Category Economics

In the course of our research for clients, we come across emerging technologies, new materials, new chemistries, growing markets, changing regulatory landscapes, innovative business models, and much more. Every other Friday, we pick five articles, videos, or podcasts that we found interesting and send them your way.

MANAGEMENT | WORK-LIFE BALANCE

You Could Be Too Much of a Team Player

Amid a sweeping workplace trend pushing collaboration, some people are finding they play a little too well with others, turning some personal qualities that might be strengths in other settings into weaknesses at work. The good news: changing just a few behaviors can regain 18% to 24% of the time you spend collaborating. [WSJ]

ENERGY

Alternative Photovoltaic Systems for the Houses of the Future

Following California’s new mandate requiring solar-powered systems for residential construction, this article highlights technologies likely to get a bump and discusses those that may be coming in the future. Coverage of building integrated photovoltaics (BIPVs) includes alternative roofing materials, window glazings, solar facades, and energy-harvesting concrete. [ARCHITECT]

PHYSICS

Settling Arguments About Hydrogen with 168 Giant Lasers

With gentle pulses from gigantic lasers, scientists at Lawrence Livermore National Laboratory in California transformed hydrogen into droplets of shiny liquid metal. Their research, reported on Thursday in the journal Science, could improve understanding of giant gas planets like Jupiter and Saturn whose interiors are believed to be awash with liquid metallic hydrogen. [NYTIMES]

3D PRINTING | MANUFACTURING

Five Myths About 3D Printing

Like any fast-developing technology, 3-D printing, described more technically as “additive manufacturing,” is susceptible to a variety of misconceptions. While recent debates have revolved around 3-D-printed firearms, most of the practical issues in the field come down to the emergence of new manufacturing techniques. The resulting culture of innovation has led to some persistent myths. Here are five of the most common. [WASHINGTON POST]

ECONOMICS | INFOGRAPHIC

Here’s How America Uses Its Land

There are many statistical measures that show how productive the U.S. is, but it can be hard to decipher how Americans use their land to create wealth. The 48 contiguous states alone are a 1.9 billion-acre jigsaw puzzle of cities, farms, forests and pastures that Americans use to feed themselves, power their economy and extract value for business and pleasure. This series of infographics derived from Department of Agriculture statistics break it all down. [BLOOMBERG]

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In the course of our research for clients, we come across emerging technologies, new materials, new chemistries, growing markets, changing regulatory landscapes, innovative business models, and much more. Every other Friday, we pick five articles, videos, or podcasts that we found interesting and send them your way.

NEUROSCIENCE | CREATIVITY

Drunk People Are Better at Creative Problem Solving

An interview with Professor Andrew Jarosz of Mississippi State University. He and colleagues served vodka-cranberry cocktails to 20 male subjects until their blood alcohol levels neared legal intoxication and then gave each a series of word association problems to solve. Not only did those who imbibed give more correct answers than a sober control group performing the same task, but they also arrived at solutions more quickly. The conclusion: drunk people are better at creative problem solving. [HBR]

CLIMATE SCIENCE

Maybe We Can Afford to Suck CO2 Out of the Sky After All

While avoiding the worst dangers of climate change will likely require sucking carbon dioxide out of the sky, prominent scientists have long dismissed such technologies as far too expensive. But a detailed new analysis published in early June in the journal Joule finds that direct air capture may be practical after all. The study concludes it would cost between $94 and $232 per ton of captured carbon dioxide if existing technologies were implemented on a commercial scale. [MIT Technology Review]

STRATEGY | INNOVATION

How “The Lean Startup” Turned Eric Ries Into an Unlikely Corporate Guru

Although The Lean Startup focused on . . . well . . . startups, Ries now believes innovation lurks in the bellies of even the stodgiest corporations. Ries’s second book, The Startup Way, published in October, focuses squarely on big companies, and this interesting profile reveals a lot of his thinking. Ries thinks that the trick for big companies is to stop thinking about their size: they need to form small groups devoted to the practice of innovation, and empower and protect them on a continual basis. [FORTUNE]

INNOVATION | ECONOMICS

“A Powerful Signal of Recessions” Has Wall Street’s Attention

Every recession of the past 60 years has been preceded by an inverted bond market yield curve (with only one false positive), and we’re moving rapidly toward another inversion right now. That means it’s a good time to think about how your company will react to the next downturn, particularly in an area most of us really care about: innovation. With that in mind, we’re revisiting this 2008 Forbes’ piece by Scott Anthony and Leslie Feinzaig, Innovating During a Recession. As they point out, during a downturn “[f]ocusing too much on the core business can lead companies smack dab into the roots of the innovator’s dilemma, where they get diminishing returns from investments while missing great growth opportunities emerging in the fringes of their markets or in completely new ones.. [NEW YORK TIMES | FORBES]

BUSINESS MODEL INNOVATION

Fast-Fine Dining Is the New Restaurant Frontier

Driven by a shrinking pool of workers, high labor costs, and high rent, the Bay Area is trying to optimize something new by replacing employee labor with customer labor: the fine dining industry. So what? This trend—finding creative ways to eliminate labor cost through business model innovation—is something you ought to be thinking about in your own business because it’s going to spread, first to high-cost cities and soon to lower cost areas. As this shift happens, opportunities are going to be created for companies in the supply chain to optimize the experience of fast-fine dining. And outside the restaurant supply chain the same thing is going to be happening: if you make things that wind up in the service sector, the world is going to be changing fast. Start planning now to get ahead of the emerging opportunities. [BON APPETITE | NEW YORK TIMES]

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