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Environmental
change, the core of the WWTC
program, can be as simple as increasing
consumer choice.
We encourage people
to choose healthy snacks, yet often
these options are not available
at or near the worksite. Setting
up water coolers, or adding bottled
water to a vending machine is an
environmental change that gives
employees a desirable alternative
to more commonly available snack
foods. Install a community refrigerator
and bringing a healthier lunch
or snack from home becomes a more
viable choice for employees.
Offering alternatives
to those looking for a broader
choice is also a way of introducing
new options to those who are otherwise
content with the status quo.
In
this spirit, a number of WWTC worksites
have established a healthy snack
program (read about what
is a healthy snack.) These
"fruit (and snack) bowls"
make healthy items easily available
to employees. Plus, prices are
set lower than most snacks from
vending machines or convenience
stores. This addresses three common
barriers to change: it's not convenient
(time) and it costs too much (money)
and I don't know what it is (the
unknown.)
This
guide to starting a healthy
snack program suggests 10 objectives
with associated strategies. These
are tips to keep in mind as you
plan your program. However, even
as you read through the list set
your mind on one overarching rule:
K.I.S. — Keep It Simple!
Complicated programs do not work
for busy people!
Objectives 1
and 2 are the
"wellness" objectives.
Number 4 is
the K.I.S. (or, "anti-burnout")
objective. The rest are mostly
"Retailing-101."
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