Latest news with #ChristineGould
Hospitality Net
a day ago
- Business
- Hospitality Net
EHL Innovation Rewind: Christine R. Gould on Breaking Silos, Remixing Traditions, and the Next Gen Innovation Stack
At the EHL Open Innovation Summit, we had the chance to sit down with Christine R. Gould, Founder and CEO of GIGA, for a conversation about the future of innovation in hospitality. Christine shared her perspective on why the next big shift won't come from a single technology, but from a new mindset—one that values remixing over reinvention, embraces collaboration across sectors, and brings young changemakers directly into the innovation process. Do you see one specific innovation or technology changing the hospitality industry over the next 5 to 10 years? We have always had hyped technologies, whether it be the metaverse, AI or generative AI. But what we are seeing now is a realization that it is not about a single technology. It is going to be the integration of these technologies into a new tech stack that fundamentally shifts what opportunities are available. For me, it is not about the technology. It is about the innovation approach. That means breaking down silos and fostering collaboration, especially across industries. There is a huge opportunity for hospitality to work more closely with food and agriculture. Technology is the enabler, but it is this approach of open innovation that is really exciting. How do we reconcile the tension between innovation and tradition, especially when younger generations take over legacy businesses? I do not believe it is innovation versus tradition. At my previous organization, Thought For Food, we identified an innovation approach called multispectral thinking. It comes from agriculture and medicine, where you use a multispectral camera to see more than what the eye can see. I thought, what if we could equip our brains to think this way? It would allow us to move beyond binary thinking and see a rich palette of possibilities. That is how you blend tradition and technology to unlock new opportunities. I also see this in music. I am learning to DJ and I love how electronic music embraces experimentation and remixing. We need more of that in hospitality and food. I want to see remixes. Let's remix our industries. Why is it that we welcome innovation in music, but remain so protective of tradition in food and hospitality? It is so true. In music, innovation is welcomed. In food and hospitality, especially in cultures with strong traditions like Italy, it can be more sensitive. But I believe there is a rising generation of digitally savvy, curious and entrepreneurial people who are looking for new, differentiated experiences. That is where the remix comes in. We need to futureproof our businesses by welcoming this experimentation. We can still honour tradition, but we can also evolve it. If you had one suggestion for someone entering the market today, in hospitality or food, what would it be? Know your customer. There will always be customers who want what they know and value tradition. But the next generation wants something different. They want to be part of something new. My advice is to engage with innovators from that next generation. Do not just invest in them or look at them top down. Actually bring them into your innovation strategy. Let them help you pilot, prototype, and scale new ideas. That is where the real opportunity lies. About the EHL Open Innovation Summit 2025 This interview was recorded during the EHL Open Innovation Summit in Lausanne, where Hospitality Net joined as official media partner. The event brought together a global mix of thinkers and doers to explore the future of hospitality, food, and travel through open innovation. What made it special was the mix of ideas, formats, and people. It was not only about tech or talks. It was also about people showing up, working together, and sharing energy in real time. Key Figures 385 participants 48 speakers and contributors from more than 20 countries 7 innovation challenges collectively addressed 45 sessions 25 student volunteers 15 F&B startups letting us taste the future 1.5 days of connection, learning, and co-creation Key Insights from the Summit
BBC News
03-06-2025
- General
- BBC News
Two more inquests open for jailed surgeon Ian Paterson's patients
A further two inquests have been opened into the deaths of former patients of jailed surgeon Ian Paterson, bringing the total number of inquests to coroner, Judge Richard Foster, opened the inquests into the deaths of Judith Ingham, aged 60, and Pearl Tatlow, 75, on Tuesday morning. Judge Foster then adjourned the two inquests, to be heard either later in 2025 or in Paterson was sentenced to 20 years in prison in 2017, after being convicted of wounding patients with botched and unnecessary operations. The inquests are to determine whether the women died an unnatural death as a result of Paterson's actions. The inquests will include determining whether any of the former patients had so-called cleavage-sparing mastectomies from Paterson, where some breast tissue was retained.A previous additional inquest into the death of Christine Gould, a kitchen assistant from Solihull, was closed after the inquest concluded that she was not operated on by Paterson and died of natural is known to have treated thousands of patients at hospitals in the West Midlands. On Tuesday, the inquest heard that Mrs Ingham was born in Leeds and was a chartered accountant, before she died of metastatic breast cancer at home in Castle Bromwich, Birmingham, on 20 March 2022. Mrs Tatlow, a retired secretary from Solihull who had been widowed, died in a hospice in Birmingham on 28 July 2002 of carcinomatosis and carcinoma of the right Ingham's husband and a family member for Mrs Tatlow were present for the inquest openings via Judge Foster opened and adjourned the inquests into Mrs Ingham and Mrs Tatlow, the coroner returned to the inquest of Elaine Morris. Follow BBC Birmingham on BBC Sounds, Facebook, X and Instagram.
