Article about how we can achieve a more sustainable environment and efficiency, by applying low cost methods and new ways of thinking - The idea is to use the article as a first step towards the reflection.
El documento habla sobre la segmentación y posicionamiento en el marketing. Explica que la segmentación divide el mercado en grupos homogéneos con necesidades similares. Los tipos de segmentación incluyen la geográfica, demográfica, psicográfica y por comportamiento. El posicionamiento se refiere a la percepción del cliente sobre un producto en comparación con otros. La metodología de posicionamiento implica identificar los atributos del producto, conocer la posición de competidores, decidir estrategias y comunicar el posicionamiento a través
Este documento presenta el programa de estudios para el título de Patrón de Embarcaciones de Recreo en el País Vasco. Incluye información sobre los conocimientos teóricos y prácticas requeridas, las atribuciones del título, y detalles sobre temas como tecnología naval, maniobras, seguridad en el mar, y navegación. El documento proporciona una guía completa para aquellos que buscan obtener el título de Patrón de Embarcaciones de Recreo en la región.
El documento describe diferentes herramientas web 2.0 como redes sociales, blogs, bitácoras, edublogs, wikis y foros de audio que pueden ser usadas para facilitar procesos de enseñanza y aprendizaje. Estas herramientas permiten una mayor interacción entre estudiantes de forma colaborativa y social, publicar y compartir contenidos de manera flexible, y apoyar procesos educativos aprovechando las posibilidades de las tecnologías de la información.
Este documento trata sobre el concepto de precio en el mercadeo y comercio electrónico. Define precio como la expresión monetaria del valor asignado a un producto o servicio, el cual no es solo dinero sino también las percepciones de beneficios. Explica que el precio se determina por la oferta y la demanda en un mercado libre, o por la curva de beneficios máximos de una empresa en caso de monopolio, y cómo puede verse afectado por la inflación o deflación. Finalmente, resume que el valor fundamental para definir un precio desde la
Este documento describe diferentes tipos de clientes y cómo los vendedores deben abordarlos. Explica los clientes recelosos, indiferentes, discutidores, poco amables, impulsivos y vacilantes. Para cada uno, detalla cómo romper el hielo, los argumentos de venta a usar y el cierre de ventas más adecuado. Luego, pide desarrollar más argumentos de venta y los cierres más adecuados para cada cliente.
Sarah Planalp is an intern for the Snohomish County Cultural Arts department in the Executives Office. She works to promote arts and culture in Snohomish County. Her role supports the county executives vision of using arts to strengthen communities.
El documento habla sobre la segmentación y posicionamiento en el marketing. Explica que la segmentación divide el mercado en grupos homogéneos con necesidades similares. Los tipos de segmentación incluyen la geográfica, demográfica, psicográfica y por comportamiento. El posicionamiento se refiere a la percepción del cliente sobre un producto en comparación con otros. La metodología de posicionamiento implica identificar los atributos del producto, conocer la posición de competidores, decidir estrategias y comunicar el posicionamiento a través
Este documento presenta el programa de estudios para el título de Patrón de Embarcaciones de Recreo en el País Vasco. Incluye información sobre los conocimientos teóricos y prácticas requeridas, las atribuciones del título, y detalles sobre temas como tecnología naval, maniobras, seguridad en el mar, y navegación. El documento proporciona una guía completa para aquellos que buscan obtener el título de Patrón de Embarcaciones de Recreo en la región.
El documento describe diferentes herramientas web 2.0 como redes sociales, blogs, bitácoras, edublogs, wikis y foros de audio que pueden ser usadas para facilitar procesos de enseñanza y aprendizaje. Estas herramientas permiten una mayor interacción entre estudiantes de forma colaborativa y social, publicar y compartir contenidos de manera flexible, y apoyar procesos educativos aprovechando las posibilidades de las tecnologías de la información.
Este documento trata sobre el concepto de precio en el mercadeo y comercio electrónico. Define precio como la expresión monetaria del valor asignado a un producto o servicio, el cual no es solo dinero sino también las percepciones de beneficios. Explica que el precio se determina por la oferta y la demanda en un mercado libre, o por la curva de beneficios máximos de una empresa en caso de monopolio, y cómo puede verse afectado por la inflación o deflación. Finalmente, resume que el valor fundamental para definir un precio desde la
Este documento describe diferentes tipos de clientes y cómo los vendedores deben abordarlos. Explica los clientes recelosos, indiferentes, discutidores, poco amables, impulsivos y vacilantes. Para cada uno, detalla cómo romper el hielo, los argumentos de venta a usar y el cierre de ventas más adecuado. Luego, pide desarrollar más argumentos de venta y los cierres más adecuados para cada cliente.
Sarah Planalp is an intern for the Snohomish County Cultural Arts department in the Executives Office. She works to promote arts and culture in Snohomish County. Her role supports the county executives vision of using arts to strengthen communities.
This document discusses the Sanarelli-Shwartzman phenomenon (SSP), which involves disseminated intravascular coagulation. It proposes that the 2-O-sulfate derivative of L-ascorbic acid plays a central role in the universal nonspecific mesenchymal reaction (UNMR), which is another term for SSP. Specifically, the ascorbate radical may catalyze sulfuryl and phosphoryl group transfers under inflammatory conditions to help rescue ATP and PAPS from degradation. It further suggests the ascorbate radical could catalyze other group transfers like nitrosyl and glycosyl. The document concludes that ascorbate and its derivatives may have important catalytic and modulatory roles through supramolecular and ep
El documento describe el proceso de registro y control de colaboradores de una empresa. Incluye la recopilación de datos individuales y colectivos de los empleados, así como políticas de seguridad, beneficios y permisos. También presenta los diferentes formatos y registros utilizados como la ficha personal, tarjeta de control diario y rol vacacional.
El documento presenta varias demostraciones matemáticas que muestran simetrías y patrones numéricos. También valora palabras en inglés representando las letras con números del 1 al 26 y encuentra que "amor de Dios" es la única frase que da más del 100%. El mensaje principal es que el amor de Dios es lo que puede llevar a alguien por encima del 100%.
La administración de recursos humanos es una materia que trata sobre la gestión del personal en las organizaciones. En esta materia se encuentran inscritas tres alumnas: Liliana Auquilla, Estefania Albarracin y Claudia Cruz.
Este documento presenta la planeación didáctica de un curso sobre identidad y cultura. El objetivo del curso es que los estudiantes desarrollen una actitud crítica mediante el apreciación de los referentes culturales e históricos del mundo occidental. La planeación incluye 4 unidades sobre la formación de la cultura occidental, la cultura occidental durante la Edad Media, la Edad Moderna y el Renacimiento, y las tres grandes revoluciones. Cada unidad contiene temas, estrategias, técnicas, experiencias de aprendiz
El documento es una carta de una escuela de idiomas dirigida a sus alumnos deseándoles felices fiestas. La carta incluye enlaces a videos educativos sobre temas como números, colores, animales de granja y saludos/canciones para que los estudiantes puedan repasar durante las vacaciones de Navidad.
This document provides information about an assessment pack published by TeeJay Publishers in 2016 for assessing students in Year 2 of the United Kingdom's National Curriculum. The pack includes 25 non-write-on chapter assessments corresponding to chapters 1-13 in textbooks, 5 cumulative block assessments, and an end-of-year diagnostic assessment. It is meant to be used along with TeeJay textbooks and planning materials. The assessments cover a range of math topics including whole numbers, time, money, shapes, symmetry, grouping, and more.
El poema habla sobre la conexión entre la naturaleza, la cultura y la libertad en Latinoamérica. Describe al autor como parte de la tierra, el fuego, la noche, la mañana y el canto que trae la libertad. Resalta conceptos como pachamama, la inmensidad del cielo, la eternidad de la tierra y las raíces culturales del autor.
This document discusses ways for restaurants to reduce food waste. It presents simple and innovative solutions that Swiss restaurants can implement to minimize various types of waste produced. Some solutions discussed include offering different portion sizes to reduce plate scraps, using mobile POS terminals to reduce paper waste, offering discounts on unsold end-of-day meals to increase revenue, and allowing doggy bags to take home leftovers. The document provides pros and cons for various waste prevention, reduction, reuse, recycling and advanced solutions.
Cookies Stories is a bakery/cafe in Curitiba, Brazil that sells handmade cookies and other baked goods. While successful, the owners want to expand their customer base to be more sustainable and appeal to vegan customers. This trend report identifies three trends that could help: 1) "Go Slow Green" - focusing on using high quality, local ingredients and making the shopping experience more enjoyable and relaxing, 2) "Thinking Green" - promoting sustainability practices like zero waste and using fair trade products to attract customers interested in ethical consumption, and 3) "Visual Food Culture" - leveraging Instagram and influencer marketing to showcase the bakery's aesthetically pleasing foods in order to draw in customers and increase sales.
This document presents a design concept for an automated mini-grocery store called "Shop Everyday" that is intended to reduce consumer food waste. The concept involves small automated grocery stores located in public areas that allow convenient daily shopping via a connected mobile app. Users would be able to purchase exact portions for recipes to avoid leftovers. The stores would provide storage to keep produce fresh longer and suggest recipes to use seasonal options. A potential client is identified as Whole Foods Market, which could leverage user data and reach new customers with a solution that fits in small urban spaces. The concept aims to make grocery shopping more convenient, informative and pleasurable without waste.
Foodservice Sector: A Catalyst for Innovation ——Marie-Pierre Membrives, Foods...Simba Events
This document discusses opportunities for innovation in the foodservice sector. It notes that foodservice encompasses a wide range of establishments from street vendors to high-end hotels. The foodservice industry is changing as different categories adapt to new trends, requiring constant innovation. Some key factors that can help foodservice businesses improve competitive advantage include focusing on food quality, developing a clear business identity, and maintaining a clean and attractive environment. The document also examines trends in the Chinese foodservice market and opportunities to better meet consumer demands around food safety, customization, and health. Overall, it argues that digitization, changing consumer preferences, and a focus on sustainability present many possibilities for innovative new approaches in foodservice.
The document discusses plans to open a sandwich shop called IN&OUTWICH. The shop aims to provide healthy, organic food options to busy customers. It will use a just-in-time inventory system and focus on quality ingredients and customer service. Potential locations discussed are near colleges and business areas in Istanbul to target students and professionals looking for convenient, nutritious meals.
The Green Budget Guide: 101 Planet and Money Saving Tips, Ideas and RecipesLucky Gods
Go green, save green, and live life in the green!
Welcome to The Green Budget Guide: 101 Planet and Money Saving Tips, Ideas and Recipes, your ultimate handbook for living a sustainable and budget-friendly life! We're talking eco-hacks, money-saving magic, and delicious recipes that are kind to your wallet and the planet.
Forget sacrificing style for sustainability or breaking the bank to go green! This guide is your key to unlocking a world where frugal living and environmental consciousness go hand-in-hand.
Inside, you'll discover:
Budget-busting eco-swaps: Cut waste and save cash with clever alternatives to everyday items.
Plant-powered pantry magic: Whip up mouthwatering meals that are budget-friendly and good for the planet. ️
Green cleaning secrets: Ditch the harsh chemicals and clean your home naturally, saving money and reducing toxins.
Energy-saving hacks: Turn your home into a green haven and slash your utility bills.
Sustainable shopping savvy: Shop smart, reduce waste, and find hidden gems without breaking the bank. ️♻️
This isn't just about saving money and protecting the planet. It's about building a fulfilling life aligned with your values. You'll learn how to:
Reduce your environmental footprint: Make a real difference for the planet, one small step at a time.
Embrace minimalism: Declutter your life and rediscover the joy of living with less. ♀️️
Cook with fresh, seasonal ingredients: Nourish your body and support local farmers, all while saving money.
DIY like a pro: Master simple skills and craft your own eco-friendly alternatives to costly products.
Ready to transform your life, your wallet, and your planet? Dive into The Green Budget Guide and unlock the secrets to a happier, healthier, and more sustainable you!
This document summarizes an interdisciplinary workshop on model-eliciting activities led by Deborah Kozdras and Christine Angel Danger. It discusses how model-eliciting activities can reveal students' thinking through collaborative problem-solving tasks that integrate multiple STEM concepts. Students work in teams to develop mathematical models, test them with sample data, and revise their solutions to meet client needs. The workshop addresses skills like reading comprehension, integrating knowledge from diverse sources, effective collaboration and communication, and using media to enhance presentations.
How to design a way to reduce food waste in single households - THE PICK-UP ...Kate Katzenstein
For SINGLE HOUSEHOLDS, who have to manage their leftovers, PICK-UP-BOX is a web-based solution that offers an EASY way to share leftovers in a TRUSTWORTHY way. Unlike web-based food sharing communities, where a lot of effort is involved, PICK-UP-BOX makes it possible to save and share resources in a quite SIMPLE way.
Maxwell VanDenBosch-Jones' portfolio contains individual and group design projects focused on industrial design. It includes a canoe paddle they designed to be more ergonomic, a portable camera, and a smart kitchen island system created with a group. The kitchen island was designed to provide more space and conveniences for cooking through modular panels, a smart cutting board, spice rack, and induction cooktop that interact with recipes. Renderings and models showed a mobile cart with storage, adjustable shelves, and electronic components to power the smart functions.
1. The document discusses various strategies for controlling costs in a kitchen, including organizing the workplace, standardizing ordering processes, checking deliveries, properly storing foods, and using checklists.
2. It emphasizes the importance of having competent staff with the right skills, knowledge, and attitudes, and suggests creative recruitment strategies to find such staff.
3. Metrics like food costs per customer, labor costs by department, and weekly sales figures are recommended to monitor performance and identify areas for improvement.
1. The document discusses various strategies for controlling costs in a kitchen, including organizing the workplace, standardizing ordering processes, checking deliveries, properly storing foods, and using checklists.
2. It emphasizes the importance of having competent staff with the right skills, knowledge, and attitudes, and suggests different tools that can help monitor costs, like electronic scales, good refrigeration, and computer programs.
3. The document also provides examples of metrics and reports that can help analyze costs, like food costs per customer, labor costs by department, and weekly spending and sales figures.
This document discusses the Sanarelli-Shwartzman phenomenon (SSP), which involves disseminated intravascular coagulation. It proposes that the 2-O-sulfate derivative of L-ascorbic acid plays a central role in the universal nonspecific mesenchymal reaction (UNMR), which is another term for SSP. Specifically, the ascorbate radical may catalyze sulfuryl and phosphoryl group transfers under inflammatory conditions to help rescue ATP and PAPS from degradation. It further suggests the ascorbate radical could catalyze other group transfers like nitrosyl and glycosyl. The document concludes that ascorbate and its derivatives may have important catalytic and modulatory roles through supramolecular and ep
El documento describe el proceso de registro y control de colaboradores de una empresa. Incluye la recopilación de datos individuales y colectivos de los empleados, así como políticas de seguridad, beneficios y permisos. También presenta los diferentes formatos y registros utilizados como la ficha personal, tarjeta de control diario y rol vacacional.
El documento presenta varias demostraciones matemáticas que muestran simetrías y patrones numéricos. También valora palabras en inglés representando las letras con números del 1 al 26 y encuentra que "amor de Dios" es la única frase que da más del 100%. El mensaje principal es que el amor de Dios es lo que puede llevar a alguien por encima del 100%.
La administración de recursos humanos es una materia que trata sobre la gestión del personal en las organizaciones. En esta materia se encuentran inscritas tres alumnas: Liliana Auquilla, Estefania Albarracin y Claudia Cruz.
Este documento presenta la planeación didáctica de un curso sobre identidad y cultura. El objetivo del curso es que los estudiantes desarrollen una actitud crítica mediante el apreciación de los referentes culturales e históricos del mundo occidental. La planeación incluye 4 unidades sobre la formación de la cultura occidental, la cultura occidental durante la Edad Media, la Edad Moderna y el Renacimiento, y las tres grandes revoluciones. Cada unidad contiene temas, estrategias, técnicas, experiencias de aprendiz
El documento es una carta de una escuela de idiomas dirigida a sus alumnos deseándoles felices fiestas. La carta incluye enlaces a videos educativos sobre temas como números, colores, animales de granja y saludos/canciones para que los estudiantes puedan repasar durante las vacaciones de Navidad.
This document provides information about an assessment pack published by TeeJay Publishers in 2016 for assessing students in Year 2 of the United Kingdom's National Curriculum. The pack includes 25 non-write-on chapter assessments corresponding to chapters 1-13 in textbooks, 5 cumulative block assessments, and an end-of-year diagnostic assessment. It is meant to be used along with TeeJay textbooks and planning materials. The assessments cover a range of math topics including whole numbers, time, money, shapes, symmetry, grouping, and more.
El poema habla sobre la conexión entre la naturaleza, la cultura y la libertad en Latinoamérica. Describe al autor como parte de la tierra, el fuego, la noche, la mañana y el canto que trae la libertad. Resalta conceptos como pachamama, la inmensidad del cielo, la eternidad de la tierra y las raíces culturales del autor.
This document discusses ways for restaurants to reduce food waste. It presents simple and innovative solutions that Swiss restaurants can implement to minimize various types of waste produced. Some solutions discussed include offering different portion sizes to reduce plate scraps, using mobile POS terminals to reduce paper waste, offering discounts on unsold end-of-day meals to increase revenue, and allowing doggy bags to take home leftovers. The document provides pros and cons for various waste prevention, reduction, reuse, recycling and advanced solutions.
Cookies Stories is a bakery/cafe in Curitiba, Brazil that sells handmade cookies and other baked goods. While successful, the owners want to expand their customer base to be more sustainable and appeal to vegan customers. This trend report identifies three trends that could help: 1) "Go Slow Green" - focusing on using high quality, local ingredients and making the shopping experience more enjoyable and relaxing, 2) "Thinking Green" - promoting sustainability practices like zero waste and using fair trade products to attract customers interested in ethical consumption, and 3) "Visual Food Culture" - leveraging Instagram and influencer marketing to showcase the bakery's aesthetically pleasing foods in order to draw in customers and increase sales.
This document presents a design concept for an automated mini-grocery store called "Shop Everyday" that is intended to reduce consumer food waste. The concept involves small automated grocery stores located in public areas that allow convenient daily shopping via a connected mobile app. Users would be able to purchase exact portions for recipes to avoid leftovers. The stores would provide storage to keep produce fresh longer and suggest recipes to use seasonal options. A potential client is identified as Whole Foods Market, which could leverage user data and reach new customers with a solution that fits in small urban spaces. The concept aims to make grocery shopping more convenient, informative and pleasurable without waste.
Foodservice Sector: A Catalyst for Innovation ——Marie-Pierre Membrives, Foods...Simba Events
This document discusses opportunities for innovation in the foodservice sector. It notes that foodservice encompasses a wide range of establishments from street vendors to high-end hotels. The foodservice industry is changing as different categories adapt to new trends, requiring constant innovation. Some key factors that can help foodservice businesses improve competitive advantage include focusing on food quality, developing a clear business identity, and maintaining a clean and attractive environment. The document also examines trends in the Chinese foodservice market and opportunities to better meet consumer demands around food safety, customization, and health. Overall, it argues that digitization, changing consumer preferences, and a focus on sustainability present many possibilities for innovative new approaches in foodservice.
The document discusses plans to open a sandwich shop called IN&OUTWICH. The shop aims to provide healthy, organic food options to busy customers. It will use a just-in-time inventory system and focus on quality ingredients and customer service. Potential locations discussed are near colleges and business areas in Istanbul to target students and professionals looking for convenient, nutritious meals.
The Green Budget Guide: 101 Planet and Money Saving Tips, Ideas and RecipesLucky Gods
Go green, save green, and live life in the green!
Welcome to The Green Budget Guide: 101 Planet and Money Saving Tips, Ideas and Recipes, your ultimate handbook for living a sustainable and budget-friendly life! We're talking eco-hacks, money-saving magic, and delicious recipes that are kind to your wallet and the planet.
Forget sacrificing style for sustainability or breaking the bank to go green! This guide is your key to unlocking a world where frugal living and environmental consciousness go hand-in-hand.
Inside, you'll discover:
Budget-busting eco-swaps: Cut waste and save cash with clever alternatives to everyday items.
Plant-powered pantry magic: Whip up mouthwatering meals that are budget-friendly and good for the planet. ️
Green cleaning secrets: Ditch the harsh chemicals and clean your home naturally, saving money and reducing toxins.
Energy-saving hacks: Turn your home into a green haven and slash your utility bills.
Sustainable shopping savvy: Shop smart, reduce waste, and find hidden gems without breaking the bank. ️♻️
This isn't just about saving money and protecting the planet. It's about building a fulfilling life aligned with your values. You'll learn how to:
Reduce your environmental footprint: Make a real difference for the planet, one small step at a time.
Embrace minimalism: Declutter your life and rediscover the joy of living with less. ♀️️
Cook with fresh, seasonal ingredients: Nourish your body and support local farmers, all while saving money.
DIY like a pro: Master simple skills and craft your own eco-friendly alternatives to costly products.
Ready to transform your life, your wallet, and your planet? Dive into The Green Budget Guide and unlock the secrets to a happier, healthier, and more sustainable you!
This document summarizes an interdisciplinary workshop on model-eliciting activities led by Deborah Kozdras and Christine Angel Danger. It discusses how model-eliciting activities can reveal students' thinking through collaborative problem-solving tasks that integrate multiple STEM concepts. Students work in teams to develop mathematical models, test them with sample data, and revise their solutions to meet client needs. The workshop addresses skills like reading comprehension, integrating knowledge from diverse sources, effective collaboration and communication, and using media to enhance presentations.
How to design a way to reduce food waste in single households - THE PICK-UP ...Kate Katzenstein
For SINGLE HOUSEHOLDS, who have to manage their leftovers, PICK-UP-BOX is a web-based solution that offers an EASY way to share leftovers in a TRUSTWORTHY way. Unlike web-based food sharing communities, where a lot of effort is involved, PICK-UP-BOX makes it possible to save and share resources in a quite SIMPLE way.
Maxwell VanDenBosch-Jones' portfolio contains individual and group design projects focused on industrial design. It includes a canoe paddle they designed to be more ergonomic, a portable camera, and a smart kitchen island system created with a group. The kitchen island was designed to provide more space and conveniences for cooking through modular panels, a smart cutting board, spice rack, and induction cooktop that interact with recipes. Renderings and models showed a mobile cart with storage, adjustable shelves, and electronic components to power the smart functions.
1. The document discusses various strategies for controlling costs in a kitchen, including organizing the workplace, standardizing ordering processes, checking deliveries, properly storing foods, and using checklists.
2. It emphasizes the importance of having competent staff with the right skills, knowledge, and attitudes, and suggests creative recruitment strategies to find such staff.
3. Metrics like food costs per customer, labor costs by department, and weekly sales figures are recommended to monitor performance and identify areas for improvement.
1. The document discusses various strategies for controlling costs in a kitchen, including organizing the workplace, standardizing ordering processes, checking deliveries, properly storing foods, and using checklists.
2. It emphasizes the importance of having competent staff with the right skills, knowledge, and attitudes, and suggests different tools that can help monitor costs, like electronic scales, good refrigeration, and computer programs.
3. The document also provides examples of metrics and reports that can help analyze costs, like food costs per customer, labor costs by department, and weekly spending and sales figures.
This document discusses small individual actions that can help the environment, such as bringing reusable containers to restaurants for leftovers instead of accepting disposable containers. It notes that this reduces waste and saves restaurants money on disposable items. While not a perfect solution, if many individuals adopt these small changes it can make a meaningful impact on reducing waste. The document advocates for restaurants offering incentives like discounts for customers who use reusable containers to further encourage more sustainable behaviors.
A La Carte is a meal delivery service that provides fresh, locally-sourced meals to customers in Raleigh. It focuses on sustainability and local sourcing by using ingredients from local farms and partnering with locally-owned restaurants. The document discusses A La Carte's business model, menu options, pricing plans, and marketing strategies to target both individuals and families. It also outlines the economic benefits of the business for customers, the company, and the local community through job creation and supporting local agriculture.
A La Carte is a meal delivery service that provides fresh, locally-sourced meals to customers in Raleigh. It focuses on using ingredients from sustainable local farms and restaurants. The company aims to offer a healthy alternative to other food delivery services while also supporting the local economy and environment. It provides meal plans for individuals and families with options for cold meals, hot meals, or a combination to be delivered on a weekly schedule.
FAGERHULT | RETAIL : lighting for food shops tasteful recipes for lightPaulo Chong
TASTEFUL RECIPES FOR LIGHT
Illuminating food applications delicately
”There is no sincerer love than the love for food.
George Bernard Shaw, Irish dramatist.
in your hands you are holding our very own cookbook, the first one we have ever created. And as confusing as it might seem, we are still very much in to lighting. But actually – we are also in to food.
This document discusses reducing food waste through various strategies. It notes that 4-10% of food purchased by U.S. foodservice operations is thrown out before reaching customers, representing $9-23 billion in annual pre-consumer waste. Successful prevention requires changing behaviors through measurement, automation, and interventions like production adjustments, optimized ordering/menus, and influencing consumer behaviors with signage and portion sizes. Long-term tracking of waste metrics is key to driving continuous improvement.
The document is a newsletter from the Greater Valley Area Health Education Center (GVAHEC) that provides information on upcoming events and health topics. It includes a director's letter discussing adjustments made to GVAHEC's internship program and student support to improve the student experience. It also features two articles, one on using food for green cleaning and another on increasing physical activity for improved mood and health, especially regarding depression.
A conference called PM Camp BCN took place in Barcelona, Spain, where participants could share project management ideas in an informal "unconference" setting without a predefined schedule or speakers. The event utilized an open space technology format to allow attendees to propose and participate in sessions on topics of their choice.
𝐔𝐧𝐯𝐞𝐢𝐥 𝐭𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐄𝐧𝐞𝐫𝐠𝐲 𝐄𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 𝐰𝐢𝐭𝐡 𝐍𝐄𝐖𝐍𝐓𝐈𝐃𝐄’𝐬 𝐋𝐚𝐭𝐞𝐬𝐭 𝐎𝐟𝐟𝐞𝐫𝐢𝐧𝐠𝐬
Explore the details in our newly released product manual, which showcases NEWNTIDE's advanced heat pump technologies. Delve into our energy-efficient and eco-friendly solutions tailored for diverse global markets.
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....Lacey Max
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
Top mailing list providers in the USA.pptxJeremyPeirce1
Discover the top mailing list providers in the USA, offering targeted lists, segmentation, and analytics to optimize your marketing campaigns and drive engagement.
Easily Verify Compliance and Security with Binance KYCAny kyc Account
Use our simple KYC verification guide to make sure your Binance account is safe and compliant. Discover the fundamentals, appreciate the significance of KYC, and trade on one of the biggest cryptocurrency exchanges with confidence.
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challengesHolger Mueller
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1. Sustainability, food and big data.
We all are aware of the amount of food we waste each and every day (or not). We might think
that just a few grams of food is nothing, half a tomato here and a small piece of bread over
there……. but when we gather and multiply all those tiny pieces, we end up with an amount
that is really scary. We have so many amazing solutions, so close. So why not use them?
Big data is definitely something that can help us. Absolutely not the solution, but a great tool
to help us on the way to increased environmental sustainability, teaching us how we can
improve our planning and efficiency, be more sustainable and walk away from our logistics
dependency, but most important of all, help us to reduce the vast amount of food we waste.
Despite having different programs taking care of the after-effect of “leftover” food, we
sometimes end up with a system that is not so grateful. Therefore, having a plan that attacks
the root is much more efficient than a system that only focus on serving the food, cleaning the
leftovers and treating the waste; In this case we are not talking about what we can do in the
chain between the production field and grocery, that’s a completely different chapter. The
focus is more on the level of a system, that would enable us to take advantage of the great
technological solutions we have available on the market, for a small cost (at least if we look at
the return). As an example, imagine yourself preparing a nice dinner for Christmas. Based on
the experience from last year, you know if your friends hate fish or love beef, or if they just
push away the potatoes. We all can adjust, by forecasting and planning the portions we
purchase and cook based on the experience from the last time, but what about a similar
approach in a more “industrial” environment?
Let us take as an example a canteen providing meals for 2000-2500 office workers, each and
every day, between 12:00 and 14:00. As you can see, the time span is short, so the key is
speed, the amount of people is also significant. In addition, among the people all kind of food
allergies, religions and taste preferences are present. And of course, serving a variety of
healthy and nutritious food, is also something to deal with, if we want to respect the golden
rules from the Mediterranean diet.
2. On a normal day, you just walk in, grab your tray, wait in the queue, pay and enjoy your meal
by ending up in the cleaning area returning your tray with what is left on it. Nobody likes
sacrificing personal decisions, and we all love getting our food in a friendly and polite
environment. Therefore, asking people to measure their food, filling in surveys about what
they like or not, is just not the point. Especially when we have tools that can do all that for us.
Let us make it a little bit more complicated from an “engineering” perspective. With that, we
mean how the whole infrastructure is built up around this. Let us take the following scenario,
where we offer:
-Salad bar, this is a place where the diner assembles his own salad. Choosing amount and the
toppings.
-Pre-assembled salads, they are already ready to go, and pre-measured by the staff.
-Starters, main courses and grill, we have several to choose of each; they will all be served
and controlled by the staff. They will use a small scale to control the amount, so again - no
impact on the diner’s comfort.
-Pre-assembled desert, this will follow the same concept as the pre-assembled salads.
-Drinks, provided from a dispenser - no bottles, to minimize our logistic compromise.
In this case, you walk in, collect your tray, head to the salad bar taking a plate – this plate
contains an RFID. For the people that are not familiar with this, RFID is a small chip, we can
find them at all kind of garment and all kind of items - it basically provides you the
information you want to display, once scanned. It is normally hidden and you don’t need to
actually find and scan it like the traditional code bar, you just take the item and that’s it. In
this case, you can just leave your plate on your tray and walk on. You can find information
like: price, production-year, etc etc…the sky is the limit! As mentioned before, the plate
contains an RFID chip inserted, obviously, in a tiny compartment that is waterproof and
designed to deal with temperature changes and vibrations. (You can choose and compose your
meal with whatever dishes you want, no obligation to visit all of the areas) We would have
one code for each category, so one code for the plates in the salad bar, one code for the
starters and so on…
Once you have completed your tray, you walk towards the cashier. As mentioned earlier, the
starter, main course and grill dishes are always measured by the staff, to contain always the
same amount of food - something that will help us to measure the weight of the food served
from the salad bar. Once you pass your tray over the rails towards the cashier, you will find a
point with a device measuring the total weight of your tray and items (the weight of the tray
and plates are of course removed from the final weight). Passing this point with your tray, the
sensor will detect what kind of food you have purchased, and the total weight. As soon as this
is done, you go over to the beverage area, where you can serve some chilled beverages at your
choice. As soon as you are done with your lunch, you take your tray and go over to the
cleaning area. The cleaning area allows you (with assistance from the staff, to make it faster)
to put your plates on the conveyer belt, with a special built in pattern, allowing them to go in
aligned in a straight line, avoiding them to bunch up, just one plate at a time passing the
scanning arch, to finally go through the guts of the cleaning area. Forks, glasses and other
utensils, are placed in the designated areas, outside of the belt. As soon as your plates pass the
small window with the inbuilt measuring mechanism, the item is scanned and weight
measured again, something that allows us to determine the final metric. All this information is
of course linked to your lunch card, used for purchasing the meal.
3. As proven above, we can make big changes, with relatively small efforts and investments. Of
course, this idea could be developed (as we will see in the next years, with the scanners that
are able to identify each ingredient on your plate), and made more advanced, but it's a good
decision, for a first and affordable step in the right direction, helping us to design new ideas
around how we perceive efficiency, food and pleasure.
All this is not only about environmental benefits; we can find many others. As an example, it
would help us to improve the lunch experience, by detecting what people liked and what not,
going for one way of cooking or even developing new ways of serving the food, that would
help us to stay healthier and more nourished. You can even avoid certain health problems, for
example obesity, diabetes etc. by sharing this information with the users, the user can choose
the level of granularity to be displayed, of course, always in a confidential way. Another
incentive and great way of promoting it among the users of the lunch service, would be a
bonus to the user that doesn’t “waste food”. Let us take the following example: you pay full
price from Monday to Friday, but by the end of month, if you haven’t wasted more than 5%,
you will receive a discount on your invoice. This simple incentive, would make people aware
of the high impact their food consumption habits have and valuable contribution they can
make to the environment.
And all of this just with the usage of something as “simple”, as technology.