Unilever offers free fruit to encourage employees to meet ‘five a day’ consumption targets
massages on site, full occupational health service, life style/concierge services.
Steering Group companies incorporated HWB and healthy eating themes into their organisational events calendar in different ways, including:
Timing internal staff communications to coincide with activities of external organisations – e.g. Health and Safety Executive targeting stress.
Find the right partners to deliver your initiative
Providing a ‘recovery pack’ on the night of a sales conference which included helpful tips to reduce the effects of excess alcohol consumption and was followed by a voluntary breathalyser test the following morning;
Scheduling ‘active health’ month events during major brand/consumer activity to ensure synergy between internal messages to staff and external brand themes. Example: a January ‘New Year, new you’ consumer campaign complemented an employee challenge to create food diaries, have on-line advice from a nutritionist and take healthy breakfasts for a week;
Partners, whether in-house teams or external suppliers, play important roles in delivering your initiative.
Although your organisation may already be working with one or more providers in delivering staff benefits, before selecting them for your initiative it is important to determine whether they:
Understand what you are trying to achieve, the purpose and nature of your initiative;
Understand the role which they will be required to play within the wider structure;
Are able and willing to work alongside other providers and stakeholders;
Are able to provide useful management information within a required schedule which fulfils the requirements of your needs analysis and KPIs.
For our Steering Group companies, operational teams within the organisation played key roles in delivering the initiative:
Marketing teams provided branding, communications and programme development support;
Health and wellness brand teams provided healthy products as incentives for participation;
Human Resources were instrumental in engaging senior managers at worksite level, allowing people on different shift patterns to participate;
Facilities helped contract food providers to support the healthy eating initiative, helping to build supplier awareness of a market for healthy eating options.