The online fashion giant, SHEIN, has already conquered Mexico with its vast offer of clothing at affordable prices and global trends and now, they tell us that in collaboration with the Mexican unicorn Stori, the platform will enter the financial world with the launch from the SHEINxStori credit card, backed by Mastercard.
This new card has a clear focus: solving one of the country’s biggest challenges, financial inclusion. In Mexico, 74 percent of online shoppers use debit cards to pay, while only 57 percent use credit cards, according to AMVO data. With this launch, SHEIN seeks to reduce this gap, offering an option for consumers who have not had access to traditional credit products.
The SHEINxStori promises to be a tool to improve the credit history of its users, in addition to providing welcome incentives and double points on purchases within SHEIN Mexico, in addition to one point for each purchase made outside the platform.
With the support of the CNBV and Condusef, the launch of this card marks a new stage for SHEIN and Stori, co-founded by Marlene Garayzar, combining fashion and financial technology to expand their influence in Mexico.
New investments
Alsea, one of the most important restaurant operators in Mexico, announced that between January and September 2024 it invested 4,239 million pesos in the expansion and improvement of its operations. Of this figure, 85.9 percent was allocated to the opening of 167 units and the renovation of establishments of the different brands it operates, such as Starbucks, Domino’s, and Vips. Additionally, the company has begun construction of a new operations center in Guadalajara.
The rest of the investment was focused on strategic projects related to technology and software licensing. According to its latest quarterly report, digital sales represented 32.5 percent of its total revenue, underscoring the importance of technology in its business model.
At the beginning of the year, CEO Armando Torrado announced a total investment of 6 billion pesos by 2024, with 60 percent destined to Mexico, 25 percent to Europe and 15 percent to South America, reinforcing the company’s international growth strategy. restaurant operating chain.
Progress in decarbonization
Within the framework of the Annual Meeting of Industrialists, organized by Concamin in Monterrey, Ternium México, under the direction of Máximo Vedoya, was awarded the Concamin México 4.0 Award in the category of Intelligent and Sustainable Technological Solutions. This recognition highlights its leadership in the use of technologies that promote competitiveness and sustainability. The award-winning project is its innovative Carbon Dioxide (CO2) Capture strategy, which reduces emissions from the steel production process. The captured CO2 is used in the food and medical industries, demonstrating Ternium’s commitment to the circular economy. Implemented in the plants of Guerrero and San Miguel Xoxtla, Puebla, this technology has prevented more than 280 thousand tons of CO2 from being emitted annually, equivalent to the emissions of 62 thousand vehicles. This advance is part of the company’s comprehensive decarbonization strategy. company, aligned with global objectives to combat climate change.
Sustainable meat production
The Mexican Association of Meat Science and Technology (Amexitec), under the direction of Edith Ponce, organizes the Amexitec 2024 forum this October 23 and 24. This event aims to disseminate scientific and technological advances in meat production, bringing together researchers from various countries to share their studies through conferences and discussion tables.
With Mexico occupying sixth place in the world in both meat consumption and production, the country faces the challenge of making protein production more efficient. This means reducing water use and reducing polluting emissions that contribute to climate change. As of September 2024, 6.8 million tons of cut and value-added meat were produced in Mexico, with a projected 3.2 percent growth in consumption for this year compared to 2023.
The forum will address the importance of adopting technological advances in meat production, highlighting its economic viability to improve the sustainability of the Mexican food sector.
