Archive for the ‘Social’ Category

1
Jun

Formentera’s Save Posidonia Project was pleased to be invited by IE’s Net Impact club to participate in Global Village 2017! We had the opportunity to experience the incredible atmosphere and to share our story with hundreds of students. Many of you requested additional information, which we are please to provide below. Please do not hesitate to get in touch with us via our website!

+ Info: http://www.saveposidoniaproject.org

The Save Posidonia Project is a pioneering project in the western Mediterranean. Posidonia oceanica is a threatened sea grass species that is of vital importance to Formentera now and for future generations. Through this initiative, the Island Council of Formentera promotes sustainable tourism and raises funds for the conservation of the Posidonia oceanica sea grass species. Please help us to save a m2!

Help us save itSponsor m² of Posidonia Oceanica

 

 

1
Jun

IE Gastronomy

Written on June 1, 2017 by Campus Life in Geographic, Professional, Social

We would like to tell you about the new IE Gastronomy website, an initiative centered on the principles of “Management, Nutrition & Welfare”. The idea behind IE Gastronomy is to share gastronomic experiences and the benefits they bring at both, a personal and professional level, including our students, our more than 50,000 alumni, and everyone with links to our key sponsor´s and other collaborating companies. This integrated knowledge of gastronomy provides a differential value and will bring a healthy experience that complements the academic learning process. You can access the full content of this initiative by registering with your IE email account (please note: you will need to verify your account through a link that will be sent to your email in order to ensure the authenticity of the accountholder).
 
IE Gastronomy has also developed a series of modules led by renowned professionals – cardiologists like Valentín Fuster, world famous chefs like Ferran Adrià, or nutritionists like Gregorio Varela or  José María Ordovás. These modules will include:

– Global vision of gastronomy
– Gastronomy and health
– The impact of gastronomy on economic and tourism sectors
– Sociology and culture
– The importance of education in the field of gastronomy
– Gastronomy in the digital era.
 
The IE Gastronomy website features sections centered around the three basic pillars of food – eating, eating healthily, and knowing how to eat – coupled with a section on current trends and related news items, events, recommended publications, and a review of press activity in the sector, from Spain and worldwide. It also offers a complete guide of restaurants and a section dedicated to guest firms in the form of interviews, reflections, and videos, like Rafael Ansón’s, “Gastronomic Minute”.

The challenge of this project, headed by Rafael Anson, President of Spain’s Royal Academy for Gastronomy, is to integrate knowledge of food and nutrition into the educational system, coupled with taste apprenticeship, the overarching aim is to improve the quality of life of the IE community, its staff, students, alumni, and partnering firms.
 
We leave you with a video about IE Gastronomy , please click on the link to access the site.

19
May

IE’s Gastronomy Club wants to provide the IE community with exceptional culinary experiences that are both educational and delicious. With the help of Campus Life and the Spanish Royal Academy of Gastronomy we invited Florencio Sanchidrián to campus. Mr. Sanchidrián is the world’s most renowned jamón cutter and was named global ambassador for jamón ibérico. He has pleased the palates of some of the world’s most powerful leaders and famous celebrities. Mr. Sanchidrián introduced the history of jamón ibérico de bellota, including how are pigs kept, fed with acorns and groomed, and how is one jamón different from the other.

An intrinsic element to Spanish gastronomy and life, ham or jamón is always present. No dinner, celebration or cocktail is complete without it. After his poetic and passionate speech about jamón, he proceeded to cut the leg, or paleta. It took him an hour and a half to do so. In just one of these massive legs you can find seven different flavors. They correspond to areas with the amount fat, a product of how the leg is hung down for years, the muscle and such. The ham is cut in thin slices, folded to preserve the smell and taste and may be given directly to the guest or served in plates.

The evening was an ode to jamón. After all, jamón’s purpose is to please our palates and help us celebrate life.

Ernesto Méndez Chiari
IE Gastronomy Club

5
Apr

Changing the Way We See Water

Written on April 5, 2017 by Campus Life in Professional, Social

On March 29th, the IE Net Impact Club hosted a seminar on Changing the Way We See Water: from a Social, Entrepreneurship & Big Data point of view, to conclude World Water month.

This year, IE students were taken on a two-week virtual journey to understand:

a) The Problem: posters across campus provided facts & figures related to water scarcity on a global scale.

b) How it Affects Us: In order to realise how these problems actually hit us so close to home, IE students were encouraged to think of a personal story about how waterrelated issues have personally affected them and their countries of origin in video testimonials.

c) The Solution: finally, we scouted for examples of entrepreneurs who have taken real action to tackle water sustainability problems, in addition to any trends at the frontiers of technology i.e. the use of Big Data that have revolutionised water management systems.

The event brought together an excellent 4-person panel consisting of:

1. Diego Félez Armisen: Co-founder of The Water Van Project
An architect by degree and having worked at Amazon for 2 years, Diego shared the story of him and his 3 friends from Barcelona who quit the corporate world, raised funds for water filters and embarked on a 6-month adventure to provide access to clean water across Latin America, driving from Mexico to Peru. The Water Van Project has changed the lives of 15,000 people by providing them access to clean water for at least the next 12 years. Having returned to employment, this time at Facebook, Diego laid out how the team is currently working to develop the Water Van Project into a platform for volunteers interested in social impact, as a side project, planned to debut this summer.

2. Christina Stathopoulos: Expert Engineer in Project Development and Big Data at Nielsen
Originally from the US, Christina is an IE ambassador and alumni of the Master in Business Analytics and Big Data. Christina shared how the use of Big Data has led to a Revolution in Water Management, demonstrating how sensors & real-time monitoring, advanced analytics & predictive modeling, and image & pattern recognition are helping to decrease water waste and contamination, while facilitating better access to clean water around the world. Furthermore, inspiring examples of start-ups active in this field were provided as cases where entrepreneurship, big data and social impact are at work to better manage water e.g. Utilis, Emagin, PlutoAI and AquaSeca.

3. Ramon Lange: CEO Agua En Caja Mejor
Ramon Lange shared his entrepreneurial journey of founding his drinking-water company, Agua En Caja Mejor, which may be familiar to IE students as it’s carried by Do Eat in both MM31 and across MM11. Ramon started the company while doing his Executive MBA at IE and described the benefits of using 70% recyclable material in their carton packaging. He also explained how their business model, as opposed to generic plastic-bottled water companies, entails decreased plastic waste, decreased carbon footprint and the planting of new trees as a marketing tool.

4. Antonio Espinosa de los Monteros: CEO Auara
Antonio is co-founder and CEO of Auara, a social enterprise providing water bottles in 100% recycled plastic bottles. Antonio, also an architect by background, shared the risks, rewards and challenges that he has faced so far as a social entrepreneurial, starting his company in Spain from scratch.

Furthermore, he portrayed Auara’s vision and social goals to invest in projects that would improve access to clean water in some of the most impoverished regions in Ethiopia, where he has already visited four times initially to serve as a volunteer prior to founding his company, but also more recently to explore the possibilities and define projects to improve sanitation and access to clean water.

Finally, Mehrad Jaberansari and Matias Callieri, IMBA students from the January intake who organized the event, concluded by summarising the day’s learnings and encouraging their peers to take action for maximizing social impact in their future careers.

From left to right: Diego Félez Armisen, Antonio Espinosa de los Monteros, Christina Stathopoulos, Matias Callieri, Ramon Lange, Mehrad Jaberansari

We are not all going to become social entrepreneurs. That is a fact; but this seminar has demonstrated various examples consisting of how we can still make significant impact a) on the side of our corporate careers, b) within our professional sphere e.g. if interested in working with big data; and c) to invest ourselves full-time to starting or joining a social enterprise. Surely, there are many other ways to have our impact, but as our water month social media campaign intended to ask, the question is, #wateryougonnado?

Looking forward to seeing you soon at our next Speaker Series events!

IE Net Impact Club

17
Feb

IE Sailing Club Networking Party

Written on February 17, 2017 by Campus Life in Social

 

The IE Sailing Club wants to thank all the people who were able to attend the IE Sailing Club Welcome Party at Callejon de Serrano last Friday 13th of January! It was an amazing night, the Club was Sold Out!!! And we were all able to do some networking while having fun with our classmates

We hope to see many of you in March for the IE Winter Regatta in Lanzarote, or in the next Regattas of the MBA Sailing League, stay tuned to book your spot to sail with us on the IE Clubs website!!

Best luck to you all! And hope to see you soon!

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