News Room

Executive director of INFORMS, Melissa Moore, presented the Carnegie Mellon University H. John Heniz III College with the UPS George D. Smith prize. This prize is awarded in recognition of the school's encouragement of stronger ties between industry and students studying operations research and analytics, in particular, for student projects relating to healthcare and real estate. 

As the demand for analytics professionals continues to grow, and more and more universities are adding or expanding their analytics programs, it is increasingly important for young analytics professionals to stand out to potential employers. Alan Briggs, INFORMS member and project manager and data scientists with Elder Research, Inc., discusses how the new Associate Certified Analytics Professional (aCAP™) program can place emerging analytics professionals on the path to success.

According to a recent KPMG study, CEOs are relying on an abundance of data and analytics to make critical management decisions, however many CEOs do not trust the data they receive. INFORMS member and University of Notre Dame Professor Scott Nestler discusses the value of the Certified Analytics Professional (CAP®) program in assuring CEOs and other leadership of an analytics professional's adherence to high standards and the quality of their data.

After identifying a sample of 1,000 digital camera purchases from the browsing and purchase history of more than two million consumers, INFORMS members Bart Bronnenberg of Tilburg University and Carl Mela of Duke University, with Jun Kim of the Hong Kong University of Science and Technology, discovered unique insight on how advertisers and retailers can influence the final purchase. Their findings will be published in the INFORMS journal Marketing Science.

The global demand for meat is continuing to rise, and with meat waste accounting for 21 percent of food waste's global carbon footprint, it is more important than ever to limit how much of our meat leftovers go to waste. Ronald McGarvey, INFORMS member and assistant professor at University of Missouri's Industrial & Manufacturing Systems Engineering Department, discusses the impact that food waste, particularly meat, has on the environment.