Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Ms. Nolwenn Bertrand

833 views

Published on

II International Forum on Preventive Culture was held on 5 and 6 May, 2010 in Canary Islands. Topic of presentation: "Well being in the workplace".

II Foro Internacional de la Cultura Preventiva, se celebró los días 5 y 6 de mayo 2010 en las Islas Canarias. Tema de la presentación: "Bienestar en el Trabajo".

Published in: Technology, Business
  • Easy and hassle free way to make money online! I have just registered with this site and straight away I was making money! It doesn't get any better than this. Thank you for taking out all the hassle and making money answering surveys as easy as possible even for non-techie guys like me! ♥♥♥ http://ishbv.com/goldops777/pdf
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • Be the first to like this

Ms. Nolwenn Bertrand

  1. 1. Well being in the workplace Adapted solution to meet both social interest and economical growth
  2. 2. <ul><li>Our goal is to provide solutions : </li></ul><ul><li>1. companies </li></ul><ul><li>2. public institutions </li></ul><ul><li>to improve performance by fostering the well-being of their employees and citizens, and to meet their social needs. </li></ul><ul><li>Process </li></ul><ul><li>Accor S ervices identifies social needs, based on </li></ul><ul><ul><li>I mpact studies and international organisations expertise ( EU, ILO, OECD, WHO, etc.) , </li></ul></ul><ul><ul><li>National demands from governments, clients and local authorities </li></ul></ul><ul><li>On the national level, A ccor S ervices centralises the best practices developed </li></ul><ul><ul><li>In 40 countries, on 5 continents </li></ul></ul><ul><ul><li>With 32 million daily users, </li></ul></ul><ul><ul><li>490 000 client companies or public institutions </li></ul></ul><ul><ul><li>1 200 000 affiliated service providers </li></ul></ul><ul><li>Then, AS designs, develops and manages innovative and practical tool s that </li></ul><ul><li>facilitate the implementation of social policy in order to meet the needs of either </li></ul><ul><li>companies and/or Public Authorities </li></ul>Accor Services activity
  3. 3. The voucher scheme : Simple intermediation solutions for well being and H&S policies SERVICE PROVIDERS BENEFICIARIES Refund claim Solution, conception & management Service distribution Service use Refund Financing CLIENTS Active presence in 40 countries 1,2 million affiliates 490 000 Companies or Public Institutions 32 millions daily users
  4. 4. Public institutions’ needs <ul><li>Favour well-being of citizens, </li></ul><ul><li>Foster welfare policies, </li></ul><ul><li>Increase overall economic performance, </li></ul><ul><li>Making work a real option for everyone, </li></ul><ul><li>Attracting more people into the labour market, </li></ul><ul><li>Improving adaptability, </li></ul><ul><li>Investing in human capital, </li></ul><ul><li>Modernising social protection, </li></ul><ul><li>Promoting equal opportunities, especially between men and women, </li></ul><ul><li>and fostering social inclusion. </li></ul>Employers’ needs <ul><li>Enhance Corporate Social Responsibility </li></ul><ul><li>Favour well-being of employees </li></ul><ul><li>Comply with legal Health & Safety in the Workplace requirements </li></ul><ul><li>Increase overall productivity </li></ul>Employees’ needs <ul><li>Balance their working and family life </li></ul><ul><li>Get access to affordable services </li></ul><ul><li>Get access to quality services/professionals </li></ul><ul><li>Overall, an improved quality of life. </li></ul>Identification of the needs
  5. 5. Accor Services identifies social needs based on impact studies and expertise of international organisations Solution “ Workplace meals largely are a missed opportunity”. Example: the ILO’s study over the cycle of poor nutrition and low national productivity:
  6. 6. Meal and Food Vouchers : a tool for a social pact <ul><li>As illustrated in many international studies, and taking into account the huge success of the system, meal vouchers represent  : </li></ul><ul><li>For the employees  : a social advantage that increases the purchasing power and targeted benefits. </li></ul><ul><li>For the employers  : a modern and efficient tool, stimulating for employees. </li></ul><ul><li>For the Public Authorities : a mean to fight against health and sanitary problems and to develop the formal market. </li></ul><ul><li>No more difference between small and big companies </li></ul><ul><li>Through voucher-related tax exemptions, governments support the market by encouraging consumption . At the same time, they can be confident that by using secure meal vouchers , these tax advantages cannot be applied to anything other than the intended meals. </li></ul>
  7. 7. To go beyond… <ul><ul><li>The FOOD Programme </li></ul></ul><ul><ul><li>F ighting O besity through O ffer and D emand </li></ul></ul>
  8. 8. Objectives of FOOD <ul><li>The FOOD project contributes to the promotion of healthier lifestyles during the working day by giving consumers the keys to understand and to act </li></ul><ul><li>The 2 main objectives are: </li></ul>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
  9. 9. Public and Private partners <ul><li>Geographical coverage : Belgium, Czech Republic, France, Italy, Spain and Sweden </li></ul><ul><li>21 public and private partners </li></ul><ul><li>Coordinator : Accor Services </li></ul><ul><li>Associated Partners : </li></ul><ul><ul><li>Nutritionists : </li></ul></ul><ul><ul><ul><li>Mediterranean Diet Foundation (FDM) </li></ul></ul></ul><ul><ul><ul><li>Stop Obesity, The Hravě žij zdravě o. s. (STOB) </li></ul></ul></ul><ul><ul><ul><li>Haute Ecole Lucia de Brouckere – CIRIHA (HELdB – CIRIHA) </li></ul></ul></ul><ul><ul><li>Health Authorities : </li></ul></ul><ul><ul><ul><li>Belgian Public Health Ministry (SPF SP) </li></ul></ul></ul><ul><ul><ul><li>Spanish Public Health Ministry (AESAN) </li></ul></ul></ul><ul><ul><li>Academies : </li></ul></ul><ul><ul><ul><li>Karolinska Institutet; </li></ul></ul></ul><ul><ul><ul><li>University of Perugia (Move Europe Italy);   </li></ul></ul></ul><ul><ul><ul><li>Paul Bocuse Institute (IPB) </li></ul></ul></ul><ul><ul><li>And Accor Services branches in each of the 6 countries through the meal vouchers network </li></ul></ul>
  10. 10. External Advisory Board <ul><li>Composed of collaborating partners : </li></ul><ul><li>The International Labour Organisation (ILO) </li></ul><ul><li>Keyhole programme in Sweden </li></ul><ul><li>EuroToques </li></ul><ul><li>City University of London </li></ul><ul><li>PREVENT , member of MOVE EUROPE and ENWHP </li></ul><ul><li>Health Ministry of the Balearic Islands, coordinator of FOOD PRO FIT </li></ul><ul><li>Other partners : </li></ul><ul><ul><li>University of Lyon (Prof. Ambroise Martin) </li></ul></ul><ul><ul><li>Nutri challenge , </li></ul></ul><ul><ul><li>GPOW , </li></ul></ul><ul><ul><li>Ministry of Agriculture (France) </li></ul></ul><ul><ul><li>Etc. </li></ul></ul>
  11. 11. A 2 years project : 2009 - 2010 <ul><li>Methodology </li></ul><ul><li>To meet our goal: 5 steps </li></ul><ul><ul><li>Inventory of the existing programmes (760 pages document and 139 programmes) and surveys (52 000 employees and 5 000 restaurants) to know and understand better the needs (+ 50 interviews with restaurants in 12 countries) </li></ul></ul><ul><ul><li>Comparative study of the results and recommendations of the partners </li></ul></ul><ul><ul><li>Pilots in restaurants on the one hand and companies on the other: development of simple tools adapted to each target: pedagogical guides, training, posters, DVD, etc. </li></ul></ul><ul><ul><li>Evaluation of the pilots, that will lead to new recommendations </li></ul></ul><ul><ul><li>New tools will be adapted and dissemination of best practices in Europe and beyond </li></ul></ul>
  12. 12. Main findings of the research <ul><li>Restaurants </li></ul><ul><ul><li>90% of the chefs think that they have a role to play </li></ul></ul><ul><ul><li>Restaurant owners have few knowledge about nutritional programs </li></ul></ul><ul><ul><li>Some wrong beliefs : </li></ul></ul><ul><ul><ul><li>Balance is like diet </li></ul></ul></ul><ul><ul><ul><li>Incompatibility with pleasure </li></ul></ul></ul><ul><ul><ul><li>And lack of taste </li></ul></ul></ul><ul><ul><li>Restaurant owners have few resources for actions ( no time and no budget ) </li></ul></ul><ul><ul><li>More that 50% of restaurant owners would like to have trainings and practical works to be informed about balanced nutrition </li></ul></ul><ul><ul><li>Suggestion is welcome; no revolution </li></ul></ul><ul><ul><li>Adapt the nutritionist language to chefs </li></ul></ul><ul><ul><li>Their motivation : to meet their customers demand, and 44% of them are aware of this new demand </li></ul></ul><ul><ul><li>They want easy and practical advice </li></ul></ul>
  13. 13. Main findings of the research <ul><li>Employees </li></ul><ul><ul><li>Wrong beliefs about balanced meals : 50% want more information by email and in the restaurants </li></ul></ul><ul><ul><li>50% of employees declare that a list of restaurant </li></ul></ul><ul><ul><li>close to their company which propose balanced food, </li></ul></ul><ul><ul><li>completed by nutritional information sent by email </li></ul></ul><ul><ul><li>would be the best way to sensitize them to a nutritional program </li></ul></ul><ul><ul><li>Need to associate employers, HR mangers and occupational physicians The nutritional information present in the restaurant is for the majority: </li></ul></ul><ul><ul><ul><li>Not easy to see </li></ul></ul></ul><ul><ul><ul><li>Not clear and easy to understand </li></ul></ul></ul><ul><ul><ul><li>Useful </li></ul></ul></ul><ul><ul><ul><li>And remind that it is better to have balanced food </li></ul></ul></ul><ul><ul><li>They want visibility and accessibility </li></ul></ul>
  14. 14. Synthesis… <ul><li>4 axes where we can act in companies and in restaurants : </li></ul><ul><ul><li>Motivation : promotion, recipe contests, blood cholesterol measurement, incentives, etc. </li></ul></ul><ul><ul><li>Education : trainings, e-learning (for self help behavioural change), concrete material, videos, recipes books, workshops, conferences, discussion groups, food tasting, etc. </li></ul></ul><ul><ul><li>Policy : vending machines, CSR in companies, commitment of restaurants, etc. </li></ul></ul><ul><ul><li>Synergies and events : Regular activities and communication with partners and actors from different areas </li></ul></ul>
  15. 15. Recommendations for restaurants : « Spanish recommendations » <ul><li>Propose dishes in 2 sizes </li></ul><ul><li>Favor ways of cooking as steam, oven, or grill </li></ul><ul><li>Offer customers the possibility of different types of spices to flavor their food </li></ul><ul><li>Place a jug of water (or a bottle in case tapwater is not taken) on the tables before customers ask for the menus </li></ul><ul><li>Add the sauces to the dish separately and in this way the customer can only take the amount that he wants </li></ul><ul><li>That the healthy menu options are clearly identifiable on the menus for the customers </li></ul><ul><li>In order to season food, choose olive oil in any of its varieties and for cooking opt for olive or sunflower oil with high oleic acid content. </li></ul>Examples of specific recommendations
  16. 16. Recommendations for employees : « Spanish recommendations » <ul><li>Taste the food before adding salt and/or try other condiments </li></ul><ul><li>Lower the use of fat and prefer vegetal fat </li></ul><ul><li>Eat at least 5 portions of fruit/vegetables per day </li></ul><ul><li>As a dessert, prefer a fresh fruit based one and sometimes as alternative, a dairy product </li></ul><ul><li>Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.) </li></ul><ul><li>Prefer water to accompany your lunch </li></ul><ul><li>During the breaks avoid snacks that are too greasy or rich in salt or sugar. Satisfy your appetite with small portions of nuts, dried fruits, olives, bread derivativs, fruit or natural fruit juices, and/or semi or low fat dairy products </li></ul><ul><li>Some days we could do without meat. The combination of legumes/pulses and cereals are a good alternative. </li></ul><ul><li>Introduce variety into your menu and ensure that all the food groups are included: pasta, vegetables, fruit, dried fruit, meat and fish </li></ul><ul><li>Prioritise the consumption of water: 1,5 to 2 litres a day </li></ul>Examples of specific recommendations
  17. 17. Communication campaign <ul><li>The roadshow </li></ul>
  18. 18. Communication campaign <ul><li>Sensitise, inform, act </li></ul><ul><ul><li>Posters </li></ul></ul><ul><ul><li>Leaflets </li></ul></ul><ul><ul><li>Blog </li></ul></ul><ul><ul><li>Practical website </li></ul></ul>
  19. 19. Communication campaign <ul><ul><li>DVD E-learning </li></ul></ul><ul><ul><li>Practical Guide </li></ul></ul><ul><ul><li>Menus Holders </li></ul></ul><ul><ul><li>Access to trainings </li></ul></ul><ul><ul><li>Practical Website </li></ul></ul>
  20. 20. Thank you very much for your attention <ul><li>For more information: </li></ul><ul><ul><li>[email_address] </li></ul></ul><ul><li>Website: </li></ul><ul><ul><li>www.food-programme.eu </li></ul></ul><ul><li>Blog: </li></ul><ul><ul><li>www.blog.food-programme.eu </li></ul></ul>

×