Food at Work: a Case Study of Slovenia

Abstract

Good nutrition, along with other vital occupational safety and health issues, is the foundation of workplace productivity and safety. It is well documented that unhealthy foods can lead to obesity and chronic diseases. Many workers consume a significant portion of their daily food consumption away from home. Foods consumed at cafeterias, from vending machines and in other food-service establishments are often not as nutritious or healthy as foods prepared at home. Making healthy food available at work is one way to promote healthy eating. Our paper presents workplace nutrition solutions in different types of Slovenian companies. The study considers: (i) lunch time and breaks, (ii) healthy food at work, coffee, cigarettes, (iii) possibilities of maintaining diets at work, (iv) working ability after lunch and (v) certain social aspects, such as discussion topics during breaks.