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If you would like more information on the Eurest Eating At Work Report 2016 or details of the services provided by Eurest please contact us at:
By using Cyclus Offset rather than a non-recycled paper, the environmental impact was reduced by:
kg of Landfill
977kg of
CO2 gases
234kg ofwood
1,588Source: Carbon footprint data evaluated by Labelia Conseil. Virgin fibre paper data from latest European BREF data.
Eating at work rEport2016 EurEst EuropEan
eatingworkat
conv
enience
workplace wel
lnes
s
community
space
europeaneating at work
reportSince 1990, Eurest has regularly reported on the
workplace eating habits of UK & Ireland consumers and in 2012 we extended the reach of our research
to five additional European countries.Over the years, our Eating At Work Report has chronicled a number of
changes in our relationship with food and drink during the working day. Since 2012 much has changed in the political, economic and social landscapes across Europe. Consumer confidence is beginning to return and we are
seeing this both in our research and in our food outlets. This year we have evolved the report to include a further three countries and collaboration with
three exciting partners…. we hope you enjoy reading about the results and we look forward to speaking with you in greater detail.
contentswELCOmE ................................................................................................................................................................................. 03 HEadLInES ............................................................................................................................................................................... 04EURESt tREnd FRamEwORK ..................................................................................................................................................... 05pOwERIng yOUR BUSInESS ...................................................................................................................................................... 06taLKIng aBOUt gEnERatIOnS .................................................................................................................................................. 08dECISIOnS, dECISIOnS ............................................................................................................................................................. 10SandwICH IS KIng .................................................................................................................................................................. 11LUnCHtImE BEHaVIOURS .......................................................................................................................................................... 12pattERnS In SpEndIng ........................................................................................................................................................... 14aRE wE dRInKIng EnOUgH ....................................................................................................................................................... 16wORKpLaCE wELLnESS - IHpm StUdy ...................................................................................................................................... 17FOOd gLORIOUS FOOd - UnIVERSIty StUdy .............................................................................................................................. 18HOw ImpORtant IS SLEEp? - OptISOm StUdy ......................................................................................................................... 19SpEndIng aCROSS gEnERatIOnS ............................................................................................................................................. 20Eat mOVE SLEEp ...................................................................................................................................................................... 21EatIng at wORK at a gLanCE ................................................................................................................................................. 22EURESt and tnS wORKIng tOgEtHER ...................................................................................................................................... 23
welcomeEurest European Eating at Work Report 2016
Its reach and reputation is leading to client requests for more help in the bigger universe of workplace wellness; in response, items on sleep and physical activity are included for the first time in its new European Eating at Work report. This larger leadership vision makes EUREST a natural partner for the Institute for Health and Productivity Management (IHPM) and its Work Place Wellness Alliance, with a global mission to advance health and performance.
The European Eating at Work report exemplifies another reason for IHPM’s partnership with EUREST – ongoing field
03
to the 2016 eurest europeaneating at work report.
EURESt has a solid foundation of expertise and leadership in corporate nutrition, as the largest provider of healthy food to the
Foodservice marketplace.research to learn more about “what works” in the world of human behaviour change. Getting people to lead healthier lives requires making it easier – habitual – for them to eat better in their daily routines. Enabling better nutrition requires first knowing more about individuals’ eating habits and tastes – then using that knowledge to aid their transition to better habits and food choices.
For this 2016 report, EUREST has reached out to other subject matter experts – the University of Gastronomic Sciences and sleep experts at Optisom, in addition to IHPM. This report extends well
beyond the previous edition in 2012, to focus on five key themes:
• The rise of workplace wellness
• The pressure on space for eating at work
• The demand for more convenience in eating
• Creating a wider community around food
• Harnessing the Power of Food as the “fuel” to enable workplace performance
Sean SullivanPresident & CEOIHPM
76%OF mILLEnnIaLS SnaCK dURIng
tHE 9 tO 5 wORKIng day
67%OF wORKERS SpEnd
SOmEtHIng On FOOd OR dRInK at LUnCHtImE
the shrinking lunchbreakThe length of lunchbreak continues to be under pressure and it has fallen in 5 of the 7 countries since the 2012 survey. Including the new European countries it stands at an average of 37 minutes with the Netherlands dipping below the 30 minute mark.
Spending habitsTNS confidence data shows that consumers are more confident to spend than in 2012 and spend is up in five of seven countries above inflation rates.
27% of working people do not spend anything on food or drink throughout their working day. Of those that do spend, the average European worker has a budget of €5.55 and spends 81% of it on lunch. The UK, Ireland and Netherlands have seen double digit growth in food & beverage spend since the 2012 survey.
more hydration requiredThe European Food Safety Authorityrecommends that women shoulddrink eight and men ten 200ml glasses of fluid in a day. Italy, France and Spain are below the 4 glasses per day needed during an 8 hour working day.
making eating convenient & quickGiven the squeeze on the lunchtime break, it is no surprise to see that the sandwich is in the top 3 items eaten in 8 of the 10 countries surveyed. Snacking is now a key part of the daily life for especially for younger consumers with 76% of Millennials saying that they snack during the 9 to 5 working day vs. 61% of Baby Boomers.
Coming together, or notThe average Mediterranean worker (Portugal, France and Spain) takes lunch at least 4.3 days a week whereas Germany, Netherlands and the UK eat lunch around 3.5 times a week. 52% of British office workers eat lunch at their desk.
Energy–the new workplace currencyConsumers’ energy and productivity peak in the morning and then decline throughout the day. Irish and Czech workers are most likely to report low energy levels in the afternoon whilst Dutch workers are the least likely to.
On work days, European office workers spend 10.4 hours sedentary, be that travelling, working or relaxing at home. Our research shows that those people who claim to sleep well all the time have higher energy levels across the whole day when compared to those who never sleep well and especially in the mid afternoon when energy levels typical fall.
04
headlineseating at work
Eurest European Eating at Work Report 2016
mEga tREndS aRE tHOSE LaRgE, OVER-aRCHIng, SUStaInEd SHIFtS In tHInKIng OR appROaCH tHat SHapE tHE
dEVELOpmEnt OF COUntRIES, SOCIEty, CULtURES and pERSOnaL LIVES. wHILSt wE LOVE tO SEE tHE FadS gO In and OUt OF FaSHIOn, wE SpEnd LOtS mORE EnERgy FOLLOwIng tHE
COnSUmER and LIFEStyLE tREndS.
people’s lives areaffected by the worldaround them. analysis
of trends and theirimplications are an
integral element of theinnovation process
here at Eurest.
Joanna gellCompass Group
Market Development
mEga tREndSCOnSUmER &
LIFEStyLE tREndS
FaSHIOn& FadS
StaBIL
Ity
LESS pREdICtaBLE mORE pREdICtaBLEtImE
05
EURESt tREnd FRamEwORK
REd tHREad tREndS (E.g. gEnERatIOnS & tECHnOLOgy) ImpaCt
OtHER tREndS
SmaRt tECHnOLOgy
COnSUmERtREndS
gREatER gLOBaL COnnECtIOn
FOOd & dRInKtREndS
SHIFtS In RESOURCE mgmt
SECtORtREndS
mIgRatIOn & dEmOgRapHICS
SpaCES & EnVIROnmEnt
HEaLtH & wELLnESS
COnVEnIEnCE & FaSt
COnSUmptIOnCOmmUnIty FOOd & dRInK
EaCH tREnd HaS a nUmBER OF SUB tREndS
tREnd F tREnd g tREnd H tREnd IgLOBa
L tRE
ndS
mEga
tREn
dSCO
UntR
y tRE
ndS
Eurest European Eating at Work Report 2016
Our Eating at work research supports this example that demonstrates participation in a traditional workplace café both pre and post investment. Once the space had been redesigned to be more enabled for multipurpose use, participation throughout the whole day increased. this freed up formal meeting spaces and drove more catering sales.
pRE pROjECt SpaCE USagE
pOStpROjECtUSagE
(aCtUaL)
07:0
0
120
140
100
80
60
40
20
0
08:0
0
09:0
0
10:0
0
11:0
0
12:0
0
13:0
0
14:0
0
15:0
0
16:0
0
17:0
0
18:0
0
poweringyour business
Enabling catering real estate for all day useReinvesting in your café space may not seem the logical step, but it is in fact one
of the few places that touches 100% of your employees.
06
We firmly believe in the Power of Food and from analysis of international trends & reviewing our 2016 European Eating At Work results some key themes present themselves. We can assist you in understanding how these themes play a vital part in shaping your business efficiency, wellbeing and productiveness.
Harnessing the Power of Food as the “fuel” enables workplace performance. People have long said that breakfast is the most important meal of the day. They were right, our research suggests that the European workforce is most
productive between the hours of 9am and noon... that energy and productivity is fuelled by the food eat at breakfast. We see levels drop off sharply after lunch to never again reach those mid-morning highs during the working day. Imagine if we could boost those afternoon levels through the right nutrition at lunchtime… imagine the increased performance of your workforce. We believe in the power of food.
At Eurest we have a proud tradition of working in partnership with experts. We understand that this nearly always enhances all of our results. We know from past reports that food (at work) has an important role in energising the workforce throughout the working day. Energy is the new workplace currency.
However, we recognise that great food is just part of the solution in supporting people to live healthier and more productive lives. As well as eating nutritious food, people need to manage the amount of movement and quality of their sleep to ensure that they are optimizing their wellbeing.
For this year’s report we have collaborated with some of our expert global partners in the areas of Food, Movement & Sleep.
Jonathan NeechCompass GroupMarket Development
people
SOURCE: EURESt CLIEnt CaSE StUdy
powerFood
the
of
conv
enience
workplace wel
lnes
s
community
space
07
making space work for youThe pressures on corporate real estate space to generate more value and productivity for its organisation are huge. Traditional workplace cafeterias and canteens can often be the last places looked at when it comes to investment but our research suggests it could be one of the most valuable spaces you have.
Transforming the use of space and increasing participation can be achieved by making clever changes to the way catering areas are designed and delivered.
demand for more convenience in eatingIn 2012 we told you that increasingly busy lives meant that for some people, eating at work was the main meal of the day whilst for others lunch at work should be fast and efficient. It’s now 2016 and consumers have almost limitless technology to speed up their experiences and make their time go further.
The traditional lunch hour is fast becoming the lunch half hour, and increasingly more employees opt to skip lunch, take it at their desk or even on the move.
the rise of workplace wellness As more and more robust data on employee wellbeing in the workplace becomes available, the greater the opportunity to make a positive contribution to integrated wellness programmes. Both employers and employees are taking responsibility for wellbeing in a race to improve their corporate and personal performance.
Our research has validated what we know already and revealed some exciting opportunities around eating & hydration, highlighting the need to move more often and improve the quality of employee sleep.
Creating a wider communityPeople naturally come together around food, whether to buy it, eat it or talk about it. Connecting people and communities through food is an area that our research has highlighted as an opportunity to think about earlier in the planning of how you deliver food at work.
Consumers are also asking to be involved more in the wider food community whether that be understanding where their ingredients originate from or how their purchase is positively impacting the wider community around them.
“what if we could create a destination … a place where people wanted to work … a place where people could escape to work, rather than escape from work?” and in the process, create a space that is harder working – real
estate that delivers more but in less space.
27%workers cite convenient
location as important when choosing where
to eat lunch
43%workers believe that when they leave their workspace
for lunch, ‘I am able to work better when
I return’
60%believe that ‘Regularly
chatting‘ with colleagues over lunch helps build a
stronger team
those who have avery healthy move & sleep balance have higher energy levels
across the day
BaBy BOOmERSDivided into ‘Hippies’ and ‘Yuppies’, they were raised by the ‘Builders’
Born post-World War II in an increasingly optimistic and financially stable world
Witnessed several important social changes, Women’s Movement, Civil Rights Movement, Peace Movement, etc
Increased prosperity led to growing consumerism
Idealistic and competitive
gEnERatIOn xalso known as ‘Latchkey kids’, they were raised by the early baby boomers
Born into a world witnessing a strong trend towards divorce and economic uncertainty
Observed the popularity of disco, punk and hip-hop cultures, and technologies such as cable TV and video games
Individuals and sceptical of authority
gEnERatIOn yalso known as the ‘Millennial generation’, raised by late baby boomers
Born into a world marked by increasing inter-regional and inter-community conflicts
Witnessed emerging digital technologies like instant communication via email and text messaging
Optimistic, tech-comfortable, style-conscious and brand loyal
generations
BB X Y
talking about19
50
1960
1970
1980
1990
Baby Boomersgeneration x
generation y
BB X Y
08
Eurest European Eating at Work Report 2016
gEnERatIOn Zalso known as ‘Digital natives’, they are being raised by generation X
Born into a world facing challenges such as terrorism and environmental concerns
Witnessed widespread use of electronic gadgets and digital technologies like the internet, social networking and portals
Tech-savvy, globally connected (in the virtual world), flexible and smarter, and tolerant of diverse cultures
wORKSpaCE FEatURESmostImportant
LEaStImportant
BB Acoustic privacy; Meeting spaces
Engaging workplace
XEngaging workplace; Security
Acousticprivacy
Y Engaging workplace
Meetingspaces
Z aLpHa KIdSLikely to be‘google kids’
Born into a world newly emerging from widespread economic slowdown
Expected to be more tech-savvy, educated, and materialistic than previous generations
Forecast to be the first generation to die at an earlier age than their parents
gEnERatIOnS aRECHaRaCtERISEd By ExpERIEnCES tHat SHapE tHEIR pERSpECtIVES and BEHaVIOUR
many EUROpEan OFFICES HaVE mULtIpLE gEnERatIOnS wORKIng SIdE By SIdE BUt OFtEn wItH dIFFERIng wORKIng StyLES20
00
2010
generation Zalpha Kids
Z
09SOURCE: www.KnOLL.COm
decisionsdecisions
EUROpEan wORKERS COnSIdER a nUmBER OF FaCtORS wHEn dECIdIng wHERE tO Eat and wHat tO Eat FOR LUnCH
nOtaBLE FaCtORS tHat InFLUEnCE wHERE tO Eat
nOtaBLE FaCtORS tHat InFLUEnCE wHat tO Eat
10
Eurest European Eating at Work Report 2016
Generations have slightly different priorities when it comes to the factors that influence what dish to eat. Food quality, healthiness and natural ingredients are more important to older generations while budget and portion size more important to younger generations.
When choosing the factors that influence where consumers get their food from, then Irish and Swedish workers are more likely than the European average to mention quality / freshness of the food and convenience of the location. Czech consumers with 30 minute lunchbreaks value the speed of service but also appreciate a freshly cooked meal.
value For money
quality/Freshness
convenience
variety
speed oF service
quality/Freshness
above in line below
vs. european average
wOmEn VaLUE HEaLtHInESS mORE tHan
mEn
BLUE COLLaR wORKERS aRE mORE FOCUSEd On
pORtIOn SIZE tHan OFFICE wORKERS
BBbaby boomers
Xgeneration x
Ygeneration y
Zgeneration x
value For money
quality/Freshness
healthy
portion size
daily budget
simple ingredients
wHERE EUROpEan wORKERS aRE EatIng tHEIR LUnCH
SandwICH IS KIng - wHat wORKERS aRE EatIng FOR LUnCH
17%atdESK
17%On-SItECatERIng
21%atHOmE
11
CHICKEn SandwICH FRUIt SandwICH SandwICH SandwICH CHICKEn SandwICH CHICKEn SandwICH
SOUp SOUp paSta HOt SandwICH VEg. SaLad FRUIt SOUp HEaLtHy SnaCK paSta COLd SnaCK
SandwICH paSta SandwICH SOUp SOUp HOt SnaCK FRUIt VEg pROtEIn SaLad SOUp
31%wORK BREaKaREa
lunchtimeEmpLOyEES In EUROpE taKE jUSt OVER
HaLF an HOUR FOR LUnCH
wHILE tHE aVERagE EUROpEan wORKER In OUR SURVEy taKES 37 mInUtES FOR LUnCH, tHERE aRE LaRgE VaRIanCES BEtwEEn COUntRIES. On aVERagE, wORKERS In mEdItERRanEan
COUntRIES taKE tHE LOngESt tImE wHILE tHE dUtCH taKE jUSt 26 mInS.
mOSt COUntRIES HaVE a SLIgHtLy SHORtER LUnCHtImE tHan In 2012 (IRELand and CZECH REpUBLIC BROadLy SImILaR tO 2012)
12
Eurest European Eating at Work Report 2016
37 minsaVERagE LUnCH BREaK
FOR EmpLOyEES In EUROpE
26303134363740
47
5256
66%OF EmpLOyEES StOp
wORK tO HaVE a LUnCH BREaK EVERy day
1.8 mins
LESS FOR LUnCHImpaCtS On tImE SpEnt
EnjOyIng mEaL
73%OF EmpLOyEES taKE
LUnCH BEtwEEn12pm and 2pm
13
2012 2015average time taken For lunch
(in minutes)
CZECH REp 29 30
FRanCE 42 40
gERmany 32 31
IRELand 36 36
nEtHERLandS 28 26
SpaIn 54 47
UK 35 34
EmpLOyEE LUnCHtImE BREaKS HaVEREdUCEd By 1.8 mInUtES pER day
aVERagE nUmBER OF tImES pER wEEK tHatEmpLOyEES StOp tO taKE a LUnCHBREaK
tHE CUStOmER jOURnEy LOCatIOn LOCatIOn
tOtaL 3.9 dayS pER wEEK
CZECH REp
FRanCE
gERmany
IRELand
ItaLy
nEtHERLandS
pORtUgaL
SpaIn
SwEdEn
UK
4.1 dayS
4.3 dayS
3.5 dayS
3.9 dayS
3.8 dayS
3.6 dayS
4.6 dayS
4.3 dayS
4.2 dayS
3.6 daySBaSEd On aLL EmpLOyEES wHO taKE a LUnCH BREaK.
nB. ItaLy, pORtUgaL and SwEdEn wERE nOt InCLUdEd In tHE 2012 StUdy.
wHO wItH? wHERE?CZECH REp Colleagues work break area
FRanCE Colleagues Home/work break area
gERmany Colleagues work break area
IRELand Colleagues work break area
ItaLy Colleagues Home
nEtHERLandS Colleagues work break area
pORtUgaL Colleagues Home/On-Site Catering
SpaIn Family/Colleagues Home
SwEdEn Colleagues work break area
UK Colleagues/alone work break area/desk
ExampLE OF pERCEIVEd CUStOmER jOURnEy FOR a UK CLIEnt wHO dO wE Eat OUR LUnCH wItH and wHERE?
aVERagE LUnCHBREaK 30.6 mInUtES
3.0 mins
3.3 mins
2.7 mins
waLK tO OUtLEt qUEUE tO BE SERVEd pROdUCt pREpaRatIOn
3.0 mins
15.9 mins
2.7 mins
waLK FROm OUtLEt EnjOy mEaL qUEUE tO pay
SOURCE: EURESt IntERnaL RESEaRCH
Eurest European Eating at Work Report 2016
spendingpatterns in
FOR EmpLOyEES wHO SpEnd at LUnCHtImE,SpEnd InCREaSEd In 2016 In aLL maRKEtS aHEad OF InFLatIOn
ExCEpt CZECH REpUBLIC and SpaIn wHERE SpEndHaS FaLLEn SLIgHtLy.
excluding those who don’t spend or are provided with a Free lunch
aVERagE SpEnd pER day €’S
€ in
crea
se s
ince
2012
n/a
2.17
20152012
2.36
5.315.64
4.083.87
2.942.63
6.066.28
4.573.54
4.684.03
5.17
6.11
4.44
n/a
n/a
-€0.19
€0.33
€0.21
€0.31
-€0.22
€1.03
€0.65
n/a
n/a
n/a
67%OF wORKERS SpEnd SOmEtHIng
On FOOd OR dRInKat LUnCHtImE
COnSUmER COnFIdEnCE IS Up In aLL tHOSE COUntRIES wE SURVEyEd In 2012, mOSt nOtaBLy In IRELand,
CZECH REpUBLIC, SpaIn and tHE UK
14
Fra ger nl uk esp cze roi
czech rep spain germany France netherlands ireland uk29%16%12%
6%5%
-4%-8%wHILE tHERE HaVE BEEn dECREaSES In LUnCH SpEnd In CZECH REpUBLIC and SpaIn SInCE 2012 , tHERE HaS BEEn dOUBLE dIgIt gROwtH In COnSUmER LUnCH SpEnd In tHE UK, IRELand and nEtHERLandS
4.0
0
2.0
3.0
1.0
LUnCH SpEnd
€4.52 81%LUnCH SHaRE
tOtaL daILy SpEnd
€5.55mOnEy nOt
SpEnt On LUnCH IS SpEnt On
BREaKFaSt, SnaCKS and dRInKS
tOtaL daILy SpEnd / SpEnd On LUnCH
15
mEn SpEnd 86 CEntS mORE pER day tHan
wOmEn
IndUStRy wORKERS SpEnd 97 CEntS LESS tHan
OFFICE BaSEd EmpLOyEES
tHOSE wItH nO COntROL OVER tHEIR BREaKS SpEnd
€1.09 LESS
86 cents 97 cents €1.09
16
tap watER tap watER BOttLEd watER(InC. COOLER) tEa ESpRESSO BaSEd
COFFEE tap watER BOttLEd watER(InC. COOLER)
BOttLEd watER(InC. COOLER) tap watER tEa
ESpRESSO BaSEd COFFEE InStant/FILtER COFFEE ESpRESSO BaSEd
COFFEE tap watER BOttLEd watER(InC. COOLER) InStant/FILtER COFFEE tap watER tap watER InStant/FILtER COFFEE InStant/FILtER COFFEE
tEaInStant/FILtER COFFEE
ESpRESSO BaSEd COFFEE InStant/FILtER COFFEE BOttLEd watER
(InC. COOLER) tap watER tEa ESpRESSO BaSEd COFFEE
ESpRESSO BaSEd COFFEE
ESpRESSO BaSEd COFFEE tap watER
hydrationaRE wE dRInKIng EnOUgH?
Eurest European Eating at Work Report 2016
tHE EUROpEan FOOd SaFEty aUtHORIty RECOmmEndS tHat ...
France, Italy and Spain below the 4 glasses per working day
women should drink 8 x 200ml glasses of fluid per day (4 at work)
5 6 7 83 41 2
and men should drink 10 x 200ml glasses of fluid per day (5 at work)
6 7 8 9 101 2 3 4 5
aCtU
aL dR
InKS C
OnSU
mEd
tOp 3
dRInK
S pER
COUn
tRy
4
5
6
0
2
3
1
the institute for Health and productivity Management (iHpM) is a non-profit global enterprise created in 1997 to establish the full value of employee health as a business asset and an investment in workplace productivity and corporate performance.
The World Economic Forum (WEF) created a Work Place Wellness Alliance (WPWA) and transitioned it to IHPM in 2013.
At the centre of the Institute’s work is the realisation that health, wellbeing, and productivity are global issues impacting the success of companies and nations.
IHPM WPWA champions the idea of health as human capital – and the greatest untapped
SEdEntaRy tImE
wellnessworkplace
source of competitive advantage in a global marketplace. It does this by helping employers to:
Identify the total cost impact of employee health on business performance –
including lostproductivity
Choose the best opportunities to reduce
this cost impact by improving health and
performance
measure the effects of these efforts
IHPM WPWA works with all who have a stake in employee health: employers, providers, suppliers, health plans and workers themselves.
IHPM was pleased to contribute to the research methodology, questionnaire development and data analysis in this European Eating At Work Report. It incorporates findings on physical activity and sleep as other key components of wellness, and provides insights into the impact of these critical factors on energy and, consequently, performance.
SELF aSSESSEd pROdUCtIVIty
17
deborah Love Executive Vice president, the Institute for Health & productivity management
taking a look at the self-reported ‘movement’ and ‘sitting’ data, the germans are, on average, the most sedentary population and the one that undertakes the least amount of vigorous physical activity
Looking at self-reported productivity by time of day, all groups showed a similar pattern of a large majority reporting being “most productive” between the hours of 9 am and noon — twice or more than from 6 to 9 am or from 2 to 5 pm
most
produ
ctive time
gastronomy
0
Founded in 2004 by slow Food, the university of gastronomic sciences (unisg) is aprivate university situatedin pollenzo, italy.
A dynamic, innovative university with a strong international flavor, UNISG is characterized by a Diverse student body, with alumni and current students from over 75 countries. This diversity of Experiences, opportunities, origins, and encounters is one of the distinctive features that contributes to the uniqueness of UNISG within the academic landscape in Italy and beyond.
The mission of the University is to educate the gastronomes of the future: people who believe in sustainable agriculture, safeguarding biodiversity and food sovereignty.
Gastronomes have knowledge and skills relating to the agricultural and food sector and
work to guide food production, distribution, and consumption in a direction that will create a sustainable future for the planet.
Since 2014 Eurest has been a Strategic Partner of UNISG, supporting its research projects and working closely together to
It is not uncommon that workers charged with
responsibility sacrifice their meal times – and
often also healthy nutritional practices – to cope with their duties. this represents a potentially harmful social practice that both research and business experts should
aim to address.
organize workshops, innovation forums and hands-on training for clients and chefs. The University also provides an academic support to Eurest for innovation and sustainability projects, two themes which identify and distinguish UNISG worldwide.
The University’s Sociology Lab has collaborated with Compass to provide an academic analysis of the data; the results obtained give an interesting perspective on 10 EU countries’ consumer priorities and food choices. It is stimulating to see how working patterns across countries intertwine with the various cultural backgrounds of European people, and together, shape workday food routines. Future food projects must take into account such results, if aiming to enhance both effectiveness of performance and the quality-of-life of workers.
EnERgISE and RECOVERtEmpORaRILy LEaVIng tHE
pHySICaL SpaCE In wHICH tHEy aRE aCCUStOmEd tO wORK, IF pROVIdEd wItH an adEqUatE
amOUnt OF tImE and an EnjOyaBLE COmpany, EnaBLES
wORKERS tO RELax and UnwInd, RECOVER FROm tHE
mEntaL FatIgUE aCCUmULatEd dURIng tHE mORnIng
49%OF OFFICE wORKERS agREEd tHat tHEy aRE BEttER aBLE tO wORK aFtER tHEy
LEFt tHEIR wORKSpaCE FOR LUnCH
tHE yOUngER tHE wORKERS, tHE gREatER tHE dESIRE tO SOCIaLISE wItH COLLEagUES FOR a COLLECtIVE LUnCH. wISH
tHEy COULd mEEt wItH COLLEagUES OVER LUnCH mORE OFtEn...
COmIng tOgEtHER - COmmUnIty
18
Eurest European Eating at Work Report 2016
BBBaBy BOOmERS
27%gEnERatIOn y
37%
prof. paulo Corvo professor of Environmental & territorial Sociology and
Consumer Sociology
Most companies are unaware of the impact of sleep deprivation (7 or less hours of sleep per day) to their bottom line. Loss of productivity, along with increased healthcare costs and workplace accidents are the most damaging consequences.
Along with diet, nutrition andexercise, sleep is a key pillar ofhealth. Optisom is excited to workwith Eurest, an industry leader and innovator, researching the areas of eating, moving and sleeping further. Research has proven the link between obesity, lack of sleep and lack of exercise. Optimum health can only be achieved by addressing these problems in concert.
By collaborating with best in class partners, The European Eating At Work Report will deliver the comprehensive results necessary to holistically address the key facets of health for an individual employee, and thereby empower a workforce to achieve its maximum potential.
SLEEp LOSS LEadS tO...
CognitivE iMpairMEnt
inCrEasED strEss
aDHD-LikE sYMptoMs
irritaBiLitY
DECrEasED CrEativitY
MEMorY LapsEs/Loss
iMpairED MoraL JuDgMEnt
ZZZ...
sleep?how important is
Extensive data from nine different European countries, covering ages 16 to 64 demonstrates a high prevalence of sleep deprivation at 38% overall.
This figure is entirely consistent with previously published studies in the literature.
The European data also suggests that the degree of sleep deprivation may increase from Generation Y to Generation X and then taper off for the Baby Boomers.
The pooled data from all European countries showed that respondents who got poor quality sleep (Sleep well some of the time / Never)
Sleep is a basic humanneed and is essential for good health, good quality
of life and performing well during the day.
world Health Organization
were more likely to experience problems such as being grumpy, poor concentration, increased appetite and poor performance than those who reporting getting good quality sleep (Sleep well all / most of the time).
These findings are completely consistent with the published effects of poor quality sleep which include impaired memory and coordination, depressed mood, and alterations in an individual’s metabolism. Sleep deprivation has also been associated with altered insulin sensitivity and weight gain.
dominic a. munafom.d., FaBSm
dr. munafo represents 25 years of medical expertise diagnosing and
treating patients with sleep disorders. He serves as Chief medical Officer
for Optisom, an online platform that identifies and manages sleep
health issues.
www.optisom.com 38%SLEEp dEpRIVEd
ImpaCt OF SLEEp dEpRIVatIOnOn waKE tImE ISSUES
gRUmpy 55%30%
pOOR COnCEntRatIOn 28%53%
InCREaSEd appEtItE 17%31%
pOOR pERFORmanCE 16%30% SLEEp dEpRIVEd
gOOd SLEEp
19
SOURCE: OptISOm RESEaRCH
SOURCE: OptISOm RESEaRCH
20
wItH REgaRdS tO tHOSE BUyIng LUnCH On-SItE, tHERE IS LIttLE dIFFEREnCE By gEnERatIOn; yOUngER gEnERatIOnS aRE HOwEVER mORE LIKELy tO BUy BREaKFaSt and SnaCKS On-SItE
wHICH FItS wItH tHEIR On tHE gO LIFEStyLES.
average spend across generations
generationsspending across
Lunch
€4.51 €4.46 €4.55 €5.10
Breakfast & Snacks
€0.96€0.96 €0.86€0.86 €1.34€1.34 €1.69
gEnERatIOn Z tEnd tO SpEnd mORE tHan OtHERS tHROUgHOUt tHE day
BBXYZ
Breakfastbaby boomers
generation x
generation y
generation Z
Lunchbaby boomers
generation x
generation y
generation Z
snacksbaby boomers 11%21%8%
generation x 17%25%11%
generation y 20%27%16%
generation Z 22%22%20%
Eurest European Eating at Work Report 2016
21
... eat move sleep
pSyCHOLOgICaL StREngtH and RESILIEnCE IS SEEn aS ESSEntIaL tO LEadIng a FULFILLIng LIFE wItH a REaL EntHUSIaSm and tRUE SEnSE OF pURpOSE tHat ULtImatELy dRIVES pERFORmanCE at wORK and HOmE. tHERE aRE tHREE pILLaRS FUndamEntaL tO pOSItIVE HEaLtH and wELLBEIng ...
EnERgy LEVELS pEaK In tHE mORnIng aS pEOpLE aRRIVE FOR wORK BUt pEOpLE dO REpORt FEELIng LOwER EnERgy LEVELS mId aFtERnOOn.
pEOpLE wHO aLwayS SLEEp wELL HaVE HIgHER EnERgy LEVELS tHROUgHOUt tHE day BUt ESpECIaLLy mId aFtERnOOn COmpaREd tHOSE wHO nEVER SLEEp wELL.
tHEy aRE aLSO FIVE tImES LESS LIKELy tO agREE tHat tHEy HaVE pROBLEmS COnCEntRatIng and FOUR tImES LESS LIKELy tO Say tHEy HaVE UndER pERFORmEd at wORK tHan tHOSE wHO nEVER SLEEp wELL.
earl
y am
mid
am
Lunc
h
afte
rnoo
n
earl
y pm
Even
ing
Late
nigh
tHigh Energy Levels
10.4 hrsSEdEntaRy FOR OFFICE wORKERS (wORK, COmmUtE, HOmE) VS 6.9 HRS FOR IndUStRIaL wORKERS
43%wORKERS Eat a SnaCK
BEtwEEn 14:00 and 17:00 tO COUntER tHE EnERgy dIp
57%wORKERS wHO nEVER SLEEp
wELL REpORt BEIng UnaBLE tO FULLy COnCEntRatE
100%
40%
60%
20%
70%
80%
90%
30%
50%
10%
0%
eating at workat a glance
Eurest European Eating at Work Report 2016
22
dRInKS pER day
5.9
LUnCH SpEnd (EUROS)
€2.17
4.1
LEngtH OF LUnCH BREaK (mInS)
30
SandwICH (RanK ORdER)
3
dRInKS pER day3.6LUnCH SpEnd (EUROS)€5.64
4.3LEngtH OF LUnCH BREaK (mInS)40SandwICH (RanK ORdER)1
dRInKS pER day
dRInKS pER day
dRInKS
pER d
ay
dRInKS pER daydRInKS pER day
dRInKS pER day
dRInK
S pER
day
dRInK
S pER
day4.6
5.7
3.5
5.94.5
3.9
6.1
5
LUnCH SpEnd (EUROS)
LUnCH SpEnd (EUROS)
LUnCH
SpEnd
(EURO
S)
LUnCH SpEnd (EUROS)LUnCH SpEnd (EUROS)
LUnCH SpEnd (EUROS)
LUnC
H SpE
nd (E
UROS
)
LUnCH
SpEnd
(EUROS
)€4.08
€4.68
€5.17
€2.94€4.44
€6.06
€6.11
€4.57
LUnCH BREaKS (pER wEEK) LUnCH BREaKS (pER wEEK)
LUnCH BREaKS (pER wEEK)
LUnCH BREaKS (pER wEEK)
LUnCH
BREaKS
(pER
wEEK
)
LUnCH BREaKS (pER wEEK)LUnCH BREaKS (pER wEEK)
LUnCH BREaKS (pER wEEK)
LUnC
H BRE
aKS (
pER w
EEK)
LUnCH
BREaK
S (pER
wEE
K)
3.5
3.9
3.8
3.64.6
4.3
4.2
3.6
LEngtH OF LUnCH BREaK (mInS)LEngtH OF LUnCH BREaK (mInS)
LEngtH
OF LU
nCH B
REaK (
mInS
)
LEngtH OF LUnCH BREaK (mInS)LEngtH OF LUnCH BREaK (mInS)
LEngtH OF LUnCH BREaK (mInS)
LEngt
H OF L
UnCH
BREa
K (mI
nS)
LEngtH
OF LU
nCH B
REaK (m
InS)
31
36
52
2656
47
37
34
SandwICH (RanK ORdER)SandwICH (RanK ORdER)
Sandw
ICH (Ra
nK OR
dER)
SandwICH (RanK ORdER)SandwICH (RanK ORdER)
SandwICH (RanK ORdER)
Sand
wICH
(Ran
K ORd
ER)
Sand
wICH (
RanK O
RdER)
3
1
1
16
1
61
powerFood
the
of
conv
enience
workplace wel
lnes
s
community
space
REpORtIng On COnSUmERS LUnCHtImE EatIngHaBItS FOR OVER 15 yEaRS
23
During November 2015, Eurest and the independent research company TNS conducted primary research (online omnibus) with more than 9000 consumers in ten countries – Czech Republic, France, Germany, Ireland, Italy, Netherlands, Portugal, Spain, Sweden & UK.
The starting sample in each market was nationally representative of the general population aged 16 to 64 (except in Czech Republic, Italy and Spain, where this was 16-54). All respondents were screened to ensure that they were working either full or part-time.
For further information about this report, please speak to your Eurest regional Manager.
as a leading provider of workplace catering services, Eurest has monitored the uk working population’s lunchtime eating behaviours since 1990.
Eurest values partnering with subject matter experts and has done since our very first eating at work consumer researchin the UK.
2012 saw a change in approach with the research expandedto include seven European countries and the report nowbeing shared face to face with clients rather than publishedin the media. 2016 sees even more European countries added and the conversation including information on workers’ eating, moving and sleeping behaviours.