During the Lundy-Fetterman School of Business’ second annual Global Week, Campbell business students had an opportunity to expand their global vision. Themed “Dare to Bridge Borders,” this year’s event reflected cultural and culinary diversity as it focused on international business ethics and best practices.
Global Week empowers students to work toward seeing global opportunities and understanding economic disparity and best business practices. On main campus and at Campbell’s HQ Raleigh location, students explored the cultures and business models of other nations throughout the week.
Attendees on Monday evening compared US and British assumptions about business, language, and humor. On Tuesday, students dug into the ethics of globalization by examining the case of an Oggun tractor, an inexpensive tractor for small-scale food production and cultivation. The tractor’s creators (one of whom is Cuban-American) discussed their product, the cultural and historical connections between Cuba and the United States and their international career experiences.
“Having Saul and Horace come share their story of their unique friendship and how they created a business together was simply incredible,” said Maurissa Miller, LFSB staff member and Global Week co-coordinator. “Our students being able to hear about two unlikely friends coming together to help solve a problem is exactly the kind of mindset we want to foster here at the Business School.”
Global Week continued with Campbell Business’ weekly Wednesday Coffee Break at the Fountain, where students were treated to an international selection of Cuban sandwiches, Polish perogies, and French crepes instead of the traditional Sherry’s Donuts.
The Thursday session brought more than two dozen undergraduate and Master’s students together at HQ Raleigh to hear guest speaker Robert Azar. Azar, an international consultant, discussed his experiences living and working in Japan, North Carolina’s leading trade partner.
“[Azar] resonated extremely well with students,” said marketing professor Kate Lawrence after Thursday night’s session “For every one question I asked, three to five additional students asked questions.”
The student team behind Global Week, led by senior Pauline Roustan, included two international and two US students. They collaborated using project planning and marketing planning tools to ensure a successful event. In addition to leading the team, Roustan, a Campbell tennis player from France, used her mother’s recipe to make more than 200 crepes with a variety of fillings for fellow students at the Coffee Break.