This episode features a conversation between Phil Dillard, Founder of Thruline Networks, and Corey Blumenthal, Sustainability Specialist at Shake Shack.
Corey spent years in public relations, witnessing firsthand the influence businesses have in driving social and environmental change. Her work inspired her to return to school to complete a Master's in Energy & Sustainability from Northwestern University, concentrating on sustainable food systems, and leading her to her current role.
In this episode, Corey talks about the importance of breaking down food sustainability into digestible pieces, no pun intended. She brings to light the current talent gap in the sustainability field, the urgency of empowering people to act now, and provides a glimpse into the future of corporate social responsibility and impact.
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Guest Quotes
“In business practice, sustainability is good business. It's efficiency, it drives revenue based on this efficiency. It drives consumer retention, it drives employee retention. I think it's just generally good business and I imagine especially with, hopefully, policy regulations, it's going to be something that isn't just a nice to have, but a requirement for organizations. And I do see that happening, fingers crossed, hopefully sometime in the near future, which goes back to collaboration. You know, we need to have cross industry, we need to have cross sector, private, public. This isn't something we can solve climate change as a silo.” - Corey Blumenthal
Episode Timestamps
(00:46) Corey’s current role and background
(07:24) The talent gap in sustainability
(09:18) Making discussing sustainability easily digestible
(14:46) Consumer responses to sustainability
(16:43) The DNA of Shake Shack, it’s mission and structure
(25:58) Micro versus macro sustainability issues
(34:04) The philosophy and cost behind eating sustainably
(35:41) Unpacking sustainability
(42:50) Quick hit questions
Links
Corey Blumenthal’s LinkedIn
Phil Dillard’s LinkedIn
Thruline Networks
