Food Matters Live 2021, 9-10 March | 29-30 June | 16-17 Nov

Register now for 9-10 March




Workplace health has dominated everyone’s lives for the last 6 months. But what role is played by nutrition and hydration in the maelstrom of other factors at play? Research by the Institute for Health Metrics suggests that poor nutrition has three times the impact on health as low fitness. Conversely, good nutrition and hydration can improve productivity, attendance and general mood – all of which bring with them obvious business benefits. How can businesses successful engage their employees in healthier eating and hydration? What demonstrable effect can that have on physical and mental health, and the bottom line?

Chair: Michael Baber, Director, Health Action Campaign and Fellow, Royal Society for Public Health

13.30 - 14.00

Determining the evidence base: understanding the impact of nutrition and hydration on performance

Dr Rachel Gibson, Lecturer in Nutrition and Dietetics, King’s College London

Dr Megan Whelan, Registered Dietitian, Work Ready Steering Group, British Dietetic Association

14.00 - 14.30

Prioritising and addressing the wellbeing priorities in your organisation: a practical toolkit to improve colleague healthy eating

Natasha Maynard, Nutrition and Scientific Affairs Manager, IGD

14.30 - 15.00

Food Matters, to Thrive: Presenting a case (with lots of solutions) for why organisations should create nutrition programmes for engaging the ‘new normal’ Covid 19 workforce focusing on healthier eating and improved hydration, so that they can Burn Bright, Not Out. 

Catherine Attfield, Head of Nutrition and Wellbeing, Nutrition Bites


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