It appears we may be on the verge of a radical transformation in the way office environments function and exist as boosting productivity does not entail refilling your coffee cup. This new thinking centres on the concept of nurturing wellbeing within the workforce partly through stimulating the mind and body in ways which leave employees feeling energised and productive.
“Older people shouldn’t eat health food”, joked the American comedy writer Robert Orben. “They need all the preservatives they can get.” Of course, in reality, good nutrition brings numerous benefits. It can increase mental acuteness, help prevent illness, promote higher energy levels, and help to foster a positive outlook. The list is endless, and very encouraging from an employer’s perspective. After all, a happy and healthy (ageing) workforce translates into a happy, healthy and more productive organisation.
What we eat has a big impact on our performance at work – from mental clarity, to energy, stamina and productivity, food governs how well our bodies and brains function. Food makes our mood. Yet food at work is too often seen as an afterthought by employers and is a missed opportunity to increase productivity and morale. Staff restaurants typically offer unhealthy selections while vending machines are stocked with sugary and fatty snacks. Employers’ workplace programmes focus on wellness – getting people fitter – and how healthy employers take less time off work. But ensuring your employees are eating the right foods is about increasing presenteeism — employees being fully engaged, energised and mentally focused on the task in hand not sitting slumped at their desks.
If the edamame beans on offer at the start of last week’s (25 October 2012) BIFM London region event exploring the role of food in boosting people’s productivity, had delegates perplexed at first, then it wasn’t to be the last time their prejudices about food were put to the test. More than 100 facilities professionals enjoyed the stunning sunset and views across the City from the 23rd floor of the 755ft tall Heron Tower while struggling to work out whether they were suppose to eat the whole pod, or just the individual beans. Fortunately with several nutritionists and wellbeing experts on the speaker panel, that dilemma, and many other food questions, were quickly resolved.
If the edamame beans on offer at the start of last week’s BIFM London region event exploring the role of food in boosting people’s productivity, had delegates perplexed at first, then it wasn’t to be the last time their prejudices about food were put to the test. More than 100 facilities professionals enjoyed the stunning sunset and views across the City from the 23rd floor of the 755ft tall Heron Tower while struggling to work out whether they were suppose to eat the whole pod, or just the individual beans. Fortunately with several nutritionists and wellbeing experts on the speaker panel, that dilemma, and many other food questions, were quickly resolved.
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