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So far Giselle Weybrecht has created 58 blog entries.

Day 47: N-LAB

The Neo-demographic Laboratory for Analytics in Business (N-LAB) will provide a state-of- the-art teaching, data visualisation and research facility based within Nottingham University Business School in collaboration with The Horizon Institute (Digital Economy Research). The N-LAB is globally focused, exploring the potential of big data to inform business development and welfare projects, with a key

By |February 17th, 2017|

Day 46: Fair Fashion

Fashion is a $2.5 trilllion industry, the 2nd largest user of water and 2nd highest polluter, contrubitng 10 % of carbon emissions. Globally one in six people work in apparel and women reprsent 80% of the supply chain. Glasgow Caledonia University’s Fair Fashion Center based in New York explores and devlopes new ways to embed

By |February 16th, 2017|

Day 45: Insurers’ Role

Executive MBA candidates at University of Technology Sydney Business School in Australia have been undertaking a study which aims to ensure risks such as climate change, human rights abuses and corruption are considered in big infrastructure projects in collaboration with the world’s leading insurers. The project, “Insurers’ Role in Sustainable Growth” surveys how insurers integrate

By |February 15th, 2017|

Day 44: ID@Work

Antwerp Management School in Belgium has a reseach project that aims to support organisations in attracting, developign and retaining employees with intellectual disabilities. The project identifes the levers that can help facilitate the employment of disabled people, as well as the potential challenges and oabstacles related to this type of employment effort. Researchers with ID

By |February 14th, 2017|

Day 43: Green Certification

CEIBS became the first business school in China to have a LEED Gold certified building. This is thanks to an initiative started in 2007 by a handful of MBA students. Over the years other students continued their work, and by 2010 one of the major goals was ensuring that the end result of a planned

By |February 13th, 2017|

Day 42: Launch Pad

Credit:UNIBO Launch Pad UNIBO Launch Pad is an entrepreneurial acceleration program conceived by the University of Bologna together with the Italian Institute for Entrepreneurship. The goal of UNIBO Launch Pad is to support the creation of new ventures by doctoral students, post-docs and young researchers from the University of Bologna willing to market

By |February 12th, 2017|

Day 41: Université Citoyenne

Credit:Universite Citoyenne Nineteen years ago, HEM in Morocco launched Universite Citoyenne, roughly translated at Free University for all Citizens. The programme aims to provide a space where people from all walks of life can meet to attend seminars by prominent scholars. “Université Citoyenne” consists of a series of seminars, open to all, without

By |February 11th, 2017|

Day 40: Contextualising the MBA

Credit: Waikato-Tainui MBA The Waikato-Tainui MBA from the University of Waikato Management School in New Zealand aims to foster Maori values and Indigenous ways of doing business. Unlike other MBAs, the Waikato-Tainui MBA has been contextualised with an Indigenous focus within a supportive Māori environment. It allows participants to explore real world business

By |February 10th, 2017|

Day 39: Learning While Doing

Credit:Daniels College of Business Students at Daniels College of Business at the University of Denver have access to a course that introduces them to social entrepreneurship through due diligence and analysis of microfinance loan applications. The course is delivered in collaboration with Deutsche Bank. Students evaluate the microfinance institutions to which Deutsche Bank loans money –

By |February 9th, 2017|

Day 38: All About Food

The University of Guelph College of Busines and Economics has a number of innovative programmes focused around sustainability and food. The student-run campus restaurant was named one of Canada’s greenest restaurants. Students study food waste, the impact of nutritional labelling on consumer choice, and the benefits of servicing healthy, local food. Students in first year

By |February 8th, 2017|