The evenings are thankfully getting lighter and it feels as if everyone has a bit more of a spring in their step. For many of our corporate clients, with the year end completed, the time has come to plan new initiatives and ideas for the year ahead, and wellbeing is a hot topic this year. The priority is to design a strategy which will engage the most possible employees, bring long term benefits for employees and the business, and as far as possible, be measurable.
For those in charge of wellbeing, a key concern is engagement. How do you promote a wellbeing programme to maximum effect? How do you go about inspiring people to attend these activities and want to continue to do so in future, which is important for creating a meaningful impact?
My top tip today: make your health initiatives relevant.
There are ways we help our clients do this: we can set up a free survey before we start a project, to determine what people would find most helpful, and secondly, we often work with the seasons.
Every month, there are major health campaigns on a national or global level – a great opportunity to chime with those messages. Of course, people’s priorities change throughout the year too. High up on many people’s minds very soon will be hay fever season… Are there ways you could help your employees alleviate or even prevent some of their symptoms? Yes there are.
On this note, we’re excited to be launching a new seminar just in time for Allergy Awareness Week. Corporate nutritionist Katarina Cepinova has been studying the latest research on allergies and intolerances to create a thorough presentation covering the science as well as the best practical advice (and the lowdown on those ‘Free From’ foods in your supermarket!).
This month is also IBS Awareness Month, and our catering specialist Sandrine Olmi has written a blog post specifically for the foodservice industry, shedding some light on IBS and how to adjust a menu to cater for these issues.
Finally there are some themes which just keep coming up, and one very big headache at the moment for organisations and their staff: sleep deprivation. One third of the population suffers from insomnia, at a huge cost to health and performance. And yet there is so much that can be done to prevent or minimise the problem, through small lifestyle adjustments, and nutrition plays a huge part. We’re working on a very exciting programme currently with Genomics Specialists Ingeneius Health that will be tailored to individuals’ specific genetic make-up. The launch will be this June. I’ll keep you updated.
Key health campaigns this month:
|1-30th||IBS Awareness Month|
|1-30th||Bowel Cancer Awareness Month|
|1st||World Autism Awareness Day|
|6th||World Health Day|
|15th||World Voice Day|
|17th||World Haemophilia Day|
|23rd||St George’s Day|
|27th||World Day for Safety and Health at Work|
|18th – 24th April||Allergy Awareness Week|
What’s in season?
Vegetables: Asparagus, broccoli, cabbage, carrots, cauliflower, celeriac, celery, chard, cress, garlic, kale, leeks, lettuce, mushrooms, onions, parsnips, potatoes, pumpkin, radishes, red cabbage, rhubarb, rocket, shallots, spinach, spring onions, turnips
Fruit: Apples, pears
Recipe of the month: Mulligatawny Soup – Digestive Delight
Wishing you the best of health,