Previous articleLimerick people urged to help make cruelty to animals historyNext articleLimerick business women in hunt for coveted awards Staff Reporterhttp://www.limerickpost.ie LEADING business journalist, broadcaster and author Richard Curran is set to add further weight to one of Limerick’s most significant business conferences to date as he chairs next week’s International Cluster Conference at the Strand Hotel.The annual conference – titled ‘Clusters as Drivers of Competitiveness’ – will be held outside Switzerland for the first time when it takes place at the Strand Hotel on Wednesday and Thursday next (September 30 and October 1).Sign up for the weekly Limerick Post newsletter Sign Up It will give key stakeholders, from public and semi-state sector representatives to academics, an understanding of the benefits that formal business clusters are delivering globally and what’s required to establish them here in Ireland.Among the key speakers at the event will be one of the world’s leading authorities on clusters, Dr Christian Ketels, of Harvard Business School as well as a host of other leading European and Irish experts on clusters and competitiveness.Speaking ahead of the event, Dr Pat Daly, Head of Economic Development and Planning at Limerick City and County Council said that the gathering will be a think tank around how Ireland can develop clusters and, in doing so, help drive competitiveness and innovation for companies involved in the clusters.“Formal clusters exist across the world but are particularly strong in the likes of Germany, Switzerland and the US and the hosting of this international conference here next week is very much going to put developing clusters here on the agenda. There’s a lot we need to do but what we do already know is that regions with clusters outperform those that don’t.“Having Richard Curran on board to Chair the event is a great fit also. His RTE documentary, the Battle for Rural Ireland, kick started a debate on balanced regional development and international experience is that clusters can help address regional imbalances by driving growth, competitiveness and innovation.” Email Print Twitter Advertisement WhatsApp Linkedin BusinessNewsCountdown on to one of Limerick’s most high-powered business conferencesBy Staff Reporter – September 23, 2015 631 Facebook
Seven points will go a lot further at Grab ‘n Go after spring break when additional items become available at both the North Dining Hall and South Dining Hall locations. Sophomore Nimmy Thomas, a member of student government’s Constituent Services Committee, said after spring break, Grab ‘n Go options will be standardized at North Dining Hall and South Dining Hall locations. “Currently there is a discrepancy in the type of food served at both the North and South Dining Hall Grab ‘n Go’s,” Thomas said. South’s Grab ‘n Go will offer Pop Tarts, pita chips and hummus, Goldfish crackers and animal crackers, all of which were previously exclusive to North. North Dining Hall’s Grab ‘n Go will have granola bars, cereal bars and apple slices, which were only in the South location before, she said. Mark Poklinkowski, general manager of South Dining Hall, said its Grab ‘n Go began adding Pop Tarts, Goldfish and pita and hummus this week with much demand from students. “The hummus and chips … have been going like crazy,” he said. “We tried to warn our supplier on the Pop-Tarts that we were going to be needing a lot, and it looks like they’re already going to run us out by the end of this week.” In addition to these changes, Thomas said gluten-free options will be available to students who need them. “There will be Chewy bars and crispy rice, and those will be two Grab ‘n Go points,” Thomas said. “They have to be specially requested, and you have to have the marker on your ID that says you need a gluten-free diet.” Thomas said the Constituent Services Committee chose to focus on Grab ‘n Go reform because of student feedback on Whine Wednesday surveys. “We asked students, ‘Would you like Grab ‘n Go reform to go through?’ and 66 percent of the student body who responded stated that Grab ‘n’ Go needed to be changed,” she said. But Thomas said some of the changes students suggested were not feasible. “Some of the changes that we wanted to bring initially included having a hot meal served, but the idea of our University is that communal meals are preferred because they encourage community-building,” Thomas said. “All those ideas were changed to fit the ideals of the University.” Students also requested a salad bar with more vegetarian options, but Thomas said the Grab ‘n Go facilities could not accommodate that. Once the Constituent Services Committee drafted a proposal for changes to Grab ‘n Go, Thomas said Food Services was open to the ideas presented. “Within about two weeks [after submitting the proposal to Food Services] they told us everything will be changed over spring break,” she said. “They were very receptive to our ideas.” Poklinkowski said Food Services easily agreed to the changes because students had requested them in the past. “It really made sense with what we’ve heard,” he said.