Centers & Institutes
Exciting things are happening within our centers, institutes, and special program initiatives. Here’s a collection of recent stories and updates.
Cornell team ‘solves the retirement puzzle,’ earns first place at the 2020 IPCC
Robert Carney, member of the winning Cornell team at the 4th Annual Investment Portfolio Case Competition, recounts his experience at the event.
Execs: Consumers pushing companies toward sustainability
The virtual Cornell Business Impact Symposium was organized by several student clubs under the guidance of Monica Touesnard, associate director of the Center for Sustainable Global Enterprise.
Fisk Johnson, CEO of SC Johnson: A champion in the crusade against plastic ocean waste
SC Johnson CEO Fisk Johnson talks about why ending plastic ocean waste is important to him, his company, and human life on this planet.
Coronavirus: Can you–and should you–’shelter in place’ at a hotel or vacation rental?
David Sherwyn, professor of hospitality human resources, says hotel companies are doing everything they can to make their environments and safe as possible against COVID-19.
Takeout, delivery may save restaurant industry amid coronavirus restrictions
Professor Alex Susskind, director of the Food and Beverage Institute, says its not just restaurants that need to adapt to COVID-19 closing measures, but all levels of the supply chain.
An internship with impact at the United Nations in Geneva, Switzerland
Feam recaps his internship with the United Nations Office at Geneva where he evaluated progress toward the UN’s Sustainable Development Goals and more.
EMI’s China trek: Free enterprise, socialist goals, and a rich cultural heritage
Abhishek Banerjee, Two-Year MBA ’20, shares views and insights on China’s economy and society after his visit to the country.
Research Recap: Uncovering the attributes of sustainable earnings in the lodging industry
Research from Linda Canina at SHA uncovers factors that can have a significant impact on achieving sustainable earnings in the lodging industry.
Is it safe to eat in restaurants amid the coronavirus? Experts say proceed with caution
Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.