The food item being served will help them know the calories it carries. Workplaces should encourage employees to purchase foods that have been physically and chemically modified, such as reduced-salt cheeses and skimmed milk, that are thought to make them healthier. This is mainly supported by the dual reason of ensuring the good health of employees and creating optimal productivity at work.
Looking at the big picture, the change brought by the pandemic has helped people to have a positive view of healthy eating, which is seen as dull and boring.
Catering providers have included ingredients like milk with turmeric or masala milk with dried fruit to keep it cold, desert with honey and ginger to control a sore throat, additional water to keep it at your stomach doesn’t get upset, provide healthy soup options for snack time to avoid employees having unhealthy eating habits or mix dry fruit sweets to curb sweet cravings and Many other similar ingredients or recipes are prepared to keep employees healthy during the pandemic.
A healthier food menu doesn’t just make employees happy; it increases their productivity levels, so they feel more energetic and motivated. Kitchens should prepare a food menu that includes healthier options that aren’t too heavy on dairy, pasta, or fattening sauces, including grilled, grilled, grilled, or steamed foods, and limited items Frying or sautéing has been shown to help people be more productive. longer.
As a matter of fact, the variety of food served in the workplace is now limited compared to pre-AD times and nutritional value is increasingly valued. Along with food, healthy teas and herbal blends to strengthen and calm immunity, whenever possible. Portion control is also essential for employees as it is one of the leading causes of death for almost any health problem.
As we foresee, there are many innovations that we expect to introduce in the next few years where more importance will be given to individual dietary preferences that will be mapped through intelligence. artificial intelligence. Going ahead, every food service provider will take the health and well-being of their employees very seriously while they are managing food along with dietary solutions as it has a huge impact on the workplace.
Source: IANS
