How to Bring Healthy, Delicious Food into the Workplace

December is an interesting time to talk about healthy food choices. Once Americans are in the throes of the holiday season, we also tend to throw ourselves into the food and drink associated with the festivities. The outcome from all these celebrations is about 1.5 additional pounds for many of us. And, the majority never loses this weight. So, some of us enter the 2014 winter season approximately 15 pounds heavier than we started the 2004 season. 

When we combine the concepts of eating and weight gain with employer-provided health care, we must also consider a growing requirement for employees to stay as healthy and fit as possible in order to access employer incentives or avoid employer penalties. 

This CoHealth Checkup show will focus on a discussion with three people whose specialties include: clean food cooking, fresh fruit delivery to the workplace, and fresh ingredients and scratch cooking in employer-provided cafeterias. These leaders include cookbook author Terry Walters, Tom O'Connor of Seattle-based Market Fresh Fruit, and Victoria Vega of Unidine Corporate Culinary Group. 

Our focus will be: How can employers combine their messages about health living with healthy food choices at work?