Case studies from major employers
Wednesday 30 July 2008
The Agency has published case studies from seven major UK employers, Asda, Pepsico, Nestlé, Marks and Spencer, Sainsbury, Tesco and Unilever, that outline the processes undertaken to provide healthier food for their staff. The case studies will assist other companies setting up similar projects.
Employers often have a major influence on the food that is served and the choices employees make in workplace restaurants. Where the service is provided by a contract caterer, employers will often set requirements regarding the type of food that should be available during the day, and financial issues such as prices and levels of subsidy. The Agency is working with major employers, to encourage them to ensure staff are offered healthier food options at work.
Tips and advice
To ensure the case studies can be used constructively by other employers, companies have reflected on the greatest challenges they faced and the advice they would give to another company looking to implement healthier choices in their own workplaces. The case studies demonstrate that there is no one right approach, and show the value of making gradual changes tailored to the company and employees in question.
Different practical considerations include the number of sites they have, the number of employees at each site, the type of work people undertake, their cultural and social backgrounds and their food expectations.
Common challenges included:
- winning support from managers and decision makers
- maintaining momentum for the project once underway
- securing support from staff who use work restaurants
- allocating sufficient time and money to the project
Advice to meet these challenges included:
- making use of the expertise of the catering company providing food to ensure the aims of the project can be delivered with the facilities available
- developing a partnership with the catering provider and working closely to meet aims of the project and trying to see challenges from the contractor’s perspective
- clearly communicating to staff the reasons and benefits to introducing healthier choices
- involving staff in changes by gathering feedback through consultation, staff surveys, workshops/discussion groups etc.
- assembling a dedicated project team to include people from all levels to take ownership for the work and drive it forward
- being realistic and clear about the amount of time and resources required for the project and give people involved empowerment to devote time to it
- in companies where there are a number of sites, trialling the project in a few sites initially before rolling out company-wide
By learning from the experiences of other companies, the case studies should provide a valuable insight for people thinking about developing similar projects or those already in the early stages themselves.
The Agency welcomes action from other companies that wish to undertake similar projects in their staff catering arrangements, and would be happy to discuss their plans.
