We recently connected with a customer who has been using Promega products loyally for years, but who had no idea what the company was like beyond that. She humorously commented, “Oh, there are people at Promega?” Now while we are of course pleased that the quality and capability of our products stand alone, we also place tremendous value on authentic relationships and sustained engagement in the company’s exchanges with customers, as well as employees, suppliers, the communities in which we work and the environment. We wondered how many others were out there with whom we would like to connect and say, “Hello! Curious to get to know us better?”
As a Promega Connections reader, we suspect you already know a bit about who we are, but for those who are especially inquisitive (as most scientists are) we also invite you to check out our newly launched Corporate Responsibility website. Click around and you will soon discover themes of innovative collaboration with scientists, meaningful interconnectedness with employees and communities, and long-term commitment to sustainable growth. The website contains highlights of our 2018 Corporate Responsibility Report, which you can read in its entirety here.
It really comes down to relationship, as Promega founder and CEO Bill Linton writes in his letter for the 2018 Corporate Responsibility Report: “More than any product, technology, or market in guiding our path, we continue to look toward relationship as our North Star to a fulfilling future.” (Read Bill’s full letter here.)
First we eat, then we do everything else.–MFK Fisher
Swatting away mosquitoes one July morning in the garden on the Promega Madison, WI, campus, Senior Culinary Manager Nate Herndon leans down and pulls back the leaves of a squash plant, revealing the bright yellow flowers that in a couple of hours will highlight a seasonal special on the lunch menu at one of the company’s cafeterias: green onion-cream cheese stuffed fried squash blossoms served on a grilled jerk pork tostada with black beans and cilantro sauce. Herndon explains that dishes made from scratch with high-quality, locally sourced (and sometimes unexpected) ingredients are the rule at Promega Madison kitchens, where it’s not uncommon to find entrees like house made ramp garganelli with oyster mushrooms and asparagus, braised beef ragu with house made buckwheat parpadelle pasta and baby kale, or fried perch tacos.
Food is an extension, a daily demonstration, of our overall commitment to sustainability, the community and employees
Life science enzymes, cells and reagents are often temperature sensitive, and you need products that arrive cold and ready to work. This means that packaging often requires dry ice, gel ice and foam coolers—challenges for maintaining a small carbon footprint and environmentally responsible shipping and packaging program.
In the last few years, we have moved to unbleached shipping boxes, started using sustainably harvested materials and biodegradable and recyclable air pouches to offer product protection while minimizing negative environmental impact. Continue reading “Reduce, Reuse and Recycle: Foam Coolers”
From time to time, we use the Promega Connections blog to tell you a little bit more about life here at Promega Corporation. For 35 years Promega has consistently integrated the values of corporate responsibility and sustainable business practices in all aspects of our corporate culture and activity; one of those aspects can be found in the Promega cafeterias. As an employee of Promega, one of the things I have considered a key perk is the wonderful menu offerings we have here at the Madison campus. The kitchens offer a varied and fun menu full of healthy choices, using local, seasonal foods as much as possible. The Promega Culinary Garden was covers more than an acre and allows us to grow many of our own vegetables and herbs as well as compost food waste.
Below is a short video highlighting the Culinary Garden Program
My daughter is just shy of one year old and, now that she’s walking, we’re getting increasing glimpses into the active little toddler she’s going to become. Heaven help us. I think most adults marvel at — and sometimes lament — the enviable amounts of endlessly renewable energy kids expend every day, but I’d never really thought of them as being an actual source of renewable energy until I read an article about playground designs that harness the energy of children’s movements and turn playtime into power, with fascinating and technologically compelling results. Here are a handful that I thought were super cool: Continue reading “Harnessing the Power of Play to Keep the Lights On”
Yes, I am a Monty Python fan and I like to play the “Find the Fish” video on YouTube when I need some midday amusement. However, this video brings up the topic of eating less red meat and enjoying more fish on my dish. My husband and I are trying to curb our beef-eating activities by diversifying the protein sources in our diet. We have recently adopted some dining rituals that include Friday Fish Fry (leaning more toward broiling, even though it’s hard to resist a traditional Wisconsin fish fry) and Meatless Mondays for vegetarian fare. One reason for doing this is to hopefully find more sustainable approaches to supporting a healthy diet.
So I was intrigued to learn more about fish farming (aquaculture) at sea when I read Sarah Simpson’s article in the February 2011 issue of Scientific American titled “The Blue Food Revolution”. Sustainability has become more important in many of the buying choices I have made lately, especially after learning that our global population will reach 7 billion in 2011 and is expected to grow to 9.3 billion by 2050. Yikes! How do we provide high-quality protein and nutrition to so many people? Continue reading “Ooooh, Fishy, Fish! Please Land on My Dish”
Environmental concerns have driven people to seek products that are not derived from petroleum. This has translated into people using products from renewable resources for serving food and beverages. Now you are drinking iced tea out of corn plastic cups or coffee from paper cups labeled as ecofriendly. What does this label mean and what do you do with them when you have consumed your beverage?
Sustainability is all over the news these days. Green this, eco-friendly that, recycle everything, buy the twisty lightbulbs, and “Aren’t you going to compost that?” Much like good compost, sustainability is hot, and it’s finding its way not only into our households, but also into product design. Principles like using low-impact materials, energy efficiency and designing for reuse and renewability are increasing in importance. In ever-greater numbers, designers are looking to nature for inspiration as they create the next generation of innovative and sustainable products. It’s a burgeoning discipline called biomimicry. Continue reading “Inviting Mother Nature to the design table”
Last Tuesday, intrigued by a poster entitled “How Mushrooms Can Save the World”, I attended a talk by Paul Stamets—renowned author, conservationist, and noted expert on all things fungi. I must admit that I was skeptical. It seemed such a bold claim—could the humble mushroom really be the answer to so many problems? The poster promised that mushrooms could be used to filter water, regenerate soil, produce antimicrobials, and literally save the planet. Continue reading “Can Mushrooms Save the World?”
What does sustainability mean? Is it composting your vegetable scraps and yard waste, and capturing rain water? Is it community-based action on policies dealing with land and water use? Is it educating our children about ecology and the connectedness of all flora and fauna in our biosphere? Is it bringing together religious leaders, scientists, nonprofit organizations, business leaders, educators, students and the public on a discussion of sustainability? On April 23 and 24, the 8th Annual International BioEthics Forum on Sustainability did just that, hosting a diverse group of people from many different perspectives to answer the question “what does sustainability mean?” Continue reading “A Discussion about Sustainability at the International BioEthics Forum”