FOOD AT WORK Kate Taylor, Bsc Hons.

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Presentation transcript:

FOOD AT WORK Kate Taylor, Bsc Hons

THE BRIEF We are more emotionally connected to food than ever before, yet the majority of employers fail to exploit food’s potential as a key driver in workplace strategy. NUTRITIONIST ACCOUNT DIRECTOR Seeing it from both sides

OUTCOMES Have a clear understanding of why we are in the situation we are in when it comes to health? Understand how food must be integral to a workplace solution and how to implement this? Be able to instigate a conversation for change within your business on food and beverage

KEY STATISTICS UK - 5.4 year increase in life expectancy from 1990 – 2013, However we aren’t healthier, while deaths rates from diabetes fell by about 56%, the increases in illness and disability associated with diabetes have been substantial, rising by around 75% over the last 23 years. (Public Health England, 2015) Health problems associated with obesity = £5bn per annum (NHS) All of these are derived from what we fuel ourselves with And today…….. 18 presentations, 1 focussed on the impact of food Improving dietary habits is a societal, not just an individual problem. Therefore it demands a population-based, multisectorial, multi-disciplinary, and culturally relevant approach. (WHO)

PERCENTAGE OF PEOPLE CONCERNED ABOUT CERTAIN FOOD ISSUES, 2014-2015 Other than price health is ranked second in importance

Why is eating at work so different? THE CURRENT STANDARD Calories everywhere Sometimes other nutrients too Multitude of resource for people to read – and do they? A healthy meal, what’s that about? Creatures of habit Why is eating at work so different?

VS

INTEGRATION Cross functional Measurement – meal uptake, sales rise and falls Educational – recipe cards, nutritionist support What about marketing and comms? Environment…

OUTCOMES Have a clear understanding of why we are in the situation we are in when it comes to health? Understand how food must be integral to a workplace solution and how to implement this? Be able to instigate a conversation for change within your business on food and beverage