eurest eating at work report 2016

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:

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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


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

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120

140

100

80

60

40

20

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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


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


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


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


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?


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

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InKS C

OnSU

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dRInK

S pER

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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


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%


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


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)


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.

The exchange rates used for this report are:

€ = 1.36 GBP€ = 0.036 CZK€ = 0.11 SEK

UK EUREStLUnCHtImE REpORt

2008

20122016EUROpEan

EatIng at wORK REpORt (EnHanCEd)

EUROpEanEatIng at wORK REpORt

19902006

UK EatIng at wORK REpORt