Green Giant broke a Guinness World Record by cooking the largest ever Green Bean Casserole. It weighed in at a whopping 637 pounds! The dish was comprised of 780 cans of Green Giant Cut Green Beans, 53 cans of cream of mushroom soup, 32 quarts of milk and 65 pounds of French fried onions.
David Weiss spoke with Heather Harder of Prosek Partners on how new professionals and their employers can work together to manage both up and down especially as it pertains to social issues.
“For the employer side, young professionals aren’t taught how to manage up. So you need to foster an environment where they actually learn that skill set, and where you encourage them to be empowered to bring their ideas to you.”
John Friedman, Sustainability Manager at WGL Holdings, spoke with D S Simon Media’s SVP of Client Services, Sarah Katz, about sustainability within the business world.
“I think brands need to look at what it is their business does, not just what it makes. So what’s the impact that what your products or services have on the people who use those products and services? And that will help you find your purpose.”
Doug spoke with Aman Singh of Futerra, who was the MC for the first day of the Commit! Fourm, about day one and her takeaways from all of the different speakers.
Doug spoke with Philip Rundle, President of Rolland, about the importance of businesses incorporating sustainability as a way to build profit. Rundle explains how assimilating sustainability into one’s business is a top-down, bottom-up process that starts internally with a common ideology.
Doug spoke with Ron Parker, CEO of the Executive Leadership Council, following his presentation on racial disparity among the C-Suite in Fortune 500 companies. He also discusses how the Executive Leadership Council is preparing and developing the next generation of global black leaders.
