The true cost of a poor diet on productivity and profitability of your workforce.
Looking forward to a hearty meal at the end of a long workday is a highlight for most people. The stress and strain of deadlines, combative co-workers and pesky problems fade away as you tuck into a hearty steak or creamy cannelloni. But that meal does so much more than give you something to look forward to and a reprieve from your job. It provides essential nourishment to replenish the energy sapped from long working hours, and acts as fuel so you can do it all again tomorrow. Whatever’s taking up space on your plate is a productivity tool, and it becomes even more important when you’re dealing with a large workforce.
The cost of a poor diet on the job is linked to $850 billion a year in lost productivity in developing countries according to recent studies, with the biggest productivity losses occurring in the agriculture, mining and construction sector. Addressing this as an employer doesn’t just become important in the context of occupational health and safety and local labour legislation, but it becomes imperative when considering the negative impact poor diet can have on your profitability.
Research has pointed to the positive impact of diet-related worksite intervention in reducing both absenteeism and presenteeism. Having a well-fed and fuelled workforce could mean the difference between missing and hitting your project deadlines – undernourished teams drag their feet, literally. Numerous chronic diseases are also linked to poor diet and may result in certain functional limitations which will impact work allotment, general scheduling and (you guessed it) your productivity rate and, consequently, your overall profitability.
This also has further-reaching consequences when it comes to household income and breaking the cycle of poverty and malnutrition. If a worker is unable to perform adequately or work a full allotment of billable hours, their wages decrease, which means greater financial strain on dependents and a constrained ability to provide adequate food security.
At iLodge, we supply workforces with meals based on certain guidelines, one of which is the South African Food-based Dietary Guidelines. These Guidelines give an overview of food and beverage combinations that will meet nutritional needs and reflect local ingredients, eating behaviours and affordability. Some of these guidelines include eating dry beans, split peas, lentils and soy regularly; having milk, maas or yoghurt every day; and using fats sparingly. We also consider Acceptable Macronutrient Ranges when compiling our menus. This Range, which is compiled by the Food and Nutrition Board of the Institute of Medicine, has calculated an acceptable macronutrient distribution range to adequately satisfy the unique nutritional needs of active individuals (which your workforce is). These ranges are as follows:
- Carbohydrates should provide 45-65% of your energy
- Protein should provide 10-35% of your energy
- Fats should provide 20-35% of your energy, with saturated and trans fats being consumed at a minimum
On top of this, every client completes a client needs assessment form so we can understand which workforce members are vegetarian, vegan or halaal for example, as well as what kinds of meals the client is looking for. Stringent standards around food preparation and hygiene are put in place, and food quality, variety and nutritional values are closely monitored based on the guidelines above.
When it comes to your workforce, ensuring a well-balanced and portioned meal, eaten three times a day, is essential to achieving productivity gains and sustainable output. iLodge provides an average of 15 000 kilojoules to each workforce member every day, considering activity level and general satiety. Making sure your workforce has enough ‘energy in’ has a direct impact on productivity according to the International Labour Organization: In the developing world, a 1% kilocalorie (kcal) increase results in a 2.27% increase in general labour productivity.
The power of good nutrition cannot be overstated. Not only does it keep your workforce properly fuelled and energised for the tasks ahead ensuring you keep productivity up, but it has longer-term impacts on employee wellness and staving off chronic diseases associated with malnutrition. Speak to us about your food and catering requirements today and let us set your workforce up for success.
