Aster Angagaw

More and more, clients ask us to assess, evaluate, and design workplace experiences that drive employee engagement, increase productivity, collaboration, and foster a culture of well-being. 

This progressive design has one common goal – increasing the health of an organization, including the performance of people and business. 

Basically, it’s the workplace of the future; a workplace that delivers organizational value through the optimization of assets and infrastructure. 

Sodexo is proud to be presenting at the San Diego CoreNet Global REimagine Summit this week, and actively participating in critical conversations with tangible solutions. Our toLive team will be on hand to talk about how you can REorient your workplace experience.

Progressive corporate real estate executives must constantly evaluate utilization of space, design inspirational built environments, and create efficient and effective service architectures.  

How important is your workplace workspace? Very.

Each of these subject areas cannot exist in a vacuum, and managing them in a strategic, and congruent way, leading to organizational results that deliver true value. 

This value is measured in the ability to maximize the performance of people, improving operational efficiencies, enabling corporate agility, and promote health and environmental safety. This thinking is evident in our most recent piece of research, the 2012 Workplace Trends Report, and made evident in the way that Sodexo is redefining the workplace.

Stop by the toLive booth in the main lobby at CoreNet and let’s REimagine and REorient your workplace experience into one that’s exemplary.

Aster Angagaw is the senior vice president of market development at Sodexo.

Stephanie Andel

With the inevitable juggling of different responsibilities as an American adult, it is incredibly common for individuals to feel the effects of stress. In fact, 3 out of 4 Americans report experiencing stress in their daily life, including about 4 out of 10 who report that they experience stress “frequently” (Gallup, 2007). Needless to say, stress is an everyday part of the American life; April is Stress Awareness Month.  As employers your employee stress should always be on the radar.

Although stress is common, it can have many detrimental effects if it is not properly dealt with – for employees that means lost productivity and maybe even lower morale. Stress can have psychological implications as it has the potential to lead to irritability and depression. In addition, stress can affect people physical as well, as it may cause issues such as headaches, sleeplessness, and digestive issues when not properly taken care of. Additionally, chronic stress can increase individuals’ susceptibility to viral infections such as the flu or common cold. Thus, as stress has the ability to have many negative effects, it is vital to become familiar with techniques to reduce everyday stress.

Look Familiar?

There are many things that one can do to reduce stress levels. For example, exercising is an excellent way to combat stress. Physical fitness increases the flow of endorphins, which is the body’s natural pain and stress fighters. In fact, people who exercise at least two days a week are happier and have significantly less stress than those who do not work out. (Rath and Harter, 2010). Just a short 20 minute workout a day can enhance one’s mood and decrease stress levels significantly.

In addition to exercise, it is also great practice to learn some relaxation techniques to decrease stress levels. Some ways to foster relaxation are to take up a yoga class, practice meditation, listen to music, or get a massage. In a study by Harfiel and colleagues (2010), results demonstrated that individuals who practiced yoga just once a  week for six weeks felt many benefits such as having more energy, experiencing feelings of greater self-confidence during stressful situations, and having feelings of clear-mindedness.

A Medline Plus article (2010) explains that eating healthy foods such as fruits and vegetables can assist in stress management. This is important, as choosing balanced meals will fuel our brain chemicals in order to keep our bodies balanced during times of stress. Thus, it is important to choose meals that are rich in nutrients, such as complex carbohydrates, proteins, and fats.

All in all, be sure that making a conscious effort to reduce stress levels, be it for yourself or your employees, is a necessity. Luckily, there are many things that you can do in order to combat daily stress you can do to promote stress management at the office. Choose what techniques work for you as you make an effort to take the time for yourself to remove the stress buildup in your own life.

Stephanie is an intern at Sodexo for toLive and is currently studying psychology at Bradley University.

The author with her favorite drink. Can you guess what it is?

All of the world is about color. But during this month of March, which is National Nutrition Month, I want to talk about something  that is colorless and yet very vital in reverberating the colors in our life – Water.

So what is water?  To a chemist, it is a liquid composed of two atoms of hydrogen and one of oxygen. To a geologist, it is what covers 70 percent of earth’s surface. To a biologist it makes up about 2/3^rd of human body and is essential for life and living by all forms of creatures from tiny one-celled organisms to the most complex animals.

Water in its drinkable form is very important for health, growth and human sustenance.  Recommended intake is 64 fluid oz.  per day (8 standard glasses) and ranges from 2.7 liters for adult women to 3.7 liters for adult men if you add in the water content in foods and other beverages. 

Some interesting statistics from National Health and Nutrition Examination Survey survey 2005-2008:

• The average intake of water is 3.9 cups for anyone over two years of age
• Tap water accounts for 67 percent of water consumption and
• The majority of plain water is consumed at home
• Almost 1/3 of water consumption is bottled water.
• The higher the income level, the higher the consumption of bottled water
• Adults who are more physically active consume more plain drinking water than those who are less active

In the name of variety and novelty we add colors and flavors to this otherwise clear and tasteless liquid creating sodas, flavored waters, vitamin waters, juice drinks, power drinks, caffeine concoctions. In doing so we also add high fructose corn syrup, caffeine, sugar and fillers,  generously contributing to increasing waistlines, thinning wallets, adrenaline rush, insulin defeat and an almost staggering national epidemic – obesity.

Over 1/3 of food consumption in children is liquids and it should be milk and water and significantly smaller proportions of soda and juice drinks. Adolescents gravitate toward sodas and the caffeine in soda robs them of other nutrients, while sugar gives them an empty, temporary energy boost.

 ‘Pop’ culture is nice to hear, not drink. Replacing bottles of soda in your refrigerator with pitchers of water can promote cleansing, hydration and general health. 

In a world where health and wellness is increasingly linked to sustainability, it is important to remember the basics.  Few things are more basic and fundamental to good nutrition that a cool, clear glass of healthy, refreshing water.

Ragini Raghuveer is a systems clinical nutrition manager for Sodexo Nutrition Services at the Jackson Health System in Miami, Florida.

Karis Gulizia and future chef, Sam Chamberlain

You’ve probably heard the old saying that breakfast is the most important meal of the day, but did you know how truly important it is for school-age children? Studies show that students who eat breakfast make greater gains on standardized tests, pay attention and behave better in class, and are less frequently tardy, absent or visiting the nurse’s office. Eating breakfast is also positively linked with maintaining a healthy weight and avoiding health problems associated with obesity – a major issue for American children.

In order to emphasize the important role breakfast plays in education, Sodexo’s team at San Jose Unified School District is taking positive breakfast messages directly to students through different activities.  Not only are we joining schools throughout the U.S. in celebrating National School Breakfast Week from March 5 through 9, but we also took our role promoting breakfast to the next level by participating in the annual Sodexo Future Chefs: Healthy Breakfast Challenge. This is a national program that uses activity and the spirit of friendly competition to encourage students to eat healthy and nutritious breakfasts at nearly 250 Sodexo-served schools in 27 states across the country.

Sodexo challenged all San Jose UnifiedSchool District middle school students to come up with creative breakfast recipes and submit them for review. The best 16 were selected for a district-wide finals event that involved the students preparing and presenting their healthy creations for a panel of judges.  Based on the quality of the submissions we received, it is clear that our students are energized and excited about breakfast.

Just a few of our Future Chefs! Click on the image for several more photographs of the event on the Sodexo Flickr page.

We were honestly blown away by the level of culinary talent displayed in the recipe submissions and we were especially amazed at how the students really focused on making healthy meals like spinach quiche, banana egg roll wraps and the district-wide winner, sweet potato sunrise burrito.

Not only did the students create great recipes, but they also did a great job of preparing them under pressure.  Along with the supportive parents, faculty and administration members you would expect to see at an event like this, the 16 finalists also were being filmed and interviewed by a local news station throughout the three-hour event.  It really felt like the students were on an episode of Iron Chef or Chopped!

At the end of the evening, the finalists went home with recognition medals, certificates of appreciation and goodie bags filled with things like cookbooks, basting brushes, water bottles, watches and pens.  They also left knowing that the really accomplished something special!

Our district-wide winner, Sam Chamberlain, will now be in the running to become a Sodexo Future Chef national finalist.  If selected, he will be asked to create a video of his recipe for a special Sodexo Future Chefs channel on YouTube.  The public will then be able to view all finalist videos and vote to help determine our national winner.

Speaking on behalf of our entire team at the San Jose Unified School District, I can tell you that Future Chefs is a great example of why I love to work for Sodexo and I’m proud of the work we do making sure kids are happy, healthy and successful!

View the finalist videos from the 2011 Sodexo Future Chefs: Healthy Snack Challenge.

Karis Gulizia is operations manager for Sodexo at the San Jose Unified School District.

Richmond and colleagues (2006) explain that job-related stress and job dissatisfaction is evident in those who work in environments with little managerial support.  In fact, in a survey of over 90,000 employees, management’s interest in the well-being of employees was one of the main factors for motivation (Gallup, 2011). The question then becomes: how do we cultivate a workplace filled with enhanced psychological well-being? What can managers do to ensure that their employees are happy and healthy?

There are many ways that managers can approach this issue. The 2012 Sodexo Workplace Trends Report outlines various methods in which management can focus upon employee wellness, such as (1) clearly stating expectations, (2) allowing flexibility in the workplace, (3) recognizing employees for their efforts, and (4) providing opportunities for personal development within the workplace can have a serious impact on employees’ motivation and job satisfaction.  All of these components tie into the psychological well-being of employees

Clearly Stating Expectations

Gallup (2002) explains that basic health begins with employees simply knowing what is expected of them. It is important to make sure that expectations are clearly defined. This can enhance the credibility of the organization to the employee, and assures that employees will not have to spend so much time trying to figure out their basic duties and tasks.

Creating a Flexible Workplace Environment

A flexible environment makes life a bit more manageable. Allowing employees to adjust work hours if necessary or to work outside of the office (may it be from home or the local coffee shop) will help so that one’s work experience is more manageable and realistic. In fact, a study recently conducted by Moen and colleagues (2011) demonstrates that a flexible workplace can enhance well-being through allowing employees to enjoy increased sleep and increased work/family balance. Therefore, as employees continue to battle the constant pressure of needing to fulfill other non-work responsibilities and demands, this extra flexibility will absolutely benefit employees.

Recognizing and Rewarding Employees for Their Efforts

Interestingly enough, it is not just monetary rewards that will engage employees. Rather, providing rewards that will enhance employees’ lives outside of the workplace–such as tickets to a sporting event or free childcare for a night—can be just as beneficial. “Once the monetary and environmental needs of an employee have been satisfied – reasonable salary, physical comfort and security – other factors become important, such as the need for recognition, opportunities for development, creativity, and so on,” notes Jennifer Tekin of Sodexo Motivation Solutions. “In the past ‘carrot and stick’ incentives worked towards organizational goal attainment. But today, using stress as a motivator is counterintuitive to aligning the workforce with the company’s mission. Managers now focus on empowerment, flexibility, and well-being to achieve a culture of recognition and high employee engagement.” 

Fostering Employee Growth

David Ballard, PsyD,  of the American Psychological Association explains that one other concept that is important to integrate into the workplace is providing opportunities for employees to gain new skills and grow in their career. If workers feel that they are “stuck” and that there is no chance for improvement, they are not likely to be as motivated to be productive. However, if employees are given opportunities for their personal growth and development within the company– whether it is through opportunities to travel, attend seminars, or assignments to new tasks–they will have increased motivation to work hard and stay productive.

Ultimately, there is no “cook book” recipe for how to create a productive and satisfactory work environment. Each company exudes a very different culture and atmosphere, and therefore it is absolutely necessary to make wellness initiatives that are compatible with your specific corporation. Regardless of what these initiatives might be, however, there is no doubt that multiple ways exist in which supervisors can successfully foster psychological well-being in the workplace.

Rachel Permuth-Levine, PhD, MSPH, is the sr. director, research for toLive by Sodexo. She was assisted by Stephanie Andel, a Sodexo intern from Bradley University.

Heart disease remains the number one killer of Americans. Stroke is the number four killer and the leading cause of disability in the United States. More women die of heart disease than all forms of cancer combined. The good news is that making right choices involving healthy eating habits, exercise and smoking can prevent heart disease.

As a dietitian working in a cardiac rehab program, I often hear my patients say they feel overwhelmed when trying to make heart healthy food choices and they feel that following a “cardiac diet” is too difficult. I stress to them that they should not look at it as a diet, but a healthy way of eating that everyone should be following and that eating for overall heart health is easier than they might think. 

Below are five simple ways that I share with them to help them get started.

1. Eat more fruits and vegetables. Buy plenty of fresh or frozen fruits and vegetables. These are a good source of fiber and fruits and vegetables that are deeply colored throughout such as spinach, carrots, and berries are usually higher in vitamins and minerals than others such as potatoes and corn. Fruits and raw vegetables make a great low calorie snack.
2. Eat more whole-grain foods. Whole grains are low in saturated fat and cholesterol and high in fiber. Whole grains and other high fiber foods can help control blood cholesterol levels and give you a feeling of fullness so you eat less. Examples of whole grain foods are oatmeal, brown rice, whole-wheat flour. When reading the food label, whole grain should be listed as the first ingredient. 
3. Eat more chicken, turkey, fish and dried beans. When preparing poultry, choose leaner light meat (breasts) rather than the dark meat (legs and thighs) and remove the skin. Choose cuts of red meat and pork labeled “loin” and “round”. Eat grilled or baked fish high in omega-3 fatty acids at least twice a week. Examples include: salmon, trout, tuna, and sardines. Dried beans, peas, and lentils can be used as entrees or in soups. 
4. Read food labels. Food labels provide information to help you make better food choices, but it is important to know how to read them correctly. The % DV is a quick guide that tells you the percent of each nutrient in a single serving based on a 2000 calorie diet. If you want to consume less of a nutrient such as fat or sodium, you should choose a food with % DV of 5% or less. If you want to consume more of a nutrient such as fiber, you should choose a food with a % DV of 20% or higher.   
5. Monitor portion sizes and include a variety of color on your plate. Eating too much of any food, even a healthy food can lead to consuming excess calories and contribute to weight gain. You can use the MyPlate model to help plan heart healthy meals and include a variety of color and nutrients on your plate.

Remember, change isn’t easy, but making small changes like these over time will lead to a healthier lifestyle and a healthier you!

Be sure to visit the following websites for these and other resources: www.americanheart.org and www.choosemyplate.gov

Allison Caudill is a clinical nutrition manager for Sodexo in Elkin, North Carolina at Hugh Chatham Memorial Hospital.

The answer lies in productivity.  That is, the measure of efficiency in production in the workplace.   Sounds simple, right?

As a start, it is the simple things that can really make the difference. Let’s take clutter for example…isn’t it difficult to be productive with all of the clutter we have in our lives?  If we took simple steps to reduce clutter, wouldn’t we all be more productive? That’s just what we were thinking when planning for 2012 in our corporate café settings. The principles of de-cluttering can work for everyone; consider how we are addressing these three key consumer trends:

1 – “Self Preservation”

Consumers are seeking to regain control over complex agendas, looking after themselves and their employees in an increasingly uncertain world.

“He who fears he shall suffer already suffers what he fears. “ - Michel de Montaigne

Let’s face it, life can be complicated; your dining experience doesn’t need to be.  In 2012 we’re taking an uncomplicated approach to serving our customer’s needs.  In our Moment’ to café settings, we are delivering simplicity throughout  our menus, offering quick and complete meal options, easy to read marketing, and outstanding values that find you; making things easy for you and your wallet.

Its time to de-clutter.

2 – “Life in the fast lane”

Consumers seek strategies for managing lifestyles in an increasingly time-stressed world.

“There is more to life than just increasing its speed.” - Gandhi

As efficient as it may seem, eating “al-desko” is not the only solution.   A balanced meal and a short breather will allow you to stay alert for your entire day.  The philosophy of short breaks to re-energize the mind and body goes a long way in boosting workplace productivity.  We feel so strongly about this, that it’s a focus for our award winning concept be… for the New Year.

3 – “Maximize Life”

There is a renewed quest for experiences among consumers keen to live life to the fullest. 

“Don’t be fooled by the calendar.  There are only as many days in the year as you make use of…” - Charles Richards

In order to Maximize Life, it is critical to create time to do so.  The Mayo Clinic recently published an article showing the effect that clutter has on one’s life.  In short, reducing clutter can significantly improve time management.  Take our consumer-focused MiExperience approach to digital technology.  Sodexo’s MiExperience technology solutions help consumers leverage technology in ways that simplify their experience.  Where technology has the ability to make the consumer experience simpler, faster, or more convenient, we provide solutions that empower consumers with the information they need.  Our mission is to provide our customers with information about their dining decisions and purchases, be it through their computer, connecting via their smart phone, or enjoying a dining experience in one of our managed on-site restaurants.

Lastly, take it from me: the easiest way to de-clutter? Turn that phone off!  Studies suggest that it is the little distractions that lead to lost time.  So help yourself simplify by scheduling time to read and respond to messages, but also to hit the power off button and relax. We’ll all benefit from a more productive you!

John Guillemette is a director of brand management for Sodexo.

As a champion of student well-being and a leader in the fight against childhood obesity, Sodexo supports the USDA’s new nutrition standards for school lunches because they mirror our own commitment to make students healthier.  Not only do we deliver nutritious and delicious meals daily, but we also help educators succeed by creating healthy learning environments in schools that facilitate student achievement through our comprehensive focus on nutrition, environment, community and activity.

Sodexo has never been the kind of company to sit back and wait for change to come and that is certainly the case with these new school lunch standards.  We’ve been proactively working for years to make school meals healthier and therefore, we won’t have to make drastic changes to meet the new standards.

An excellent example of our proactive work is a research and development summit we hosted in California last year.  Sodexo brought together chefs from more than 20 national food manufacturers to work with our chefs in developing a diverse set of healthy, delicious and nutritious meals specifically tailored to students. Sodexo also challenged suppliers to make the foods kids like to eat healthier, a move that improves school nutrition not just at Sodexo-served schools, but for students nationwide.

Our mission and focus aligns closely with the goals of the Healthy Hunger-Free Kids Act, and we will be a driving force for implementing these standards nationwide, not only to the 2.8 million students we feed daily but also to the communities in which we serve. We have many more examples of how Sodexo combines our forward-thinking approach with our commitment to creating healthy learning environments to positively impact students, and I look forward to sharing them with you in the weeks ahead.

Steve Dunmore is the president of Sodexo Education – Schools.

1.) Communicate Clearly.  Share your expectations with your employees. Employees want to be a part of the company’s future.  Provide examples of exemplary behaviors and guiding them toward what goals should be accomplished this year will help them prepare for the near-term and long-term goals.

2.) Be Transparent. Share company information and be open to employee questions will build trust in the company and unite moral values with an individual.  This creates a sense of worth for the employee that will carry over through their dedication to your mission.

3.) Encourage Innovations & Personal Growth. Be open to feedback and take action as a result of the feedback.  Employees may see a better way to perform a task, address a client issue or manage a new process. Similarly, provide opportunities for additional learning – cross training, and coaching that will support personal development and build trust and commitment.

4.) Build Teamwork by Giving Recognition.  When the goals and aspirations of the organization and of individual teams or groups are reflected in the criteria for personal recognition everyone succeeds. 

5.) Celebrate Diversity. Every day the composition of our workforce becomes more diverse, and with it brings different preferences and needs with each generation, ethnicity and gender.  Asking for and listening to your employees’ input is important to help you shape your recognition programs, and the rewards you offer.  By delivering recognition and rewards that are meaningful to each individual, you will maximize their contribution.

Jennifer Tekin is a Senior Marketing Manager for Sodexo Motivation Solutions.

This dream to partner with the University became a reality in Fall of 2006, when Sodexo began to play a key role in the Quantity Food Production class.  The Department of Nutritional Sciences agreed that the class would continue to be run by an instructor, and that Sodexo would teach the class one day a week in the classroom, and provide the students with weekly hands-on experience in the kitchen.  By working in the kitchen with the Sodexo team, students were able to experience firsthand what it was like to prepare food for an audience of high quantity.  The students of the Quantity Food Production class worked right along our Executive Chef and employees to gain the skills and knowledge that they would one day need to work in the field of nutrition. 

Teacher & Exec Chef Charlie Guajardo shares tips with his students on cooking for large groups. For more photographs, click on the picture above.

In the classroom, students have access to Sodexo’s Food Management System (FMS), and are able to build their very own recipes that will be prepared in the school’s kitchen, and then externally, for rest of the student body to enjoy later in the semester.  The General Manager, Marketing Manager and the Executive Chef all take part in teaching the classroom portion of the class.  While in the classroom, students learn about scaling recipes, building menus, handling special diet needs and how the operation is run.

This partnership between Sodexo and the TCU Department of Nutritional Sciences has been going for five years now, and we hope that it will continue for many more.

Kelly Raw is a marketing manager for Sodexo’s Campus Services Division.