Seamless Travel
Center for Hospitality Research and Medallia crowdsource ideas for making travel seamless
Sustainability in the Hospitality Industry: Challenges and Opportunities
CHR hosted a virtual keynote webinar to explore the challenges and opportunities of sustainability in the hospitality industry
Maximizing female talent in hospitality, travel
A panel of industry and academic leaders share stories, challenges and organizational best practices for supporting women in hospitality and travel.
Charting Your Future: Reflections from Lee Pillsbury ’69
Reflections from Lee Pillsbury occasioned by the 15th anniversary of The Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship
My Fellow Americans, Let’s Be Better Tourists
“The kind of company you want to pick can show you how they’re measuring the impact of their travel,” Megan Epler Wood, the managing director of the Sustainable Tourism Asset Management Program, tells the New York Times.