Category Archives: Food Industry

The Inspiring Business Career Path of Mina Ebrahim

Mina Ebrahim, the owner of Saint Germain Catering is of Iranian origin. However, due to the revolution in her home country in the year 1978, her family had to relocate to the United States but for Mina, it was a blessing in disguise. She was only seven years of age at that time.

Mina began working at Tiffany’s bakery at the age of 11. The bakery located in Seven Corners was purchased by her parents on arrival in the U.S. While working here, Mina gained high experience in customer service, a virtue that proved to be an invaluable asset in her business career.

Mina Ebrahim helped the bakery grow and on expansion, it relocated to Tyson’s Galleria as Saint Germain’s. After saving enough, she left her family’s cafe and established her own company, Saint Germain Catering.

Unlike her family’s style of operation, Mina intensified her business on corporate serving. Saint Germain Catering was hired to serve in corporate luncheons, weddings, private parties and company business meetings. With its delicious meals, the company gained popularity over time.

Mina Ebrahim currently has 32 full time and 8 part time highly skilled employees working under her. She has received several awards in her line of success. In the year 2014, she was accorded with the Enterprise Women of the Year Award. She was also the winner of Top 40 under 40 awards in 2010.

Mina Ebrahim is also a renowned philanthropist. She is recognized for her sponsorship of a cancer detection dog, McBaine of Penn Vet Working Dog Centre of the University of Pennsylvania. It is responsible for detecting early ovarian cancer in women.

She also channels most of the earnings realized from her company to aid in cancer research at the University of Pennsylvania. She was the brains behind the establishment of Jack-Ebrahim program, it boasts of being the only radiology veterinarian program in the country.

She established the Mina Ebrahim Foundation which empowers women entrepreneurs of all ages to grow their businesses. In addition, she is part of a group that helps disabled victims in war. She has attended many professional seminars dealing in cuisine and techniques.

https://www.saintgermaincatering.com/about/team

OSI Group Sustainability: Vision and Strategy

Concept of sustainability: We live in a perfect symbiotic relationship with our planet. Nature provides us with everything we need as the population grows. Sustainability means that something can keep going and sustain itself indefinitely, however, now for every 12 months use of resources, the planet needs 15 months to renew them. We are far from being sustainable. Uncontrolled consumption provoked clear signs of warning they will lead to the catastrophe unless we act and introduce a change in our approach to the environment. Our lives depend on how we treat our planet. Every unsolved problem will return to us eventually bringing our relationship with the earth distorted.

This article is intended to provide you with an impression of how serious OSI workers are about environmental protection as part of their sustainability strategy. Not only because this is a growing requirement for our customers, but also because they believe that the increasingly scarce resources of the planet be preserved. There are more than seven billion people on the planet to feed. This is set to increase to 9 billion by 2050. This is an enormous responsibility for the food industry with each new plant, and with each new activity.

Sustainability strategy: In Austria, in the last few months, a state-of-the-art plant has been built for OSI food solutions and as with every new construction, they had to meet many environmental standards driven by municipal, national, and international regulations, but they do not just want to meet the regulations, their engineers, technicians, everybody who participated in this project has made sure that the impact of this new plant underpins their strategy to reduce our carbon footprint.

Photovoltaic: I could speak of numerous large and small examples of this of the state-of-the-art photovoltaic with an annual output of 85,000 kilowatt hours, which would provide enough power for 20 family homes for a year of their waste heat from the compressors, which is then used to heat the offices in winter and provide all the hot water for factory cleaning and of rainwater provided free from Mother Nature, which they capture storing use in the cooling towers without doubt. This will be the most energy-efficient beef plant in Europe and will be externally accredited for environmental design.

Vision: Their personal vision is a high-quality food manufacturing plant, but is a closed system requiring no external energy sources, water, or waste disposal, whilst being economically viable to build here enough strewed. They have come a bit closer to this vision. It is still a long way until this will actually be viable, but I am sure that OSI will be among the first to implement this to save the earth, ensure and improve their living standards. The sustainable approach should be human’s priority and this is what they believe and do at OSI.