CATERING
Research suggests that workers who don’t take their lunch break in the middle of the day work slower and less accurately in the afternoon than those who take at least a 30 minute break away from their workstation. The findings also suggest that people who eat away from their desk, tend to socialise with their colleagues, creating a happier and friendlier workplace. In fact, in a recent study, workers paired off with similar tasks found that those who had taken a break away from their work during the day were more productive and made fewer mistakes than those who stayed at their desks. Work diaries
also showed an average of 10% more productivity and 12% fewer errors. In one instance, a worker who didn’t take a break actually forgot to fill out his work diary because he was “too tired and too distracted to remember”.
Online tools, such as e-procurement platforms, can harness a huge range of in-depth information such as nutrient content, allergen content, fat content, salt levels, sugar and the origin of product. All this information can be easily accessed within integrated systems, making the selection of healthy ingredients and products much simpler. Working with a fully-integrated online procurement
specialist – such as Acquire, Foodbuy Limited, that can understand operators’ buying dilemmas and help build healthy menus is just one of the many benefits.
All food accreditations – including Red Tractor, RSPCA and Fairtrade – can also be linked to products, making the process for selecting sustainable and green products much easier too. Gone are the days of having to sift through paperwork or pick up the phone to suppliers to ask all of these questions, now it’s available at the touch of a button.
www.acquireservices.co.uk Top tips for employers to help their workforce stay healthy and stress free
1. Bring back the lunch hour; encourage staff to get some fresh air, take a stroll and spend time away from desks and workstations to enjoy their meals.
2. Encourage healthy eating by providing wholesome menu options and calorie information so that employees can make informed decisions about their lunch choices.
3. Offer corporate gym memberships to staff or subsidies on fitness equipment such as bikes for the ‘cycle to work’ scheme.
4. Create an ‘open door’ policy so that employees feel that they can talk openly and honestly to managers about any worries they may have.
5. Use posters and flyers in staff rooms, lifts and communal kitchens to offer health advice such as encouraging employees to take the stairs and go for regular health-checks at the doctors .
www.tomorrowsfm.com
TOMORROW’S FM | 41
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66