Employers and their food service partners have come a long way in the last 10 years. Health-promoting cafes, vending machines with predominantly healthful choices and thoughtful catering options have become the norm at many Business Group member companies. Yet the foodscape at work still poses great challenges, as any wellness manager will attest. Join us to start the conversation about food culture and environment at work, including potential strategies to avoid the “food police” label and change the narrative by cultivating sensitivity to the entire population’s needs and preferences.
Bob Merberg, Consultant; formerly Manager, Employee Wellness and Dining Services, Paychex
Kami Gilbert, Wellness Administrator, Texas Health Resources