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THE INDEPENDENT DAILY AT DUKE UNIVERSITY
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Kraft CEO talks crisis, food industry Senate backs DUKE STUDENT GOV'T
by
Ibrahim Maali
THE CHRONICLE
Grilled cheese is the food ofchoice in an economic downturn—at least according to Irene Rosenfeld. Rosenfeld, chair and chief executive officer of Kraft Foods, discussed cheese and many other topics at the USA Today CEO Forum Wednesday in Duke’s Fuqua School of Busines. USA Today columnist David Lieberman interviewed Rosenfeld for the forum in front of 200 people, mostly business school students. He asked Rosenfeld about everything from her take on biofuels to how Kraft has been affected by the economy to her favorite Kraft cookie—which is, incidentally, the Oreo. Rosenfeld has been at Kraft since 1981, working her way up through the ranks before becoming CEO in June 2006 and chair in March 2007. Lieberman asked the CEO about the “glass ceiling” for women in high positions of business, pointing out that Rosenfeld is one of only six female CEOs of Fortune 500 companies. Rosenfeld said she believes that officers in the field are beginning to recognize that women are “competent business people,” too. As the economy sours, people tend to eat more frequently at home, Rosenfeld said. She added that when people come home to eat, they “come home to Kraft.” “The food business is a good place to be in such a climate because people have to eat,” she said. “People are eating grilled cheese a lot more.” Unlike most people who applaud President-elect Barack Obama’s biofuel investment initiative, Rosenfeld is concerned. She said 40 percent of the food supply
addition of Food Factory by
Logan Hasson THE CHRONICLE
Students with a hankering for breaded
eggplant, melted mozzarella and roasted red peppers on focaccia bread can let the
mouth-watering begin.
ZACHARY TRACER/THE CHRONICLE
USA Today reporter David Lieberman (left) interviews Kraft CEO IreneRosenfeld Wednesday at the Fuqua School ofBusiness before a crowd ofabout 200 people. She is one of sixfemale CEOs in the Fortune 500. is being diverted for use in fuel, which is driving up the price of food without any real evidence of benefit to the environment.
Rosenfeld added that with Kraft’s diverse assortment of food products—including Kool-Aid and DiGiorno—the company offers options for people who may not want to pay a lot for a meal.
“Our efforts are focusing more on snacks, quick meals and health and wellness than before,” she said. Lieberman steered the interview toward Kraft’s specific corporate management strategies, asking about employee initiative programs and government plans SEE KRAFT ON PAGE 5
Duke Student Government members voted at their meeting Wednesday night to support the Duke University Student Dining Advisory Committee’s recommendation to bring a new restaurant—The Food Factory—to campus next semester. The Cary-based eatery was the stand-out favorite among DUSDAC members, who sampled the food from several different vendors during the semester. “After spending the semester visiting all of these places, we think The Food Factory is the best place by far,” said DUSDAC CoChair Jason Taylor, a junior. Director of Dining Services Jim Wulforst said there are several dining options on campus with declining revenues. “There are some venues that do need change,” he said. “We spent three hours eating at [The Food Factory] and just rolled out of there. We all said afterwards that we need this place on campus.” Although details concerning a location have not yet been determined, Wulforst said The Food Factory will be at Duke in SEE DSG ON PAGE 4
Med group goes abroad to offer care by
William Hyung THE CHRONICLE
CHRIS MCGUIRE/THE
CHRONICLE
Members of Duke Global Medical Brigades meet Wednesday. The student organization is designed to help treat patients in low-income countries.
While some students spend their summers basking under the sun on beaches, 35 Duke students will travel to Tegucigalpa, Honduras to aid medically underprivileged communities. Duke Global Medical Brigades selected the group to travel to the Central American country from Aug. 8-14 to aid patients in low-income villages. This past summer, three doctors, 26 Duke students and a student from the University ofCalifornia at Berkeley traveled there to help treat over 1,200 patients in eight days with another doctor from the local community. DGMB is a student-run organization founded in 2007 that focuses on providing hands-on experience in the medical field, said senior Michael Tulio, president and founder of DGMB. A group with such focus, he said, had been lacking at the time when he created the club. DGMB is a part of Global Medical Brigades—an international network of universities and volunteer organizations that provides sustainable health care relief to communities in developing countries. SEE DGMB ON PAGE 6
KATHIE SUN/THE CHRONICLE
DUSDAC members speak with DSG about bringing The Food Factory to Duke. OSG approved the request.