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This article has been revised to reflect the following correction:
Correction: September 2, 2013
An earlier version of this article misidentified the features available on three e-reader models used in a price comparison. The Kindle Paperwhite, the basic Kobo e-reader and the Sony PRS-T2 have monochrome screens, not color screens.
Monica Almeida/The New York TimesFor Mark Peel, 58, the crazy hours and physical strain of life as a professional chef have meant wrist, shoulder and back pain, a bone spur and hernia operations. But he is aiming to age gracefully, with a less strenuous schedule. STARTING as a dishwasher at the age of 17, the chef Mark Peel worked his way up at some of the great California restaurants: Ma Maison, Michael’s, Chez Panisse, Spago, Chinois and, finally, for more than two decades, Campanile, his own place in Los Angeles.
Mr. Peel, who used to work nonstop at Campanile and Spago, now takes care to stretch. This is his home kitchen. Those 41 years in the kitchen have brought him considerable fame: Campanile won the James Beard award as outstanding restaurant in the United States in 2001. They have also brought him carpal tunnel syndrome in both wrists and thoracic outlet syndrome in his shoulders, resulting from repetitive stirring, fine knife movements and heavy lifting. He has a bone spur on one foot and a cyst between toes of the other from constantly standing. He has had three hernia operations and lives with a chronically sore back. Being a professional chef, like being an elite athlete, tends to be a young person’s game. When he started out, Mr. Peel thought nothing of shifting a 125-pound stockpot full of hot, sloshing liquid from one burner to the next without calling for help, his arms stretched away from his body, muscles tight to control the motion. It was a recipe for trouble down the line. The 16-hour days he once put in at Spago — seven days a week for seven weeks in a row — are no longer an option for Mr. Peel, who is now 58. He straightens a sore shoulder at the memory of those days. He can still work like that, he says — “just not as often, and not as long.” Today, he says, he can survive perhaps three days of crazy hours, as long as Day 4 includes sleeping in, to recover. In September, Mr. Peel will open a new Campanile at Los Angeles International Airport. He closed the 190-seat original last fall after 23 years, 16 of them alongside the chef Nancy Silverton, then his wife, and seven more years on his own. His career track record going into the new project is excellent; his body, the worse for wear. The new, smaller Campanile will open at the American Airlines terminal, in a licensing agreement with Host International. Mr. Peel will “train, taste, advise, direct and organize,” while younger chefs execute the dishes he creates. “At some point, the mind is willing but the body rebels,” Mr. Peel says. “Most chefs over 50 are no longer cooking daily.” Mr. Peel came of age during an explosion of interest in dining out, and his workload expanded to keep pace. Many in the next generation of young chefs have seen the physical toll on their elders, and they are planning accordingly. “There’s an arc,” says the chef Jonah Miller, 26, whose awareness of his “shelf life as an active cook” informed his decision to open his own restaurant sooner rather than later. That establishment, Huertas, a Northern Spanish restaurant, will open this winter in Brooklyn. It is a nod in equal parts to Mr. Miller’s youthful ambition — he first volunteered in a kitchen when he was 13 — and the “need to plan for the time when I’m not physically able to work the line, which for most cooks comes in their late 30s.” “It’s a pretty hard-and-fast rule,” he says, that chefs eventually step away from the action; he aspires to the natural progression from cook to chef to “purely a coach and a mentor.” Mitchell Davis, executive vice president of the James Beard Foundation, agrees that cooks can age quickly. “Every time I find myself eating in an exciting restaurant, the chef is 28 years old,” he says. A chef’s early years are arduous, devoted to working the line — cooking some portion of what lands on the plate, shift after shift. In cities like New York and Los Angeles, where high rents and demanding diners require a chef to “maximize every minute of the day,” according to Mr. Davis, it is even harder. “Cooking on the line is a sport,” says Mr. Miller, who played basketball and baseball in high school. “It’s regimented and it’s continuous. You’re always pushing, just like an athlete: the highest quality you can manage in a specific time frame, doing it again and again.” Chefs are more likely to sustain injuries than the average American worker, according to the Bureau of Labor Statistics. Sprains, strains and tears are the most common complaints, followed by cuts, lacerations and punctures; burns; and fractures, says Martin Kohli, chief regional economist for the bureau. Musculoskeletal injuries like Mr. Peel’s carpal tunnel syndrome are also common. When asked to name chefs who have persevered in the kitchen past their youth despite the physical toll, Mr. Peel, Mr. Miller and Mr. Davis all hesitate for a long moment. Mr. Davis comes up with the New York-based Daniel Boulud and David Bouley, who have reputations for being active in the kitchen longer than their peers. But each example is served with a side order of disclaimer; they are the exceptions who prove the rule.
Reed Saxon/Associated PressA Whole Foods store in Santa Monica, Calif. The grocery specializes in organic products.Over the 15 years I’ve been consulting in the corporate world, I’ve only met a handful of senior leaders who had as a primary goal for their companies making a positive difference in the world.
Surely, there are more such people, including a good number who are highly philanthropic outside their work. Still, as best as I can tell, higher purpose is not a common characteristic of the corporate world.
I don’t say this to bash business, nor to make a moral case for why leaders ought to focus more on serving the greater good. I fully understand that a primary obligation of any business is to earn a profit, and that without one, nothing else is possible. I also know that no amount of righteous haranguing is going to prompt leaders to fully embrace priorities beyond the bottom line.

But what if they believed that articulating and embracing a nobler purpose would help them to attract, inspire and retain better employees, and ultimately make their companies more profitable?
As John Mackey and Raj Sisodia put it in their book “Conscious Capitalism,” “Just as happiness is best experienced by not aiming for it directly, profits are best achieved by not making them the primary goal of the business. They are the outcome when companies do business with a higher sense of purpose.”
Professor Sisodia’s research, which I’ve cited before, suggests that “conscious companies”— characterized in part by an explicit commitment to a higher purpose – outperformed the Standard & Poor’s 500-stock index from 1996 to 2011 by an astonishing 10.5 to 1.
Much of this is common sense. All things being equal, would you rather work at a company focused solely on maximizing profits, or one with a deep commitment to adding real value to the world through its products, practices and services? Wouldn’t you find a greater sense of meaning by working for the latter, feel a greater sense of commitment and be less likely to leave?
Employee engagement in the United States (and throughout most of the world) remains depressingly low. According to the latest Gallup poll, 70 percent of Americans are either not engaged or are actively disengaged from their companies. According to Gallup, the cost to productivity just from the actively disengaged employees is $450 billion to $550 billion a year.
In the simplest terms, a purpose defines the difference an organization is trying to make in the world. In some cases, that’s a natural and straightforward outgrowth of what the organization actually does to earn a profit.
Whole Foods, for example, is explicitly committed to helping people to eat well, as a way to improve the quality of their lives and increase their lifespan.
Patagonia sets out to model sustainable environmental practices by taking complete responsibility for every product it makes – repairing, recycling and helping people sell those products when they no longer need them.
Eileen Fisher, the clothing company, has a five-part mission that includes producing “only what we love,” creating a “joyful atmosphere in the workplace” and “supporting women through social initiatives that address their well-being.” Or put even more simply: “Have our mission drive our business and our profitability foster our mission.”
There are many ways to create a nobler purpose in an organization, even if the products or services themselves intrinsically do not. Toms Shoes, for example, makes a very conventional product, but founder Blake Mycoskie has infused passion among employees partly by giving away, with each purchase of a pair of shoes, a second pair to someone needy. Now Toms is expanding that model to other products, including eyewear.
The company is also consistently profitable, not least because its noble purpose is differentiating, and appealing to consumers. We live in a highly commoditized world. Why couldn’t a big bank differentiate itself by using a matching model like Toms does and offer, say, financial planning to those who are needy?
It’s also possible to build a noble purpose around caring deeply about your customers. Think of Amazon.com, Zappos, Ritz Carlton and Southwest Airlines. Likewise, you can create a higher purpose around the commitment to truly great products and inspiring design, as Apple did under Steven P. Jobs.
Here are three questions I believe all chief executives ought to regularly ask themselves, not just to be good citizens, but as a powerful way to build competitive advantage:
1. What is our noblest purpose and are we fulfilling it?
2. How can we give our employees a greater sense of meaning in what they do, so they feel more enthusiastic about coming to work every morning?
3. In what practical ways can we add more value in the world (and do less harm)?
Tony Schwartz is the chief executive of the Energy Project and the author, most recently, of “Be Excellent at Anything: The Four Keys to Transforming the Way We Work and Live.” Twitter: @tonyschwartz
This article has been revised to reflect the following correction:
Correction: May 22, 2013
Because of an editing error, a summary with an earlier version of this article misstated the size of the Clichy Batignolles project in northwest Paris. It is 133 acres, not 154.
Ben Smith, the editor in chief of the social news site BuzzFeed. The site recently posted a hiring notice for a foreign editor that said BuzzFeed wanted “to build a new kind of national security and world news coverage.” Ben Smith, the editor in chief, confirmed that the foreign editor was the beginning of a new line of coverage. He said he expected to have as many as six reporters work with the new editor, with some in Washington, some covering topical issues and a couple based overseas, most likely in Cairo and Mexico City to start. Mr. Smith said adding more extensive foreign coverage was a natural step in the company’s expansion, but he added that the timing was prompted by the Boston Marathon bombings. The resulting interest, he said, showed him the site was becoming a breaking news source for users. “People have increasingly come to us for news like during the Boston bombings,” he said. “Now we have an audience that wants to learn what’s going on in the world.” BuzzFeed is following other digital sites that have added dedicated foreign correspondents. The Huffington Post has operations in Canada, Britain, Spain, France and Italy, with editions opening in Japan and Germany this year. While most of the employees are from media outlets that are in essence licensees, there are at least some Huffington Post workers at every site, said Peter Land, a spokesman for the parent company, AOL. Still, it is not a common practice. Mashable, another news site, has employees overseas but they do not specifically cover foreign news. Instead they allow the Web site to track digital trends there. Mr. Smith said he hoped to use the foreign correspondents in imaginative ways — for example, to cover news on gay marriage internationally.
E-mail: slipstream@nytimes.com.