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The Future of the Meat Processing Industry with Thomas Bowman and Will Harris
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Thomas Bowman, Lead Research Chef at JUST, Hampton Creek, joins host Christian Terwiesch to discuss their mission to use clean and sustainable ways to produce meat and seafood without slaughtering animals on Work of Tomorrow.
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13:45Penn Assistant Professor Jisung Park joins the show to discuss his new book, Slow Burn: The Hidden Costs of a Warming World, in honor of Earth month.Should ESG Be Politicized? Why ESG Has Become an Easy Target
10:22Michael Maslansky, CEO of Maslansky & Partners, joins the show to discuss the political and fiscal debate over ESG.Can Intrapreneurship Help Close the Racial Wealth Gap?
10:39Black founders have long struggled for their place in the entrepreneurial ecosystem, but a new study from Wharton’s Tiantian Yang shows they are thriving in intrapreneurship.Understanding the Value of Networks for Mothers Reentering the Workforce
16:49Wharton Assistant Professor of Management Tiantian Yang joins the show to discuss workforce reentry for mothers and the way personal networks impact that process.The 4-Day Workweek: How Insomnia Cookies Shortened its Workweek While Driving Growth
10:53Seth Berkowitz, Co-Founder & CEO of Insomnia Cookies, which he started while a student at Penn, joins the show to discuss their new headquarters and four-day workweek.How Will AI Impact the Supply Chain?
10:45Morris Cohen, Wharton Professor Emeritus of Manufacturing & Logistics, joins the show to discuss how AI will transform supply chain management.What Are Some of the Keys to Responsible Investing?
13:58Jock Payten, Founder & CEO of Nubian Square Investment Advisors, recently joined the show to discuss responsible investing and closing the wealth gap.How Much is ESG Impacting Bottom Lines? New Research Attempts to Answer Question
11:46Sergeui Netessine, Wharton's Vice Dean for Innovation & Global Initiatives, joins the show to discuss his research on how an emphasis on ESG impacts a company's value.