Healthy Eating at the Workplace

Barriers & Considerations

• Know the law
• Who needs to be involved?
• What should be considered?
• How do I communicate the policy to my employees?
• How do I make sure the policy is effective?

Know the Law

• Based on the Occupational Health and Safety Act (Regulation 851, Part III Industrial Hygiene section 136), know your responsibility as an employer with respect to providing suitable eating environments

Who needs to be involved?

• All stakeholders including health and safety committees, union representatives, HR, and your food services provider
• All levels of management

What should be considered?

• Predominant ethno cultural food norms at your workplace which may influence food choices
• Supporting the community by promoting the consumption of locally grown produce
• Subsidizing the cost of the healthier food items offered at your workplace to make them an easier choice for employees

How do I communicate the policy to my employees?

• Include policy communication to employees as a mandatory component of orientation
• Explain why this policy has been developed. Emphasize how your organization values employee health

How do I make sure the policy is effective?

• Provide your employees with the skills and knowledge to make healthier food choices
• Examine office norms that may hinder policy implementation. For example, is every new achievement or birthday celebrated with cake?
• Serve lower fat, nutrient-dense foods during meetings and conferences
• Evaluate the contents of your vending machines. Include healthier options
• Implement the Eat Smart! Ontario’s Healthy Workplace Program workplace cafeteria program
• Develop strategies to promote healthy eating

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