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HR Challenges in Non Profit

Fighting Obesity Through Offer and Demand

20.09.2011Marie Cordiez - Edenred

Obesity affects 1 adult out of 10

Worldwide, there are 1.5 billion people who are overweight, of which 500 million who are obese

Deaths associated with obesity exceed those associated with underweight

8% to 13% of deaths in Europe

53% of Europeans are overweight

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According to the WHO, obesity is one of the biggest public health challenges of the 21st century

According to the WHO, obesity is one of the biggest public health challenges of the 21st century

The global obesity problem, Source: WHO 2010

Obesity among the adult population:33.9% in the US23.6% in Mexico16.9% in France

15.1% in the Czech Rep. 15.6% in Spain 11.1% in Brazil

May 31, 2011

A critical challenge for public authorities

An ever larger share of government budgets: up to 8% of healthcare spending on average in the OECD countries

France• Direct obesity-related costs: €14 billion

United States• Direct obesity-related costs: $160 billion• This figure could double in 8 years

May 31, 2011

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From prevention to post-incident healthcare,public policies are increasingly focused

on ways of halting the epidemic

From prevention to post-incident healthcare,public policies are increasingly focused

on ways of halting the epidemic

Obesity impacts the most disadvantaged

Previously found only in high-income countries, the epidemic now concerns countries with low or medium income levels

Obesity is three times as common among poor adults as among rich adults

The very poor are more vulnerable to equally important overconsumption factors

• Lack of time

• Purchasing power

• Access to a nutritional food offer near the home or workplace

May 31, 2011

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The fight against obesity has become a social causethat affects all categories of the population

The fight against obesity has become a social causethat affects all categories of the population

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Vicious circle of a bad health in companies

...and things don't look good for the next generation of workers.

Source : Food at Work, ILO

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Paradigm Shift

The focus of our efforts needs to be on preventing healthy workers from becomming ill.

Therefore the paradigm shift is from treatment to prevention

Most of the resources focus on the treatment of very ill or dependent workers

And few on prevention

This publication arises from the

project FOOD which has

received funding from the European Union, in the framework of

the Public Health

Programme.

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Objectives of FOOD The FOOD project contributes to the promotion of healthier

lifestyles during the working day by giving consumers the keys to understand and to act

The 2 main objectives are:

To sensitize employees in order to help them to improve their food habits (act on the demand)

To improve the nutritional quality of the offer by working with restaurants owners, cooks and waiters

Why employers in the non-profit sector would be even more interrested?

Health is a big part of the non-profit sector to be in line with the core business of the organisation

It’s not about the money… well-being is an important way to attract and retain employees

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

This publication arises from the

project FOOD which has

received funding from the European Union, in the framework of

the Public Health

Programme.

Public private consortium in 6 countries

To do so, 30 partners from Public Health Authorities, Universities, and nutrition centres joined their effort in order to propose some concrete measures to restaurants and to companies.

The needs and expectations of the employees have been evaluated in surveys and some tools have been designed to help employers promote balanced nutrition in the working place.

The coordinator of the project is Edenred: the communication between offer and demand will be possible thanks to its network of meal vouchers Ticket Restaurant.

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

FOOD: a European project based on the sharing of public/private expertise

Geographical coverage: Belgium, Czech Republic, France, Italy, Spain, Sweden… and Slovakia

30 partners in all Associated partners:

• Nutritionists:

– Haute Ecole Lucia de Brouckere – CIRIHA (HELdB – CIRIHA) – Fundación Dieta Mediterránea (FDM) – Hravě žij zdravě o. s. (STOB), a Czech civic association

• Public health ministries:

– Agencia española de Seguridad Alimentaría y Nutrición (AESAN) – Ministère de santé publique belge (SPF SP)

• Universities and research institutes:

– Karolinska Institutet– Università di Perugia (Move Europe)– Centre de recherche de l’Institut Paul Bocuse (IPB)

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May 31, 2011

External Advisory Board

Composed of collaborating partners:• International Labour Organization (ILO)

• EuroToques

• Flokhälsoinstitutet, Swedish Health Ministry,

• City University London

• Prevent, member of MOVE EUROPE and the European Network for Workplace Health Promotion (ENWHP)

• Regional Ministry of Health of the Balearic Islands, coordinator of FOOD PRO FIT

Other partners:• University of Lyon (Dr. Ambroise Martin)

• Nutri-Challenge

• GPOW

• France’s Ministry of Agriculture

• Generalitat de Catalunya

• Slovakian National Public Health Institute

May 31, 2011

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A co-funded project by the European Commission(Directorate-General for Health and Consumers)

A co-funded project by the European Commission(Directorate-General for Health and Consumers)

A 28-month, 5-step project

Step 1: identify and understand the needs and expectations of employees and restaurants

• Inventory of existing programs (139)

• Surveys (52,000 employees and 5,000 restaurants)

• Interviews with restaurant managers (50) in 12 countries

Step 2: Comparative study of results and design of the adapted recommendations

Step 3: Launch of awareness-building and communication initiatives in restaurants and companies

• Creation of easy-to-use tools adapted to each target group in the six countries, including educational guides, posters, DVDs, a web site and training modules

Step 4: Evaluation of pilots, followed by adjustments in tools and messages

Step 5: Dissemination of the programme and share of best practices in Europe and other regions

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May 31, 2011

Identified needs

EmployeesWorklife balance, find time for physical activities and balanced nutritionGet access to affordable and qualitative servicesAdapted healthy service on siteAccess to information, easy to find and rapid in useAccess to preferential offers

Overall, improve quality of life

EmployersEnhance CSRFavour well-being and motivationComplying with health & safety legal requirementsFight against stress, pain, illness, absenteism, presenteism, turnover and disability

Overall, increase productivity

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Results of step 1: restaurants11

They want practical, easy-to-use toolsThey want practical, easy-to-use tools

Lack of existing dedicated programmes in restaurants Restaurant managers acknowledge that they are unfamiliar

with programmes that promote balanced nutrition 90% of chefs think they have a role to play A few stereotyped opinions:

Balanced nutrition means dieting Balanced nutrition is incompatible with enjoyment Balanced nutrition means a lack of taste

Restaurants have few resources for their initiatives (no time or money) More than 50% of restaurant managers would like to receive training and

take part in practical workshops on nutritional balance Suggestions are appreciated but there is no desire for radical change Nutritionists’ language must be adapted to chefs’ language Their motivation: respond to customer demand, and 44% of them feel that

this demand is increasing

Results of step 1: employees11

They want visibility and accessibilityThey want visibility and accessibility

Some more existing programmes in companies, but lack of evaluation and sustainability

Need to combat stereotyped or false opinions about balanced nutrition: 50% would like additional nutritional information via email or in restaurants

Providing a list of restaurants near the workplace would be the best way to raise awareness (50% of employees are in favor)

Need to involve occupational medical practitioners, company executives and human resources officers over the long term

The majority feel that nutritional information in restaurants is: Hard to find Unclear/hard to understand Nonetheless useful Important in raising awareness of balanced nutrition

10 actions for employees and restaurants

Employees I eat at least 5 fruits and vegetables

a day I eat starchy food for each meal I taste before adding salt I can do without meat certain days I eat fish at least once a week I drink 1.5 liter water a day I prefer vegetal fat I eat at least 2 milk products a day,

low fat is even better I keep small extras for the occasions I cook preferably in the oven, the

vapor or the anti-adhesive frying pan

Restaurants I propose vegetables as a side-dish and

fruits as a dessert I put whole bread on the table I don’t put salt on the table I propose poultry or white meat dishes I propose fish on my menu I offer tap water on demand I replace butter with olive oil with the

bread I propose a milky dessert I replace aperitive biscuits by olives or

crudenesses I propose dishes cooked in the oven,

vapor or grilled

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Awareness-building initiatives launched

Raise awareness Posters and placemats Quizzes, games, contests, etc. available on the Internet

or company intranets Provide information

Newsletter on the company intranet Information printed on restaurant vouchers Dedicated guides with practical advice and tips for each

target Information posters E-mail campaigns

Take action respecting the constraints of restaurants E-learning DVD Cooking lessons and food tastings Provide a list of FOOD programme restaurants near the

workplace Organize nutritional balance days within the company

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All the tools are downloadable on the websiteAll the tools are downloadable on the website

This publication arises from the

project FOOD which has

received funding from the European Union, in the framework of

the Public Health

Programme.

This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

Proposal : a tool kit « à la carte »

To sensitise Posters campaign, Website access with quiz, games, conquests, etc.

To inform Regular emailing, Newsletter on the intranet

To act (Regular) cooking and tasting lessons Change the offer of vending machines Provide employees with water bottles, fountains, fresh fruits, fitness facilities, list of FOOD

restaurants Organisation of health fairs within the company : day of balanced food with games and

conquests with conferences and demonstration

To measure Regular surveys on eating habits of employees for follow-up Test of knowledge before and after the programme to measure effectiveness

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Sensitization Campaign in companies

Sensitization campaign Help your employees having better nutritional habits at work Use free communication tools to promote FOOD in your office Give feedback and share experience Your employees will have access to a list of FOOD restaurants You have a permanent contact with the FOOD team for advices. They

can place you in contact with specialists organizing nutritional formations. Receive newsletter

Two kind of tools For the management

• A power point presentation – Explaining the benefits of implementing such a program– Introduction about the project and the tools

For your employees

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Objectives for a FOOD Company

Enhance Corporate Social Responsability Favour well-being of employees and performances Fight again stress, pain, illness, absenteism, presenteism,

turnover and disability

FOOD : Totally free Helps you for your sensitization campaign Offers you communication tools Follows up Innovates

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Boost your productivity !

Some examples in non-profit organizations

Jessa Ziekenhuis vzw Service public fédéral de programmation Développement

durable Stad Izegem Commission européenne - Secrétariat général FOD Kanselarij van de Eerste Minister COMITE P FOD Mobiliteit Federale Overheidsdienst Justitie NT Gent (theatre)

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

A3 format printable directly in your offices

For coffee corners or resting rooms

Posters

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Bilingual cards presenting the 10 recommendations

Tips and advice to ease the application

Leaflets

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Shopping list with useful tipsCalendar of seasonal fruits and vegetablesMagnet to stick it on the fridge

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Fruits and vegetables seasonal calendar

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

3 minutes to understand the recommendations

A video to be put on your Intranet or Extranet

Watch the video (FR)

Animated Script

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

A ready to use script

Can be posted on your intranet

Ready to use script

Tools for employees

Your employees can use other tools where they will find information's Website List of FOOD Restaurants Newsletter Facebook page FOOD game

They will discover other TOOLS in the FOOD Restaurants

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

With the new restaurant’s window sticker and the new data base, your employees

will easily find the FOOD restaurants

Belgian Website

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Newsletter

Facebook The company and the employees can join and support the

programme http://www.facebook.com/pages/FOOD/89708389043?ref=ts

The FOOD Blog Share your views and opinions with the other participants and countries http://blog.food-programme.eu/

Other

Evaluation

85 communication initiatives identified 350,000 restaurants informed about the project 1,900 restaurants enrolled in the FOOD network 4 million beneficiaries informed 66,623 visits to the European website (since

February 2009) 11,973 visits to the Belgian website (since

February 2010) 150 mystery visits in restaurants

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May 31, 2011

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This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Evolutions

What has been done in Belgium? Communication tools : Free & available on demand or on our website Restaurant Network : 71 Company Network : 39 Two studies towards employees’ food habits and restaurants’ offer

www.foodprogram.be

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Survey Results 2010 - Employees

1615 respondents – 3 times more than in 2009 ! Online survey

Positive perception of the meaning of ‘balanced food’• Eating pleasant food while at the same time protecting your health (59%)

• Various food in moderate amount, in a nice environment (71%)

50% of the respondents would like information over programs promoting healthy or balanced food. Only 20% aren’t interested.

72% of the respondents take a break to have lunch during their working day.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

42% of the employees have a too short lunch break.

Survey : Logo

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

After 1 year, 20% of the respondents have already seen our logo

Survey : Factors affecting decision making on what to eat:

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Survey Results 2010 - Employees

Restaurants 83% of the respondents find important that the meals offered in

restaurants have good nutritional quality

At work Survey 2009 : An important part of employees declare that a list of

restaurant close to their company that propose balanced food, completed by nutritional informations sent by email would be the best way to sensitize them to a nutritional programme.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

Survey Results 2010 - Employees

Changes in other than lunch meal habits 35% are considering making changes 37% made changes or already eat healthy

Conclusions People are getting aware about the importance of healty food. People are willing to make changes in their habits Companies are a great place to help them for their well-being and the

well-being of the company.

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

FOOD in the future

The pilot project ended in April 2011 On April 29, the project partners decided to pursue their efforts,

initially for a three-year period Objectives:

• Disseminate the initiatives in the six countries• Adapt the FOOD program to other countries (Slovakia joined the program in 2011)• Continue to exchange best practices within the Consortium• Ensure regular evaluations of initiatives, commitments and the use of tools by target

groups on a yearly basis

Edenred will continue to coordinate the programme and will gather additional public and private partners in the consortium

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May 31, 2011

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Contact

Are you interested in a FREE program to boost your employee’s productivity ?

Surf on http://www.foodprogram.be Request information: Marie Cordiez

02/678.28.46 - marie.cordiez@edenred.com

Watch the video of the 28-months project

This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.