National Inventors Hall of Fame to Induct 27 Innovators
A horticulturist and biochemist who identified a novel compound that extends the freshness and storage life of fruits, vegetables and flowers and a team that created the Kiva system, which advanced warehouse order fulfillment for e-commerce, are among innovators being inducted into the National Inventors Hall of Fame.
Twenty-seven innovators will be honored May 6-7 during the Greatest Celebration of American Innovation in Alexandria, Virginia.
Horticulturist Sylvia Blankenship and biochemist Edward Sisler are being honored for identifying 1-methylcyclopropene (1-MCP), a novel compound that significantly extends the freshness and storage life of fruits, vegetables and cut floral products by mitigating the effects of ethylene. Contributing to large reductions in food waste, and year-round access to fresh fruit, 1-MCP is best known for its use with apple crops under the trade name SmartFresh. For floriculture crops, it is known by the name EthylBloc.
Ethylene, a naturally occurring gas, stimulates plant development and fruit ripening by docking in plant cell receptor sites. 1-MCP docks in these same sites, in place of ethylene, and alters the signals that drive cellular processes. As a result, produce and flowers treated with 1-MCP remain fresh much longer.
1-MCP was patented in 1996 and was soon licensed by Floralife for floral crops. In 1996, AgroFresh was formed to commercialize 1-MCP for fruits and vegetables. That product, SmartFresh, was approved by the Environmental Protection Agency for use in the United States and introduced in 2002. Today, SmartFresh is used on more than 30 crops, including 50 to 70 percent of the apples harvested in the United States.
Licensing fees for 1-MCP have brought in more than $25 million for North Carolina State University, the highest royalty revenues in the school’s history.
Blankenship, who has received multiple awards for her work, earned her bachelor of science and master of science degrees in horticulture science at Texas A&M University, and a doctorate in horticulture science at Oregon State University. She is professor emerita at NCSU.
Sisler, a biochemist at NCSU, had been studying the various aspects of ethylene physiology and biochemistry for years before collaborating with Blankenship in the 1980s.
Sisler, a native of Friendsville, Maryland, earned bachelor of science and master of science degrees from the University of Maryland. He obtained his doctorate in plant physiology from NCSU, where he spent his career as a biochemistry professor and researcher. Sisler is being honored posthumously.
Raffaello D’Andrea, Mick Mountz and Peter Wurman created the Kiva system, which has dramatically advanced warehouse order fulfillment for e-commerce. Using thousands of autonomous mobile robots to lift and move racks of inventory shelves to workers who select items for individual shipments, the Kiva system substantially reduced the time from order placement to shipping.
In 2003, D’Andrea, a co-founder of the systems engineering program at Cornell University, and faculty adviser and system architect of the four-time world champion Cornell robot soccer team, had just started his sabbatical at MIT when he met Mountz over a 15-minute cup of coffee. After several more meetings, D’Andrea quit his sabbatical at Massachusetts Institute of Technology and joined Mountz and Wurman in their quest to revolutionize order fulfillment. In 2005, the trio renamed their company to Kiva Systems and Staples became the first of many customers. In 2012, Amazon bought Kiva and eventually named it Amazon Robotics.
D’Andrea, an IEEE Fellow named on more than 40 U.S. patents, earned his bachelor of science degree in engineering science from the University of Toronto and his master of science and doctoral degrees in electrical engineering from the California Institute of Technology.
In 2013, D’Andrea co-founded ROBO Global, which launched the world’s first robotics exchange traded fund. In 2014, he founded Verity, which creates autonomous indoor drone systems, where he serves as CEO and chair.
Mountz earned his bachelor of science degree in mechanical engineering from MIT and a master of business administration degree from Harvard University. In 2002, he conceived of a more efficient method for order fulfillment: robots delivering shelves of inventory to people working as pick-and-packers. He asked Wurman, his former MIT roommate, and NCSU professor, for software advice. Together, they decided on a centralized software architecture to wirelessly command the robots in real time. D’Andrea joined the company then known as Distrobot to develop the motion layer.
Mountz holds more than 60 U.S. patents. In 2012, Fast Company magazine ranked Kiva Systems as one of the most innovative companies in the world for their game-changing solutions using mobile robotics. He is a member of MIT’s School of Engineering Dean’s Advisory Council.
Wurman earned his bachelor of science degree in mechanical engineering at MIT and his master’s degrees in mechanical engineering and computer science and doctorate in computer science at the University of Michigan. Named on more than 60 U.S. patents, Wurman is director of Sony AI America.
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Dollywood Flower & Food Festival Ready to Bloom Again
For a third year, Dollywood’s Flower & Food Festival (April 22 – June 5) presented by Covenant Health blossoms against a Smoky Mountain backdrop to deliver brilliant floral hues to guests. During this year’s installment of the festival, guests can appreciate the vibrant beauty of more than a million blooms, explore the fresh flavors of spring with an immersive tasting pass and delight in entertainment offerings.
In 2021, the Flower & Food Festival in Pigeon Forge, Tenn., was honored with the inaugural Brass Ring Award for “Best New Food and Beverage Festival or Special Event” by the International Association for Amusement Parks and Attractions. The festival features elaborate floral installations that emerge throughout the park to translate nature into living art, each coming together to create a breathtaking display of more than a million blooms in total. In fact, the Flower & Food Festival grows by 30 percent, thanks to new displays, entertainment and interactive elements.
Mosaiculture icons include a peacock, a beekeeper tending to a hive and a mallard duck. These whimsical new additions join a lineup of beloved displays: the signature butterfly umbrella, woodland animal friends and the touching depiction of Dolly’s mother crafting the Coat of Many Colors. These sculptures are designed in partnership with Mosaicultures International, a Montreal-based company that specializes in the art of elaborate floral decorations.
“Spring has always been so wonderful to me, because the flowers start growing, the sun shines for a little longer, and the birds start singing a new song,” Dolly Parton said. “When I was little and the weather started warming up, all us kids would gather on the porch in the afternoon and enjoy lemonade that Mama brought out for us. That’s springtime to me – getting to make memories with my family and taking in the beautiful colors everywhere.”
“I hope that when families come to Dollywood during our festival, they get those same feelings of joy. This year, our guests can take a walk in my special butterfly garden and even see my Mama making my coat of many colors. I think the festival will continue to bloom even bigger and brighter right here in these beautiful mountains.”
While admiring the vivid colors blooming throughout the park, guests can explore a menu crafted with inspiration from fresh spring flavors and Smoky Mountain flair. Returning for this year is the tasting pass, which allows guests to partake in multiple food items at different festival locations.
The tasting pass, which can be purchased in the park or online, is $34.99 plus tax or $31.99 plus tax for gold and diamond passholders. With this pass, guests can sample five food offerings at any Flower & Food Festival culinary location. This year’s festival menu features a Cuban sandwich with mojo sauce, Reuben spring roll, chicken and andouille skillet, beef bulgogi nachos, seafood mac and cheese, berry and honey funnel cakes and hand-decorated flower-themed cookies and cupcakes among many other tasty spring dishes.
A highlight of the festival this year is entertainment, including “Dolly’s Butterfly Garden” and the return of a former guest favorite to the park. Dolly’s Butterfly Garden is an immersive experience that allows guests to interact with nature elements in a new way. Created by Montreal, Canada’s Moment Factory, this exhibit will take place in Adventures in Imagination throughout the festival. Performers from Australia combine theatrical elements and acrobatics for a thrilling new show called “Bloom!” that takes place high above ground while performers are situated atop sway poles.
Dollywood’s streets are filled with music during the Flower & Food Festival. The Hall Sisters, an energetic quartet of country pop performers, will set the stage in Craftsman’s Valley. A returning favorite show, “A Brighter Day,” features five daily performances at the Back Porch Theater. All shows are included with park admission. A full schedule of live performances is available at Dollywood.com.
Back to provide shade along Showstreet is the mesmerizing Umbrella Sky, which brings together hundreds of colorful umbrellas in a brilliant, suspended arrangement that makes for an “Instagram-worthy” background. Guests looking to capture picture-perfect memories at Dollywood can stop by several locations in the park for an amazing photo. These include the Hillside Carpet Display that brings a florally crafted sunset to Rivertown Junction, the pathways of Adventures in Imagination that are decorated with creative chalk art portraits, and Dolly’s Butterfly Garden exhibit in Adventures in Imagination.
Festival elements carry over into Dollywood’s DreamMore Resort and Spa, where guests find festive décor and stunning floral accents. Daily mocktails and cocktails will be served in The Lounge at Dollywood’s DreamMore Resort and Spa, each drawing inspiration from the essence of springtime. Families can enjoy live entertainment in the lobby atrium, festival-inspired cuisine at Song & Hearth: A Southern Eatery and festival-themed activities at Camp DW. Dollywood’s DreamMore Resort and Spa hosts a Winemaker’s Dinner for guests on May 21 inside Song & Hearth: A Southern Eatery. This unique dining experience pairs festival-inspired culinary creations with exemplary wines. Reservations for the dinner can be made by calling (865) 868-1246.
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Albertsons Sets ESG Goals, Long-Term Sustainability Strategies
Albertsons Companies has launched long-term sustainability goals and strategies focused on maximizing the company’s positive impact across four pillars: Planet, People, Product and Community. The company’s Environmental, Social and Governance framework, called “Recipe for Change,” further solidifies Albertsons Cos.’ commitment to using its national presence and resources to drive meaningful, proactive change.
“As a long-standing neighborhood grocer, we have an ongoing commitment to leverage our resources and expertise to support the communities we serve and the planet we share,” said CEO Vivek Sankaran. “Today, we are unveiling ambitious and measurable goals that will challenge us to be even more deliberate and creative about how we lead positive change.”
Chief Sustainability and Transformation Officer Suzanne Long will oversee execution of Albertsons Cos.’ ESG strategy and sustainability agenda. Long has been in retail and consulting for more than 25 years and has led a variety of major strategic initiatives at Albertsons Cos. Long has been leading the company’s ESG efforts since late 2020.
“Albertsons Cos. has made substantial progress driving sustainability practices in our operations, including reducing energy and fuel consumption, implementing recycling programs, and fighting food insecurity in our local neighborhoods,” said Long. “Recipe for Change is about broadening our existing commitments so we can have an even greater impact.”
The company’s new ESG platform includes the following priorities and goals:
PLANET –
Climate Action: Albertsons Cos. is committed to fighting climate change by reducing carbon emissions through science-based targets.
- Achieve Science Based Targets initiative approved carbon emissions reduction goals by 2030.
- Reduce carbon emissions from company operations by 47%.
- Reduce downstream carbon emissions from the use of sold goods by approximately 27%.
- Engage top suppliers to set science-based carbon reduction targets by 2026.
- Achieve Net Zero emissions in company operations by 2040.
PEOPLE –
Diversity, Equity & Inclusion: Albertsons Cos. is committed to cultivating a diverse workforce and providing equal opportunity for all associates.
- Increase diverse representation within our management to reflect the rich diversity of the communities we serve.
- Foster an inclusive culture that embraces differences and drives innovation to accelerate growth.
- Ensure all associates have equal access to opportunities and resources.
PRODUCT –
Waste Reduction & Circularity: Albertsons Cos. is committed to eliminating food waste, reducing the use of plastic, and accelerating our transition to a more circular economy.
- Zero food waste going to landfill by 2030.
- Leverage global partnerships and platforms to report on and achieve the company’s Plastics & Packaging Pledge goals, including:
- By 2025, all Own Brands product packaging will be 100% recyclable, reusable, or industrially compostable.
- By 2025, Own Brands plastic packaging will include 20% recycled content.
- By 2022, Own Brands packaging will include standardized recycling communications.
COMMUNITY –
Nourishing Neighbors: Albertsons Cos. is committed to reducing food insecurity at a local level, so all its neighbors thrive.
- Enable the donation of one billion meals by 2030.
- Champion innovative programs and partnerships to help break the cycle of hunger in the communities we serve.
Albertsons Cos. will share updates and progress against its priorities in its annual ESG impact report this summer.
