More than half of UK companies now have a wellness strategy, designed to keep employees fit, happy and crucially productive. But do they have your best interests at heart? Or is this simply a smart way to stretch their human resources? MH investigates the complex world of workplace wellness
After working out, staff members eat in the T-Wellness Restaurant, where a locally sourced three-course lunch – for example, passatelli (a variety of pasta native to northern Italy) with tomato and rocket, cod fillet with parsley and lemon, and grilled courgette – costs €1. This nominal fee is imposed to dissuade employees from taking too much free food and wasting it. Outside the restaurant, workers sip espressos at standing tables, which may be less about wellness than simply traditionally Italian, but every bit of physical activity helps. In the offies, they sit on “wellness balls”; on the factory floor, they bask in natural light. Production ceases an hour early during the summer, so people have time to go to the beach.
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