classroom 2In the past few decades, we have become much better at understanding the needs of our low-achieving students and meeting those needs. We have learned how to differentiate our instruction — rather than simply modify our expectations–, and we are much more willing and able to engage students using different modalities. We also are doing a far better job at staffing our schools with special-education personnel who oversee the progress of these students and offer appropriate advice and support for teachers and parents.

Without a doubt, there remains much room to grow in this regard and better meet these children’s needs. However, there is another population within our schools that I worry about, in some ways more than the low achievers. My concern does not stem from the fact that they may complete their formative education without basic life skills. Nor do I fret over their self-esteem and social standing. Rather, it is an unease that emerges from our complicit willingness to under-serve them.…

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You know the scenario: You’re presenting an important proposal to your company’s executive team when you realize the theme from “Jaws” is buzzing in your head. Somehow, the office shark has done it again. He has managed to both put down your idea — in front of your colleagues, no less — and get the other lesser sharks to swim along with him. Face it: You’re in the wrong aquarium.

Are you afraid of becoming fish fodder? Sometime the playing field just isn’t level. Here are my 8 favorite tactics to leverage networking, gain access to information, attract opportunities and outswim the office sharks:…

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Those of us who shop seasonal farmer’s markets have learned that the bumpy apples, misshapen eggplants and two-pronged carrots fresh from the fields can taste better than their perfect peers on the grocery store shelves, but the vast majority of us still judge our food on looks alone, bypassing ugly produce in our quest for the best-looking fruits and vegetables.

That quest contributes significantly to the problem of food waste. Retailers, restaurants and households toss out somewhere between 20% and 40% of the world’s produce, according to a United Nations report. That translates to around 8% or 10% at U.S. grocery stores, said Supermarket Guru’s Phil Lempert.

Some of the waste happens because produce is perishable and can be made more so by inadequate chilling during travel or too much handling in the store, he said. But we can make a big dent in the amount of wasted fruits and vegetables if we learn not to care so much about looks.…

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The Young Entrepreneur Council is an invite-only organization comprised of the world’s most promising young entrepreneurs. YEC recently launched StartupCollective, a free virtual mentorship program that helps millions of entrepreneurs start and grow businesses. Read previous SmartBlogs posts by YEC.

If you enjoy this article, join SmartBrief’s e-mail list for our newsletters on small business and entrepreneurialism.

Q. What can I do in the moment to help defuse an employee’s emotional outburst or stressed-out reaction?

yec_Simon Casuto1. Don’t do the talking

Stress or other strong emotions at work are often a result of being overwhelmed, especially if an employee doesn’t feel he or she is being heard. Sometimes the best reaction is to sit back and listen to what the problem, or list of problems, is. After the employee feels listened to, it will be easier to find a solution. – Simon Casuto, eLearning Mind

yec_Robert Castaneda2. Go for a walk with them

Our team members often go for walks around the block.…

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E-commerce is rapidly emerging in the food and beverage industry, whether you’re talking about restaurants adopting mobile payments or online grocery delivery services that will bring food right to your doorstep, but wholesale club retailing is one category that has not been so quick to adopt e-commerce and digital technology. While retailers like Costco and Sam’s Club are well-established in the retail industry, shoppers don’t often associate them with online shopping. But is that changing?

It very well should, according Tim Reay, head of grocery at e-commerce digital agency Salmon.

“[Omnichannel retailing] is currently an area which we believe is underexploited by the wholesale industry and we believe that it’s ripe for expansion,” he said. “Those who don’t adapt to this growing trend in the industry risk losing out to digital-savvy competitors and an ever-growing army of suppliers who are looking to supply goods direct to consumer through e-commerce.”

One reason wholesale retailers are well-positioned to adopt e-commerce and omnichannel retailing, Reay said, is because their customers are already online.…

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