EXECUTE your initiative
At Unilever, offering appetising, yet nutritious, restaurants helps to achieve ‘health by stealth
dishes in staff ’ in the workplace
Caterers can complement chips with a variety of vegetables to help employees achieve a balanced diet
Your healthy eating initiative will consist of the interventions needed to address the goals you have identified in Step 6, based on the core framework in step 5. It is essential that that these interventions are based on sound nutrition. The Food Standards Agency’s ‘8 tips for eating well’, together with the additional resources described at the end of this toolkit can help you to ensure this is the case. It is also helpful to consider the areas in which it is possible to influence the food offering. In any setting, these are likely to be: procurement (i.e., the ingredients and products purchased), kitchen practice (i.e., how they are prepared and cooked); menu planning (i.e., the choices that are available and how they are promoted); and consumer information. Initiatives are likely to be most effective when they include a series of co-ordinated actions in these areas.
A healthy eating initiative could take the form of a one- off change in policy, process or facility (possibly supplemented by training), a single awareness- raising event or a mid- to long-term programme.
Examples of interventions undertaken by Steering Group companies include:
Training employees on the benefits of healthy eating and how to eat to get energy;
Making fresh fruit, yogurt and water available free every day to office staff;
Introducing ‘healthy vending’; Adding green and herbal teas to
the choice of refreshments on offer;
Providing weight loss support.
Specific interventions in staff canteens included the following:
Promotional activities encouraged employees to select
healthy menu options (e.g. Fruity Fridays, free rice with a meal if you chose brown rice etc);
Food labelling was introduced;
Salt content of food was reduced;
Fried eggs were replaced with boiled or poached eggs and the quality of sausages on offer was upgraded;
The serving of chips was managed in different ways in Steering Group companies. These included taking chips off the menu entirely; serving oven chips only; leaving chips on the menu but counselling moderation in consumption.
As part of a holistic health and wellbeing programme, healthy eating interventions were complemented with other benefits and services such as free/ discounted gym memberships or access to on-site gyms, emotional wellbeing/stress management training, free head and shoulder