Bradd C. Hayes is the active editor of this blog.
“In 2013,” writes Lora Cecere, “80% of supply chain leaders had a material supply chain disruption. It was not just one. The average company had three.” [“Can You Take the Risk?” Supply
Richard Barker, CEO of Kitmondo.com, asserts “The common perception is that fraudsters target little old ladies and con them out of their life savings. But [a Kitmondo.com] survey shows even experienced, street-wise
Our educational system is tasked with preparing the next-generation to succeed in life. That’s a tall order and it will substantially fail if it doesn’t teach children how to think critically and
Earlier this year, Google paid more than $400 million “to acquire DeepMind Technologies, a startup based in London that had one of the biggest concentrations of researchers anywhere working on deep learning, a
We would all like to see healthcare costs reduced. As an employer, I know how important benefits are to my employees. Unfortunately, the cost of providing healthcare insurance continues to rise. Following
“Mobile is now dominating the consumer purchase decision process, yet nearly two-thirds of mobile-driven purchases happen offline, according to the 3rd Annual U.S. Mobile Path-to-Purchase Study findings released today by xAd, a leading global
“The world could be less than 40 years away from a food shortage that will have serious implications for people and governments,” writes the staff at Science 2.0. [“Without Science Leadership, Food
“Big data is transforming the way drugs are being developed and prescribed,” asserts Gail Dutton. “Among the innovations: drugs that already have been approved are reformulated or repurposed for other ailments.” [“How
“Supply chain risk has fallen slightly from its all-time peak last year,” writes Paul Snell, “but businesses must remain vigilant about the threats it poses, according to the first quarterly Risk Index
The head chef at McCormick’s technical innovation center in Hunt Valley, MD, Kevan Vetter, is always looking for new recipes that will satisfy “Americans’ growing preference to both cook with and consume
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