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The Role of Food In Workplace Wellbeing

    The role of food in workplace wellbeing

    Session Title: The role of food in workplace wellbeing
    ​Moderator: Evelina Gillard, Head of Research and Research Faculty, Cesar Ritz Colleges Switzerland / University of Derby
    Panelist: Lynda Pasmore, Lecturer, Cesar Ritz Colleges Switzerland Panelist: Giuseppina Menconi, Program Leader – Research Faculty, Cesar Ritz Colleges Switzerland Panelist: Gloria Luzzani, Dr., Cesar Ritz Colleges Switzerland
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    Session description: Organizational effectiveness over time is largely dependent on worker well-being. Research has shown that the general health and well-being of the workforce increase productivity levels, and particular attention should be paid to the ways in which employers could enhance it. Although all aspects of working life are related to workplace well-being, the International Labor Organization (ILO) highlights that nutrition is one of the main factors that contribute to it, similar to physical activity and sleep quality. This expert talk discusses the role of food in workplace well-being. First, the concept of food is presented from a philosophical perspective. Second, the key characteristics of food-related to workplace well-being are outlined. Third, practical ways in which employers could enhance workplace well-being through food offerings are discussed. Finally, business recommendations are shared for individual workers and employers.


    Evelina Gillard: I am engaged in education as Head of Research and Research Faculty at César Ritz Colleges (Switzerland). Throughout my career, I’ve worked across a variety of industries, including banking, automobile manufacturing, real estate investment, and luxury services in France and Switzerland.

    Lynda Pasmore: Lynda’s career in food product development and communications spanned over 20 years and involved working for the British government and manufacturers of food and white goods. Moving into industry training and education enabled her to work in various international markets, before focusing on formal education. She holds a Chartered Institute of Marketing Diploma, a Certificate in Human Nutrition from the University of Lausanne, and a PGCE, awarded by the University of Hertfordshire. Lynda joined the Swiss Education Group as a lecturer in gastronomy and nutrition in 2017.

    Giuseppina Menconi: Dr. Giuseppina Menconi holds a PhD in Computational Chemistry from the University of Durham and a Master’s Degree in Mathematics from the University of Piemonte Orientale in Italy. She obtained a PGCert in Higher Education from the University of Derby and gave a TEDx talk in Lucerne in 2015. At Cesar Ritz, she teaches several courses in the area of Food & Nutrition. Her research interests include Food Philosophy, Food Chemistry and the role of our senses in the appreciation of the food we consume.

    Gloria Luzzani: Lecturer of food philosophy and food trends at Cesar Ritz Colleges, I have many years of experience in applied research on food system sustainability. As a research fellow at Università Cattolica del Sacro Cuore in Piacenza from 2014-2020, I was the technical coordinator of projects on wine and food sustainability and I have been working on their implementation along the overall Italian food chain. In addition, I was in charge to implement the projects along the overall Italian food chain, and investigating the sustainability of food consumption. Concurrently, I am the Learning & Development Manager for the University’s Master program on Food & Beverage: food services management and sustainability at Università Cattolica del Sacro Cuore (Italy), where I have also contracted professor of the courses “Introduction to food system sustainability” and “Restaurants sustainability”. As a project scientist at the University of Zurich, I have been involved in projects aimed at fostering companies’ embeddedness and sustainability in the countries in which they operate.