More and more large companies, even those outside of the
food industry, are taking it upon themselves to step up their sustainable and
health-promoting practices in order to improve employee performance and
health. Google is a great example of
this.
We’ve all heard about how Google has a Chief Sustainability
Officer, and how their employees have access to free chef-prepared meals at
their onsite cafeterias. But did you
know that Google has started planning “Growing Connections” organic gardens at many
of their office sites? These gardens not
only give people a nice break or alternative to their desk, but they also grow
fresh produce and herbs that are incorporated into the meals served right there
on the premises. Anything they can’t
grow themselves they try to source from within 200 miles of each site, with an
emphasis on buying from small organic and sustainable farms. Items that can’t be sourced locally, such as
coffee, are purchased through Fair Trade operations.
They’ve also revamped their cafeterias with some interesting
new features. For instance, smaller
plates, in addition to the original larger ones, next to a sign that informs
diners that people who use larger dishes are inclined to eat more. They’ve also put Harvard’s color-coded food
tags into place, with green tags next to healthy choices, yellow tags next to
offerings that are only so-so, and red tags next to items like desserts, to
urge diners to proceed in moderation.
Even simple switches such as putting their M&Ms in opaque rather
than clear bowls, and putting bottled water instead of soda at eye level in
coolers has decreased the caloric consumption of employees dramatically.
Google is also taking things a step farther, in highlighting
the food – mind – body connection through their monthly “Mindful Eating”
lunches. Each month, employees at the
various campuses have the option of participating in a communal vegan meal,
taken in total silence, and, believe it or not, free of all electronic gadgets. The goal is to quiet the mind, experience and
appreciate food on a deeper level, and ultimately yield more present,
enlightened and productive workers. The
results have been very positive, and they’ve found that their engineers are
some of the biggest participants!
Read More:
Want to know about the Food Revolution at SRG? Click here
--Christie Wood
Bryce Clark
Culinary Assistant
Culinary Assistant
