GAC Luncheon – Creativity as Culture: A Panacea for Employee Turnover?

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GAC Luncheon – Creativity as Culture: A Panacea for Employee Turnover?

Tuesday March 1, 2022, 11:45am–12:45pm ET

Creativity as Culture: A Panacea for Employee Turnover?
Tuesday, March 1
11:45 am – 12:45 pm
Registration is closed.

Much has been made in the past year of employees’ willingness to leave their positions, especially as wage growth rose to its highest rate in 20 years. Yet there is a currency often overlooked which retains top performers and attracts new talent: creativity. As more organizations enact company policies that limit employees’ innovation and creativity, what are their effects on the workforce, how are they contributing to company turnover, and what can be done to use this trend as a competitive advantage?

Individuals attending this session will engage in an interactive discussion regarding the intersection of culture and creativity, and leave with actionable steps to evaluate and build their own culture of creativity that drives revenue growth.

Speaker: Andrew Moss, National Director of Client Strategy at Gallagher

Registration is closed.



Andrew Moss, National Director of Client Strategy, Gallagher

Andrew works closely with executives to cultivate short- and long-term organizational goals and strategic programs that reduce companies’ Total of Risk. Managing the implementation of Gallagher’s resources, including benchmarking and loss statistics, Andrew helps clients make data-informed decisions that drive profitability. He also delivers presentations and professional development seminars on strategic operations and risk management best practices.

Andrew has worked at Gallagher since 2017. Prior to that, Andrew worked for eight years at Johns Hopkins University where he served as a Program Manager and Co-Director at JHU’s Center for Talented Youth. There he developed and led the CTY Emerging Scholars Program, which offered accelerated academic opportunities to gifted students from inner city Baltimore and was featured on NPR’s radio program On the Record.