As employee wellness programs continue to evolve, FM asked these operators what they saw as the next iteration of their already advanced programs.
“We want to educate employees about how much sugar/fructose is in beverages and ultimately persuade them to change to choosing water as their beverage of choice,” says Linda Tucker, executive director of food & conference services, UBS Financial Services, Weehawken, N.J.
“We’re bringing in an online ordering program that we plan to synch with Te Summit Fit Club so that employees can still earn points for meals they purchase online,” says Michael Atanasio, director of food & nutrition at Overlook Medical Center, Summit, N.J.
“We’ve recently begun creating recipes that utilize super foods that will be connected to our Live Well program,” says Mickey Venditti, Metz Culinary Management executive chef and general manager at DDR Corp., Beachwood, OH.
“We are looking to build a rooftop garden as well as create active work stations for employees with treadmill desks and desk yoga programs,” says Susan Johnson, Ph.D., MUSC wellness program coordinator, Medical University of (Charleston) South Carolina.
“We need to keep on top of the latest trends in healthy menus and food service offerings to keep programs fresh and appealing. Tis is especially important in a closed environment like a studio lot where you want to avoid menu fatigue,” says Lucienne Hassler, senior vice president of administrative services, Sony Pictures Entertainment, Los Angeles.