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July 26, 2018

During the summer, This Week at JWU publishes limited content. Please continue to submit your announcements, and thank you for reading. 


JWU Newsmakers

  • On Tuesday, July 24, Roger Achille, professor in the College of Business, was a guest on the Matt Allen Show on WPRO radio to discuss the mechanics and legal requirements for mediation and arbitration during labor disputes and Rhode Island Hospital's operations during and after the three day strike. Listen now. Later that day, he also spoke with ABC 6 reporter Kainani Stevens about how strikes can encourage parties involved in labor disputes to return to the negotiating table. Watch now.

  • Back in 2007, Maureen Pothier, associate professor and department chair in the College of Culinary Arts, mentioned to Bruce Newbury, a Providence Business News reporter, that there was "a large influx of women students in the Johnson & Wales culinary program and the future for women was bright." Read his update on that trend in "Women in the lead in hospitality."

  • Diane Santurri, associate professor in the College of Engineering & Design, spoke with WPRI 12 consumer investigator Susan Campbell about augmented reality and the impact it is having on consumer behavior and retail. Watch now

  • Chef Neath Pal was recently interviewed for SYSCO Shape Newsletter. Read and share the article - "Spicing up the menu" in the Sysco SHAPE June 2018.


How Sustainable is Aqua-Culture: Symposium dives for answers
Barton Seaver, chef and author of seven books including "American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea," knows that seafood matters. He says, "Seafood is part of the 'what's for dinner' conversation. It's a protein that is on par with, if not better than, land-raised animals."

In June 2018, Seaver and other notable authorities of the sustainable seafood movement and award-winning chefs convened at the Providence Campus of Johnson & Wales University for "How Sustainable is Aqua-Culture." The symposium, organized by the university, the Chefs' Collaborative, and the Jacques Pépin Foundation, dove into the many facets of America's seafood scenario.

Read more.


@JWU Providence

Campus Announcement

Summer Cleaning

In a continuous effort to efficiently utilize our campus space and divert waste, JWU’s Energy Conservation Office (ECO) is asking all Providence Campus departments to evaluate their office space and identify documents and other items no longer needed. 

Read more about the tools available in a recent memo from Jason Witham, executive director of facilities, design & construction, and Matthew Fannon, sustainability and energy conservation manager.