CASE ANALYSIS

EXPERIENCE
FOOD AT
P R E PA R E D B Y: T E A M - R O YA L WORK
GROUP-3A

MEGHA(140023) ASSIGNED BY:-

DR. NILAMADHAB
S A U R AV K U M A R ( 1 4 0 0 3 3 )
MOHANTY
H A R S H I T S R I VA S TAVA ( 1 4 0 0 1 3 )

A D I T YA ( 1 4 0 0 1 8 )
This Photo by Unknown Author is licensed under CC BY-SA-NC
AJIT KUMAR(140003)
 INTRODUCTION:-

The workplace is a key target Research published in the

area for improving eating
behaviours, as 60 per cent of
our waking hours are spent in
the workplace and a third of our
meals and most of our snacks
are eaten there.
Charter for Health, Work and
Wellbeing has shown that every
pound spent on promoting
health in the workplace could
lead to a £2.50 saving for
businesses.
 SITUATION ANALYSIS

The main objective of the baseline survey was to inculcate healthy eating
habit among employees as the data showed that staff at Breckland
District Council tended to eat lunch at their desk and consume little or no
fruit and vegetables at work
Using ideas developed by stakeholders in the co-design event, Uscreates
developed a number of interventions including events, products and
services all aimed at breaking down the barriers to healthy eating in the
workplace and making the healthy option easy and enjoyable.
 DESCRIPTION OF ALTERNATIVES

1. Honesty fruit bowl

 It makes fruit readily available to employees and reminds them of healthy snacking options.

 To keep costs down, the fruit was procured through a partnership with a local food company.

1. A Chef in Residence

 Inspire employees to produce more enjoyable and healthy lunches by offering cooking demonstrations, providing sample

sessions, and developing recipe cards.

1. Redesigning the breakout zone

 It came about as a result of adding eating amenities in the staff room.

 Simple and cost-effective adjustments are made, such as bar tools, dining tables, bookshelves, plants, and a kitchen bin, as well

as the removal of useless things and office equipment .

 RECOMMENDATION
 Rather than spending money on interventions, it is critical to focus on improving loops and providing

feedback so that changes and adjustments may be made if things aren't working out.

 Posters and slogans promoting the benefits of good eating habits were pasted throughout the office.

 To break the habit of eating at work, companies should make it a law that anyone who is caught eating lunch

at their desk or workstation must throw a party for all of the office's employees on weekends.