Post on 25-Jan-2015
description
BIEN-ÊTRE ET PERFORMANCE
Well being in the workplace
Adapted solution to meet both social interest and economical growth
Our goal is to provide solutions :1. companies2. public institutions
to improve performance by fostering the well-being of their employees and citizens, and to meet their social needs.
Process
Accor Services identifies social needs, based on- Impact studies and international organisations expertise (EU, ILO, OECD, WHO, etc.),-National demands from governments, clients and local authorities
On the national level, Accor Services centralises the best practices developed-In 40 countries, on 5 continents-With 32 million daily users, -490 000 client companies or public institutions -1 200 000 affiliated service providers
Then, AS designs, develops and manages innovative and practical tools that facilitate the implementation of social policy in order to meet the needs of either companies and/or Public Authorities
Accor Services activity
The voucher scheme : Simple intermediation solutions for well being and H&S policies
SERVICE PROVIDERS
BENEFICIARIES
Refund claimSolution, conception &
management
Service distribution
Service use
Refund Financing
CLIENTS
Active presence in 40 countries
1,2 million affiliates490 000 Companies or
Public Institutions
32 millions daily users
Public institutions’ needs
Favour well-being of citizens,
Foster welfare policies,
Increase overall economic performance,
Making work a real option for everyone,
Attracting more people into the labour market,
Improving adaptability,
Investing in human capital,
Modernising social protection,
Promoting equal opportunities, especially between men and women,
and fostering social inclusion.
Employers’ needs
Enhance Corporate Social Responsibility
Favour well-being of employees
Comply with legal Health & Safety in the Workplace requirements
Increase overall productivity
Employees’ needs
Balance their working and family life
Get access to affordable services
Get access to quality services/professionals
Overall, an improved quality of life.
Identification of the needs
Accor Services identifies social needs based on impact studies and expertise of international organisations
Solution
“Workplace meals largely are a missed opportunity”.
Example: the ILO’s study over the cycle of poor nutrition and low national productivity:
Meal and Food Vouchers : a tool for a social pact
As illustrated in many international studies, and taking into account the huge success of the system, meal vouchers represent :
For the employees : a social advantage that increases the purchasing power and targeted benefits.
For the employers : a modern and efficient tool, stimulating for employees. For the Public Authorities : a mean to fight against health and sanitary problems
and to develop the formal market.
No more difference between small and big companies
Through voucher-related tax exemptions, governments support the market by encouraging consumption. At the same time, they can be confident that by using secure meal vouchers, these tax advantages cannot be applied to anything other than the intended meals.
To go beyond…
The FOOD ProgrammeFighting Obesity through Offer and
Demand
Objectives of FOOD
The FOOD project contributes to the promotion of healthier lifestyles during the working day by giving consumers the keys to understand and to act
The 2 main objectives are:
To sensitize employees in order to help them to improve their food habits (act on the demand)
To improve the nutritional quality of the offer by working with restaurants owners, cooks and waiters
Public and Private partners
Geographical coverage : Belgium, Czech Republic, France, Italy, Spain and Sweden 21 public and private partners Coordinator : Accor Services Associated Partners :
- Nutritionists : •Mediterranean Diet Foundation (FDM)•Stop Obesity, The Hravě žij zdravě o. s. (STOB)•Haute Ecole Lucia de Brouckere – CIRIHA (HELdB – CIRIHA)
- Health Authorities: •Belgian Public Health Ministry (SPF SP)•Spanish Public Health Ministry (AESAN)
- Academies : •Karolinska Institutet; •University of Perugia (Move Europe Italy); •Paul Bocuse Institute (IPB)
- And Accor Services branches in each of the 6 countries through the meal vouchers network
External Advisory Board
Composed of collaborating partners :
The International Labour Organisation (ILO) Keyhole programme in Sweden EuroToques City University of London PREVENT, member of MOVE EUROPE and ENWHP Health Ministry of the Balearic Islands, coordinator of FOOD PRO FIT
Other partners:
- University of Lyon (Prof. Ambroise Martin)- Nutri challenge, - GPOW, - Ministry of Agriculture (France)- Etc.
A 2 years project : 2009 - 2010
Methodology
To meet our goal: 5 steps
1. Inventory of the existing programmes (760 pages document and 139 programmes) and surveys (52 000 employees and 5 000 restaurants) to know and understand better the needs (+ 50 interviews with restaurants in 12 countries)
2. Comparative study of the results and recommendations of the partners
3. Pilots in restaurants on the one hand and companies on the other: development of simple tools adapted to each target: pedagogical guides, training, posters, DVD, etc.
4. Evaluation of the pilots, that will lead to new recommendations
5. New tools will be adapted and dissemination of best practices in Europe and beyond
Main findings of the research
Restaurants
- 90% of the chefs think that they have a role to play
- Restaurant owners have few knowledge about nutritional programs
- Some wrong beliefs:• Balance is like diet• Incompatibility with pleasure• And lack of taste
- Restaurant owners have few resources for actions (no time and no budget)
- More that 50% of restaurant owners would like to have trainings and practical works to be informed about balanced nutrition
- Suggestion is welcome; no revolution - Adapt the nutritionist language to chefs- Their motivation : to meet their customers demand, and 44% of them are
aware of this new demand
They want easy and practical advice
Main findings of the research
Employees- Wrong beliefs about balanced meals : 50% want more information by email
and in the restaurants
- 50% of employees declare that a list of restaurant close to their company which propose balanced food, completed by nutritional information sent by email would be the best way to sensitize them to a nutritional program
- Need to associate employers, HR mangers and occupational physicians The nutritional information present in the restaurant is for the majority:•Not easy to see
•Not clear and easy to understand
•Useful
•And remind that it is better to have balanced food
They want visibility and accessibility
Synthesis…
4 axes where we can act in companies and in restaurants:
- Motivation: promotion, recipe contests, blood cholesterol measurement, incentives, etc.
- Education: trainings, e-learning (for self help behavioural change), concrete material, videos, recipes books, workshops, conferences, discussion groups, food tasting, etc.
- Policy: vending machines, CSR in companies, commitment of restaurants, etc.
- Synergies and events: Regular activities and communication with partners and actors from different areas
Recommendations for restaurants : « Spanish recommendations »
1. Propose dishes in 2 sizes 2. Favor ways of cooking as steam, oven, or grill
3. Offer customers the possibility of different types of spices to flavor their food
4. Place a jug of water (or a bottle in case tapwater is not taken) on the tables before customers ask for the menus
5. Add the sauces to the dish separately and in this way the customer can only take the amount that he wants
6. That the healthy menu options are clearly identifiable on the menus for the customers
7. In order to season food, choose olive oil in any of its varieties and for cooking opt for olive or sunflower oil with high oleic acid content.
Examples of specific recommendations
Recommendations for employees : « Spanish recommendations »
1. Taste the food before adding salt and/or try other condiments
2. Lower the use of fat and prefer vegetal fat
3. Eat at least 5 portions of fruit/vegetables per day
4. As a dessert, prefer a fresh fruit based one and sometimes as alternative, a dairy product
5. Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.)
6. Prefer water to accompany your lunch
7. During the breaks avoid snacks that are too greasy or rich in salt or sugar. Satisfy your appetite with small portions of nuts, dried fruits, olives, bread derivativs, fruit or natural fruit juices, and/or semi or low fat dairy products
8. Some days we could do without meat. The combination of legumes/pulses and cereals are a good alternative.
9. Introduce variety into your menu and ensure that all the food groups are included: pasta, vegetables, fruit, dried fruit, meat and fish
10. Prioritise the consumption of water: 1,5 to 2 litres a day
Examples of specific recommendations
Communication campaign
The roadshow
Communication campaign
Sensitise, inform, act
- Posters
- Leaflets
- Blog
- Practical website
Communication campaign
- DVD E-learning
- Practical Guide
- Menus Holders
- Access to trainings
- Practical Website
Thank you very much for your attention
For more information: - Nolwenn.bertrand@accor-services.be
Website: - www.food-programme.eu
Blog: - www.blog.food-programme.eu