News

Incoming MA Management student Andrew Nixon is among 12 University of Guelph graduate students who will investigate global food issues as part of the Food From Thought research assistantship program from the Arrell Food Institute. A Bachelor of Commerce (Leadership and Organizational Management) alumnus, Nixon's research will focus on enabling managers to more efficiently and effectively diffuse new crops into the food system. His research is timely given the effects of climate change. 

College of Business and Economics professor Kathleen Rodenburg and third-year Accounting student, Dan Gilmour attended the PRME Global Forum in New York City this week, joining more than 300 attendees who are helping to shape the future of business and management education, and support the global effort to achieve the United Nations Sustainable Development Goals (SDGs).

Joan Fisk, chair of the College of Business and Economics Advisory Board, was recently named chief executive officer of United Way Waterloo Region Communities (United Way WRC). Fisk was appointed following a nationwide search and will serve as United Way WRC’s first CEO. She has served on the College’s Advisory Board since 2011.

Since their introduction in 2015, the United Nations Sustainable Development Goals (SDGs) have become a crucial force in ending poverty, protecting the planet and ensuring prosperity around the globe. How these goals can be integrated into business education, research and strategic partnerships will be the focus of the PRME Regional North America Meeting being held at the University of Guelph from October 18 to 20.

Jessica Nicholson wants to improve how we work and how organizations impact society, something she believes can be achieved by a greater emphasis on and understanding of care. Her dissertation contributes to an evolving conversation in management and business ethics literature that takes a more holistic view of how organizations can do good for their employees and community. Jessica hopes to ultimately develop a theory about what the meaning of care is and how it is practiced within an organizational context.

Hundreds of thousands of international tourists visit the small South Asian country of Nepal each year to experience its many historical sites and take in the Himalayas. It is most widely known as the main entry point to Mount Everest where thrill seekers risk life and limb to climb to the summit. There is no doubt that these tourism dollars are important to Nepal’s economy, but a growing effort is being made to extend Nepalese tourism beyond traditional excursions and expeditions.

Stephen Lewis has spent much of his career in the public eye fighting to make the world a fair, equal and just place, a battle that continues to become increasingly challenging and crucial to the future of the planet and its people. This was the message he shared with MA Leadership students and alumni at the Luminary Leader Speaker Series event held on Thursday, marking the conclusion of the MA Leadership residential week.

Drawing on its distinct strength in hospitality education, the College of Business and Economics is pleased to announce that it has launched a Hospitality Leadership Certificate in partnership with Cornell University. The certificate is designed for mid-to-senior level professionals in the hospitality industry who are interested in strengthening their managerial, finance and leadership skills through a flexible, interactive and specialized professional development experience.

Decision-making practices surrounding downsizing need careful planning and consideration for those losing their jobs as well as survivors - those remaining in the affected organization. Later this month, three Bachelor of Commerce students – Michelle Douglas, Erica Wortley and Rachelle Phillips – will present research on this issue at the Canadian Industrial Relations Association (CIRA) Conference in Toronto in front of fellow researchers and industry professionals from across Canada.

Reaching for the pepper shaker at meal time is almost a reflex for many people. While it is one of the most common and popular seasonings in the world reaching countless palates each day, its path to the grocery shelf is one that is exotic, unexpected and complex.