HEALTHY EATING AT WORK. a guide for employers

Transcription

1 HEALTHY EATING AT WORK a guide for employers

2 This Topic Guide has been commissioned and reviewed by Public Health England (PHE), and developed by The purpose is to provide information to help organisations of all sizes and sectors consider the value of healthier eating in the workplace. The information contained in this guide is not exhaustive and is intended to provide a brief overview of the topic in order for organisations to consider their current practice. Advice and signposting links towards sources of support for those who wish to develop a healthy eating strategy and enhance existing provision are also included. 2 Healthy eating at work Workplace wellbeing charter

3 HEALTHY EATING AT WORK Ill-health related to diet is one of the top burdens on the UK economy. Each year, there are around 70,000 premature deaths as a result of poor diet. This is an issue every employer should be concerned about. Diet also affects day-today performance. We consume a third of our daily calories at work, so businesses have an opportunity to create an environment that supports healthier food and drink choices. BUSINESS BENEFITS From a business perspective, obese employees take more sickness absence leave than workers of a healthy weight on average, an extra 4 sick days per year. 1,2 Diet also affects day-to-day performance. Low and fluctuating blood sugar levels shortens attention span and slows information processing. Eating regular, well-balanced meals and drinking plenty of water as part of a healthy lifestyle helps to maintain overall health, wellbeing and productivity. Employees in good health can be 3 x more productive 3 Workplace wellbeing charter Healthy eating at work 3

4 AREAS FOR ACTION As we consume around a third of our daily calorie intake while at work, businesses have the opportunity to shape an environment which supports their employees to make healthier food and drink choices. If your organisation has a canteen, vending machines, catering or other food provisions, you can provide choices that are lower in saturated fat, sugar and salt and higher in fibre, fruit and vegetables and oily fish. But even if you don t have food provision, there are other ways you can support your employees to make healthier eating choices. It is also important to ensure that your employees have easy access to drinking water. HEALTHY EATING GUIDELINES The government recommends a healthy balanced diet, as shown in the Eatwell Guide 4. It can be used to help make healthier choices whenever you are at home, grocery shopping and/or eating out in a restaurant or work canteen. 4 Healthy eating at work Workplace wellbeing charter

5 THE EATWELL PLATE The Eatwell Guide shows the proportions of the main food groups that form a healthy, balanced diet: Eat at least 5 portions of a variety of fruit and vegetables every day Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing wholegrain versions where possible Have some dairy or dairy alternatives (such as soya drinks); choosing lower fat and lower sugar options Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily) Choose unsaturated oils and spreads and eat in small amounts Drink 6-8 cups/glasses of fluid a day If consuming foods and drinks high in fat, salt or sugar have these less often and in small amounts Workplace wellbeing charter Healthy eating at work 5

6 THE KEY TO A HEALTHY DIET IS TO: Eat a wide range of foods to ensure that you re getting a balanced diet and that your body is getting all the nutrients it needs. Eat the right amount of energy (calories) for how active you are so that you balance the energy you consume with the energy you use. The average man needs around 2,500 kilocalories or 10,500 kilojoules a day The average woman needs 2,000 kilocalories or 8,400 kilojoules a day Whilst many people are aware of the guidelines for healthier eating, the majority of the population are still not meeting the recommendations.5 6 Healthy eating at work Workplace wellbeing charter

7 WAYS TO SUPPORT AND ENCOURAGE HEALTHIER EATING IN YOUR WORKPLACE To establish a workplace culture which promotes, encourages and supports good nutrition in the workplace, you can: Put in place a healthy eating policy/statement to maximise opportunities for staff to make healthier options before, during and after the working day Circulate information on the benefits of healthy eating Provide staff with access to a clean eating area away from work area and use of a fridge, kettle and microwave. Where possible restrict cakes and snacks to this space. Encourage healthier options during the working day: Post posters promoting the Eatwell Guide, 5 A DAY, Heart Healthy foods and the Change4Life campaign Promote the NHS Choices website which provides tips and tools centred around healthy eating Encourage all staff to take regular breaks during the working day, so they have opportunities to eat well. Consider having a workplace health champion to act as a source of support to colleagues by: Planning and raising awareness about a rolling schedule of events to promote the importance of healthy eating. Providing advice to staff in line with government healthy eating messaging. Offer Try and Taste sessions throughout the year in order to encourage new food choices and develop healthier recipes. Produce a corporate healthy eating food plan in consultation with staff to cover corporate hospitality, catering provision, local sourcing of food using local providers. Provide choices that are lower in saturated fat, sugar and salt and higher in fibre, fruit and vegetables. Always opt for healthy catering services and venues when considering staff away days, team building or business lunches. For more ideas, see the Decision Tool for Workplaces at the end of this guide. This will help you determine what measures may be most appropriate. Workplace wellbeing charter Healthy eating at work 7

8 MEASURING IMPACT Healthy eating programmes can be evaluated in various ways to give different types indications of success. These can be broadly divided into benefits for employees and benefits for the organisation. EMPLOYEE BENEFITS Running staff surveys to evaluate awareness of healthy eating guidelines and current eating habits. Surveys can be carried out prior to the implementation of any healthy eating initiatives and then at regular intervals. The limitation to this method is that results are self-reported and prone to bias. Offering health checks to staff to determine basic measures of health and fitness such as blood pressure, resting heart rate and body mass index. These can be offered prior to the implementation of any healthy eating initiatives and then at regular intervals. Health checks can be carried out together with staff surveys to check the self-reported answers. Larger organisations may wish to consider food diary analysis for their employees. Always use an appropriately qualified registered dietitian (check the register with the British Dietetics Association) or nutritionist (check the UK voluntary register with the Association for Nutrition). The limitation to this method is that it is time consuming, self-reported and weight of foods and drinks may not be accurate. ORGANISATION BENEFITS Monitor sickness absence levels before and after a healthy eating initiative. The limitation to this method is that there are other factors which may influence the results. Monitor Staff turnover and compare to previous levels. Employee wellness programmes like the Workplace Wellbeing Charter have been shown to be a cost-effective way of improving workplace health and reducing staff sickness absence, with an estimated cost of 3 per sickness-absence day saved. 6 8 Healthy eating at work Workplace wellbeing charter

9 FURTHER SUPPORT AND GUIDANCE The British Heart Foundation Top tips for putting healthy eating into practice in the workplace World Health Organisation 5 Keys to healthy workplaces Food at work: workplace solutions for malnutirion, obesity and chronic diseases Positive examples of how governments, employers and trade unions are trying to improve the nutritional status of workers. wcms_publ_ _en.pdf Eatwell plate Highlights the different types of food that make up our diet, and shows the proportions we should eat them in to have a well balanced and healthy diet. Eight tips for healthy eating Eating a healthy, balanced diet doesn t have to be difficult - just follow these eight diet tips to get started. The Change4Life campaign aims to get the country eating better and moving more and provides advice on how to make healthier changes. Healthy lunches Great ideas for healthier packed lunches for adults and children Food labels Information on food labels that can help you choose between products and keep a check on the amount of foods you re eating that are high in fat, salt and added sugars. NHS Choices Livewell A wealth of evidence-based information and tips about healthy eating Workplace wellbeing charter Healthy eating at work 9

10 FURTHER SUPPORT AND GUIDANCE Further support and guidance on healthy catering provision Public Health England (PHE)has produced guidance to help you provide healthier catering. This guidance explains how organisations can plan balanced menus for a diverse range of settings, whether you are providing food for individual eating occasions, such as lunch, or for the whole day. The healthier and more sustainable catering guidance, which includes a toolkit for serving food to adults, together with guidance and supporting tools to help caterers choose, cook and serve healthier more sustainable food and drinks. This guidance supports those organisations that must meet, or have chosen to adopt, the Government Buying Standards for Food and Catering Services (GBSF) as part of the Plan for Public Procurement. GBSF provide standards and best practice criteria on aspects of diet/nutrition, sustainable environment and animal welfare. They ensure foods procured are served to higher nutritional and sustainability standards. GBSF are mandatory for government departments and are encouraged across the wider public sector. Localising the Public Health Responsibility Deal: Toolkit for Local Authorities sets out actions which small and medium sized businesses can take to support their customers and employees to make healthier choices. This includes tips for catering establishments on how they can make their products healthier by using healthier oils, less salt and more fruit and vegetables. One You A key resource to promote adult health is the One You campaign. One You encourages people to reappraise their lifestyle choices, put themselves first and do something about their own health. Simply search One You online for a free online health quiz. There is also information and links to local sources of support to make a behaviour change Healthy eating at work Workplace wellbeing charter

11 DECISION TOOL FOR WORKPLACES Use the following questions to determine what measures may be appropriate to encourage healthy eating behaviours in your workplace. Question 1: Does your organisation have food provision for its employees? Such as: yes no Go to Question 2 Tea/snack clubs Vending Machines Canteens (inhouse) Canteens (contractor) Consider healthier snack provision e.g. swap biscuits for fruit or nuts, consider providing lower fat milks. Such changes could be gradually introduced. PHE s Toolkit for serving food to adults. Consider your current provision against PHE s Toolkit for serving food to adults. The quick wins could be introduced first (such as removing salt cellars from tables) and other interventions can be planned for roll out over time. Don t forget to keep staff engaged and up to date with changes and monitor your action plan and performance. Talk to your contractor about its provision against PHE s Toolkit for serving food to adults and ensure healthier eating is included as part of your next tendering process for future catering provision. Use the GBSF checklist to check and monitor your food service provision against GBSF standards. Workplace wellbeing charter Healthy eating at work 11

12 Question 2: Does a mobile catering service visit your organisation, e.g. coffee/sandwich van? yes no Discuss with them the provision and promotion of healthier options. Go to Question 3 PHE s Toolkit for serving food to adults The Department of Health s Public Health Responsibility Deal Question 3: Are there food retail outlets (cafes, sandwich shops, coffee bars, supermarkets) close to your business that are used by your staff? yes no Discuss with them the provision and promotion of healthier options. Go to Question 4 PHE s Toolkit for serving food to adults The Department of Health s Public Health Responsibility Deal 12 Healthy eating at work Workplace wellbeing charter

13 Question 4: Do you currently provide healthy eating information / initiatives for your employees? yes no Is this in accordance with UK healthy eating guidelines given in this document and the resources specified? If you currently provide no healthy eating information/initiatives for your employees you could start by making small changes such as: Displaying healthy eating information on notice boards, intranet, newsletters etc (for example, provide tips on making healthier lunch boxes and what to look for on food labels) Invite a BDA/AfN dietician or nutritionist to talk to staff. organise charity healthy eating challenges for staff. look at innovative ways to encourage healthier eating such as supporting your staff to develop their cooking skills. This can make a great away day challenge set up a fruit & veg box scheme to deliver to your organisation for easy access to fruit & vegetables. Workplace wellbeing charter Healthy eating at work 13

14 ABOUT THIS TOPIC GUIDE This Topic Guide has been jointly produced between Public Health England, and Liverpool City Council. The purpose of this guide is to provide information and support to help organisations of all sizes and sectors improve health in the workplace and to work towards achieving accreditation of the Workplace Wellbeing Charter. ABOUT THE WORKPLACE WELLBEING CHARTER The Workplace Wellbeing Charter is an opportunity for employers to demonstrate their commitment to the health and well-being of their workforce. The positive impact that employment can have on health and wellbeing is now well documented. There is also strong evidence to show how having a healthy workforce can reduce sickness absence, lower staff turnover and boost productivity - this is good for employers, workers and the wider economy. The Workplace Wellbeing Charter provides employers with an easy and clear guide on how to make workplaces a supportive and productive environment in which employees can flourish. Organisations of all sizes can use the Charter standards. The Commitment level has been developed as a baseline for all businesses to achieve and acts as a useful checklist for smaller organisations to ensure legal obligations are met. The criteria for small businesses should not involve significant financial investments, and there are lots of free resources and guidance on the Charter website as well as support from your local provider. Employers who volunteer to sign up will find help and support available through the Charter website. This will include a network of providers who can offer employers the services and advice they need to be accredited with the Charter, and help them to build the healthy workforce that business needs for the future. WHAT YOU CAN DO TO SUPPORT YOUR ACCREDITATION If you are considering applying for Charter accreditation we recommend you search for a provider in your area using the Charter website Complete a self-assessment using the benchmarking tool on the website. Your local provider can offer advice and support to help with this process and advise on next steps. 14 Healthy eating at work Workplace wellbeing charter

15 REFERENCES [1] Harvey, S. B., Glozier, N., Carlton, O., Mykletun, A., Henderson, M., Hotopf, M., & Holland- Elliott, K. (2010). Obesity and sickness absence: results from the CHAP study. Occupational medicine, 60(5), [2] National Institute for Health and Care Excellence. (2012). Workplace Health. NICE advice LGB2. Retrieved from [3] Vaughan-Jones, H., & Barham, L. (2010). Healthy work: Evidence into action. The Oxford Health Alliance, The Work Foundation and RAND Europe. [4] NHS Choices. (2015). The Eatwell Plate. Retrieved from [5] Public Health England. (2014). New national diet and nutrition survey shows UK population is eating too much sugar, saturated fat and salt. Retrieved from [6] Braun, T., Bambra, C., Booth, M., Adetayo, K., & Milne, E. (2014). Better health at work? An evaluation of the effects and cost benefits of a structured workplace health improvement programme in reducing sickness absence. Journal of Public Health, fdu043. Workplace wellbeing charter Healthy eating at work 15

16 These guides have been jointly produced between Public Health England, and Liverpool City Council. The Workplace Wellbeing Charter National Award for England is a Registered Trademark