COMPANIES ARE beginning to understand and embrace the extent to which a healthy and content workforce can help to build a healthy, profitable business.
As a result, health, wellbeing and nutrition programmes are increasingly being implemented within the corporate culture.
While employees can of course bring their own food to work or often have access to numerous high-street offerings, the employee-led will to eat well offers a genuine opportunity for contract caterers to step up to the plate; offering food that not only tastes great, but also fulfills the role of actually being great nutritionally too.
Read Amanda Ursell’s full feature in the next issue of Foodservice Footprint. Don’t forget to enter the Health & Vitality Honours.
