This year marks the 60th anniversary of LEO, the world’s first business computer—built by J.Lyons & Co, a leading British food manufacturer at the time that also ran a famous chain of tea shops.
Lyons management had long been keen to streamline their back-office operations. In 1947, two Lyons managers visited the U.S. to learn about the latest business processes, including whether the electronic computers they’d heard about during their wartime service, like ENIAC, might be useful. (At the time, the closer-to-home advances at Bletchley Park were still a well-kept military secret.)
They returned inspired by the possibilities and keen to build a machine of their own. After several years of development, LEO, a.k.a. Lyons Electronic Office, took on its first office job on November 17, 1951—weekly valuations for the bakery division, calculating margins on Lyon’s output of bread, cakes and pies.
Until LEO, computing in a work setting was treated like a specialist bit of kit on a factory production line. Each machine was dedicated to a single task. In essence, they were narrowly defined calculating machines. The vision for LEO, in contrast, was bravely broad. LEO was a single computer capable of handling a whole swathe of accounting and bookkeeping tasks, as well as producing daily management reports.
LEO was such a success that Lyons set up a commercial subsidiary to sell spare time on LEO to other businesses, including the Ford Motor Company, which used it to process the payroll for the thousands of workers at its U.K. plant. Later, Lyons also built entirely new LEOs and sold them to other blue-chip companies of the era. In total, more than 70 LEO’s were built, with the last remaining in service until the 1980’s (not bad for a computer that took up an entire room!).
Today we view IT as critical to any enterprise, but in the 1950s, this was by no means a given, as evidenced by a quote from a 1954 issue of The Economist: “There are those who do not believe in the desirability of introducing anything as esoteric as electronics into business routine.” Things certainly have changed, and in a sense, all modern day businesses owe a debt to the LEO team.
Last week at the Science Museum in London, we were delighted to sponsor a small gathering of early LEO programmers to celebrate their accomplishments and reminisce about their pioneering work. Today, on this 60th anniversary, we invite you to have a cup of tea and join us in toasting LEO—a remarkable ancestor in IT’s family tree.
Showing posts with label googlers and culture. Show all posts
Showing posts with label googlers and culture. Show all posts
Raising awareness for breast cancer through the Pink Pin Initiative in NYC and beyond
Every October marks Breast Cancer Awareness Month, a time when organizations and individuals around the world come together to raise awareness to support the fight against breast cancer.
This year, Google joined in and partnered with Susan G. Komen for the Cure on the Pink Pin Initiative, which challenged local businesses in New York City to rally their customers, friends and families around breast cancer awareness. Using Google’s products, including Maps, YouTube, Picasa and Google+, we made it easy for local businesses and New York residents to show their support for the cause. On an interactive website, pinkpin.com, people could register their businesses on the Pink Pin Map, share their experiences by uploading their own videos and photo stories, as well as donate to Susan G. Komen for the Cure.
More than 300 businesses signed up to participate in the first 24 hours, and we saw an outpouring of public support from both businesses and individuals, demonstrating how small, random acts of participation can translate to larger scale impact. In fact, some businesses took it upon themselves to take Pink Pin a step further. One New York business offered $100 of free services for every $100 donated. A Brooklyn restaurant hosted a one-day “Dine-out” for Pink Pin, where a percentage of their earnings for that day went to Susan G. Komen for the Cure. Pink Pin was a tremendous demonstration of what people will do if you give them the tools to use technology for good. We’re thrilled that Pink Pin has been so positively received by New Yorkers and hope to continue and expand our efforts next year.
Googlers also celebrated Breast Cancer Awareness month in 23 of our offices around the globe. In addition to health talks encouraging Googlers to learn more about breast cancer prevention, we heard a panel of survivors speak in Mountain View, held walk/runs in California, New York and Washington, and participated in flash mobs to raise awareness in Dublin and London. On Wednesday, October 19, we celebrated a global “Wear Pink, Think Pink Day.” We also encouraged donations (and gift matching!) to organizations like Susan G. Komen for the Cure and the Breast Cancer Research Foundation. You can see a photo album of all our activities below:
This year, Google joined in and partnered with Susan G. Komen for the Cure on the Pink Pin Initiative, which challenged local businesses in New York City to rally their customers, friends and families around breast cancer awareness. Using Google’s products, including Maps, YouTube, Picasa and Google+, we made it easy for local businesses and New York residents to show their support for the cause. On an interactive website, pinkpin.com, people could register their businesses on the Pink Pin Map, share their experiences by uploading their own videos and photo stories, as well as donate to Susan G. Komen for the Cure.
More than 300 businesses signed up to participate in the first 24 hours, and we saw an outpouring of public support from both businesses and individuals, demonstrating how small, random acts of participation can translate to larger scale impact. In fact, some businesses took it upon themselves to take Pink Pin a step further. One New York business offered $100 of free services for every $100 donated. A Brooklyn restaurant hosted a one-day “Dine-out” for Pink Pin, where a percentage of their earnings for that day went to Susan G. Komen for the Cure. Pink Pin was a tremendous demonstration of what people will do if you give them the tools to use technology for good. We’re thrilled that Pink Pin has been so positively received by New Yorkers and hope to continue and expand our efforts next year.
Googlers also celebrated Breast Cancer Awareness month in 23 of our offices around the globe. In addition to health talks encouraging Googlers to learn more about breast cancer prevention, we heard a panel of survivors speak in Mountain View, held walk/runs in California, New York and Washington, and participated in flash mobs to raise awareness in Dublin and London. On Wednesday, October 19, we celebrated a global “Wear Pink, Think Pink Day.” We also encouraged donations (and gift matching!) to organizations like Susan G. Komen for the Cure and the Breast Cancer Research Foundation. You can see a photo album of all our activities below:
Honey harvest 2011: the sweetest time of year
The second year at the Google Hiveplex was a busy one, and two weeks ago, we harvested a delicious bounty from our wildly productive hives. But the sweetest part about having the four hives on campus is the Googlers from all departments who have gotten into beekeeping or become more aware of honeybees because of their presence on campus.
During the honey harvest, guided by Bill and Debbie Tomaszewski of Marin Bee Company, Googlers from all walks joined in with the Google Beekeepers and local beekeeping friends from the San Francisco Chronicle on the harvesting activities. We pulled frames of honeycomb out of the honey supers (the boxes stacked on the very top of the hives in which the bees store the honey), uncapped comb, worked the extractor and filled jars bound for our cafes and beyond.
We also participated in a tasting featuring nine honeys from around the country, including entries from Google beekeepers’ personal hives, the San Francisco Chronicle’s urban rooftop hive, the Marin Bee Company’s suburban hive and more. The colors, consistencies and flavors varied as much as their origins, and everyone got a chance to note their own impressions of these honeys during a “Silent Tasting” where participants added their guesses about the honeys’ flavors and origins to tasting sheets. Afterward, we revealed the honeys’ “hometowns” (one came from as far away as Illinois) and nectar sources, which ranged from pine and fennel to eucalyptus and mustard flower.
It’s tough to say how our harvest this year compares to last year, as we still haven’t devised an ideal method for weighing the honey harvests, but we did end up with more honey supers on the hives at harvest time this year than we did last year. After the harvest, the supers and their empty frames were returned to the hives to allow the bees to pick every cell clean as they get ready to settle in for a cozy winter.
Everyone who participated in the harvest walked away with a sweet reward and, we hope, a new appreciation for the work our tens of thousands of busy gals put in to make it happen.
During the honey harvest, guided by Bill and Debbie Tomaszewski of Marin Bee Company, Googlers from all walks joined in with the Google Beekeepers and local beekeeping friends from the San Francisco Chronicle on the harvesting activities. We pulled frames of honeycomb out of the honey supers (the boxes stacked on the very top of the hives in which the bees store the honey), uncapped comb, worked the extractor and filled jars bound for our cafes and beyond.
We also participated in a tasting featuring nine honeys from around the country, including entries from Google beekeepers’ personal hives, the San Francisco Chronicle’s urban rooftop hive, the Marin Bee Company’s suburban hive and more. The colors, consistencies and flavors varied as much as their origins, and everyone got a chance to note their own impressions of these honeys during a “Silent Tasting” where participants added their guesses about the honeys’ flavors and origins to tasting sheets. Afterward, we revealed the honeys’ “hometowns” (one came from as far away as Illinois) and nectar sources, which ranged from pine and fennel to eucalyptus and mustard flower.
It’s tough to say how our harvest this year compares to last year, as we still haven’t devised an ideal method for weighing the honey harvests, but we did end up with more honey supers on the hives at harvest time this year than we did last year. After the harvest, the supers and their empty frames were returned to the hives to allow the bees to pick every cell clean as they get ready to settle in for a cozy winter.
Everyone who participated in the harvest walked away with a sweet reward and, we hope, a new appreciation for the work our tens of thousands of busy gals put in to make it happen.
Navigating a proposal with Google Maps for mobile
I recently decided to propose to my girlfriend, Faigy. I knew I wanted to do something meaningful and —yes—a little over the top, so I decided to put my software engineering skills to work to create the ultimate romantic scavenger hunt. On the road to “The Big Question,” I wanted Faigy to visit places around New York City that were filled with memories of our relationship. My plan was to construct a map of the route and get my girlfriend from one destination to the next, all with the element of surprise. Google Maps gave me the tools I needed to make the magic happen.
View Faigy & Ari's Engagement Route in a larger map
I used My Maps to plan out the route—from the Trader Joe’s we shop at on the Upper West Side, to Magnolia Bakery where we spent part of our first date, to Hudson Bar & Lounge where we enjoyed a night of dancing, to Carnegie Hall where Faigy once surprised me with tickets to a Beethoven concert, all the way to the lighthouse on Roosevelt Island where we went on our second date.
I secretly coordinated with Faigy’s manager at work to give her a Nexus One preloaded with Google Maps for mobile, a camera and instructions to go to the first location. I had a friend stationed at each of the six locations before the final stop to give Faigy a rose, take a picture of her with the roses and make sure she checked in with Google Maps. Meanwhile, I anxiously awaited her arrival at the Roosevelt Island lighthouse.
Her phone had a custom mobile app I’d built (with the help of my fellow Google engineers Andrew Oplinger and Matt Keoshkerian). The app would let Faigy check in to each location, then prompt her for a password to find out the next location. I provided each friend with a question to ask Faigy, tied to our memories of that particular place, the answer to which was the password. When Faigy entered the password, the app would automatically initiate walking navigation to the next location.
When she got to the checkered pin that marked her last destination, her seventh and final rose also came with a question—but this one was from me, and it wasn’t any ordinary question. I’ll leave it to you to guess what her answer was!
Posted by Ari Gilder, Software Engineer
View Faigy & Ari's Engagement Route in a larger map
I used My Maps to plan out the route—from the Trader Joe’s we shop at on the Upper West Side, to Magnolia Bakery where we spent part of our first date, to Hudson Bar & Lounge where we enjoyed a night of dancing, to Carnegie Hall where Faigy once surprised me with tickets to a Beethoven concert, all the way to the lighthouse on Roosevelt Island where we went on our second date.
I secretly coordinated with Faigy’s manager at work to give her a Nexus One preloaded with Google Maps for mobile, a camera and instructions to go to the first location. I had a friend stationed at each of the six locations before the final stop to give Faigy a rose, take a picture of her with the roses and make sure she checked in with Google Maps. Meanwhile, I anxiously awaited her arrival at the Roosevelt Island lighthouse.
When she got to the checkered pin that marked her last destination, her seventh and final rose also came with a question—but this one was from me, and it wasn’t any ordinary question. I’ll leave it to you to guess what her answer was!
Posted by Ari Gilder, Software Engineer
Taking cars off the road with our transportation programs
This is the third in a short series of posts and videos spotlighting our efforts to make Google greener. In this post, we give you a glimpse at how our transportation programs help Googlers get to work while leaving their cars at home. -Ed.
Commuting to work without driving, meeting with someone on another continent without flying and riding cars without gasoline? It’s not a futuristic dream, but a way of life at Google. We support and encourage carbon-free commuting because it’s a vital part of our longstanding commitment to sustainability.
We help take cars off of the road—not quite like the Hulk, but we are green. Back in 2004, one motivated Googler started a vanpool that ran from San Francisco to Mountain View as a 20 percent project. As demand grew, the program morphed into what is now one of the largest corporate shuttle services in the country. Today, up to a third of employees ride the GBus shuttles throughout our Bay Area offices five days a week—that’s more than 3,500 daily riders, or 7,000 one-way car trips avoided each day.
Beyond the convenience and comfort that our shuttle rides offer—of which I’m reminded during my daily 35-mile commute from Alameda to Mountain View—they’re also environmentally friendly. Our shuttles have the cleanest diesel engines ever built and run on 5 percent bio-diesel, so they’re partly powered by renewable resources that help reduce our carbon footprint. In fact, we’re the first and largest company with a corporate transportation fleet using engines that meet the Environmental Protection Agency’s 2010 emission standards.
Not only do we encourage self-powered commuting, we reward it. Googlers earn credits each time they get to work via alternative (non-engine) means—by bike, foot, skateboard or kayak. These credits are then translated into a dollar amount that gets donated—$100 for every 20 days of participation—to the Googler’s charity of choice. This year, 56 offices also participated in “Bike to Work Day,” with more than 2,500 Googlers who biked to work worldwide. The annual celebration is meant to reward daily cyclists as well as introduce many new riders to biking.
The green life doesn’t stop once Googlers get to work. In Mountain View, our GBike system distributes about 1,000 bikes across the campus that Googlers can pick up whenever they have to get to another building. For longer distances and off-campus trips, we have the GFleet, our electric vehicle car share program, and our on-campus taxi service GRide. We're also installing hundreds of electric vehicle charging stations throughout several of our offices, making it easy for Googlers to charge up their own electric cars for free at work. If Googlers need to chat with their colleagues in other cities or continents they can use video conferencing technology, which cuts down on potential air travel.
In total, the combination of the GFleet and our shuttles result in net annual savings of more than 5,400 metric tons of CO2. That's like taking over 2,000 cars off the road every day, or avoiding 14 million vehicle miles every year. With the help of Googlers, we’ll continue powering the wheels of sustainable transit innovation.
Commuting to work without driving, meeting with someone on another continent without flying and riding cars without gasoline? It’s not a futuristic dream, but a way of life at Google. We support and encourage carbon-free commuting because it’s a vital part of our longstanding commitment to sustainability.
We help take cars off of the road—not quite like the Hulk, but we are green. Back in 2004, one motivated Googler started a vanpool that ran from San Francisco to Mountain View as a 20 percent project. As demand grew, the program morphed into what is now one of the largest corporate shuttle services in the country. Today, up to a third of employees ride the GBus shuttles throughout our Bay Area offices five days a week—that’s more than 3,500 daily riders, or 7,000 one-way car trips avoided each day.
Beyond the convenience and comfort that our shuttle rides offer—of which I’m reminded during my daily 35-mile commute from Alameda to Mountain View—they’re also environmentally friendly. Our shuttles have the cleanest diesel engines ever built and run on 5 percent bio-diesel, so they’re partly powered by renewable resources that help reduce our carbon footprint. In fact, we’re the first and largest company with a corporate transportation fleet using engines that meet the Environmental Protection Agency’s 2010 emission standards.
Not only do we encourage self-powered commuting, we reward it. Googlers earn credits each time they get to work via alternative (non-engine) means—by bike, foot, skateboard or kayak. These credits are then translated into a dollar amount that gets donated—$100 for every 20 days of participation—to the Googler’s charity of choice. This year, 56 offices also participated in “Bike to Work Day,” with more than 2,500 Googlers who biked to work worldwide. The annual celebration is meant to reward daily cyclists as well as introduce many new riders to biking.
The green life doesn’t stop once Googlers get to work. In Mountain View, our GBike system distributes about 1,000 bikes across the campus that Googlers can pick up whenever they have to get to another building. For longer distances and off-campus trips, we have the GFleet, our electric vehicle car share program, and our on-campus taxi service GRide. We're also installing hundreds of electric vehicle charging stations throughout several of our offices, making it easy for Googlers to charge up their own electric cars for free at work. If Googlers need to chat with their colleagues in other cities or continents they can use video conferencing technology, which cuts down on potential air travel.
In total, the combination of the GFleet and our shuttles result in net annual savings of more than 5,400 metric tons of CO2. That's like taking over 2,000 cars off the road every day, or avoiding 14 million vehicle miles every year. With the help of Googlers, we’ll continue powering the wheels of sustainable transit innovation.
Food for (green) thought
This is the second in a short series of posts and videos spotlighting our efforts to make Google greener. In this post, we give you a glimpse at our sustainable food programs. -Ed.
When it comes to eating sustainably, it’s about more than being organic, grass-fed or cage-free. Through our food program, we delight and support Googlers as well as uphold our company’s health and environmental values. And it’s a job we relish, because food is such a defining part of our unique culture. Our cafes and microkitchens help spark greater innovation and collaboration, allowing different teams to come together to share ideas, problem-solve or just get to know each other better over lunch or a mid-morning snack.
As part of Google’s Food Team, we serve roughly 50,000 healthy and delicious meals every day at nearly 100 cafes around the world—and strive to apply sustainable food principles to all the cafes we operate. We aim to source food that’s as local, seasonal and organic as possible. This helps us prevent artificial additives, pesticides and hormones from entering Google’s food supply—whether that means sourcing our eggs from cage-free chickens or using steroid- and antibiotic-free poultry. It’s fresher, and it tastes better!
Through Google’s Green Seafood Policy, we’ve established guidelines to help ensure that (whenever and wherever possible) we purchase species caught locally from independently managed fisheries that use environmentally responsible catch practices. At our Mountain View headquarters, where we benefit from our proximity to the ocean and local agriculture, we’ve been able to establish close relationships with several local, independent farmers and fishermen. We see firsthand how they raise and harvest their stock, and what sustainable catch methods they use. Much of our Mountain View produce (nearly half of which is organic) comes from farms in California, and our seafood comes from within 200 miles. Many of our campuses also have edible gardens that empower green-thumbed Googlers to grow herbs for their own cooking.
Because optimal eating habits extend beyond the walls of our offices, we’re committed to helping Googlers make the most informed choices possible as part of a healthy lifestyle. We want to not only become the healthiest workforce, but also make it easier for employees to take Google’s sustainable food values home to share with friends and family. Many of our offices in the U.S. offer Community Supported Agriculture (CSA) programs where Googlers can buy fresh, seasonal produce directly from local farms that’s delivered right to campus. In Mountain View, we also recently launched the Google Green Grocer program, where Googlers can order the same high-quality, sustainably sourced seafood, meat and eggs they already enjoy in our cafes, while supporting local community fisheries and farms.
We also pay very close attention to how we manage and reduce waste from our food program. Most employees use non-disposable dishware, and all of our grab-and-go containers are compostable. We have recycling and composting bins throughout many of our offices worldwide, and 20 percent of food waste from our cafes is recycled. In fact, organic food waste from our cafes in Europe, the Middle East and Africa is recycled to help produce bio-diesel or electricity. In some of our U.S. offices, any untouched, edible food is donated to local shelters, and the rest is put to use as compost.
Through our our cafes, microkitchens, edible gardens and community-supported food programs, we’re connecting Googlers to sustainable values on a daily basis. The more we care about what happens to the food on our plates and where it comes from, the more it can improve our health, our local economies and the environment.
When it comes to eating sustainably, it’s about more than being organic, grass-fed or cage-free. Through our food program, we delight and support Googlers as well as uphold our company’s health and environmental values. And it’s a job we relish, because food is such a defining part of our unique culture. Our cafes and microkitchens help spark greater innovation and collaboration, allowing different teams to come together to share ideas, problem-solve or just get to know each other better over lunch or a mid-morning snack.
As part of Google’s Food Team, we serve roughly 50,000 healthy and delicious meals every day at nearly 100 cafes around the world—and strive to apply sustainable food principles to all the cafes we operate. We aim to source food that’s as local, seasonal and organic as possible. This helps us prevent artificial additives, pesticides and hormones from entering Google’s food supply—whether that means sourcing our eggs from cage-free chickens or using steroid- and antibiotic-free poultry. It’s fresher, and it tastes better!
Through Google’s Green Seafood Policy, we’ve established guidelines to help ensure that (whenever and wherever possible) we purchase species caught locally from independently managed fisheries that use environmentally responsible catch practices. At our Mountain View headquarters, where we benefit from our proximity to the ocean and local agriculture, we’ve been able to establish close relationships with several local, independent farmers and fishermen. We see firsthand how they raise and harvest their stock, and what sustainable catch methods they use. Much of our Mountain View produce (nearly half of which is organic) comes from farms in California, and our seafood comes from within 200 miles. Many of our campuses also have edible gardens that empower green-thumbed Googlers to grow herbs for their own cooking.
Because optimal eating habits extend beyond the walls of our offices, we’re committed to helping Googlers make the most informed choices possible as part of a healthy lifestyle. We want to not only become the healthiest workforce, but also make it easier for employees to take Google’s sustainable food values home to share with friends and family. Many of our offices in the U.S. offer Community Supported Agriculture (CSA) programs where Googlers can buy fresh, seasonal produce directly from local farms that’s delivered right to campus. In Mountain View, we also recently launched the Google Green Grocer program, where Googlers can order the same high-quality, sustainably sourced seafood, meat and eggs they already enjoy in our cafes, while supporting local community fisheries and farms.
We also pay very close attention to how we manage and reduce waste from our food program. Most employees use non-disposable dishware, and all of our grab-and-go containers are compostable. We have recycling and composting bins throughout many of our offices worldwide, and 20 percent of food waste from our cafes is recycled. In fact, organic food waste from our cafes in Europe, the Middle East and Africa is recycled to help produce bio-diesel or electricity. In some of our U.S. offices, any untouched, edible food is donated to local shelters, and the rest is put to use as compost.
Through our our cafes, microkitchens, edible gardens and community-supported food programs, we’re connecting Googlers to sustainable values on a daily basis. The more we care about what happens to the food on our plates and where it comes from, the more it can improve our health, our local economies and the environment.
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