By 2030, we will offer all staff access to a balanced, sustainable diet.
Analyse the existing catering options at the workplace. If you do not offer in-house catering, take a look at what is available from external providers within walking distance. Carry out a survey of your staff to understand their eating habits and what gaps they identify.
Provide healthy snacks in the workplace that can prevent malnutrition. Pay attention to high quality, variety, vitamin and protein-rich foods and avoid drinks and snacks that are too high in salt, fat or sugar.
Use the Planetary Health Diet as a guide when providing workplace catering. This means focusing on plant-based menus, increasing the proportion of nuts and pulses and only offering meat in exceptional cases. Look for regional and seasonal ingredients.
You will achieve the greatest impact if you extend your measures for providing a balanced diet for the workforce to your value chain – whether in relation to the supply chain or to healthy, sustainable products and services. To do this, seek dialogue with your most important suppliers, product developers and customers. Specify binding sustainability criteria in your contracts and product requirements. Set a clear timeframe for implementing the necessary measures.
Hunger and malnutrition are a major obstacle to human wellbeing and economic development, with almost one in eight people and one in four children suffering from chronic malnutrition. This pressure threatens to increase with the growing strain on natural resources, and the effects of global warming will also affect food systems. Even in countries where food is available in abundance, unhealthy eating is a problem that affects a broad section of the population.
