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<br /> FOOD IN THE<br /> WORKPLACE<br /> THOUGHT LEADERSHIP<br /> <br /> Food in the Workplace<br /> Rebecca L. Scott, MPH, Research Analyst and Communications Specialist, Sodexo<br /> Introduction: A Changing Workforce<br /> With many Baby Boomers working past traditional retirement age and a new generation of talent entering the workforce, the<br /> demographic and psychographic characteristics of today’s workplace are unquestionably changing. Compared to even just five<br /> years ago, today’s workforce is more diverse in age, ethnicity, and nativity. It is predicted that by 2020, millennials, also known<br /> 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<br /> force will be age 55+, up from 12% in 1990. The workforce will also be increasingly represented by non-white employees, with<br /> the most notable growth occurring among Hispanics, whose population is expected to double within the next<a title="Food in the Workplace page 1" href="http://viewer.zmags.com/publication/55462027?page=1"> FOOD IN THE WORKPLACE THOUGHT LEADERSHIP</a> <a title="Food in the Workplace page 2" href="http://viewer.zmags.com/publication/55462027?page=2"> </a> <a title="Food in the Workplace page 3" href="http://viewer.zmags.com/publication/55462027?page=3"> Food in the Workplace Rebecca L. Scott, MPH, Rese</a> <a title="Food in the Workplace page 4" href="http://viewer.zmags.com/publication/55462027?page=4"> Food at Work Before exploring the specific needs o</a> <a title="Food in the Workplace page 5" href="http://viewer.zmags.com/publication/55462027?page=5"> protein meals. For employees who are trying to lo</a> <a title="Food in the Workplace page 6" href="http://viewer.zmags.com/publication/55462027?page=6"> Food and the Workplace Experience Experiences hav</a> <a title="Food in the Workplace page 7" href="http://viewer.zmags.com/publication/55462027?page=7"> Food, Image Value, and Engagement The food servic</a> <a title="Food in the Workplace page 8" href="http://viewer.zmags.com/publication/55462027?page=8"> Employees are attracted to organizations whose de</a> <a title="Food in the Workplace page 9" href="http://viewer.zmags.com/publication/55462027?page=9"> Committed to: End-User Insight, Innovation & Solu</a> <a title="Food in the Workplace page 10" href="http://viewer.zmags.com/publication/55462027?page=10"> WORKS CITED 1Hayutin, A., Beals, M., & Borges, E</a> <a title="Food in the Workplace page 11" href="http://viewer.zmags.com/publication/55462027?page=11"> </a> <a title="Food in the Workplace page 12" href="http://viewer.zmags.com/publication/55462027?page=12"> Innovations 2 Solutions 9801 Washingtonian Blvd. </a>