Wharton Stories: International

Stacy Shimanuki, C’24, W’24, writes about her summer working on a Wharton Social Impact Research Experience project on the financial inclusion of migrant workers in Singapore.

Spending a Summer in Singapore To Conduct Social Impact Research

“If we want to create a world that’s a better place, we need people who can bring that sense of social justice and combine it with some practical Wharton toolkits so that they can be more impactful.”

From Peace Corps to Wharton

In lieu of its in-country immersion program, which was canceled because of the pandemic, the Lauder Institute incorporated community engagement projects that connected students with communities in Philadelphia and beyond.

Lauder Students Put Language Skills Into Practice

Sushma Taranal, WG’20, said, “This education opens doors internationally, and I have the knowledge, network, and confidence to be a leader anywhere.”

Why Wharton’s EMBA Program Was Worth the Commute from Denmark to Philadelphia

Félix founders Bernardo Garcia, WG’21, and Manuel Godoy, WG’21, cite trust as an integral factor for drawing in consumers for their “cross-border” platform.

AI for Business Invests in Wharton Startup, Félix

Vanessa Folkerts, WG’20 and Jason Chen, WG’21, won for their proposed e-commerce marketplace serving pharmacies in rural Kenya.

Wharton MBA Team Wins First Prize in Global Business Case Competition

NHL media strategist Louis Gilbert, G’19, WG’19, is developing a local fanbase for hockey in China, where the sport is growing in popularity.

Growing Hockey in China from the Ground Up

Sharing Stories to Find Common Ground at One Wharton Week

In the MIINT’s ninth annual (and first virtual) competition, MBA student teams from around the globe presented their pitches in hopes to secure up to $50K in impact investments for high-impact ventures.

The 2020 MIINT Competition Goes Virtual

Rachel Prokupek’s deliciously unconventional baklava proved to be both a campus hit and a crash course in entrepreneurship.

The Business of Baking: One Student’s Take on an Old-School Treat