Wednesday, October 20, 2010

Thank you to our sponsors

Leadership Sponsors

Paul & Joanne Egerman








Gold Sponsors

High Meadows Gift Fund Carl and Judy Ferenbach


Carbon Offset Sponsor



Silver Sponsors
Chris Gabrieli











Bronze Sponsors
Jack Manning
Norm Gorin
Jeff Bussgang
Janet Kraus and Jim Giebutowski

Michael G. Sperlinga, Managing Director - Investments, Merrill Lynch











Friday, October 15, 2010

Healthy Meetings: Take this Challenge for Conferences and Meetings of all Sizes

PBLN was alerted to a NY State Dept of Health Guidelines for Healthy Meetings that you see at this link and below by our friends at the New England Healthcare Institute (NEHI) and PBLN member Mari Ryan, CEO of AdvancingWellness. There is also a Massachusetts version here from the MA Department of Public Health.

How did we learn about these resources? After having a PBLN meeting at NEHI where we broke all these rules, plopping a platter of pastry with nothing else but coffee on the table - and taking the loving glares of my more evolved colleagues and friends....

Then yesterday at the amazing, wonderful unConference put on by the Massachusetts Technology Leadership Council #MassTLC 500 innovators and world-beaters were confronted by a wall of danish, muffins and bagels for breakfast and mountains of yummy brownies for dessert after lunch (I ate all of the above-yum). But not a piece of fruit on the premises in the middle of NE apple season, etc. (But the session on how entrepreneurs can help cut healthcare costs for the nation by 50% was dominated by discussion of behavior change, American food industry and diet habits...)

We are all learning and definitely not pointing fingers because we have been WAY LATE to the party and are very much struggling with this same agenda. But we can all do better. So here are the guides from the New York Department of Health and the Massachusetts Department of Public Health - please comment on your reaction - and tell us if there are others we can post and share - and let's do it.






Guidelines for Healthy Meetings

plate and silverware

Introduction

The connection between food, physical activity and health are well documented. Offering healthy choices at meetings and other events can make it easier for people to eat healthy foods and be physically active. Making simple changes to foods, drinks and breaks offered at group and community events gives New Yorkers disease-fighting foods and an energy boost without worries about too many calories, too much unhealthy fat, or too much sedentary time. There are three parts to these guidelines - general guidelines, suggestions for menus and physical activities, and a sheet to provide to the vendor.

General Guidelines

Healthy food certainly can taste good. Most food service professionals now have some familiarity with healthier food preparation options and are willing to accommodate requests for changes to their usual fare. You might want to ask for a sample ahead of time. Registration forms should provide space to indicate food allergies or dietary restrictions.
  • Serve low-calorie and low-fat foods.
  • Serve fruits and vegetables whenever possible.
  • Serve small portions (e.g., cut bagels in halves or quarters, etc.).
  • Serve milk (fat-free or 1%), 100% fruit or vegetable juice, water or iced tea (unsweetened) instead of soft drinks.
  • Lunch and dinner don't have to include a heavy dessert - fresh fruit, a fruit crisp or cobbler, small cookies, etc. are fine options.
  • Include a vegetarian option at all meals.
  • Provide reduced-fat or low-fat milk for coffee rather than cream or half and half (evaporated skim milk also works well for coffee - make sure it's not sweetened condensed milk).
  • Provide pitchers of water.
Providing participants with physical activity breaks at meetings and events will help them stay alert and focused. In addition to including physical activity breaks in the agenda, it's important to consider hotel location, facilities and accommodating people of all abilities in any activities planned.
  • Choose a location where participants can easily and safely take a walk or roll. For overnight meetings, choose a place where participants can walk to dinner or evening entertainment. Provide participants with maps of the area showing good walking routes.
  • Choose a hotel that has good, accessible fitness facilities, e.g., a fitness room and pool. Include information about these facilities in materials you send to participants.
  • Consider a casual dress code for the meeting - this allows people to participate in physical activities more easily.
  • Organize physical activity breaks that can be modified or adapted for people of all abilities, such as stretching exercises that can be performed in a seated position.

Menu Suggestions

Breakfast

  • Fresh fruit (cut up and offered with low-fat yogurt dip);
  • High-fiber cereals such as bran flakes, low-fat granola or oatmeal;
  • Fruit toppings (raisins, dried fruit mix, fresh strawberries, bananas, blueberries, peaches) for hot and cold cereals;
  • Hard cooked eggs;
  • Vegetable omelets;
  • Low-fat yogurt;
  • Eggs made with egg substitute or without yolks;
  • Thinly sliced ham;
  • Bagels (cut in half) served with fruit spreads, jams, hummus, or low-fat cream cheese.

Light Refreshments

  • Consider whether it is necessary to offer a morning and afternoon food break.
  • Fresh sliced fruit and vegetable tray - offered with low-fat dips;
  • Whole grain crackers or granola bars (5g fat or less per serving);
  • An assortment of low-fat cheeses and whole grain crackers;
  • Baked Pita chips served with hummus;
  • Whole grain muffins (cut in half if not serving mini muffins) and whole grain breads;
  • Low-fat yogurt;
  • Pretzels, popcorn, baked chips, or trail mixes.

Lunch and Dinner

  • Salad that includes a variety of mixed salad greens and served with low-fat dressing;
  • Whole grain breads and rolls;
  • Mustard and low-fat mayonnaise as condiments for sandwiches, or cranberry sauce if you're offering turkey;
  • Sandwiches presented in halves, so people can take a smaller portion;
  • Broth-based soups (using a vegetarian broth), or soups using evaporated skim milk instead of cream;
  • Pasta dishes (lasagna, pizza) with low-fat cheeses (part skim mozzarella, part skim ricotta) and extra vegetables or pasta with tomato or other vegetable-based sauces;
  • 4-ounce maximum portions of meat and plenty of low-fat, low-calorie side dishes;
  • Raw vegetables or pretzels instead of potato chips or French fries;
  • Vegetables - steamed, fresh or cooked without butter or cream sauces.

Physical Activity Suggestions

  • Organize an early morning physical activity opportunity, e.g., a morning walk.
  • If you are planning a walking activity, look for safe walkways with ample width and curb cuts so people who use mobility devices can participate.
  • Encourage participants to take the stairs. Place signs near the elevators telling people where the stairs are located.
  • Encourage networking by suggesting people take a walk together and talk about their common interests.
  • Schedule brief activity breaks in the morning and afternoon, e.g., walking in place, stretching, or resistance band use. Vendor Information
The following are general guidelines to use when planning meals for meetings and other events. It is important to provide delicious, healthy food choices to help people eat well. We hope that this information will help you work with us to provide healthy meals to our participants.

Vendor Information

General Guidelines

  • Offer low-calorie and low fat foods and/or small portions (e.g. bagels cut in halves or quarters).
  • Always offer vegetables, fruit and low-fat milk.
  • Include a vegetarian option at all meals.
  • Provide no more than a 4-ounce serving of meat.
  • Provide pitchers of water.
  • Provide at least some whole grain breads and cereals.
  • If serving a dessert, provide fresh fruit, fruit crisps, small cookies, or small servings of sorbet.

Menu Suggestions

Breakfast

  • Fresh fruit;
  • Yogurt;
  • High-fiber cereals such as bran flakes, low-fat granola and oatmeal;
  • Fruit toppings (raisins, dried fruit mix, fresh strawberries, bananas, blueberries, peaches) for hot and cold cereals;
  • Hard cooked eggs;
  • Vegetable omelets and eggs made with egg substitute or without yolks;
  • Thinly sliced ham or Canadian bacon;
  • Whole grain or part whole grain bagels (cut in half) served with fruit spreads, jams, or low-fat cream cheese.

Light Refreshments

  • Fresh sliced fruit and vegetable tray - offered with low-fat dips;
  • Whole grain crackers or granola bars (5g fat or less per serving);
  • An assortment of low-fat cheeses and whole grain crackers;
  • Pita chips served with hummus;
  • Whole grain muffins (cut in half if not serving mini muffins) and whole grain breads;
  • Low-fat yogurt;
  • Pretzels, popcorn, baked chips, and trail mixes;
  • Bagels with low-fat cream cheese or jams - cut bagels in halves or quarters.

Lunch and Dinner

  • Raw vegetables with low-fat dip and fresh fruits;
  • Salads with low-fat salad dressing on the side;
  • Broth-based soups (using a vegetarian broth), or soups using evaporated skim milk instead of cream;
  • Raw vegetable salads marinated in fat-free or low-fat Italian dressing;
  • Sandwich platters - cut sandwiches in half so people can take smaller portions. Offer mustard and low-fat mayonnaise as condiments on the side. Use whole grain breads.
  • Pasta dishes made with part skim mozzarella and part skim ricotta cheese (e.g. pizza, lasagna). Serve pasta with tomato or other vegetable-based sauces
  • Meat servings limited to a 4 ounce portion (fresh seafood, skinless poultry, lean beef - eye of round, London broil);
  • Whole grain breads or rolls;
  • Baked potatoes with low-fat or vegetable toppings on the side;
  • Salads with dark green lettuces; spinach; beans and peas; grilled, lean meat and low-fat cheeses;
  • Pasta, tofu and vegetable salads with fat-free or low-fat dressing;
  • Desserts: frozen yogurt or sorbet, small cookies, small individually wrapped chocolates, fruit crisp.

Thursday, October 14, 2010

The Business Case for Protecting the 40B Affordable Housing Law

Thursday, October 21, 2010
8:00 – 9:45am
Edwards Angell Palmer & Dodge LLP
111 Huntington Ave.
Boston, MA 02199


FEATURING:
Tripp Jones
Executive Vice President & Chief Administrative Officer, The MENTOR Network; & Chair, The Campaign to Protect the Affordable Housing Law

Alan Clayton-Matthews
Professor and Director of Quantitative Methods, Northeastern School of Public Policy and Urban Affairs

Sara Schnorr, Partner, Edwards Angell Palmer & Dodge LLP (Moderator)

Tripp Jones is the executive vice president and chief administrative officer of The MENTOR Network, a leading national provider of residential and support services for people with developmental disabilities and brain injuries.

Professor Alan Clayton-Matthews is also co-editor of Massachusetts Benchmarks, a joint publication of the University of Massachusetts and the Federal Reserve Bank of Boston that presents information and analysis about the performance of the Massachusetts economy. He also recently worked with the UMASS Donahue Institute to author a report on the spending, economic linkages, and tax revenues that have resulted from the construction and occupancy of Chapter 40B-permitted housing over the last 10 years.

Sara Schnorr, a partner with Edwards Angell Palmer & Dodge, focuses her practice on complex real estate acquisition, development, land use, and financing matters, particularly for clients in the affordable housing, biomedical, and telecommunications industries.

Cost: PBLN Members: Free Non-members: $25.00 Space is limited - RSVP today


Co-Sponsored by: The Campaign to Protect the Affordable Housing Law and The Boston Society of Architects
Thank you for making PBLN's October 8th CEO Summit at Bentley University a great success!


Over 200 business leaders met at Bentley University on Friday, October 8th to find their business voice in the challenge of inventing a more sustainable, competitive economy.

Keynote addresses from Harvard Business School professor Rosabeth Moss Kanter and Stonyfield Farm CEO Gary Hirshberg set the tone for inspiring discussions that touched on specific challenges to long term competitiveness and sustainable growth, and building skills, relationships and knowledge for business leaders to take action on the most urgent issues and with the best of best practices from their peers. Read the Boston Globe article about the Summit here.

The Summit also included speakers such as Harmonix Music Systems COO Michael Dornbrook, Massachusetts Secretary of Transportation Jeffrey Mullan, Organogenesis CEO Geoff Mackay, Verizon New England President Donna Cupelo, EnerNOC CEO Tim Healy, BiddingForGood CEO Jon Carson, Beacon Communities Development LLC President Pamela Goodman, Massachusetts Secretary of Housing & Economic Development Greg Bialecki, Massachusetts State Representative Jay Kaufman (Chair, Joint Committee on Revenue), Akamai CEO Paul Sagan, Dancing Deer Baking Company Founder/Chief Deer Trish Karter, Panera Bread Founder and Chairman Ron Shaich, WBUR Journalist Martha Bebinger, Beth Israel Deaconess Medical Center President & CEO Paul Levy, Harvard Business School Senior Lecturer Janet Kraus, Boston Capital Corporation CEO Jack Manning, Boston Globe writer Scott Kirsner, Massachusetts Secretary of Health & Human Services JudyAnn Bigby, Massachusetts State Representative Charley Murphy (Chair, House Ways & Means Commitee) Cape Wind CEO Jim Gordon, Eos Foundation President Andrea Silbert, Dukakis Center for Urban and Regional Policy Director and Dean of the Northeastern School of Public Policy & Urban Affairs Barry Bluestone & many more.

See the full Agenda here


Ernest L. Arbuckle Professor of Business Administration at Harvard Business School & PBLN Board Member Rosabeth Moss Kanter delivers the opening remarks

Stonyfield Farm CEO Gary Hirshberg gives the Keynote Address
View the entire Summit Photo Gallery
 

Not yet a PBLN Member? Join today by clicking here!
Contact PBLN Director of Operations Aaron Chalek with any questions at aaron@pbln.org / 978-337-8210


Wednesday, October 13, 2010

Photos from PBLN's October 8th CEO Summit


Ernest L. Arbuckle Professor of Business Administration at Harvard Business School & PBLN Board Member Rosabeth Moss Kanter delivers the opening remarks

 Rosabeth Moss Kanter

PBLN Executive Director Andy Tarsy

Xtalic Corporation CEO & PBLN Member Tom Clay
Matt Liebhold of CleanTechBoston.com

MA State Representative Charley Murphy
(Chair, House Ways & Means Committee)
on the education panel

Stonyfield Farm CEO Gary Hirshberg gives the Keynote Address

Gary Hirshberg

Eduventures, Inc. President & CEO and PBLN Board
President Thomas D. Dretler
Left to right Kate Putnam CEO of Package Machinery Co,. James Nail of Interfaith Power and Light and Jeffrey Dretler
of Prince Lobel Glovsky & Tye


Elena Fernandez, Latin America Public Relations Lead, Dassault Systemes

Rosabeth Moss Kanter & Gary Hirshberg

PBLN Executive Director Andrew Tarsy moderates the breakout session on Leadership & Values

John Matouk & Co. Inc. President and PBLN Member George Matouk on the Leadership & Values panel


Dancing Deer Baking Co. Founder/Chief Deer Trish Karter on the Leadership & Values panel

City Fresh Foods CEO and PBLN Member Glynn Lloyd on
the Leadership & Values panel.

Eos Foundation President & PBLN Board Member Andrea Silbert moderates the breakout session on creating innovation in our education system

Mifflin Harcourt CFO Michael Muldowney on the education panel

Boston Rising CEO Tiziana Dearing listens as Rep. Charley Murphy speaks on the education panel

Verizon Corp. Regional President Donna Cupelo on the education panel

MA. Representative Charley Murphy during the education panel

Houghton Mifflin Harcourt CFO Michael Muldowney takes
notes during the education panel discussion

Boston Rising CEO Tiziana Dearing during the education panel discussion
Akamai Technologies CEO & PBLN Board Member Paul Sagan during the Leadership & Values panel discussion

Boston Capital Corporation President & CEO and PBLN Board Member Jack Manning speaks during the Visionary Entrepreneurship panel discussion

Harvard Business School Senior Lecturer & PBLN Board Member Janet Kraus, Moderator of the Visionary Entrepreneurship panel

Cape Wind Associates President & PBLN Member Jim Gordon, a featured panelist in the Visionary Entrepreneurship breakout session

The economic development panel discussed how innovative companies can spur economic growth in the region

MA. State Representative Thomas Conroy during the Affordable Housing/Sustainable Development breakout session

Goulston & Storrs attorney David Abromowitz moderates the Affordable Housing/Sustainable Development panel

Citizens Housing and Planning Association (CHAPA) President Aaron Gornstein on the Affordable Housing/Sustainable Development panel

Beacon Communities Development LLC President Pamela Goodman on the Affordable Housing/Sustainable Development panel

David Abromowitz

MA. State Representative Thomas Conroy and Beacon Communities Development LLC President Pamela Goodman

Finard Properties Principal Todd Finard poses a question to the Affordable Housing/Sustainable Development panel

Flybridge Capital Partners General Partner and PBLN
Co-chair Jeff Bussgang during the breakout session on
economic development

Harmonix Music Systems COO Michael Dornbrook on the economic development panel

Jeff Bussgang
MA. Secretary of Housing & Economic Development Greg Bialecki on the economic development panel

Bidding for Good CEO and PBLN Member Jon Carson on the economic development panel

MA Interfaith Power & Light Director & PBLN Member James Nail

Bentley University Assistant Professor of Natural & Applied Science David Szymanski on the energy/environment panel

Massachusetts Department of Transportation Secretary Jeff Mullan and EnerNOC Chairman & CEO Tim Healy on the energy/environment panel

Solventerra Managing Principal & PBLN Energy/Environment Working Group Co-chair Roger Freeman leads the energy/environment panel discussion on how to reduce greenhouse gas emissions

EnerNOC CEO & Chairman Tim Healy

Tufts Health Plan President & CEO and PBLN Honorary co-Chair James Roosevelt, Jr. during the breakout session on health care reform

AdvancingWellness CEO and PBLN Member Mari Ryan on the health care panel

WBUR Journalist Martha Bebinger moderates the health
care panel discussion

MA. Secretary of Health & Human Services Dr. JudyAnn Bigby on the health care panel

MedPanel COO and PBLN Member Howard Brick asks a question of the health care panel

Conservation Services Group CFO Wanda Reindorf during the energy/environment panel discussion

Beth Israel Deaconess Medical Center President & CEO
and PBLN Member Paul Levy speaks during the health care
panel discussion

Martha Bebinger

Package Machinery CEO Katherine Putnam

MA. Secretary of Transportation Jeff Mullan

UNC Partners President & CEO Ed Dugger III and Dancing Deer Baking Co. Founder/Chief Deer Trish Karter

Panera Bread Founder & Chairman Ron Shaich

Boston Globe columnist Scott Kirsner, moderator of the economic development panel

Bingham McCutchen Partner and PBLN Member Beth Boland

Bentley University Professor of Marketing & Chairman of Conscious Capitalism Raj Sisodia

PBLN Executive Director Andrew Tarsy draws a raffle ticket during lunch

Recombinant Data Corp. Managing Director Aaron Abend

Be the Change CEO Alan Khazei

Barry Bluestone, Dean of Northeastern's School of Public Policy & Urban Affairs, moderates the "All Economy" panel during lunch

The "All Economy" panel

Panera Break Founder & Chairman Ron Shaich on the "All Economy" panel

MA. State Representative & Chair of the Joint Committee on Revenue, presents during the "All Economy" panel

Millville Partners Principal & PBLN Member Helen Fairman, Panera Bread Founder & Chairman Ron Shaich, and Deval Patrick Committee co-Chair & PBLN Board Member Norm Gorin

Mary Jo Meisner, Vice President for Communications, Community Relations and Public Affairs at The Boston Foundation, speaks on the "All Economy" panel.

UNC Partners President & CEO Edward Dugger III on the
"All Economy" panel

Eduventures President & CEO & PBLN Board President Thomas D. Dretler

MA Treasurer & candidate for Governor of Massachusetts Tim Cahill

MA. Treasurer and candidate for Governor of Massachusetts Tim Cahill address the Summit participants

MA Governor Deval Patrick addresses the Summit participants

MA Governor Deval Patrick

MA Governor Deval Patrick takes questions from the audience

Marie St. Fleur, Chief of Advocacy & Strategic Investment in Boston Mayor Thomas Menino's office, speaks on the "All Economy" panel