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Reducing Absence - The Case For Healthy Eating In The Workplace

04.04.2013

At the Coventry and Warwickshire Chamber of Commerce event on Tuesday 19th March 2013, ‘Making a Case for Health and Wellbeing’ Dame Carol Black, National Director for Health and Work, made the following comment…’Health, wellbeing engagement and productivity, the case is getting stronger all the time.’

There is 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.

It has been proved that by improving the health of the workforce this improves productivity and the overall health of the business 

British Chambers of Commerce are concerned with UK absenteeism, productivity and UK competitiveness.


Louise Bennett OBE, Chief Executive of the Coventry and Warwickshire Chamber of Commerce and a leader of the Coventry Health Improvement Programme (CHIP) the Work and Health Project, which brings different aspects of health, had this to say about Making a Case for Healthy Eating –

  • People who do not eat breakfast are less productive than those who do
  • Healthy employees are up to 3 times more productive…
  • The average cost of sickness per employee is £78 per day
  • Providing employees with easier access to a healthy lifestyle makes them feel valued… The health and profitability of the business can be improved and therefore an improvement in business prospects too. 

 

With recent research conducted within a group of 50 employees eating a healthy balanced diet the findings were these;

1. 80% reported a marked increase in energy
2. 75% reported improved sleep
3. 90% reported improved weight management
4. 85% reported a marked increase in engagement with the company
5. 85% reported an increase in general health and wellbeing


Health and wellbeing is now being recognised as having a vast impact on people and their performance in the workplace. How we feel directly relates to how we work. At last the fundamentals of a healthy balanced diet are being taken seriously. Food is our personal fuel. Think of it this way; you wouldn’t put diesel into a Ferrari and expect to get out of the filling station! Therefore we cannot fill our own tanks with empty calories and expect high octane performance. 

Most of us are only as good as our last meal or snack. This does not mean that you have to become the ‘food police’, far from it. It means that providing an education to help people make good choices is what is necessary. A little education goes a long way.

 



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