Experience food at work

INTRODUCTION

 ‘Experience Food at Work’ was a pilot initiative whose motive is to improve

workplace eating behaviours at the Breckland District Council offices in
Norfolk.
 Five intercessions which were introduced are an honesty fruit bowl system,
a visiting chef, a healthy lunch pack delivery service, health, and nutrition
MOTs with a dietician, and redesign of the communal eating facilities in the
staff room.
 One year after the interventions were introduced that 23 per cent of
employees rated their lunch as healthier than a year ago, the amount of
individuals who ate no fruit at work reduced by half , 72 per cent of staff
ate two or more portions of fruit at work, the share of these who ate lunch
at their desk every day dropped from 41 per cent to 29 per cent.
OBJECTIVES

  
 To Improve work productivity through healthy eating behaviors at
workplace.
 Encourage staff to eat nutritious fruits and vegetables.
DILEMMA

 How to establish relevant measurement to demonstrate the impact of diet on

work productivity.
 How to make relevant robust sustainability plan to ensure the work
continues after the life of the project.
Decision making criteria

 To generate the effective plan to quantify the behavioural goals achieved.

 To make a more comprehensive plan to maintain robust sustainability.
 Develop effective feedback and improvement loops.
IMPLEMENTATION PLAN

 Coordinate with the new national company that deliver healthy lunches to
the desk.
 Renovate the staff room even further to make it more attractive and fun.
 Involve the senior management in the decision making and make initial
changes in the policies.
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