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Learning legacyLessons learned from the London 2012 Games construction project

Health information sheet about the effects of skipping breakfast

Food and sustainable sourcing: Feeding the construction workforce

AbstractThe provision of welfare facilities on large construction projects are a key part of the health and safety strategy. The Olympic Delivery Authority (ODA) was also keen to ensure that these facilities met the London 2012 Olympic and Paralympic Games aspirations for a safer, greener and healthier Games.

A site-wide catering service was not procured by the ODA, although the ODA’s requirements were captured in a Catering Requirement Brief. Each principal contractor was responsible for their own welfare and catering arrangements.

This case study reviews the catering approaches developed by three Principal Contractors from the Olympic Park, the various initiatives employed to meet the food safety, hygiene, healthy eating and sustainable sourcing challenges set by the ODA. This includes perspectives from the contractors, their caterers and their workforce.

Key outcomes from the research are a set of recommended Key Performance Indicators (KPIs) and top 10 dos and don’ts for future catering contracts, as well as a reference document detailing publications and websites for guidance on food safety, hygiene, healthy eating and sustainable sourcing.

AuthorsRos Seal BSc(Hons) CMIOSH MCIEH Health and Safety Adviser, ODA

Kim Willis CIEHResearch Project Officer, Chartered Institute of Environmental Health

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The big breakfast poster

’Poor nutritional balance alone correlates to an eight per cent reduction in productivity and people with bad diets are absent 15 per cent more than those with good diets 1.

’Poor eating habits such as having no breakfast and lunch or having no breakfast and snacks leads to a productivity loss of almost 97 million working days, worth £16.85 billion, a year ‘2.

IntroductionWith over 12,000 workers at the peak of construction on the Park and the Athletes’ Village; meals that were required to feed the workforce have been in the millions. With over 60 million hours worked, at least one meal a day and snacks have been obtained from catering establishments on the Park or bought in by each worker.

All Principal Contractors across the Games construction programme provided welfare arrangements such as canteens and self-contained facilities and it was vital that these facilities met both health and safety and food hygiene requirements. With the size and isolated location of the Park it was important that they were offered variety and choice in the food provided.

BackgroundThere are a number of published studies on the effects of poor diet and for a construction programme very much focused on being ’on time‘ the following statistics were instrumental in assisting in the engagement of the Principal Contractors.

The provision of safe and healthy food is a contributing factor to the health of a construction worker. Coronary heart disease (CHD) is the UK’s biggest killer, around one in five men and one in seven women die from the disease 3.

The workforce on the Park is predominantly male and middle aged. Construction workers are often living away from home for long periods and are therefore likely to have limited catering facilities and for ease of use visit take away’s and consume fast foods.

Men are also more likely to be overweight than women 4 and are less likely to visit their general practitioner (GP) than women if they have a medical problem 5.

Statistics about the Park from Park Health (occupational health service for the construction phase of the venues and infrastructure for the Games) showed that around 41 per cent of the workforce were overweight, 28 per cent were obese and 30 per cent had high blood pressure; the latter being a precursor for CHD 3.

Big breakfast

Fill up on mushrooms, tomatoes and beans. Remove the rind and be kind to your waist. Y add salt? A good breakfast already has salt added. Use less butter to… Prevent middle–age spread! You’re part of it!

Big_breakfast_2011.indd 1 09/03/2011 15:05:05

Over 60m hours worked, at least one meal a day is obtained from catering establishments on the Park or brought in by workers.

Justification for the researchFood is not traditionally seen as a contributor to performance in construction yet more people die or are incapacitated due to food poisoning every year 6 than they are through work accidents 7. The work in relation to food safety and sustainability provided a unique opportunity to raise awareness.

This research was undertaken jointly by the ODA Health and Safety team and the Chartered Institute of Environmental Health (CIEH) to capture the lessons learned on this unique aspect of the project for future benefit. This research was also supported by a recommendation from the Commission for a Sustainable London 2012 8.

Target audienceThe research findings have been specifically considered for the following industries/sectors: – Principal Contractors – caterers – catering suppliers – local authorities and representative

organisations, for example London Food Board

– non-governmental organisations (NGOs)

– food safety consultants – sustainable sourcing consultants

Methods and processes – Qualitative research by means of

short one-to-one interviews were carried out with three Principal Contractors from the Park, their caterers and the workforce in December 2010 to develop the case studies and identify potential indicators for the model KPI.

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Figure 1: Food provision interface in construction

– A review of the ODA food safety and sustainability standard, scorecard and associated checklists.

ODA strategyThe ODA set out its expectations and minimum standards for suppliers of catering services across the Park and off-Park venues during the construction phase of the project in a Catering Requirement Brief.

The service offered included an early morning ‘tea and toast’, breakfast, lunch and a minimum offer all day. The decision not to procure a site-wide catering service meant that there was not a clear approach to food provision for construction workers. Different approaches to catering could be adopted by caterers as each principal contractor made their own catering arrangements.

Food safety and sustainability assuranceTo further address these issues and monitor standards the ODA took the lead on providing guidance, support, checking and reviewing welfare facilities by working with stakeholders and regulators to ensure statutory duties and the commitments made to achieve a safer, greener and healthier Games were aspired to.

This was achieved by the work of a dedicated Health and Safety team with an Environmental Health Officer who had an audit and facilitation role with the Principal Contractors, and by caterers utilising a Food Safety and Sustainability Standard and scorecard. This was developed with the assistance of the CIEH and Sustain.

Occupational Health Advice

Caterer

Workforce

Principal Contractor

Client (ODA)

The ODA set out its expectations and minimum standards for suppliers of catering services across the Park.

The standard includes guidance on food hygiene and safety to ensure compliance with food safety legislation and encourages best practice with regards to serving healthy, safe and sustainably sourced food. The Food Safety and Sustainability Scorecard were completed as a minimum annually for each caterer, and measured the caterer’s performance in a range of areas. Refer to a separate learning legacy champion product for the standard and scorecard.

Food safety monitoringWith a maximum score of 75 per cent in accordance with the scorecard, food safety KPIs included the following: – cross contamination – cleaning – chilling – cooking – management – training and customer service – penalty for any endorsements

for breach of food safety responsibilities

These KPIs were developed in conjunction with the CIEH and are based on the Safer Food Better Business toolkit 9.

Healthy sustainable food monitoringThe sustainability standards that caterers were encouraged to aim for (for which the maximum score is 25 per cent in accordance with the scorecard) include the following: – 75 per cent of foods unprocessed

on reaching kitchen, and seasonal fresh fruit and vegetables used plentifully.

– 30 per cent of food certified as causing minimal environmental harm, for example organic.

– Menu options include at least one vegetarian and one vegan option.

– Red meat, chicken, eggs and dairy products produced to high standards of animal welfare, for example Freedom Foods, free range or organic with each foodstuff scored separately.

– Fish from endangered stocks excluded and sustainable options such as Marine Stewardship Council (MSC) certified fish chosen.

– Rainforest Alliance/Fairtrade tea, coffee, juice, chocolate, sugar and fruit offered.

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– Bottled water avoided and tap water served instead. If there is no access to mains water, socially responsible brands chosen.

– Catering staff trained in preparing healthy and sustainable meals.

– Sustainable and health food communicated to consumers.

These standards were developed in conjunction with Sustain and are based on work undertaken by Sustain in relation to procurement of food in the public sector.

Catering performanceOver half the 13 canteens across the Park scores in food safety and sustainable sourcing had significantly improved in 2010 since the first survey in 2009. The remaining canteens had either stayed the same or dropped a little (for example two caterers had performed so consistently poorly against the KPIs that they were replaced; demonstrating that caterer performance was being actively managed by the principal contractor). All of the canteens were broadly compliant with food hygiene legislation.

Canteens that dropped sustainability marks had gone back to suppliers that did not meet the criteria in the Standard/scorecard. Improvements noted were canteens using the special of the day to offer a sustainable meal, and using British eggs. The majority of canteens were also using either Rainforest Alliance tea or Fairtrade tea and coffee. All of the canteens were using red tractor assured milk.

The amount of fresh produce used in dishes was still around 50 per cent for the majority of canteens. Vegetarian and vegan options were widely available. Caterers appeared to have a better understanding of the standards applicable to fish post-inspections; and in one particular canteen, all fish was only from the fish to eat list.

The food award benchmark provided further details that recognise good practice and offers guidance on how to further improve.

13Number of canteens across the Park.

75%Target for unprocessed foods on reaching kitchen.

30%Target for food certified as causing minimal environmental harm.

The benchmark was created with the assistance of the Newham Food Access Partnership and was built on the various food hygiene awards available from London Boroughs with the introduction of sustainable sourcing, and was applied as an integral part of the food hygiene and sustainability review. The food award benchmark can be downloaded as a Champion Product.

Health promotion campaigns A survey exploring workforce breakfast eating habits was completed in February 2010 to drive initiatives for a big breakfast week which ran in March 2010 (‘push on the porridge‘) and March 2011 (‘the builder’s breakfast‘).

The campaigns aimed to raise awareness of the importance of breakfast in line with Department of Health (DH) and Food Standard Agency (FSA) guidance, and following a review of accident and near miss statistics for the Park that showed the majority of accidents and near misses happened before lunchtime. Porridge was highlighted as a quick, healthier and inexpensive option for breakfast when comparing to a traditional builders fried breakfast.

A poster campaign, tool box talk and mini medicals were available during this week and all of the canteens that were in operation at the time took part by offering porridge and continued to do so as noted in the 2010 canteen reviews.

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A selection of the campaign material used on the Park

The focus of the March 2011 campaign was the traditional builder’s fried breakfast. The following marketing material was developed and provided to the Principal Contractors to encourage healthier and sustainability sourced options: – detailed presentation; – shorter version of the presentation

for plasma screens in the canteens; – tool box talk; – health information sheet; – information leaflet regarding

health effects and sustainability advice on the main ingredients found in a typical cooked breakfast.

Summary of lessons learnedThis research identified that canteens have become not just a place to refuel, but are also a hub to express opinion, gather ideas, air new initiatives, seek feedback, report back, recognise and reward good practice.

In short, good welfare provision can go a long way to creating a productive workforce and have a positive impact on sustainable food sourcing via food procurement changes. Chewing the fat, or not so in the case of the healthiest and most sustainable Olympic Construction site to date, is the way to good performance. However; what came out strongly from all the interviews is that there is a complex balance to be struck between authoritative nanny state controls and allowing people to make informed choices.

Be healthy

Eat a nutritious breakfastWhy not start your day with a bowl of porridge from your canteen?

You’re part of it

Eating fruit and vegetables grown locally and in season will help save energy used in food production, transport and storage.

Eating more fruit and vegetables can also reduce your risk of developing bowel cancer.

A recent park-wide survey revealed that four out of five workers on site could be eating more fruit and vegetables to keep them healthy and strong.

For more information on health and well-being, please contact Park Health on 0300 2012 111.

Eat seasonably and think five a day...

you’re part of it

be healthy

There is a complex balance to be struck between authoritative nanny state controls and allowing people to make informed choices.

Principal Contractor key outcomeRealisation that there is more to understand regarding food safety, healthy eating and sustainable sourcing. A commitment was made that the good practice generated from the Games project would be taken to future projects.

Caterer key outcomeThe service and variety of food on offer (hot meals, sandwiches, salads, vegetarian and healthy options) was consistent throughout the project with the workforce being able to make an informed choice on what to eat.

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Worker key outcomeResponse to the questionnaire indicated that over 80 per cent of the workforce that were surveyed bought meals from the canteen and about 40 per cent felt they were positively influenced by the information (general communication and health promotion campaigns) they received.

In conclusion, it would be reasonable to suggest that the holistic approach of setting standards, audit, review and support, education and consultation to influence contractors, caterers and workers has yielded overall positive experiences of the catering facilities on the Park.

Summary of the case studies – Advice is needed and wanted on food safety, healthy and

sustainable food provision by Principal Contractors and caterers. – Clear expectations from the client and principal contractor and

effective management from the principal contractor are crucial to secure improvements.

– A process of education throughout the supply chain is required before improvements are realistically seen.

– A means to effectively measure improvements is useful to achieve positive changes.

– Buy in required from the whole of the supply chain for success.

Key achievements – A comprehensive food safety and sustainable sourcing standard

and scorecard that go beyond legal compliance are available as a Champion Product.

– Case studies on the impact of the guidance and support from a worker, construction contractor and caterer perspective; Appendices 1–4.

– KPIs that can be added to a catering contract; Appendix 5. – Top 10 guide on food provision in construction; Appendix 6. – Sample menu for a caterer to provide to a construction worker;

Appendix 7. – References, Appendix 8.

40%Percentage of the workforce who felt positively influenced by the health promotion campaign.

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Appendices Appendix 1: BAM Nuttall – A construction contractor perspective IntroductionFood provision was incorporated into the wider health, safety and welfare agenda. BAM Nuttall had a strategy across their business called ’Beyond Zero‘. This strategy has been in place since 2007 and encompasses all that BAM Nuttall is striving to achieve in respect of enhancing welfare and improving health; however the focus is more on health and safety than food provision.

ProcurementThe catering company was chosen via a procurement process that incorporates food safety and hygiene compliance; it was managed by a member of the BAM Nuttall team and there is a direct relationship and line of responsibility between them and the catering manager. Although the performance of the caterer is not formally managed in terms of specific KPIs, the scorecard results and any advice from the regulator are reviewed.

ComplianceBasic compliance was the original expectation; little was known about nutrition and sustainable sourcing prior to the ODA intervention and specification of requirements.

These issues did not feature enough in their current contracts due to a lack of knowledge on nutrition and what choices should be available and what might be reasonably expected. The primary focus normally is health and safety in the canteen.

EngagementOver the course of the project, the canteen developed into a communication hub; a means to get messages to the workforce and to gain feedback on wider issues. There was a staff comments book in the canteen and welfare issues were put on the agenda for health and safety committee meetings. A specific user group survey was also carried out in the canteen. This was driven by the contractor separate to a review of consumer/worker opinions that was canvassed in 2008 and 2010 by the ODA.

ChallengesFood provision on the Park was subject to a number of changing challenges due to the fluctuations that construction traditionally experiences at different stages of the project, the location and transport routes into the Park and the influences of the weather. Winter working can be intermittent and unusual weather can have an impact on what workers want to eat. Changes in the tasks undertaken can also have an impact, for example physical outdoor labour opposed to office working.

Subsidising the catering operation is possible and sometimes necessary to secure choice and a reasonable price. It would have been of benefit if there was a matrix that could indicate price verses quality to assist with menu choices and whether to consider subsidy.

Location and type of project can adversely influence a caterer’s means of operation and generating profit, that is fluctuating workforce numbers; and distance of travel for supplies and staff getting to work. Unique to the Park are the physical boundaries that Principal Contractors work within so that the caterer is solely reliant on the workers and visitors to the project.

Catering contract viability can be affected as the construction activities change, worker numbers fluctuate and the overall job comes to an end.

What worked wellThe guidance (the ODA food safety and sustainability standard and the scorecard) and support (audits and reviews) provided was found to be very useful. The contractor has indicated that the principles of the scorecard and campaigns are taken into the business and utilised on future projects.

What would changeOver the course of the project the canteen became more of a communication hub than just a canteen and in future they would consider the physical layout to enable better customer flow to influence the ambience of the canteen and maximise opportunities for consultation.

Food provision on the Park was subject to a number of changing challenges due to the fluctuations that construction traditionally experiences.

Washrooms and boot areas could be better positioned to enable workers to remove boots and have an impact on the cleanliness and visual appearance of the canteen.

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The balance to be struckWhat came out strongly from the interview is that there is a balance between an authoritative nanny state and allowing people to make an informed choice, and that a greater understanding of food safety, sustainability and nutrition is needed for those managing catering contracts. This would help make improvements in food provision on future construction projects.

Stanpole Ltd: The caterer perspectiveComplianceThe Safer Food Better Business (SFBB) pack was utilised with ‘add ons’ and enhancements encouraged by the ODA standard and locally by the catering manager. A poor score was initially received following an audit; however, the separation of food safety and sustainability requirements meant that they were reviewed and action taken to improve performance. The achievement was visual with tangible results, that is seeing the score increase. The caterer did not have any internal advice on food safety or employ an external agency; however, the checks and subsequent findings determined by the ODA were acted upon.

Overall, meeting the hygiene requirements made maintaining hygiene and running the canteen efficiently much easier; although it highlighted that what is learned while on food hygiene training can be forgotten and that refresher training was important and would be useful in the future. The internet was a valuable source of information on nutrition, but signposting to specific diet advice as a one stop shop would have been easier to review and implement, since there was a wealth of advice available via the internet that was sometimes confusing.

CampaignsThe big breakfast campaign; ’push on the porridge’ helped in encouraging the caterer to think of new ideas to generate business. Other initiatives were developed: a local diet club, smaller portions, more vegetables and fruit, low fat sauces, specially made sauces and a weigh-in session. Ideas were put into practice and the catering business became more profitable. Cost was initially seen as a challenge when considering sustainable sourcing, however, the scorecard enabled the caterer to concentrate on a particular area and note improvements in that section, for example not offering fish from the MSC a ‘fish to avoid’ list and serving fish that was on the ‘fish to eat list’ or sustainable sourced fish products.

Desired outcomes for the futureAdvice on food hygiene, sustainable sourcing and what to include in a typical menu would have been useful, but it was felt important to consult with the workforce as to what they wanted to eat. If the workers were not happy with the menu they could bring in a packed lunch which can have an adverse effect on the caterer. They are reliant on the trade from the workforce and are not able to rely on passing trade due to the boundary and security arrangements in place across all projects within the Park.

A greater understanding of food safety, sustainability and nutrition is needed for those managing catering contracts.

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Appendix 2: Carillion – A construction contractor perspectiveProcurementThe catering company was selected by means of a procurement process that incorporated compliance in food safety and hygiene; it was managed by two members of the Carillion team; a Logistics manager and a Human Resources (HR) manager. There was a direct relationship and line of responsibility between them and the catering manager.

Although there was no direct measurement of the caterer performance, feedback and the suggestions book in the canteen were sources of information taken into account. The scorecard results and any advice from the regulator (local Environmental Health Officer) is also reviewed and addressed. Carillion do undertake in-house checks of hygiene and safety. Basic legal compliance was the original expectation and the ODA standard was lifted into the contract requirements as an appendix.

EngagementWelfare provision is encompassed in the ’don’t walk by‘ approach (this is a phrase used to encourage workers to take care of themselves and their colleagues. It is typically part of a wider behavioural safety strategy); acting on feedback and anticipating demand to ensure supply. This is on the agenda of the Safety Action Group that Carillion host on a regular basis and is attended by representatives of the workforce.

ComplianceThe checks (audits and reviews), guidance (ODA food safety and sustainability standard and the scorecard) and support (advice) were very useful and combined with feedback from the workforce lead to a change in menu; themed Wednesday’s examples included Mexican food, salad bar, panini and vending machines. The ’push on the porridge‘ campaign was originally subsidised (because one of the main challenges was encouraging the caterer to offer porridge) but the take up was successful enough that subsidy could be removed.

As part of the ongoing consultation process, a workforce questionnaire on sustainable food showed that there was support for local and sustainable food.

ChallengesOne of the key challenges in terms of demand and supply on both the Park and for construction was that different trades have different eating habits as well as different cultures. For example Asian, English, Welsh and European workers all have different tastes and expectations. It also varies across stages of the work. Exposure to weather and physical exertion also drives food demands.

What worked wellThe experience from this project provided a sound base for future activities and they found better ways of doing things around food provision. However, it would be useful to be able to gauge take up of staff by having a measure of the type of meals sold and this could be a KPI they introduce for future catering contracts.

What would changeCatering needed to be responsive to worker demands and campaigns geared around improving the health of the overall workforce. It was felt that there were issues to consider when advertising changes, as these are not always viewed positively in the first instance and workers are wary of changes to the service that they already know, relied upon and therefore trusted.

On other projects, especially when small organisations were beginning work or the bulk of the labour force has not yet started; consideration could be given to pooling resources to enable catering operations to be viable and offer a variety of products. Often, demand for a canteen is present before it has been established.

Early appointment of a catering contractor to assist in the design of the kitchen and storage layout would be advantageous. Consideration of the location, bearing in the mind the changing work activities and physicality as various aspects of the project complete.

Early appointment of a catering contractor to assist in the design of the kitchen and storage layout would be advantageous.

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Location of welfare facilities is a challenge for large scale major projects that cover huge areas; a set standard for design and build of a catering unit would be useful.

When considering future catering contracts they could include KPIs around quality, sustainability, queuing times and the clearing of tables. Consideration could be given to separate self-catering facilities. Some guidance on price and choice (having a menu to reference) would be helpful and ensuring that the waste segregation arrangements are available in the canteen as it is on site and in the offices.

When considering catering contractors in the future, construction contractors could visit other sites and ask for feedback from the workers using the canteen. Construction contractors may have additional services within the organisation they are part of and could look to these elements of the business such as Facilities Management for advice and support.

On future projects they will take forward the poster campaigns and menu changes to drive/promote healthier and more sustainable food.

A Catering: The caterer perspectiveComplianceThe caterer offered and sold a variety of meals influenced by Carillion following consultation with the workforce; the most popular meals were lunchtime options including sandwiches and snacks.

The requirement for food hygiene training was well known to the caterer and the requirement to offer a healthy option as well as sustainable sourced produce was most significant. The healthy options were incorporated into the everyday menu and Wednesday’s themed menus. One of the main challenges was cost, especially around sustainable sourced fish products.

Salmon was given as an example of a high cost item if from a certified sustainable source. Raising the price was negatively viewed since workers would resort to bringing in their own food; and the shared facilities already meant that workers were using food products (sauces and milk, napkins etc) that were supplied for paying customers. The caterer did not have independent checks in place, but did their own to maintain their food safety management system.

Service offeredThe caterer ensured that as many vegetables as possible were fresh and British. They did offer organic eggs, however, this meant that there was an increase in costs. They were committed to quality bacon and sausage as these were popular items. The sausages are Cumberland and red tractor assured and were well liked by the workforce. The caterer stated that any change, price or type of food was readily noted by the workers and that consultation was very important if change was to be accepted.

Support and campaignsThe documentation (ODA food safety and sustainability standard and scorecard) and support (audits and reviews) offered were very useful; queries were answered and advice was provided on seasonal produce and ways to provide healthier meals by the ODA Health and Safety team. They did take part in the porridge campaign, but did not note much of a change in sales. The main challenges they have faced in providing food for a construction workforce is offering variety and healthier food. This could be due to perceptions around what construction workers eat, that is the builder’s big breakfast and the assumptions made by the caterer.

The caterer ensured that as many vegetables as possible were fresh and British.

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Sharing good practiceOne of the ideas that the caterer would like to share is reduction in portion and therefore price to make food more affordable, and to appeal to people who are actively seeking to control portions or those in office environments that may not necessarily require the same amount of food as a person who is outdoors undertaking a physical job. The Wednesday theme was also very popular with workers and some people would only eat a main meal at the canteen once a week, but it seemed to be on the themed day.

ChallengesA challenge is getting people to understand how volatile food prices can be and the wider implications of food on the environment. Welfare can be a major issue to get right in construction (location of sites, lack of facilities and amenities, insufficient business in the onset of the project to attract a caterer). They often end up with mobile/temporary service for what is still a long construction project in most cases.

Trying to include healthy and sustainable sourcing is a burden. However, it was felt that more support is needed to fully understand sustainable sourcing including recognising suppliers. Training would be welcomed and a sample menu helpful to relieve the burden of trying to incorporate health, sustainable sourcing and offer a plate at a competitive price that ensures the caterer can make a profit and therefore trade.

Appendix 3: CLM Managed Package – A construction contractor perspectiveBackgroundCLM and BAM Nuttall (North landscaping project) share the catering facility to provide a service for numbers of workers that fluctuate and who work weekends. The management of the contract is shared, with CLM picking up the hard (physical aspects of the canteen) and BAM Nuttall managing logistics and numbers.

ComplianceFrom a construction contractor’s perspective, little was known other than the basics in terms of food safety legislation and there was surprise at the number of issues that needed to be considered. Customer satisfaction as well as legal compliance was one of the main drivers; but there were challenges anticipated in terms of the different perspectives among workers, contractors and caterers that there could be on quality, quantity and choice.

The ODA Standard formed part of the contract and although there was no external food safety expertise reviewing the catering operation, the contractor used their safety advisors to review the canteen facilities, the main focus being

health and safety. Scorecard results and associated reports were reviewed and action taken to close out issues or take up recommendations.

The audits provided by the ODA gave reassurances and opportunity for discussion. The checklists were also regarded as very useful. The caterer for this project was very proactive and it was felt that this made striving for improvements smoother and that the ODA Standard created scope for a number of proactive health-related activities.

CampaignsThe big breakfast campaign saw a greater uptake of porridge and as part of the campaign, the contractor offered free breakfasts for a period of time to encourage people to eat before starting work. Free fruit was offered on a Friday.

These campaigns were felt to be worthwhile and managers who had experience on previous projects felt they were positive and were also using breakfast vouchers (entitling the worker to a free breakfast) to recognise and reward good practices and safe working.

One of the ideas that the caterer would like to share is reduction in portion and therefore price to make food more affordable.

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EngagementThe workforce was regularly consulted on the canteen arrangements via the health and safety committee, open door policy and feedback cards, however, the caterer was very proactive and enthusiastic, and encouraged worker feedback directly and responded quickly to any issues that arose. Quality is a key value across the project and that permeates into welfare provision.

If workers were provided with quality facilities and food they were seen as more likely to respect and value the welfare arrangements provided and in turn respond by an improvement in work productivity.

It was felt that there was tangible benefit in looking beyond the price and range of food; health and sustainability was part of the programme.

What would be welcomedThe construction industry would benefit from formal food hygiene, healthy eating and sustainable sourcing training to assist in being in a better position of understanding what to expect and what to ask at the right time. The canteen is a good barometer for the culture of a construction site and leading by example, that is providing good welfare facilities, assists in achieving a positive environment to work in.

Straightforward catering: The caterer perspectiveComplianceThe tender document set clear unequivocal standards, so service set up was able to be right at the start. The scorecards drove improvements and provided an anchor for gaining support for new ideas. The guidance influenced procurement in terms of selecting suppliers and other decisions, that is not buying bottle water and checking the origin of suppliers, particularly meat and fish. The audits and the ODA visits were seen as helpful and supportive, and a welcome incentive to improve.

The traceability requirements to evidence the origin of the food added a considerable amount of time and introduced doubt over products sourced from some markets. Some were unclear as to the source of their products, particularly fish, that is which sea/ocean it had been fished from and how.

CampaignsThe push on the porridge campaign was very popular and an increase in sales was noted and appears to be sustained. The caterer also introduced their own ideas with fair trade week and sustainability week (for example offering Cornish Pollock and Herrings and locally sourced vegetables). The latter was more difficult to communicate and the caterer felt it had less impact.

The health initiatives from the ODA drove improvements and with some minor changes it was not difficult to add value, for example, not adding salt while cooking, removing salt and sugar shakers from tables and offering sachets of salt. Fat is cut off meat; skimmed and semi-skimmed milk is offered. Rapeseed, a healthier alternative and more environmentally friendly, is used and the waste oil is used for bio-diesel.

Higher standard of welfare (free range, organic) for eggs was stated as being far more expensive than a standard British caged hen. For one of the specials of the day they were being used at the request of the construction contractor (gammon and eggs).

The balance to be struckThere is a balance between price and quality, but the workers appeared to appreciate the home cooked food and good presentation. The caterer felt that workers being able to see preparation in the kitchen gave them confidence in the canteen being hygienic and providing homemade food rather than quick processed microwave meals.

Advice and support on dietary requirements, particularly calories and labelling, would help to design healthier meals.

The canteen is a good barometer for the culture of a construction site and leading by example, that is providing good welfare facilities, assists in achieving a positive environment to work in.

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Appendix 4: Worker perspective A questionnaire targeting canteen users was distributed during breakfast and lunch times across three canteens on three separate occasions in the Park.

Response to the questionnaire indicated that over 80 per cent of the workforce that were surveyed buy meals from the canteen. It’s no coincidence that the canteens become a place and means of communication (see Figure 2).

Over a third of respondents eat in the canteen everyday. Workers are only able to use the canteen provided by the contractor they are working for or bring food in and use the self-contained facilities provided.

Figure 2: Do you buy your meals from the canteen?

The size of the construction site (greater than Hyde Park) and nature of the boundaries of the Park make leaving the area for breaks difficult. There are also very few catering operations around the immediate vicinity of the Park.

Over two-thirds of the meals normally bought were at lunchtimes. This is useful information when considering initiatives and the best time to influence workers (see Figure 3).

In terms of range and choice at lunchtime over 90 per cent thought the range was either average or good (see Figure 4).

% 12.3

87.7

YesNo

0%

40%

80%

Cooked breakfast

Full meal at lunchtime

Sandwiches Snacks

Figure 3: Which meals do you normally buy?

0%

50%

100%

CLM BAM CarillionAll respondents

Good Average Poor

Figure 4: Views on the range and choice available at lunchtime

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Workers were asked how many portions/servings of fruit and vegetables they have, on average, from the canteen each day. Over 80 per cent of workers surveyed are getting three or less a day (see Figure 6).

In terms of impact and encouraging workers to have five or more portions of fruit and vegetables a day, in accordance with government advice, if the majority of workers are eating in the canteen at lunchtime, advice on how to introduce more vegetables and fruit has been provided in the form of sample menus shown in Appendix 7.

Workers were asked if since working on the Park had they received any advice, for example, tool box talks on lifestyle such as healthy heart, understanding cholesterol, how to eat well etc. Tool box talks were offered to all construction contractors on the Park and delivered by Park Health.

Over 30 per cent recalled that they had received lifestyle advice. This number is affected by the turnover of workers on the Park (see Figure 5).

The questionnaire then went on to ask ’in what way, if any, did these change your food choices?’

The free text/comments box were grouped together and yielded the results shown in Figure 7.

Figure 5: Since working here have you received any advice on lifestyle?

% 57.1

7.1

1.3 34

.4

NoYesUnsureNo response

0%

20%

40%

None 2 to 3 3 to 4 4 to 5Less than 2 5 or moreFigure 6: Portions of fruit and vegetables purchased/eaten from the canteen on average per day

Total number of comments All (count) All (per cent)

42

General interpretation of comment:

Eat more healthily 13 31

No change 25 60

Increased knowledge/awareness 3 7

Comments on actions concerning specific food types:

Less fried food/chips 2 5

More fruit/vegetables 5 12

Fewer sweets/crisps etc 1 2

Less salt 1 2

Butter/cholesterol 2 5

More brown bread 1 2

Figure 7: Additional comments provided

15

Around 40 per cent felt they were positively influenced by the information they were given.

When asked about British food, whether they had noticed British products on sale and if they were willing to pay more for British food, these were the results (see Figures 8, 9 and 10).

These responses are interesting in that the caterers were concerned that price is one of the most important drivers when workers choose to eat in the canteen and when compared to the responses from question 13. This demonstrates that price is not the only factor (see Figure 11).

Figure 8: How important is eating British produced foods to you?

0%

50%

100%

Carillion BAM CLM All respondents

Very important Important Not important

Figure 10: Would you be willing to pay a little extra for British produce if you were consulted on the price?

0%

50%

100%

Carillion BAM CLM All respondents

No Yes

Figure 9: Have you noticed any British produce on sale?

No Yes Unsure

0%

50%

100%

Carillion BAM CLM All respondents

The caterers were concerned that price is one of the most important drivers when workers choose to eat in the canteen.

The results for question 13 echoes the conclusions of the Hawthorne Effect 10. The Hawthorne experiments demonstrated that workers are not motivated solely by pay and that a complex mix of conditions at home, within the community, past experiences, attitude and sense of value felt by being appreciated at work, influence behaviour. This is very much at the heart of the HS&E strategy.

When considering past experiences, over three-quarters of the construction workers surveyed had worked at other sites and used the canteen facilities there. When asked to compare the canteen they currently use at the Park with canteens from other sites, 90 per cent said they were about the same or better (see Figure 11).

16

0%

50%

100%

Carillion BAM CLM All respondents

This canteen is not as good as the others I have used

The canteens are about the same

This canteen is better

Figure 11: How does your experience compare?

Figure 12: What influences your views when comparing canteens?

0%

40%

80%

Cleanliness/Hygiene

Cost/Price Healthy Choices

Quality of food Choice (range of meals)

Size of portions

All respondents CLM BAM Carillion

Over three-quarters of the construction workers surveyed had worked at other sites and used the canteen facilities there.

17

Appendix 5: Model KPIs for catering contractsCompliance with food safety legislation is a must in all contracts – The welfare facilities provided should cater for different needs (diet and

culture/ethnic backgrounds) and the seasons (hot and cold weather). – The person responsible for sourcing products must demonstrate that they

have either received training on sustainable sourcing or have sufficient knowledge, experience and skills to deliver our goals on ethical food sourcing.

– The person responsible for designing the menu choices must have either received training on nutrition or have sufficient knowledge, experience and skills to deliver our goals on choice and healthy options.

– A traceability document to demonstrate safe and sustainable sourcing should be completed and be available for audit on request.

– The caterer is expected to work with any occupational health service (internal or external) at the direction of the contractor to assist in achieving healthy food and encouraging a healthy lifestyle.

– All eating areas should be representative of a company desire to offer a welcoming space for workers to rest and eat.

– The caterer will ensure that the space allocated for marketing key safety, health and sustainable sourcing messages is kept clear, supported by the service offered and that any campaigns run by the caterer do not conflict with the key messages the contractor has displayed.

– All initiatives must be discussed with the contractor and must fit in with the company safety and health agenda.

– There is opportunity for a bonus payment when it can be demonstrated that a catering initiative has had a direct and positive impact on the workforce.

Appendix 6: Top 10 dos and don’ts – Do provide food hygiene and sustainable sourcing training or access to

comprehensive information for those managing catering contracts. Ensure you have the expertise in house or contract it in as you would any other service.

– Do insist that food safety refresher training for the caterers is undertaken. For example, utilise the tool box talks that are held regularly for site workers as a means of catering staff being re-focused on food safety and health issues on a frequent basis.

– Measure caterer performance using the scorecard; provide feedback and review to check progress.

– Develop links with occupational health to provide specific diet advice and support if required for individual staff.

– Do use the canteen menu, for example, daily specials as a means to encourage diversity and celebrating culture.

– Don’t assume that workers will welcome change; use your current consultation methods to engage on changes before implementing them.

– Ensure welfare is on the agenda for health and safety committee meetings.

– Do ensure that any marketing of British or sustainable produce is comprehensive and correct. It is an offence to mislead consumers on products that are offered for sale on the basis of claims.

– Regularly ask for feedback and report back. You said we did, but remember workers are on their break so a careful balance is needed.

– Food vouchers (free of charge to the worker) are a good way to reward good practice and helps workers to experience the canteen facilities.

All eating areas should be representative of a company desire to offer a welcoming space for workers to rest and eat.

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Appendix 7: Sample menu for a construction workerThis menu is based on the average construction worker and does not take into account any special dietary requirements or health issues. The intention is to provide suggestions of how to maintain a balanced diet.

Monday Tuesday Wednesday Thursday Friday

Example breakfast at 7:00

Porridge and seeds and banana

Wholegrain toast and peanut butter

Scrambled egg on wholegrain toast

Muesli and natural yogurt

Porridge and banana and seeds

AM snack at 10:00 Protein-based cereal bar (including nuts and seeds)

Lunch in canteen at 13:00

Chicken fajita wrap

Fish (not battered) with potatoes and two vegetables

Wholegrain chicken salad sandwich, yoghurt, fruit

Canteen healthy option (such as stirfry)

Tuna salad

PM snack at 19:00 Piece of domestic fruit (apple, pear, plum etc) and a handful of mixed nuts

Dinner at 19:30 Healthier takeaway options 11

Pizza: Thin based with veg and lean meat topping

Innocent veg pot (microwaveable)

Indian: Prawn madras/tandoori/bhuna with boiled rice and dhal

Beans on toast Kebab: griddled chicken shish with pitta bread and salad

Table 1: Sample menu to support a balanced diet

19

Appendix 8: References1 Health and Performance Research Study by Vielife, Harvard Medical

School and Institute for Health and Productivity Management 2005.

2 Baxter Storey Workplace Productivity Survey (conducted by Ipsos Mori, 2007).

3 NHS Choices: Your health your choices. Coronary Heart Disease website.

4 Office for National Statistics 2005: 23 per cent of men and 25 per cent of women aged 16 and over in England were obese (defined as having a Body Mass Index (BMI) of 30 or over). This is an increase since 1993, when 13 per cent of men and 16 per cent of women were obese. In 2005, 43 per cent of men and 32 per cent of women were classified as overweight (a BMI of 25 to 29). This was consistent with the trend between 1993 and 2005, where men were more likely than women to be overweight. Sources: General Household Survey (Longitudinal), Office for National Statistics; British Crime Survey, Home Office; Health Survey for England, 2005 (2005), The Information Centre for health and social care.

5 Office for National Statistics 2005 (see Figure 13).

6 Common Sense, Common Safety: A report by Lord Young of Graffham to the Prime Minister following a Whitehall wide review of the operation of health and safety laws and the growth of the compensation culture. HM Government October 2010. Page 33: ’Each year over one million people suffer from food poisoning, more than 20,000 are hospitalised because of it and 500 die as a result of it.’

7 The Health and Safety Executive Statistics 2009/10:152 workers were killed at work, a rate of 0.5 per 100,000 workers. Of the main industrial sectors, construction has the highest rates and accounted for 42 fatalities.

8 Commission for a sustainable London 2012: On your marks, get set, grow, a review of food across the London 2012 programme. Published April 2010. “The ODA should contribute to the Learning Legacy from the Games and write up case studies for contractor catering so that the approach can be adopted on other construction sites.”

9 This is a generic food safety management system produced by the FSA and freely available on their website.

10 The term Hawthorne effect was coined in 1950 by Henry A. Landsberger (Henry A. Landsberger, Hawthorne Revisited, Ithaca, 1958) when analysing older experiments from 1924–1932 at the Hawthorne Works (a Western Electric factory outside Chicago).

11 NHS (2010) Healthy choices. Available from: www.nhs.uk/Livewell/men1839/Pages/Dodgytakeaways.aspx

0

4

8

0–4 5–15 16–44 45–64 66–74 75 and 75+

Males Females

Con

sulta

tions

per

yea

r

Age groupsFigure 13: Men’s usage of the health service

20

Acknowledgments and thanks – Jenny Morris, Principal Policy Officer, CIEH – Kim Willis, Researcher, Policy Team, CIEH – Richard Prime, Project Director, BAM Nuttall Special Projects – Tim Le Sage, Construction Manager, CLM Managed Package Solutions – Grant Findlay, Project Director, Carillion – Simon Thompson, Straightforward Catering – Tammy O’Sullivan; Stanpole Ltd – Roland Dedej, A Catering – BAM Nuttall, Carillion and CLM Managed Package workforce who took

part in the research in December 2010

Peer reviewers – Karen Slattery, Nutritional Therapist, sample menu – Jenny Morris BSc(Hons) MBA, Chartered Environmental Health Practitioner,

Fellow Chartered Institute of Environmental Health, Principal Policy Officer

© 2011 Olympic Delivery Authority. The official Emblems of the London 2012 Games are © London Organising Committee of the Olympic Games and Paralympic Games Limited (LOCOG) 2007. All rights reserved.

The construction of the venues and infrastructure of the London 2012 Games is funded by the National Lottery through the Olympic Lottery Distributor, the Department for Culture, Media and Sport, the Mayor of London and the London Development Agency.

For more information visit: london2012.com/learninglegacy

Produced in association with CIEH.

Published October 2011 ODA 2011/031