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FOOD IN THE
WORKPLACE
THOUGHT LEADERSHIP
Food in the Workplace
Rebecca L. Scott, MPH, Research Analyst and Communications Specialist, Sodexo
Introduction: A Changing Workforce
With many Baby Boomers working past traditional retirement age and a new generation of talent entering the workforce, the
demographic and psychographic characteristics of today’s workplace are unquestionably changing. Compared to even just five
years ago, today’s workforce is more diverse in age, ethnicity, and nativity. It is predicted that by 2020, millennials, also known
as Gen Y or those born in the 80’s and 90’s, will make up the majority of the workforce. By that same year, 25% of the labor
force will be age 55+, up from 12% in 1990. The workforce will also be increasingly represented by non-white employees, with
the most notable growth occurring among Hispanics, whose population is expected to double within the next
FOOD IN THE WORKPLACE THOUGHT LEADERSHIP
Food in the Workplace Rebecca L. Scott, MPH, Rese
Food at Work Before exploring the specific needs o
protein meals. For employees who are trying to lo
Food and the Workplace Experience Experiences hav
Food, Image Value, and Engagement The food servic
Employees are attracted to organizations whose de
Committed to: End-User Insight, Innovation & Solu
WORKS CITED 1Hayutin, A., Beals, M., & Borges, E
Innovations 2 Solutions 9801 Washingtonian Blvd.