Dailycsr.com – 24 January 2017 – Antonio Pasolini reports that over “several decades” food choices have been made on practical basis, as a result of which human health is facing “disastrous consequences” in the form of “obesity, heart problems and diabetes” all of which are increasing on a daily basis, while the pesticides used during farming add associated health risks.
It is observed that most people are busy working in today’s world as they spend a great portion of their day at their workplace. Therefore, it is important that the proper food access should be made available there for it is essential to improve the food quality at workplace. Luckily, there seem to be an undercurrent of a “paradigm shift”.
Dixons Carphone is a retailer of cell phones in the U.K, whereby its Corporate Responsibility’s Head, Kesah Trowell attended the UK Soil Association’s event that took place in its Pearson headquarters in London. During the event, Trowell, said:
“A workplace marches on its stomach and food is an important part of morale so it should feature in any CSR strategy”.
Moreover, in the event other participants contributed their views on the issue of improving the “food choices for their staff”; while the challenges that could present themselves in the way of executing the plan of “food provision” keeping sustainability in mind along with “staff wellbeing strategies” were also discussed.
According to Pasolini:
“The event was attended by the heads of CSR and caterers from businesses including the Bank of England, the Environment Agency, Harbour + Jones (caterers for Selfridges) and Vacherin, amongst others. Four main points were identified: an alignment of company values, company reputation, wider awareness of health and healthy eating and added value brought by an independent verification such as the Soil Association’s Food for Life Catering Mark”.
Some of the attendees were of the opinion that in order to bring the said change employees need to first be educated about “good food”, as a result of which they will automatically “demand changes in workplace catering”. At the same time it was also acknowledged that for the cultural shift to take place, workplace should make “good food” an “essential component” for itself.
The host, Pearson, being one of the “first businesses” to hit the “Soil Association’s Food for Life Catering Mark”, can shed some light on the topic, as its “sustainable, ethical food choices” created a landmark. In the words of Pearson’s Corporate Responsibility’s Head, Peter Hughes:
“Pearson has very clear values that have been in place for some time. Our staff as a group care about health and they care about the environment. So demand for catering is something that came from the grass roots – both driven by employees and driven by our values. Another main driver from our staff is about the environment; what can we do about sustainable sourcing, food miles, and offsetting carbon emissions”.
Moreover, the Environment Agency’s Contracts’ Manager seem to echo Hughes, as he added:
“We are very aware of our responsibility to support food producers in this country and this influences our choice of caterers. All three of these elements seem to point towards food policy and CSR and continue to influence our catering standards at our sites”.
References:
http://www.ethicalperformance.com/
It is observed that most people are busy working in today’s world as they spend a great portion of their day at their workplace. Therefore, it is important that the proper food access should be made available there for it is essential to improve the food quality at workplace. Luckily, there seem to be an undercurrent of a “paradigm shift”.
Dixons Carphone is a retailer of cell phones in the U.K, whereby its Corporate Responsibility’s Head, Kesah Trowell attended the UK Soil Association’s event that took place in its Pearson headquarters in London. During the event, Trowell, said:
“A workplace marches on its stomach and food is an important part of morale so it should feature in any CSR strategy”.
Moreover, in the event other participants contributed their views on the issue of improving the “food choices for their staff”; while the challenges that could present themselves in the way of executing the plan of “food provision” keeping sustainability in mind along with “staff wellbeing strategies” were also discussed.
According to Pasolini:
“The event was attended by the heads of CSR and caterers from businesses including the Bank of England, the Environment Agency, Harbour + Jones (caterers for Selfridges) and Vacherin, amongst others. Four main points were identified: an alignment of company values, company reputation, wider awareness of health and healthy eating and added value brought by an independent verification such as the Soil Association’s Food for Life Catering Mark”.
Some of the attendees were of the opinion that in order to bring the said change employees need to first be educated about “good food”, as a result of which they will automatically “demand changes in workplace catering”. At the same time it was also acknowledged that for the cultural shift to take place, workplace should make “good food” an “essential component” for itself.
The host, Pearson, being one of the “first businesses” to hit the “Soil Association’s Food for Life Catering Mark”, can shed some light on the topic, as its “sustainable, ethical food choices” created a landmark. In the words of Pearson’s Corporate Responsibility’s Head, Peter Hughes:
“Pearson has very clear values that have been in place for some time. Our staff as a group care about health and they care about the environment. So demand for catering is something that came from the grass roots – both driven by employees and driven by our values. Another main driver from our staff is about the environment; what can we do about sustainable sourcing, food miles, and offsetting carbon emissions”.
Moreover, the Environment Agency’s Contracts’ Manager seem to echo Hughes, as he added:
“We are very aware of our responsibility to support food producers in this country and this influences our choice of caterers. All three of these elements seem to point towards food policy and CSR and continue to influence our catering standards at our sites”.
References:
http://www.ethicalperformance.com/