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July 9, 2012      
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  Employee Engagement Is Key to Sustainable Success
More and more businesses are beginning to see the correlation between happy, inspired employees and increased profitability. Rather than focus on external factors such as retaining market share, companies can better drive productivity and returns by focusing internally on effective employee engagement and retention; companies that understand and utilize the power of their workforce to further their initiatives will ensure market leadership in the years to come.
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  ALSO THIS WEEK
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GRI's G4 Exposure Draft Undermines Sustainable Global Economy
We're scratching our heads over the Global Reporting Initiative's recent release of the Exposure Draft of its fourth generation of Sustainability Reporting Guidelines (dubbed "G4"). With the G4 Development Process entering the Second Public Comment Period, we are deeply concerned with the integrity of the process, and even more distressed that its current trajectory undermines GRI's ability to achieve its goal of a "sustainable global economy."
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Renault-Nissan, Danone Sign Exclusive Fleet Contract
The Renault-Nissan Alliance will provide 15,000 vehicles to Paris-based food company Danone over the next five years. The first-of-its-kind deal for the Alliance will provide a range of electric and conventional vehicles to Danone in 25 countries.
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Starbucks Employees To Compete in BPA Energy Pilot Program
Starbucks is partnering with the Bonneville Power Administration (BPA) and a group of Northwest public utilities in an effort to determine if behavior change can deliver significant energy savings to the region. The pilot program with Snohomish County Public Utility District, PECI, Lucid and Puget Sound Energy will gather real time energy-use data from Starbucks stores and provide access to the information via a web-based portal. Starbucks employees will then compete to see which stores can reduce energy consumption the most.
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Millennials Seek Emotional Brand Connections
The Millennial generation – a demographic currently ranging from age 19 to 34 - has a distinct perspective on restaurants, placing more value on attributes like social responsibility, sustainability, local, and organic, grass-fed, and hormone-free offerings, according to a recent study by research firm Technomic.
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