Media releases

• Goodman School of Business earns prestigious designation for contribution to economy

  Thursday, March 18, 2021 | By Brock University

  MEDIA RELEASE: 18 March 2021 – R0035

  Brock University’s Goodman School of Business has received the Business School Impact System (BSIS) label in recognition of the significant contribution the School makes both locally and globally.

  The BSIS external review quantifies the extent and nature of a business school’s impact on its environment. What it found was Goodman’s contribution to the Niagara economy adds up.

  The School’s activities contribute to an economic impact totalling $380 million annually through direct, indirect and induced contributions.

  Goodman is just the third North American business school to receive this label.

  “We were confident our school was providing value to the community, yet we were short on compelling qualitative and quantitative metrics to offer a comprehensive assessment of the impact our presence was making,” Goodman Dean Andrew Gaudes said.

  The BSIS process is well established in French higher education and is now offered through a joint venture between the French National Foundation for Management Education and the European Foundation for Management Development.

  As part of the process, Goodman submitted a pre-visit report and hosted the BSIS review team, including BSIS Director Michel Kalika, virtually for three days in December.

  “Based on our experience of more than 50 schools across 17 countries that have received the BSIS label, I can say that I was very impressed by the relationship between the Goodman School of Business and the Niagara region,” Kalika said. “We have discovered that the business school is strongly embedded in its ecosystem. The relationships with the private sector, public actors and other educational institutions are highly intensive and fruitful.”

  Other highlights of the report include:

  • Goodman’s $49-million direct economic impact, $59-million indirect impact and $271-million induced impact annually on the Niagara economy.
  • The School’s 950 co-op students contribute $11.7 million annually which is the equivalent of 275 full-time equivalent positions.
  • Experiential class projects where students work as consultants contribute $29.6 million in value to non-profit and business partners which is the equivalent of 665 full-time equivalent positions.
  • Goodman faculty members contribute more than 8,500 service hours to the community each year through pro-bono consulting and service on boards or committees.
  • Diversity of the student population is a clear strength of the School. In 2020, Goodman was ranked No. 1 in Canada for student and faculty diversity in QS Global Ranking.

  For Brock President Gervan Fearon, the results illustrate the importance of partnerships between universities and the communities around them.

  “Importantly, the report highlights that the impact of the Goodman School of Business goes far beyond its direct economic contribution to Niagara,” said Fearon. “Brock University is committed to enhancing the life and vitality of our local region and fostering a culture of diversity and the BSIS report highlights how Goodman is exemplifying both of these core University objectives. Brock’s Goodman School of Business will certainly serve as an important part of the future economic strengthen of the Niagara region.”

  As part of the assessment, Goodman has committed to creating a formal three-year development plan that will act on recommendations from the report.

  “The report identifies areas for us to apply our resources to further enhance our local and global impact,” Gaudes said. “Following through on the recommendations is an important part of attaining the BSIS label and we are excited to move forward on implementing them.”

  The summary report of the BSIS findings is available here.

  For more information or for assistance arranging interviews:

  * Dan Dakin, Manager Communications and Media Relations, Brock University ddakin@brocku.ca or 905-347-1970 

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  Categories: Media releases

• Nutrition Month provides a reminder about healthy eating

  Thursday, March 18, 2021 | By Brock University

  MEDIA RELEASE: 18 March 2021 – R0034

  To Brock University Professor of Kinesiology Wendy Ward, healthy eating habits are about more than just the foods we eat.

  A nutritional scientist by training, Ward says Nutrition Month in March is a great opportunity for Canadians to re-familiarize themselves with Canada’s food guide, which was updated in 2019.

  The food guide resonates with most Canadians, she says, because it takes into consideration people’s busy lifestyles and emphasizes the circumstances around eating: the where, when, why and how we all eat.

  “It’s about making better choices more of the time, not all of the time,” Ward says. “For example, being mindful of when we feel hungry and not eating just because the food is available or it’s a specific time of day.”

  Better food choices include limiting foods that are highly processed or high in added sugars, sodium and saturated fats, and modelling meals after the Eat Well Plate in Canada’s food guide, which changed from four main food groups to three.

  According to the food guide, fruits and vegetables should make up half of a meal, while whole grains and protein should each make up a quarter of a meal. Plant-based proteins are emphasized, such as beans, soy, flax seeds, legumes and pulses.

  “What I really like about the food guide is that everybody can create their own plate within that paradigm,” Ward says. “You can take into consideration foods you’re actually going to eat, including traditional food from your family’s culture. You don’t have to force yourself to eat things you don’t like because there are lots of options you can fit within those three food groups.”

  Although dairy does not have its own group, the bone researcher in Ward knows the importance of dairy products to get enough nutrients needed to have strong and healthy bones.

  “Dairy is part of the protein group and is a great source of calcium, vitamin D and protein,” she says. “Products like yogurt are very nutritious and may include probiotics, a type of good bacteria. We’re hearing a lot of talk about our gut microbiome and eating for our microbes, and I think yogurt fits in here.”

  The food guide also suggests cooking more often, which Ward says may take more planning and grocery shopping, but is worth the extra effort.

  “Find a time when it makes sense for you to get groceries so you’re not rushing and go in with a strategy to plan meals for the next two to three days,” she says. “Many of us have heard of the recommendation of going to the outside aisles of the grocery store and limiting how often we shop the centre aisles. The point is to buy more fruits, vegetables and whole foods.”

  Involving children in food preparation is beneficial. It can give them a sense of control over their food choices and may help curb selective eaters.

  “Have children slice a banana or apple with a kid-safe knife or let them select the fruits and vegetables for a smoothie,” says Ward. “If they only like three types of fruits and vegetables, that’s OK. Keep introducing new food options: sometimes they’ll go for it and sometimes they won’t.”

  Soups and chilis are also easy ways to incorporate more vegetables and plant-based proteins into meals.

  “It’s about slow and achievable change,” Ward says. “There are moments in our lives when we’re not able to always make healthy food choices and that’s OK. People shouldn’t feel guilty about it. Focus on the positives and make small changes when you can.”

  10 tips for healthy eating:

  • Be mindful of when you feel hungry
  • Cook more often
  • Eat plenty of vegetables and fruit
  • Choose foods high in whole grains and protein and choose plant-based proteins
  • Limit highly processed foods
  • Replace sugary drinks with water
  • Choose foods with healthy fats instead of saturated fats
  • Shop the outside aisles of the grocery store
  • Involve children in food preparation and offer them options
  • Be kind to yourself — it’s OK to choose unhealthy food options sometimes

  Brock University Professor of Kinesiology Wendy Ward is available for media interviews.

  For more information or for assistance arranging interviews:

  * Dan Dakin, Manager Communications and Media Relations, Brock University ddakin@brocku.ca or 905-347-1970

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  Categories: Media releases