Health & Wellness

Do Holiday Gifts Improve Employee Morale?

By Sodexo USA
November 28th, 2011

According to a recent study, the answer is yes, but many times half the reward comes in the actual process of the positive experience rather than the outcome. A strong strategy to winning over those hardworking employees combines sentiment and choice.

There is no doubt that employee recognition has a big impact on employee morale and psychological well-being - especially when it is sincere, meaningful and combined with a tangible reward. According to a new research study from Staples Advantage, seventy five percent of employees surveyed said receiving holiday gifts from their employers improved their morale, while 60 percent said it made them like their companies more. Thirty-four percent said it improved their productivity.

This holiday take the opportunity to bring together your team and invite senior staff to recognize each employee’s contributions over the past year and thank them for their dedication and work. There are many ways to show appreciation – tickets to a show or movie, dinner out (or in), and gift cards can be a meaningful way which gives them the power to create a memory. Sodexo’s multi-retail reward cards, such as the Memorable Moments and Dining Esteem Pass, allow employees to choose what to do with their family or how to treat themselves to something special…

They might want to wear the ‘coolest’ fashions this winter from leading department stores, or re-decorate with the inspiration from nationwide home & décor retailers. They may just want to take it easy and be pampered at the spa or enjoy a new look at the salon before family comes to town.

While you may be surprised at what a little gesture like this can do your and employee’s psychological health and well-being, the appeal of giving a reward such as an Esteem Pass is that as the employee chooses,  they will remember what you did for them and the work they contributed to achieve it.

Carrying the Weight of the World on Your Shoulders

By Leslee McGovern, MS, RD, LDN
October 25th, 2011

Employee wellness is a top of mind in so many ways — it’s talked about by HR professionals, dietitians like me, even risk management. It’s increasingly becoming a boardroom issue and a main topic of concern for corporate executives. As the national director of wellness for Sodexo’s corporate client segment, I have the privilege to get involved at the root level of this issue through my work with the National Business Group on Health (NBGH) and the Institute on Innovation in Workforce Wellbeing (IIWW). As a group, it’s an exciting time to dive in and tackle this topic of holistic health at work.

Our committee recently spent some time together at General Mills headquarters in Minnesota to examine the benchmarks that are being analyzed and the progress being made in important initiatives like best practices in biometrics testing and outcome-based incentives. This work is really going to change the way we look at workforce wellbeing for years to come.

As a group, we actively involve large employers like Sodexo, American Express and Coca-Cola Enterprises in thought leadership, problem solving and the identification and development of best approaches to motivate employee/family engagement in improving health and well-being – all with measurable results. We were excited about the progress that has been made recently getting seventy eight companies to finish the Wellness Impact Scorecard (WISCORE). This important benchmarking allows us to understand healthy behaviors and participation rates as well as the potential drivers of success toward workplace wellbeing. The reports from WISCORE allow us to examine where the population falls in nutrition, physical activity and other habits. The results are astounding.

Even more astounding are the findings from our Biometrics Testing webinars study. On average, biometric testing results are uncovering at least one chronic disease in 20%-30% of EEs ages 20-29; and at least one disease in 35%-43% of those ages 40-49. With these results in the general workplace, it’s proof that we are not doing enough by way of prevention and are now living with the results of more disease and higher healthcare costs.

Our institute has the weight of the world on its shoulders. When you hear benchmarks like this, how can you not feel a calling to get involved? National Business Group on Health believes it’s important to benchmark the good things going on in the workplace wellness space. Sharing best practices energizes our debates and helps drive national policy. There are many ways to participate.  Visit the website to see how you can get involved.

Leslee is the national director of wellness for Sodexo’s corporate client segment and serves on the Board of Directors for the National Business Group on Health Institute on Innovation in Workforce Wellbeing.

Blog: A Walk to Remember

By Kevin Shea
September 27th, 2011

Fall is upon us, and as we experience a change of seasons and a change in mood, we celebrate the bounty that fall harvest brings. For me, as a culinarian, I think of the traditions, flavors and smells we often associate with the season. This year though, as I think about fall, I also think of a bittersweet end to a year without my colleague and friend, Ted Majchrzak.

A walk to remember former Sodexo colleague Ted Majchrzak

Losing a colleague is not something you think about every day, but it was a reality for our marketing and culinary team when we suddenly lost a teammate last November. A seemingly senseless passing is never easy to understand, but this was extremely difficult to process; after all, we had just spent time with Ted at our annual team meeting, which happens each fall. Though he was about to have a routine heart procedure, he was full of life, engaged and energized. As we said goodbye, we thought he would be fine.

Due to complications, our 2010 annual meeting would be the last time we would see Ted, and instead, we would be spending the coming weeks remembering, honoring, and healing. As we approach the one year mark of Ted’s untimely passing at age 42, and our team plans this year’s annual meeting, we can’t help but reflect.

We are, after all, a group that defines wellness for our operators. We plan menus and programs that meet the requirements of eating healthy, but food choice isn’t the only thing to consider. We have also taken another look at risk factors like stress, work-life balance, activity level, and even heredity. Educating employees about eating right and exercising is important, but we also need to focus on holistic and mental health too.

With a free-spirited love of life, contagious laugh and deep love for his family and cooking, wellness was a pivotal part of Ted’s life and career. With that, our team aims to not only honor Ted, but remember him with a memorial walk at our annual meeting this year.  As I reflect and remember my friend, I know this walk will help heal our team in many ways, but we can also do some ‘good’ and help fight heart disease. We have created a virtual memorial and fundraising drive in collaboration with the American Heart Association in Orlando, where Ted lived. Join our team, help us honor Ted, or any loved one who’s passing we mourn. It’s a new day; help us celebrate life with a walk to remember.

Kevin Shea is the director of marketing and culinary services for Sodexo.

Making Kids Favorites Healthy

By Lisa Feldman
August 24th, 2011

To learn more about Sodexo's work in improving student well-being, click on the above photograph of Lisa and her son!

When I first walked out of Roth Hall at the Culinary Institute of America (CIA) in Hyde Park, N.Y. holding my culinary arts degree in my hands, you can bet that I didn’t see the position of director of culinary services for Sodexo Education-Schools in my future.  I mean, who graduates from one of the top culinary schools in the country and wants to be the school lunch lady, right? 

Last May, just over 20 years later, I found myself standing at a podium at the CIA’s Greystone Campus in St. Helena, Calif., kicking off Sodexo’s first ever K-12 Culinary Research and Development Conference.  In the audience were chefs from more than 20 national food manufacturers as well as many of our own chefs and dietitians from Sodexo-served school districts, where we provide more than 2.5 million meals every day.

Our goal was to work together to create a diverse set of healthy, delicious and nutritious recipes specifically designed with kids in mind.  As a team, we wanted to develop dishes that begin to introduce global flavors to our tiny customers while also offering healthier versions of other regional favorites. 

At the very core of our mission was a desire to increase our dependency on whole grains for texture and flavor while continuing to decrease the fat, sugar, and salt in the meals we serve.  Together we created amazing dishes like Fantastic Stuffed Mushrooms, Maple Granola Crusted Sweet Potatoes, Mediterranean Lentil Soup, and Moroccan Apricot Chicken.

At the three-day conference, our chefs and our manufacturing partners made a commitment to each other to make the food kids like to eat healthier.  We were not dealing with little no-name manufacturers that no one has ever heard of, but household names like General Mills, Kellogg’s, Uncle Ben’s, and Dole.  These are school food suppliers with the power and, more importantly, the desire to improve school nutrition not only for Sodexo-served schools, but students nationwide. 

At the end of the conference, I took a red-eye flight home so that I could be there to pick up my 2-year-old son Max from daycare.  As I carted him, squirming, into our van, he started digging into my laptop bag and came out with a bag of crackers that I had “appropriated” from one of our vendors.  With a delighted look on his face, he said, “Ooh, you brought me a present! Open it, open it!”  And open it I did, happy in the knowledge that he was eating something that was whole grain, low in sugar, fat, and sodium, and, as far as Max was concerned, made just for him.

Being the school lunch lady is awesome!

Lisa Feldman is a Certified Research Chef and a director of culinary services for Sodexo Education-Schools

Are You in a Mixed-Diet Relationship?

By Kim O’Donnel
July 12th, 2011

Kim O’Donnel is a chef, longtime journalist and author of The Meat Lover’s Meatless Cookbook.

Three percent of Americans call themselves vegetarian, with an additional 1 percent deeming themselves vegan (no dairy, eggs, and for some, honey and yeast). These numbers come from a 2009 survey conducted by the Vegetarian Resource Group, a Baltimore, Md. based nonprofit.

That leaves 96 percent of us who still enjoy eating meat down to the bones to the tune of about 200 pounds per person per year. 

The numbers may lead you to presume there are the meat folks & there are the veg folks — two separate camps that don’t (or won’t) talk to each other. Just five years ago, you would have been right.  I remember in the early days of my monthly vegetarian chats on washingtonpost.com (which got started in 2001) a certain “us versus them” mind set, not to mention a fair amount of name calling. But crumb by crumb, the terms we use to define what we eat for dinner have blurred — and changed — and we’re changing our tune at the table.   Although coined in the ‘90s, the word “flexitarian” (i.e. part-time vegetarian) was deemed by The American Dialect Society as the most useful word in 2003, less than 10 years ago. 

Last fall, while traveling with my book, The Meat Lover’s Meatless Cookbook, I got to see yet another piece of the meat conversation — the growing phenomenon that I like to call the “mixed-diet relationship.”

Gone is the Thanksgiving feast with the one lone outcast who opts out of the turkey; now we’re truly eating in mixed company — and at the same time, trying to figure out how to make it work. I can’t tell you how many stories I heard along the following theme:  Valerie the Vegetarian falls in love with Mister I-Can’t-Live-Without-My-Sausages, and together they must figure out what to do at the dinner table.  I also heard from Mom & Pop Omnivore, whose teenaged son woke up one day and decided to trade in his favorite barbecued ribs for a grilled portabella burger.  These scenarios are increasingly becoming the new normal.

The mixed diet is in keeping with some recent market research about the public health campaign Meatless Monday, which Sodexo is now offering in its hospital cafes, as well as at Toyota Motor Sales Inc. and the Department of the Interior. Meatless Monday first got its start in 2003 to help Americans reduce their saturated fat intake by 15 percent.
In 2007, Meatless Monday was virtually unknown. Today, it has become a global phenomenon, from school cafeterias in Baltimore to government offices in Belgium, from Aspen to Tel Aviv, from Oprah to Sodexo.

Just six months ago, market research conducted by FGI Research showed that 30 percent of Americans are aware of Meatless Monday.  The latest data is in — and that awareness has spiked to 50 percent.

Meat, whether or not you eat it, has become one of the big conversations we’re having today.  And we’re coming to the conversation from a multitude of vantage points including health, environment, animal welfare, food safety, agriculture, personal finance, ethics, politics, and religion.  If you’re among the four percent of Americans that doesn’t eat meat, there’s a darn good chance someone you love does.   We are truly a nation in transition at the table, where the divide over meat is shrinking and more of us are making room for plants on the plate.

Kim O’Donnel is a chef, longtime journalist and author of The Meat Lover’s Meatless Cookbook. Her latest project is Family Kitchen, a twice-monthly column that appears in USA Today. You can find more information on Kim and her writing at http://kimodonnel.com

Fostering a Culture of Innovation Utilizing Space

By Rachel Permuth-Levine, Ph.D
June 22nd, 2011

There are many ways to cultivate innovation in the workplace – but generally there is not a strong argument that these strategies should focus on human capital solutions.  However, employee job satisfaction and engagement is a key business imperative that has long reaching effects both to the employee and the business.  There is a growing body of research and practice that tells us we cannot ignore environmental influences in shaping employee behavior in the workplace AND the enablers needed to foster their ability to innovate (Stegmeier, 2008).

Recruiting and retaining top talent means that you need to have more attractive work spaces that have the creature comforts of home.  Additionally, as baby boomers prepare to exit the workforce, the younger generations have expectations about the workplace conforming more to their needs for flexibility and knowledge transfer from the older generations (Ball and Gotsill, 2010). Employees have been shown to spend more time on the employer campus when they have comfortable lounging spaces, small amenities like kitchenettes and onsite concierge services, and fitness facilities.  Lounges with business centers, tvs, and reading areas allow employees to decompress and relax in a dedicated space. 

Creating spaces that allow for impromptu meetings or gatherings.  The notion of water cooler conversations and innovation is based on fact (Steelcase, 2011)!   Design and build employee break rooms, coffee stations, and vending in locations where members from different departments can intersect and meet. When communal break rooms are strategically located, the organization increased interaction and collaboration across multi-disciplinary teams.

Include plants whenever possible in communal and individual spaces.  Leslie Reed, Marketing Offer Manager for Sodexo Facilities Management Solutions in the United Kingdom tells us that ”We know that different types of horticulture can have a calming effect on employees.  The research has shown that plants in the built environment have the potential to decrease stress and improve employee productivity.”

Communicate your strategy around space design and what you wish to achieve! Don’t be afraid to tell your employees what you are trying to do to increase innovation and collaboration.  Develop messaging to encourage collaboration, to take strategic breaks, to network with colleagues from other departments, and generally improve employee well being.   Signage for your break rooms can include the title of the room itself plus inspirational messaging to reward employees who bring new ideas to management and their teams.

Each of these strategies that facilities mangers, real estate executives, architects, and change management professionals can employ to create a happier and more productive workforce focused on recruitment, creating open, collaborative environments, bringing the outside in, and communication.  Each of these strategies correlates to a positive workplace experience, employee engagement and eventually your organizations’ bottom line.

REFERENCES:

Ball, K., and Gotsill, G. (2010). Surviving the Baby Boomer Exodus: Capturing Knowledge for Gen X and Y Employees.

Steelcase. (2011). “Is your workplace ready?” www.360.steelcase.com 

Stegmeier, D. (2008) Innovations in Office Design: The Critical Influence Approach to Effective Work Environments. By Wiley Press.

Rachel Permuth-Levine, PhD, is the senior director of Human Capital Solutions, toLive, and Kevin Rettle is the director of marketing, Sodexo Facilities Management Solutions

Better Nutrition with the Balanced Plate

By Roxanne Moore, MS, RD
June 4th, 2011

ChooseMyPlate.gov

Recently the United States Department of Agriculture (USDA) unveiled MyPlate, a balanced plate icon, to demonstrate good nutrition in America.  The MyPlate icon (seen at left) replaces the old “Food Pyramid.”  It is straight-forward, simplistic, and easier for people to apply in daily life.

I applaud the USDA’s decision, and I am proud that Sodexo was ahead of the curve when we started teaching students about good nutrition using a balanced plate at the start of the 2010-2011 school year.  We serve more than 480 school districts across the country, and we have an incredible opportunity to improve well-being and achievement by teaching students about good nutrition.

Sodexo uses the balanced plate concept to show students how to select the right mix of food from all the foods groups.  We encourage students to fill 25 percent of the plate with lean protein, 25 percent with wholesome grains, and the remaining 50 percent with plenty of colorful fruits and vegetables.  The balanced plate concept is visual and easy to understand, so it really is an ideal tool for teaching good nutrition.

As an example, Sodexo’s operations at Warren County Public Schools in Virginia have been using the balanced plate to help elementary school students make good nutrition choices throughout the school year.  Not only is our team talking to students about good nutrition, but they are reinforcing those messages with special banners in schools featuring Sodexo’s nutrition and wellness ambassador Lift-Off and reminding students about the importance of eating a balanced plate.  They are also working on color-coding menu items to match the different segments of the balanced plate, which will make healthy meal planning even easier in the new school year.

A meal or snack containing the right mix and correct portions ensures students naturally consume less added sugar, sodium, and saturated fat.  In fact, a balanced meal helps students feel full even though they are consuming fewer calories. Wholesome grains, fruits and vegetables contain more water and fiber that help satisfy students’ appetites, steady their blood sugars, and sustain their energy for better mental and physical performance in and out of the classroom.

Another advantage of the balanced plate concept is that it helps students eat more nutrient dense foods, meaning they contain more nutrients for the calories consumed.  Nutrient dense foods have been linked to preventing diseases such as diabetes, certain cancers, and cardiovascular disease.

If you take nothing else away from this post, please remember that designing a plate in a balanced way is not a diet or a fad, it’s a constant, life-long journey of combining healthy sources of protein, carbohydrates and unsaturated fats that are full of health-promoting nutrients.

Happy & healthy eating!

Roxanne Moore is national director of wellness, Sodexo Schools

25 Ways to Stay Active during Finals

By Karen Buchholz, RD, LD
May 6th, 2011

The academic year may be winding down but college students’ stress can be at an all time high as they scramble to study for finals and make plans for the summer.

Exercise can take the back seat during busy and stressful times, but we know it’s more important than ever. Here are 25 easy ways to get active and relieve stress on your campus…
 
1.    Walk around the building once before entering
2.    Walk around the building once after exiting
3.    Do jumping jacks when you take a study break
4.    Keep track of your steps with a pedometer and aim for 10,000/day
5.    Pace when studying for a test
6.    Play catch
7.    Swim laps at the campus fitness center
8.    Take the stairs
9.    Park your car as far away from the building as possible
10.   Don’t text or phone your friend in the same building; walk to their room
11.   Don’t wait at the closest bus stop; walk to the next one
12.   Get off the bus one stop before or after yours
13.   Jump rope
14.   Turn music on and dance when you take a study break
15.   Fly a kite
16.   Balance on an exercise ball when you study
17.   Practice hitting balls in a batting cage
18.   Throw a Frisbee
19.   Lift weights, do push ups and sit ups while watching TV
20.   Play flag football
21.   Hula hoop
22.   Play tag
23.   Go for a 15 minute power walk
24.   Shoot free throws
25.   Take a quick bike ride

Good luck with the end of the school year!

Karen Buchholz is a registered dietician and licensed dietitian for Sodexo Campus Services at Drake University.

Not Your Parent’s College Dining Experience

By Kelly Raw
April 12th, 2011

Click the photograph for additional photographs.

Campus dining has come a long way in the past few decades however, the Sodexo-run Universities in the Dallas-Fort Worth area have gone to the extreme to provide students with more than just fun and food when they come into the dining hall. 

Chef Michael Dahl has visited several accounts in the district and served “Xtreme S’mores” to the students coming by for lunch.  What makes a s’more extreme?  Chef Michael lights a marshmallow on fire using a blow torch, sprays it down with dark chocolate using a spray gun, and then passes it to the student for them to dip it in the fresh fruit toppings of their choice, all in the middle of the dining hall. 

‘Xtreme S’mores in the Dallas Baptist University cafeteria was a blast! It was so much fun to see the chefs at work, and get the chance to interact with them. 

“I was having a stressful day with school, so this was such a pleasant surprise, not to mention that the s’mores were delicious”, says sophomore Katie Vineyard of Dallas Baptist University.  But it doesn’t stop with flamin’ s’mores.  At Texas Christian University, Chef Charlie Guajardo has come up with “Tastes Around the World”, a series of themed weeks in the dining hall that feature different cuisines from specific regions across the globe. 

So far, Chef Charlie and his team have prepared calorie consious Mediterranean, Far East and Caribbean dishes for the students of TCU.  “Tastes Around the World gives the students an opportunity to step outside the box and try food from a region or culture that they may not have tried otherwise.  This also gives us a chance to see which dishes from these regions are most popular among students so that we can incorporate them into future menus”, says Chef Charlie. 

Having culinary experts like these make it easy to make every day a better day for students in Sodexo dining facilities.

Kelly Raw is a district marketing coordinator for the Sodexo Campus Segment.

The Marine Corps & Sodexo Helping Schools Stay Healthy

By Tami Faram
March 31st, 2011

Click on the picture for additional photos

Over the past few weeks, the Marine Corps Marathon (MCM) successfully seized a tremendous opportunity — to promote exercise, activity and overall good health to nearly 3,000 elementary students at five Northern Virginia schools.

With the goal to instill fit minds and bodies in our nation’s youth, the MCM joined its partner Sodexo in reaching the wide-eyed audience of five through 13-year-olds, while presenting the Healthy School Award to James K. Polk, George Mason and William Ramsay in Alexandria; Lynbrook Elementary in Springfield and Elizabeth Vaughan Elementary in Woodbridge. The schools were recognized for their outstanding group participation in the Healthy Kids Fun Run held on October 30, 2010. The Healthy Kids Fun Run is held each year, the day before the MCM.

From the Lynbrook Leprechauns to the James K. Polk Owls, they expressed great enthusiasm during the all-school assemblies. Throughout each award presentation, MCM Director Rick Nealis engaged the students with questions about nutrition and health while relating stories about honor, courage and commitment – not only Marine Corps values, he said, but important for all of the students as they commit to their education and to completing the one-mile goal of the Healthy Kids Fun Run.

And just to make sure the students understood the MCM means business when it comes to fitness and exercise, a few U.S. Marines from Marine Corps Base Quantico also took the kids through military PT drills during each Healthy School event. Of course the Marines had to make an entrance – they along with the MCM’s own colorful mascots Miles and Molly the Bulldogs added great excitement.

To cap off the excitement, Sodexo’s contribution of a healthy snack for every student at every school and a check for $1,000 to each was met with loud applause, standing ovations and OORAH’s from the hundreds of students gathered at each presentation.

The Healthy School Award presentations show us there is a way to reach through to the younger generation — to educate them, inspire them, and give them a reason to achieve.

 Tami Faram is the communications coordinator for the Marine Corps Marathon.