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Eating At work report
2016 eurest european
eating
work
at
conve
nience
workplace
wellness
comm
unity
sp
ace
European
EatingAtWork
Report
Since1990,Euresthasregularlyreportedonthe
workplaceeatinghabitsofUK&Irelandconsumers
andin201...
welcome
Eurest European Eating at Work Report 2016
Its reach and reputation is
leading to client requests for
more help in...
76%ofmillennialssnackduring
the9to5workingday
67%ofworkersspend
somethingonfoodordrink
atlunchtime
Theshrinkinglunchbreak
...
MegatrendsarethoseLarge,over-arching,sustained
shiftsinthinkingorapproachthatshapethe
developmentofcountries,society,cultu...
Eurest European Eating at Work Report 2016
OurEatingAtWorkresearch
supportsthisexamplethat
demonstratesparticipation
inatr...
Power
Food
The
of
conve
nience
workplace
wellness
comm
unity
sp
ace
07
Makingspaceworkforyou
The pressures on corporate re...
BabyBoomers
Divided into ‘Hippies’ and
‘Yuppies’, they were raised
by the ‘Builders’
Born post-World War II in an
increasi...
generationZ
Also known as ‘Digital
Natives’, they are being
raised by Generation X
Born into a world facing
challenges suc...
decisions
Decisions
Europeanworkersconsideranumberoffactorswhen
decidingwheretoeatandwhattoeatforlunch
notablefactorsthati...
whereEuropeanworkersareeatingtheirlunch
SandwichisKing-Whatworkersareeatingforlunch
17%
at
desk
17%
on-site
catering
21%
a...
LUNCHTIMEEmployeesinEuropetakejustover
halfanhourforlunch
WhiletheaverageEuropeanworkerinoursurveytakes37minutesforlunch,t...
66%ofemployeesstop
worktohavealunch
breakeveryday
1.8mins
Lessforlunch
impactsontimespent
enjoyingmeal
73%ofemployeestake
...
Eurest European Eating at Work Report 2016
spending
patternsin
forEmployeeswhospendatlunchtime,
spendincreasedin2016inallm...
Lunchspend
€4.52
81%LUNCHSHARE
TotalDailyspend
€5.55
Moneynot
spentonlunch
isspenton
breakfast,snacks
anddrinks
TotalDaily...
16
Tapwater Tapwater
BottledWater
(inc.cooler)
Tea
EspressoBased
Coffee
Tapwater
BottledWater
(inc.cooler)
BottledWater
(i...
The Institute for Health and
Productivity Management
(IHPM) is a non-profit global
enterprise created in 1997
to establish...
Gastronomy
0
Founded in 2004 by Slow Food,
the University of Gastronomic
Sciences (UNISG) is a
private University situated...
Most companies are unaware of
the impact of sleep deprivation
(7 or less hours of sleep per day)
to their bottom line. Los...
20
Withregardstothosebuyinglunchon-site,thereislittledifferencebygeneration;
youngergenerationsarehowevermorelikelytobuybr...
21
...eatmovesleep
Psychologicalstrengthand
resilienceisseenasessentialto
leadingafulfillinglifewitha
realenthusiasmandtru...
eatingatwork
ataglance
Eurest European Eating at Work Report 2016
22
drinksperday
5.9
lunchspend(Euros)
€2.17
4.1
Lengthof...
Reportingonconsumerslunchtimeeating
habitsforover15years
23
During November 2015, Eurest and the independent research
comp...
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Eurest Eating at Work Report 2016

Eurest has regularly reported on the workplace eating habits of UK & Ireland consumers. The research is now extended to five additional European countries. Over the years, the Eating At Work Report has chronicled a number of changes in our relationship with food and drink during the working day. Much has changed in the political, economic and social landscapes across Europe. Consumer confidence is beginning to return and we are seeing this both in research and in our food outlets.

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Eurest Eating at Work Report 2016

  1. 1. If you would like more information on the Eurest Eating At Work Report 2016 or details of the services provided by Eurest please contact us at: ics@compass-group.com ©2016 Eurest A member of Compass Group PLC ByusingCyclusOffsetratherthana non-recycledpaper,theenvironmental impactwasreducedby: kgof Landfill 977 kgof CO2 gases 234 kgof wood 1,588 Source:CarbonfootprintdataevaluatedbyLabeliaConseil.VirginfibrepaperdatafromlatestEuropeanBREFdata.
  2. 2. Eating At work report 2016 eurest european eating work at conve nience workplace wellness comm unity sp ace
  3. 3. European EatingAtWork Report Since1990,Euresthasregularlyreportedonthe workplaceeatinghabitsofUK&Irelandconsumers andin2012weextendedthereachofourresearch tofiveadditionalEuropeancountries. Over the years, our Eating At Work Report has chronicled a number of changes in our relationship with food and drink during the working day. Since 2012 much has changed in the political, economic and social landscapes across Europe. Consumer confidence is beginning to return and we are seeing this both in our research and in our food outlets. This year we have evolved the report to include a further three countries and collaboration with three exciting partners…. we hope you enjoy reading about the results and we look forward to speaking with you in greater detail. contents welcome................................................................................................................................................................................. 03 Headlines............................................................................................................................................................................... 04 euresttrendframework..................................................................................................................................................... 05 poweringyourbusiness...................................................................................................................................................... 06 talkingaboutgenerations.................................................................................................................................................. 08 Decisions,Decisions............................................................................................................................................................. 10 SandwichisKing.................................................................................................................................................................. 11 LunchtimeBehaviours.......................................................................................................................................................... 12 patternsinspending........................................................................................................................................................... 14 arewedrinkingenough....................................................................................................................................................... 16 Workplacewellness-IHPMSTUDY...................................................................................................................................... 17 foodgloriousfood-UNIVERSITYSTUDY.............................................................................................................................. 18 howimportantissleep?-OPTISOMSTUDY......................................................................................................................... 19 spendingacrossgenerations............................................................................................................................................. 20 EATMOVESLEEP...................................................................................................................................................................... 21 eatingatworkataglance................................................................................................................................................. 22 eurestandtnsworkingtogether...................................................................................................................................... 23
  4. 4. welcome Eurest European Eating at Work Report 2016 Its reach and reputation is leading to client requests for more help in the bigger universe of workplace wellness; in response, items on sleep and physical activity are included for the first time in its new European Eating at Work report. This larger leadership vision makes EUREST a natural partner for the Institute for Health and Productivity Management (IHPM) and its Work Place Wellness Alliance, with a global mission to advance health and performance. The European Eating at Work report exemplifies another reason for IHPM’s partnership with EUREST – ongoing field 03 tothe2016euresteuropean eatingatworkreport. EURESThasasolidfoundationofexpertiseandleadershipincorporate nutrition,asthelargestproviderofhealthyfoodtothe Foodservicemarketplace. research to learn more about “what works” in the world of human behaviour change. Getting people to lead healthier lives requires making it easier – habitual – for them to eat better in their daily routines. Enabling better nutrition requires first knowing more about individuals’ eating habits and tastes – then using that knowledge to aid their transition to better habits and food choices. For this 2016 report, EUREST has reached out to other subject matter experts – the University of Gastronomic Sciences and sleep experts at Optisom, in addition to IHPM. This report extends well beyond the previous edition in 2012, to focus on five key themes: • The rise of workplace wellness • The pressure on space for eating at work • The demand for more convenience in eating • Creating a wider community around food • Harnessing the Power of Food as the “fuel” to enable workplace performance SeanSullivan President & CEO IHPM
  5. 5. 76%ofmillennialssnackduring the9to5workingday 67%ofworkersspend somethingonfoodordrink atlunchtime Theshrinkinglunchbreak The length of lunchbreak continues to be under pressure and it has fallen in 5 of the 7 countries since the 2012 survey. Including the new European countries it stands at an average of 37 minutes with the Netherlands dipping below the 30 minute mark. Spendinghabits TNS confidence data shows that consumers are more confident to spend than in 2012 and spend is up in five of seven countries above inflation rates. 27% of working people do not spend anything on food or drink throughout their working day. Of those that do spend, the average European worker has a budget of €5.55 and spends 81% of it on lunch. The UK, Ireland and Netherlands have seen double digit growth in food & beverage spend since the 2012 survey. Morehydrationrequired The European Food Safety Authority recommends that women should drink eight and men ten 200ml glasses of fluid in a day. Italy, France and Spain are below the 4 glasses per day needed during an 8 hour working day. Makingeatingconvenient&quick Given the squeeze on the lunchtime break, it is no surprise to see that the sandwich is in the top 3 items eaten in 8 of the 10 countries surveyed. Snacking is now a key part of the daily life for especially for younger consumers with 76% of Millennials saying that they snack during the 9 to 5 working day vs. 61% of Baby Boomers. Comingtogether,ornot The average Mediterranean worker (Portugal, France and Spain) takes lunch at least 4.3 days a week whereas Germany, Netherlands and the UK eat lunch around 3.5 times a week. 52% of British office workers eat lunch at their desk. Energy–thenewworkplacecurrency Consumers’ energy and productivity peak in the morning and then decline throughout the day. Irish and Czech workers are most likely to report low energy levels in the afternoon whilst Dutch workers are the least likely to. On work days, European office workers spend 10.4 hours sedentary, be that travelling, working or relaxing at home. Our research shows that those people who claim to sleep well all the time have higher energy levels across the whole day when compared to those who never sleep well and especially in the mid afternoon when energy levels typical fall. 04 headlines eatingatwork Eurest European Eating at Work Report 2016
  6. 6. MegatrendsarethoseLarge,over-arching,sustained shiftsinthinkingorapproachthatshapethe developmentofcountries,society,culturesand personallives.Whilstwelovetoseethefadsgoinand outoffashion,wespendlotsmoreenergyfollowingthe consumerandlifestyletrends. People’s lives are affected by the world around them. Analysis of trends and their implications are an integral element of the innovation process here at Eurest. Joanna Gell Compass Group Market Development MegaTrends consumer& lifestyletrends fashion &fads stability lesspredictable morepredictabletime 05 EurestTrendFramework Redthreadtrends (e.g.generations& technology)impact othertrends smart technology consumer TRends greaterglobal connection food&drink trends shiftsin resourcemgmt sector Trends Migration& demographics spaces& environment health& wellness convenience &fast consumption community food&drink EachTrendhasanumberofsubtrends trendf trendg trendh trendI globaltrendsmegatrendscountrytrends
  7. 7. Eurest European Eating at Work Report 2016 OurEatingAtWorkresearch supportsthisexamplethat demonstratesparticipation inatraditionalworkplace cafébothpreandpost investment.Oncethespacehad beenredesignedtobemore enabledformultipurposeuse, participationthroughoutthe wholedayincreased.Thisfreed upformalmeetingspacesand drovemorecateringsales. Pre Project space usage Post Project Usage (Actual) 07:00 120 140 100 80 60 40 20 0 08:00 09:00 10:00 11:00 12:00 13:00 14:00 15:00 16:00 17:00 18:00 Poweringyourbusiness Enablingcateringrealestateforalldayuse Reinvestinginyourcaféspacemaynotseemthelogicalstep,butitisinfactone ofthefewplacesthattouches100%ofyouremployees. 06 We firmly believe in the Power of Food and from analysis of international trends & reviewing our 2016 European Eating At Work results some key themes present themselves. We can assist you in understanding how these themes play a vital part in shaping your business efficiency, wellbeing and productiveness. Harnessing the Power of Food as the “fuel” enables workplace performance. People have long said that breakfast is the most important meal of the day. They were right, our research suggests that the European workforce is most productive between the hours of 9am and noon... that energy and productivity is fuelled by the food eat at breakfast. We see levels drop off sharply after lunch to never again reach those mid-morning highs during the working day. Imagine if we could boost those afternoon levels through the right nutrition at lunchtime… imagine the increased performance of your workforce. We believe in the power of food. At Eurest we have a proud tradition of working in partnership with experts. We understand that this nearly always enhances all of our results. We know from past reports that food (at work) has an important role in energising the workforce throughout the working day. Energy is the new workplace currency. However, we recognise that great food is just part of the solution in supporting people to live healthier and more productive lives. As well as eating nutritious food, people need to manage the amount of movement and quality of their sleep to ensure that they are optimizing their wellbeing. For this year’s report we have collaborated with some of our expert global partners in the areas of Food, Movement & Sleep. Jonathan Neech Compass Group Market Development people Source:EurestClientCaseStudy
  8. 8. Power Food The of conve nience workplace wellness comm unity sp ace 07 Makingspaceworkforyou The pressures on corporate real estate space to generate more value and productivity for its organisation are huge. Traditional workplace cafeterias and canteens can often be the last places looked at when it comes to investment but our research suggests it could be one of the most valuable spaces you have. Transforming the use of space and increasing participation can be achieved by making clever changes to the way catering areas are designed and delivered. demandformoreconvenienceineating In 2012 we told you that increasingly busy lives meant that for some people, eating at work was the main meal of the day whilst for others lunch at work should be fast and efficient. It’s now 2016 and consumers have almost limitless technology to speed up their experiences and make their time go further. The traditional lunch hour is fast becoming the lunch half hour, and increasingly more employees opt to skip lunch, take it at their desk or even on the move. Theriseofworkplacewellness As more and more robust data on employee wellbeing in the workplace becomes available, the greater the opportunity to make a positive contribution to integrated wellness programmes. Both employers and employees are taking responsibility for wellbeing in a race to improve their corporate and personal performance. Our research has validated what we know already and revealed some exciting opportunities around eating & hydration, highlighting the need to move more often and improve the quality of employee sleep. Creatingawidercommunity People naturally come together around food, whether to buy it, eat it or talk about it. Connecting people and communities through food is an area that our research has highlighted as an opportunity to think about earlier in the planning of how you deliver food at work. Consumers are also asking to be involved more in the wider food community whether that be understanding where their ingredients originate from or how their purchase is positively impacting the wider community around them. “Whatifwecouldcreateadestination…aplacewherepeoplewantedtowork…aplacewherepeoplecould escapetowork,ratherthanescapefromwork?”Andintheprocess,createaspacethatisharderworking–real estatethatdeliversmorebutinlessspace. 27%workersciteconvenient locationasimportantwhen choosingwhere toeatlunch 43%workersbelievethatwhen theyleavetheirworkspace forlunch,‘Iamableto workbetterwhen Ireturn’ 60%believethat‘Regularly chatting‘withcolleaguesover lunchhelpsbuilda strongerteam Thosewhohavea veryhealthymove& sleepbalancehave higherenergylevels acrosstheday
  9. 9. BabyBoomers Divided into ‘Hippies’ and ‘Yuppies’, they were raised by the ‘Builders’ Born post-World War II in an increasingly optimistic and financially stable world Witnessed several important social changes, Women’s Movement, Civil Rights Movement, Peace Movement, etc Increased prosperity led to growing consumerism Idealistic and competitive generationx Also known as ‘Latchkey Kids’, they were raised by the early baby boomers Born into a world witnessing a strong trend towards divorce and economic uncertainty Observed the popularity of disco, punk and hip-hop cultures, and technologies such as cable TV and video games Individuals and sceptical of authority generationY Also known as the ‘Millennial Generation’, raised by late baby boomers Born into a world marked by increasing inter-regional and inter-community conflicts Witnessed emerging digital technologies like instant communication via email and text messaging Optimistic, tech-comfortable, style-conscious and brand loyal generations BB X Y Talkingabout 1950 1960 1970 1980 1990 BabyBoomers generationX generationY BB X Y 08 Eurest European Eating at Work Report 2016
  10. 10. generationZ Also known as ‘Digital Natives’, they are being raised by Generation X Born into a world facing challenges such as terrorism and environmental concerns Witnessed widespread use of electronic gadgets and digital technologies like the internet, social networking and portals Tech-savvy, globally connected (in the virtual world), flexible and smarter, and tolerant of diverse cultures WorkspaceFeatures most Important LEAST Important BB Acoustic privacy; Meeting spaces Engaging workplace X Engaging workplace; Security Acoustic privacy Y Engaging workplace Meeting spaces Z AlphaKids Likely to be ‘Google Kids’ Born into a world newly emerging from widespread economic slowdown Expected to be more tech-savvy, educated, and materialistic than previous generations Forecast to be the first generation to die at an earlier age than their parents Generationsare characterisedbyexperiences thatshapetheirperspectives andbehaviour ManyEuropeanofficeshave multiplegenerationsworking sidebysidebutoftenwith differingworkingstyles 2000 2010 generationZ AlphaKids Z 09source:www.knoll.com
  11. 11. decisions Decisions Europeanworkersconsideranumberoffactorswhen decidingwheretoeatandwhattoeatforlunch notablefactorsthatinfluenceWheretoeat notableFactorsthatinfluenceWhattoeat 10 Eurest European Eating at Work Report 2016 Generations have slightly different priorities when it comes to the factors that influence what dish to eat. Food quality, healthiness and natural ingredients are more important to older generations while budget and portion size more important to younger generations. When choosing the factors that influence where consumers get their food from, then Irish and Swedish workers are more likely than the European average to mention quality / freshness of the food and convenience of the location. Czech consumers with 30 minute lunchbreaks value the speed of service but also appreciate a freshly cooked meal. Value for money quality/freshness convenience Variety Speed of service quality/freshness Above in line below Vs. European Average Womenvalue healthiness morethan men BlueCollarworkers aremorefocusedon portionsizethan officeworkers BB Baby boomers X Generation x YGeneration y Z Generation x Value for money quality/freshness healthy portion size daily budget Simple Ingredients
  12. 12. whereEuropeanworkersareeatingtheirlunch SandwichisKing-Whatworkersareeatingforlunch 17% at desk 17% on-site catering 21% at home 11 CHICKEN SANDWICH FRUIT SANDWICH SANDWICH SANDWICH CHICKEN SANDWICH CHICKEN SANDWICH SOUP SOUP PASTA HOT SANDWICH VEG. SALAD FRUIT SOUP HEALTHY SNACK PASTA COLD SNACK SANDWICH PASTA SANDWICH SOUP SOUP HOT SNACK FRUIT VEG PROTEIN SALAD SOUP 31% Workbreak area
  13. 13. LUNCHTIMEEmployeesinEuropetakejustover halfanhourforlunch WhiletheaverageEuropeanworkerinoursurveytakes37minutesforlunch,there arelargevariancesbetweencountries.Onaverage,workersinMediterranean countriestakethelongesttimewhiletheDutchtakejust26mins. Mostcountrieshaveaslightlyshorterlunchtimethanin2012(IrelandandCzechRepublicbroadlysimilarto2012) 12 Eurest European Eating at Work Report 2016 37mins averagelunchbreak foremployeesin europe 26303134 3637 40 47 52 56
  14. 14. 66%ofemployeesstop worktohavealunch breakeveryday 1.8mins Lessforlunch impactsontimespent enjoyingmeal 73%ofemployeestake lunchbetween 12pmand2pm 13 2012 2015 Average time taken for lunch (in minutes) CzechRep 29 30 France 42 40 Germany 32 31 Ireland 36 36 Netherlands 28 26 Spain 54 47 UK 35 34 EmployeeLunchtimebreakshave reducedby1.8minutesperday Averagenumberoftimesperweekthat employeesstoptotakealunchbreak TheCustomerJourney Locationlocation total3.9daysperweek Czechrep france germany ireland italy netherlands portugal spain sweden UK 4.1Days 4.3Days 3.5Days 3.9Days 3.8days 3.6days 4.6days 4.3days 4.2days 3.6days basedonAllemployeeswhotakealunchbreak. NB.Italy,PortugalandSwedenwerenotincludedinthe2012study. Whowith? Where? Czechrep Colleagues Work break Area france Colleagues Home/Work break Area germany Colleagues Work break Area Ireland Colleagues Work break Area Italy Colleagues Home netherlands Colleagues Work break Area Portugal Colleagues Home/On-Site Catering spain Family/Colleagues Home sweden Colleagues Work break Area UK Colleagues/Alone Work break Area/Desk ExampleofPerceivedCustomerJourneyforaUKClient Whodoweeatourlunchwithandwhere? averagelunchbreak30.6minutes 3.0mins 3.3mins 2.7mins walktooutlet queuetobeserved productpreparation 3.0mins 15.9mins 2.7mins walkfromoutlet enjoymeal queuetopay Source:Eurestinternalresearch
  15. 15. Eurest European Eating at Work Report 2016 spending patternsin forEmployeeswhospendatlunchtime, spendincreasedin2016inallmarketsaheadofinflation exceptCzechRepublicandSpainwherespend hasfallenslightly. Excluding those who don’t spend or are provided with a free lunch averagespendperday€’s €increasesince2012 n/a 2.17 2015 2012 2.36 5.31 5.64 4.08 3.87 2.94 2.63 6.06 6.28 4.57 3.54 4.68 4.03 5.17 6.11 4.44 n/a n/a -€0.19 €0.33 €0.21 €0.31 -€0.22 €1.03 €0.65 n/a n/a n/a 67%ofworkersspendsomething onfoodordrink atlunchtime Consumerconfidenceisupinall thosecountrieswesurveyedin 2012,mostnotablyinIreland, CzechRepublic,SpainandtheUK 14 fra ger nl uk esp cze roi czech rep spain germany france netherlands ireland UK 29%16%12% 6%5% -4%-8% WhiletherehavebeendecreasesinlunchspendinCzechRepublicandSpain since2012,therehasbeendoubledigitgrowthinconsumerlunchspendinthe UK,IrelandandNetherlands 4.0 0 2.0 3.0 1.0
  16. 16. Lunchspend €4.52 81%LUNCHSHARE TotalDailyspend €5.55 Moneynot spentonlunch isspenton breakfast,snacks anddrinks TotalDailySpend/SpendonLunch 15 Menspend86cents moreperdaythan women Industryworkersspend 97centslessthan Officebasedemployees Thosewithnocontrol overtheirbreaksspend €1.09Less 86cents 97cents €1.09
  17. 17. 16 Tapwater Tapwater BottledWater (inc.cooler) Tea EspressoBased Coffee Tapwater BottledWater (inc.cooler) BottledWater (inc.cooler) Tapwater Tea EspressoBased Coffee Instant/FilterCoffee EspressoBased Coffee Tapwater BottledWater (inc.cooler) Instant/FilterCoffee Tapwater Tapwater Instant/FilterCoffee Instant/FilterCoffee tea Instant/FilterCoffee EspressoBased Coffee Instant/FilterCoffee BottledWater (inc.cooler) Tapwater Tea EspressoBased Coffee EspressoBased Coffee EspressoBased Coffee Tapwater hydrationarewedrinkingenough? Eurest European Eating at Work Report 2016 TheEuropeanFoodSafetyAuthorityrecommendsthat... France,ItalyandSpainbelowthe4glassesperworkingday womenshoulddrink8X200mlglassesoffluidPerDay(4atWork) 5 6 7 83 41 2 andmenshoulddrink10X200mlglassesoffluidPerDay(5atWork) 6 7 8 9 101 2 3 4 5 ActualDrinksConsumedtop3drinkspercountry 4 5 6 0 2 3 1
  18. 18. The Institute for Health and Productivity Management (IHPM) is a non-profit global enterprise created in 1997 to establish the full value of employee health as a business asset and an investment in workplace productivity and corporate performance. The World Economic Forum (WEF) created a Work Place Wellness Alliance (WPWA) and transitioned it to IHPM in 2013. At the centre of the Institute’s work is the realisation that health, wellbeing, and productivity are global issues impacting the success of companies and nations. IHPM WPWA champions the idea of health as human capital – and the greatest untapped SedentaryTime wellness Workplace source of competitive advantage in a global marketplace. It does this by helping employers to: Identifythetotalcost impactofemployeehealth onbusinessperformance– includinglost productivity Choosethebest opportunitiestoreduce thiscostimpactby improvinghealthand performance Measuretheeffectsof theseefforts IHPM WPWA works with all who have a stake in employee health: employers, providers, suppliers, health plans and workers themselves. IHPM was pleased to contribute to the research methodology, questionnaire development and data analysis in this European Eating At Work Report. It incorporates findings on physical activity and sleep as other key components of wellness, and provides insights into the impact of these critical factors on energy and, consequently, performance. SelfassessedProductivity 17 DeborahLove ExecutiveVicePresident, TheInstituteforHealth& ProductivityManagement Takingalookattheself- reported‘movement’and ‘sitting’data,theGermans are,onaverage,themost sedentarypopulationand theonethatundertakesthe leastamountofvigorous physicalactivity Lookingatself-reported productivitybytimeof day,allgroupsshoweda similarpatternofalarge majorityreportingbeing “mostproductive”between thehoursof9amandnoon —twiceormorethanfrom 6to9amorfrom2to5pm mostprod uctivetime
  19. 19. Gastronomy 0 Founded in 2004 by Slow Food, the University of Gastronomic Sciences (UNISG) is a private University situated in Pollenzo, Italy. A dynamic, innovative university with a strong international flavor, UNISG is characterized by a Diverse student body, with alumni and current students from over 75 countries. This diversity of Experiences, opportunities, origins, and encounters is one of the distinctive features that contributes to the uniqueness of UNISG within the academic landscape in Italy and beyond. The mission of the University is to educate the gastronomes of the future: people who believe in sustainable agriculture, safeguarding biodiversity and food sovereignty. Gastronomes have knowledge and skills relating to the agricultural and food sector and work to guide food production, distribution, and consumption in a direction that will create a sustainable future for the planet. Since 2014 Eurest has been a Strategic Partner of UNISG, supporting its research projects and working closely together to Itisnotuncommonthat workerschargedwith responsibilitysacrifice theirmealtimes–and oftenalsohealthy nutritionalpractices–to copewiththeirduties.This representsapotentially harmfulsocialpractice thatbothresearchand businessexpertsshould aimtoaddress. organize workshops, innovation forums and hands-on training for clients and chefs. The University also provides an academic support to Eurest for innovation and sustainability projects, two themes which identify and distinguish UNISG worldwide. The University’s Sociology Lab has collaborated with Compass to provide an academic analysis of the data; the results obtained give an interesting perspective on 10 EU countries’ consumer priorities and food choices. It is stimulating to see how working patterns across countries intertwine with the various cultural backgrounds of European people, and together, shape workday food routines. Future food projects must take into account such results, if aiming to enhance both effectiveness of performance and the quality-of- life of workers. energiseandrecover Temporarilyleavingthe physicalspaceinwhichthey areaccustomedtowork,if providedwithanadequate amountoftimeandan enjoyablecompany,enables workerstorelaxand unwind,recoverfromthe mentalfatigueaccumulated duringthemorning 49%ofofficeworkersagreedthatthey arebetterabletoworkafterthey lefttheirworkspaceforlunch Theyoungertheworkers,thegreaterthedesireto socialisewithcolleaguesforacollectivelunch.Wish theycouldmeetwithcolleaguesoverlunchmoreoften... comingtogether-community 18 Eurest European Eating at Work Report 2016 BBbabyboomers 27% generationY 37% Prof.PauloCorvo ProfessorofEnvironmental &TerritorialSociologyand ConsumerSociology
  20. 20. Most companies are unaware of the impact of sleep deprivation (7 or less hours of sleep per day) to their bottom line. Loss of productivity, along with increased healthcare costs and workplace accidents are the most damaging consequences. Along with diet, nutrition and exercise, sleep is a key pillar of health. Optisom is excited to work with Eurest, an industry leader and innovator, researching the areas of eating, moving and sleeping further. Research has proven the link between obesity, lack of sleep and lack of exercise. Optimum health can only be achieved by addressing these problems in concert. By collaborating with best in class partners, The European Eating At Work Report will deliver the comprehensive results necessary to holistically address the key facets of health for an individual employee, and thereby empower a workforce to achieve its maximum potential. SleepLossLeadsto... Cognitive impairment increased stress adhd-like symptoms irritability decreased creativity memory lapses/loss impaired moral judgment ZZZ... Sleep? howimportantis Extensive data from nine different European countries, covering ages 16 to 64 demonstrates a high prevalence of sleep deprivation at 38% overall. This figure is entirely consistent with previously published studies in the literature. The European data also suggests that the degree of sleep deprivation may increase from Generation Y to Generation X and then taper off for the Baby Boomers. The pooled data from all European countries showed that respondents who got poor quality sleep (Sleep well some of the time / Never) Sleepisabasichuman needandisessentialfor goodhealth,goodquality oflifeandperformingwell duringtheday. WorldHealthOrganization were more likely to experience problems such as being grumpy, poor concentration, increased appetite and poor performance than those who reporting getting good quality sleep (Sleep well all / most of the time). These findings are completely consistent with the published effects of poor quality sleep which include impaired memory and coordination, depressed mood, and alterations in an individual’s metabolism. Sleep deprivation has also been associated with altered insulin sensitivity and weight gain. DominicA.Munafo M.D.,FABSM Dr.Munaforepresents25yearsof medicalexpertisediagnosingand treatingpatientswithsleepdisorders. HeservesasChiefMedicalOfficer forOptisom,anonlineplatformthat identifiesandmanagessleep healthissues. www.optisom.com 38%sleepdeprived impactofsleepdeprivationonwaketimeissues Grumpy 55% 30% poorconcentration 28% 53% increasedappetite 17% 31% poorperformance 16% 30% SleepDeprived GoodSleep 19 Source:OptisomResearch Source:OptisomResearch
  21. 21. 20 Withregardstothosebuyinglunchon-site,thereislittledifferencebygeneration; youngergenerationsarehowevermorelikelytobuybreakfastandsnackson-site whichfitswiththeironthegolifestyles. Averagespendacrossgenerations generations spendingacross Lunch €4.51 €4.46 €4.55 €5.10 Breakfast&Snacks €0.96€0.96 €0.86€0.86 €1.34€1.34 €1.69 GenerationZtendtospendmorethanothersthroughouttheday BB X Y Z Breakfast babyboomers generationx generationy generationZ Lunch babyboomers generationx generationy generationZ snacks babyboomers 11%21%8% generationx 17%25%11% generationy 20%27%16% generationZ 22%22%20% Eurest European Eating at Work Report 2016
  22. 22. 21 ...eatmovesleep Psychologicalstrengthand resilienceisseenasessentialto leadingafulfillinglifewitha realenthusiasmandtruesense ofpurposethatultimatelydrives performanceatworkandhome.There arethreepillarsfundamentalto positivehealthandwellbeing... Energylevelspeakinthemorningaspeoplearriveforworkbutpeopledo reportfeelinglowerenergylevelsmidafternoon. peoplewhoalwayssleepwellhavehigherenergylevelsthroughouttheday butespeciallymidafternooncomparedthosewhoneversleepwell. Theyarealsofivetimeslesslikelytoagreethattheyhaveproblems concentratingandfourtimeslesslikelytosaytheyhaveunderperformed atworkthanthosewhoneversleepwell. earlyAM MidAM Lunch afternoon earlyPM Evening Late NightHighEnergyLevels 10.4hrs Sedentaryforofficeworkers (Work,commute,home)Vs6.9 hrsforindustrialworkers 43%workerseatasnack between14:00and17:00to countertheenergydip 57%workerswhoneversleep wellreportbeingunableto fullyconcentrate 100% 40% 60% 20% 70% 80% 90% 30% 50% 10% 0%
  23. 23. eatingatwork ataglance Eurest European Eating at Work Report 2016 22 drinksperday 5.9 lunchspend(Euros) €2.17 4.1 Lengthoflunchbreak(mins) 30 Sandwich(rankorder) 3 drinksperday 3.6lunchspend(Euros)€5.64 4.3Lengthoflunchbreak(mins)40 Sandwich(rankorder)1 drinksperday drinksperday drinksperday drinksperdaydrinksperday drinksperday drinksperday drinksperday 4.6 5.7 3.5 5.94.5 3.9 6.1 5 lunchspend(Euros) lunchspend(Euros) lunchspend(Euros) lunchspend(Euros)lunchspend(Euros) lunchspend(Euros) lunchspend(Euros) lunchspend(Euros) €4.08 €4.68 €5.17 €2.94€4.44 €6.06 €6.11 €4.57 Lunchbreaks(perweek) Lunchbreaks(perweek) Lu nchbreaks(perweek) Lunchbreaks(perweek) Lu nchbreaks(perweek) Lunchbreaks(perweek)Lunchbreaks(perweek) Lunchbreaks(perweek ) Lunchbreaks(perweek) Lunchbreaks(perwee k) 3.5 3.9 3.8 3.64.6 4.3 4.2 3.6 Lengt hoflunchbreak(mins) Lengthoflunchbreak(mins) Lengt hoflunchbreak(mins) Lengthoflunchbreak(mins)Lengthoflunchbreak (mins) Lengthoflunchbreak( mins) Lengthoflunchbreak(mins) Lengthoflunchbreak (mins) 31 36 52 2656 47 37 34 Sand wich(rankorder) Sandwich(rankorder) Sand wich(rankorder) Sandwich(rankorder)Sandwich(rankorder) Sandwich(rankor der) Sandwich(rankorder) Sandwich(rankor der) 3 1 1 16 1 6 1 Power Food The of conve nience workplace wellness comm unity sp ace
  24. 24. Reportingonconsumerslunchtimeeating habitsforover15years 23 During November 2015, Eurest and the independent research company TNS conducted primary research (online omnibus) with more than 9000 consumers in ten countries – Czech Republic, France, Germany, Ireland, Italy, Netherlands, Portugal, Spain, Sweden & UK. The starting sample in each market was nationally representative of the general population aged 16 to 64 (except in Czech Republic, Italy and Spain, where this was 16-54). All respondents were screened to ensure that they were working either full or part-time. For further information about this report, please speak to your Eurest Regional Manager. As a leading provider of workplace catering services, Eurest has monitored the UK working population’s lunchtime eating behaviours since 1990. Eurest values partnering with subject matter experts and has done since our very first eating at work consumer research in the UK. 2012 saw a change in approach with the research expanded to include seven European countries and the report now being shared face to face with clients rather than published in the media. 2016 sees even more European countries added and the conversation including information on workers’ eating, moving and sleeping behaviours. The exchange rates used for this report are: € = 1.36 GBP € = 0.036 CZK € = 0.11 SEK UKEurest LunchtimeReport 2008 20122016European eatingatworkreport (enhanced) European eatingatworkreport 1990 2006 UKEatingat WorkReport

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