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Full-Text Articles in Education
Sustainability Through Profitability: The Triple Bottom Line, Connie I. Reimers-Hild
Sustainability Through Profitability: The Triple Bottom Line, Connie I. Reimers-Hild
Connie I Reimers-Hild, PhD, CPC
Today’s highly competitive, globalized world requires organizations and businesses to think differently about how they are going to stay in business. Businesses can no longer afford to focus on profits as their sole purpose for existence. Organizations must instead think about the “Triple Bottom Line” and its implications for their ability to grow their brand, customer loyalty and profits.
Leading Innovation: Creating A Culture Of Sustainability Presentation, Connie Reimers-Hild
Leading Innovation: Creating A Culture Of Sustainability Presentation, Connie Reimers-Hild
Connie I Reimers-Hild, PhD, CPC
This presentation focuses on elements of leading sustainable innovation in organizations by using Dr. Connie's 5 Rays of Innovation: Calibrate, Collaborate, Create, Communicate and Celebrate
Leading Innovation: Creating A Culture Of Sustainability, Connie I. Reimers-Hild
Leading Innovation: Creating A Culture Of Sustainability, Connie I. Reimers-Hild
Connie I Reimers-Hild, PhD, CPC
Objectives of the Leading Innovation Session taught by Dr. Connie: 1) Introduce Concepts of Innovation 2) Understand Interrelatedness between Entrepreneurial Leadership and Innovation 3) Generate New Ideas for Your Business, Organization or Community!
The Teaching Of Food Technology In Schools, Angela Turner, Kurt Seemann
The Teaching Of Food Technology In Schools, Angela Turner, Kurt Seemann
Dr Angela Turner
This paper presents a summary of findings from a recent Australian study that investigated perceptions of ‘food technology’ as viewed by teachers in secondary schools compared to a wider professional view. While ‘food technology’ has been well established in most Australian secondary school curricula, a contradiction has emerged between the ‘school view’ of the Food Technology label and the ‘professional view’ of the same. The use of identical language to describe different approaches is causing a significant problem for the food profession. A framework known as Technacy Genre Theory was used to analyse data from a survey of 382 relevant …