I invite you to read this magnificent article that presents and describes very well the concept, content, objectives and recipients of the GASTROCOACHING project that, together with Carme Gasull (journalist and communicator, specialized in food and gastronomy), we present in the framework of the renowned and prestigious “Fòrum Gastronòmic de Girona” 2024.
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In Laura Marajofsky’s article, published by Forbes Argentina magazine (June 2022), along with other specialized colleagues, I share my opinion and vision on a topic that concerns many different organizations.
Discussions of emotional education have come into fashion in recent years in different fields, ranging from education to the home, with attempts made for both individuals and organizations to include this educational aspect. The business world is addressing this issue, too. While the trend is relatively incipient, it is on the rise. The fact is, learning to understand and manage our emotions leads to better performance and productivity. This is why we point the finger at “emotional illiteracy” as the culprit behind many of the most frequent problems at organizations: leaves of absence (due to anxiety, stress, depression, burnout), high turnover rates and, of course, workplace conflict (due to a lack of emotional regulation).
Another thing that has recently come up in conversation is emodiversity, meaning the ability to experience greater granularity in emotion. You can train your emotions, allowing you to better understand others and communicate your needs. In this regard, perhaps the most interesting aspect is that, in a culture where society aims for increasing tolerance and inclusiveness by taking bioindividualities into account, it is no longer enough to only think in terms of neuro-cognitive diversity. We also need to talk about each individual’s emotional times and processes.
I would like to invite you to read this interesting article.