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HR Challenges in Non Profit

HR Challenges in Non Profit. Fighting Obesity Through Offer and Demand. Marie Cordiez - Edenred. 20.09.2011. Obesity affects 1 adult out of 10. Worldwide, there are 1.5 billion people who are overweight, of which 500 million who are obese

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HR Challenges in Non Profit

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  1. HR Challenges in Non Profit Fighting Obesity Through Offer and Demand Marie Cordiez - Edenred 20.09.2011

  2. Obesity affects 1 adult out of 10 • Worldwide, there are 1.5 billion people who are overweight, of which 500 million who are obese • Deaths associated with obesity exceed those associated with underweight • 8% to 13% of deaths in Europe • 53% of Europeans are overweight The global obesity problem, Source: WHO 2010 • Obesity among the adult population: • 33.9% in the US • 23.6% in Mexico • 16.9% in France • 15.1% in the Czech Rep. • 15.6% in Spain • 11.1% in Brazil According to the WHO, obesity is one of the biggest public health challenges of the 21st century May 31, 2011

  3. A critical challenge for public authorities • An ever larger share of government budgets: up to 8% of healthcare spending on average in the OECD countries • France • Direct obesity-related costs: €14 billion • United States • Direct obesity-related costs: $160 billion • This figure could double in 8 years From prevention to post-incident healthcare, public policies are increasingly focused on ways of halting the epidemic May 31, 2011

  4. Obesity impacts the most disadvantaged • Previously found only in high-income countries, the epidemic now concerns countries with low or medium income levels • Obesity is three times as common among poor adults as among rich adults • The very poor are more vulnerable to equally important overconsumption factors • Lack of time • Purchasing power • Access to a nutritional food offer near the home or workplace The fight against obesity has become a social cause that affects all categories of the population May 31, 2011

  5. Vicious circle of a bad health in companies Source : Food at Work, ILO ...and things don't look good for the next generation of workers. This publication arises from the project FOOD which has receivedfundingfrom the European Union, in the framework of the Public Health Programme.

  6. ParadigmShift Most of the resources focus on the treatment of veryill or dependentworkers Andfew on prevention • The focus of our efforts needs to be on preventinghealthyworkersfrombecomming ill. • Therefore the paradigm shift isfromtreatment to prevention This publication arises from the project FOOD which has receivedfundingfrom the European Union, in the framework of the Public Health Programme.

  7. Objectives of FOOD The FOOD project contributes to the promotion of healthier lifestyles during the working dayby giving consumers the keys to understand and to act The2 main objectives are: To improve the nutritional quality of the offer by working with restaurants owners, cooks and waiters To sensitizeemployees in order to help them to improve their food habits (act on the demand) This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

  8. Why employers in the non-profit sector would be even more interrested? • Healthis a big part of the non-profit sector to be in line with the core business of the organisation • It’s not about the money… well-beingis an important way to attract and retainemployees This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  9. Public private consortium in 6 countries This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. To do so, 30 partners from Public Health Authorities, Universities, and nutrition centres joined their effort in order to propose some concrete measures to restaurants and to companies. The needs and expectations of the employees have been evaluated in surveys and some tools have been designed to help employers promote balanced nutrition in the working place. The coordinator of the project is Edenred: the communication between offer and demand will be possible thanks to its network of meal vouchers Ticket Restaurant. This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

  10. FOOD: a European project based on the sharing of public/private expertise • Geographical coverage: Belgium, Czech Republic, France, Italy, Spain, Sweden… and Slovakia • 30 partners in all • Associated partners: • Nutritionists: • Haute Ecole Lucia de Brouckere – CIRIHA (HELdB – CIRIHA) • Fundación Dieta Mediterránea (FDM) • Hravě žij zdravě o. s.(STOB), a Czech civic association • Public health ministries: • Agencia española de Seguridad Alimentaría y Nutrición (AESAN) • Ministère de santé publique belge (SPF SP) • Universities and research institutes: • Karolinska Institutet • Università di Perugia (Move Europe) • Centre de recherche de l’Institut Paul Bocuse (IPB) May 31, 2011

  11. External Advisory Board • Composed of collaborating partners: • International Labour Organization (ILO) • EuroToques • Flokhälsoinstitutet, Swedish Health Ministry, • City University London • Prevent, member of MOVE EUROPE and the European Network for Workplace Health Promotion (ENWHP) • Regional Ministry of Health of the Balearic Islands, coordinator of FOOD PRO FIT • Other partners: • University of Lyon (Dr. Ambroise Martin) • Nutri-Challenge • GPOW • France’s Ministry of Agriculture • Generalitat de Catalunya • Slovakian National Public Health Institute A co-funded project by the European Commission (Directorate-General for Health and Consumers) May 31, 2011

  12. A 28-month, 5-step project • Step 1: identify and understand the needs and expectations of employees and restaurants • Inventory of existing programs (139) • Surveys (52,000 employees and 5,000 restaurants) • Interviews with restaurant managers (50) in 12 countries • Step 2: Comparative study of results and design of the adapted recommendations • Step 3: Launch of awareness-building and communication initiatives in restaurants and companies • Creation of easy-to-use tools adapted to each target group in the six countries, including educational guides, posters, DVDs, a web site and training modules • Step 4: Evaluation of pilots, followed by adjustments in tools and messages • Step 5: Dissemination of the programme and share of best practices in Europe and other regions May 31, 2011

  13. Identified needs Employees • Worklife balance, find time for physicalactivities and balanced nutrition • Getaccess to affordable and qualitative services • Adaptedhealthy service on site • Access to information, easy to find and rapid in use • Access to preferentialoffers Overall, improvequality of life Employers • EnhanceCSR • Favourwell-being and motivation • Complyingwithhealth & safetylegalrequirements • Fightagainst stress, pain, illness, absenteism, presenteism, turnover and disability Overall, increaseproductivity This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  14. Results of step 1: restaurants 1 • Lack of existing dedicated programmes in restaurants • Restaurant managers acknowledge that they are unfamiliar with programmes that promote balanced nutrition • 90% of chefs think they have a role to play • A few stereotyped opinions: • Balanced nutrition means dieting • Balanced nutrition is incompatible with enjoyment • Balanced nutrition means a lack of taste • Restaurants have few resources for their initiatives (no time or money) • More than 50% of restaurant managers would like to receive training and take part in practical workshops on nutritional balance • Suggestions are appreciated but there is no desire for radical change • Nutritionists’ language must be adapted to chefs’ language • Their motivation: respond to customer demand, and 44% of them feel that this demand is increasing They want practical, easy-to-use tools

  15. Results of step 1: employees 1 • Some more existing programmes in companies, but lack of evaluation and sustainability • Need to combat stereotyped or false opinions about balanced nutrition: 50% would like additional nutritional information via email or in restaurants • Providing a list of restaurants near the workplace would be the best way to raise awareness (50% of employees are in favor) • Need to involve occupational medical practitioners, company executives and human resources officers over the long term • The majority feel that nutritional information in restaurants is: • Hard to find • Unclear/hard to understand • Nonetheless useful • Important in raising awareness of balanced nutrition They want visibility and accessibility

  16. 10 actions for employees and restaurants Employees Restaurants I propose vegetables as a side-dish and fruits as a dessert I put whole bread on the table I don’t put salt on the table I propose poultry or white meat dishes I propose fish on my menu I offer tap water on demand I replace butter with olive oil with the bread I propose a milky dessert I replace aperitive biscuits by olives or crudenesses I propose dishes cooked in the oven, vapor or grilled • I eat at least 5 fruits and vegetables a day • I eat starchy food for each meal • I taste before adding salt • I can do without meat certain days • I eat fish at least once a week • I drink 1.5 liter water a day • I prefer vegetal fat • I eat at least 2 milk products a day, low fat is even better • I keep small extras for the occasions • I cook preferably in the oven, the vapor or the anti-adhesive frying pan This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  17. Awareness-building initiatives launched 3 • Raise awareness • Posters and placemats • Quizzes, games, contests,etc. available on the Internet or company intranets • Provide information • Newsletter on the company intranet • Information printed on restaurant vouchers • Dedicated guides with practical advice and tips for each target • Information posters • E-mail campaigns • Take action respecting the constraints of restaurants • E-learning DVD • Cooking lessons and food tastings • Provide a list of FOOD programme restaurants near the workplace • Organize nutritional balance days within the company • All the tools are downloadable on the website

  18. Proposal : a tool kit « à la carte » To sensitise Posters campaign, Website access with quiz, games, conquests, etc. To inform Regular emailing, Newsletter on the intranet To act (Regular) cooking and tasting lessons Change the offer of vending machines Provide employees with water bottles, fountains, fresh fruits, fitness facilities, list of FOOD restaurants Organisation of health fairs within the company : day of balanced food with games and conquests with conferences and demonstration To measure Regular surveys on eating habits of employees for follow-up Test of knowledge before and after the programme to measure effectiveness 2 This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

  19. Sensitization Campaign in companies • Sensitization campaign • Help your employees having better nutritional habits at work • Use free communication tools to promote FOOD in your office • Give feedback and share experience • Your employees will have access to a list of FOOD restaurants • You have a permanent contact with the FOOD team for advices. They can place you in contact with specialists organizing nutritional formations. • Receive newsletter • Two kind of tools • For the management • A power point presentation • Explaining the benefits of implementing such a program • Introduction about the project and the tools • For your employees This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  20. Objectives for a FOOD Company • Enhance Corporate Social Responsability • Favour well-being of employees and performances • Fight again stress, pain, illness, absenteism, presenteism, turnover and disability • FOOD : • Totally free • Helps you for your sensitization campaign • Offers you communication tools • Follows up • Innovates  Boost your productivity ! This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  21. Some examples in non-profit organizations • Jessa Ziekenhuis vzw • Service public fédéral de programmation Développement durable • Stad Izegem • Commission européenne - Secrétariat général • FOD Kanselarij van de Eerste Minister • COMITE P • FOD Mobiliteit • Federale Overheidsdienst Justitie • NT Gent (theatre) This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  22. Posters A3 format printable directly in your offices For coffee corners or resting rooms This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  23. Leaflets Bilingual cards presenting the 10 recommendations Tips and advice to ease the application This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  24. Shopping list with useful tips Calendar of seasonal fruits and vegetables Magnet to stick it on the fridge This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  25. Fruits and vegetables seasonal calendar This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  26. Animated Script 3 minutes to understand the recommendations A video to be put on your Intranet or Extranet Watch the video (FR) This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  27. Ready to use script A ready to use script Can be posted on your intranet This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  28. Tools for employees • Your employees can use other tools where they will find information's • Website • List of FOOD Restaurants • Newsletter • Facebook page • FOOD game • They will discover other TOOLS in the FOOD Restaurants With the new restaurant’s window sticker and the new data base, your employees will easily find the FOOD restaurants This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  29. Belgian Website This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  30. Other • Newsletter • Facebook • The company and the employees can join and support the programme • http://www.facebook.com/pages/FOOD/89708389043?ref=ts • The FOOD Blog • Share your views and opinions with the other participants and countries • http://blog.food-programme.eu/ This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  31. Evaluation 4 • 85 communication initiatives identified • 350,000 restaurants informed about the project • 1,900 restaurants enrolled in the FOOD network • 4 million beneficiaries informed • 66,623 visits to the European website (since February 2009) • 11,973 visits to the Belgian website (since February 2010) • 150 mystery visits in restaurants May 31, 2011

  32. Evolutions 4 • What has been done in Belgium? • Communication tools : Free & available on demand or on our website • Restaurant Network : 71 • Company Network : 39 • Two studies towards employees’ food habits and restaurants’ offer www.foodprogram.be This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  33. Survey Results 2010 - Employees • 1615 respondents – 3 times more than in 2009 ! • Online survey • Positive perception of the meaning of ‘balanced food’ • Eating pleasant food while at the same time protecting your health (59%) • Various food in moderate amount, in a nice environment (71%) • 50% of the respondents would like information over programs promoting healthy or balanced food. Only 20% aren’t interested. • 72% of the respondents take a break to have lunch during their working day. This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  34. 42% of the employees have a too short lunch break. This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  35. Survey : Logo After 1 year, 20% of the respondents have already seen our logo This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  36. Survey : Factors affecting decision making on what to eat: This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  37. Survey Results 2010 - Employees • Restaurants • 83% of the respondents find important that the meals offered in restaurants have good nutritional quality • At work • Survey 2009 : An important part of employees declare that a list of restaurant close to their company that propose balanced food, completed by nutritional informations sent by email would be the best way to sensitize them to a nutritional programme. This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  38. Survey Results 2010 - Employees • Changes in other than lunch meal habits • 35% are considering making changes • 37% made changes or already eat healthy • Conclusions • People are getting aware about the importance of healty food. • People are willing to make changes in their habits • Companies are a great place to help them for their well-being and the well-being of the company. This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

  39. FOOD in the future 5 • The pilot project ended in April 2011 • On April 29, the project partners decided to pursue their efforts, initially for a three-year period • Objectives: • Disseminate the initiatives in the six countries • Adapt the FOOD program to other countries (Slovakia joined the program in 2011) • Continue to exchange best practices within the Consortium • Ensure regular evaluations of initiatives, commitments and the use of tools by target groups on a yearly basis • Edenred will continue to coordinate the programme and will gather additional public and private partners in the consortium May 31, 2011

  40. Contact • Are you interested in a FREE program to boost your employee’s productivity ? • Surf on http://www.foodprogram.be • Request information: Marie Cordiez 02/678.28.46 - marie.cordiez@edenred.com Watch the video of the 28-months project This folder arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsibility lies with the author.

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