Good nutrition is the foundation of workplace productivity and safety. It is well documented that unhealthy foods can lead to obesity and chronic diseases, while macro- and micronutrient deficiencies can cause malnutrition. In both these instances the effects are detrimental to a strong, well-equipped workforce. This comprehensive volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of “food solutions” including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets. It also addresses an often-overlooked issue in nutrition, access to clean drinking water. Relevant laws, regulations, and guides pertaining to meal breaks and workplace nutrition are also highlighted in this volume, and an extensive section containing checklists and other useful resources for unions, employers, and governments is included.
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