THE USE OF NUTRITIONAL-ERGONOMIC STRATEGIES AND RECOMMENDATIONS AS FACTORS OF SUSTAINABLE NUTRITION IN THE WORKPLACE

Abstract

Nutrition of the employee at work has a huge impact both on his health and labor productivity, and therefore on the financial well-being of the enterprise. But today it is wrong to limit ourselves to these factors. In today's world, it is impossible to separate human health or the well-being of an enterprise from the environmental component. Therefore the eco-consciousness and eco-choice of the worker, including in nutrition as well as carrying out the eco-policy at production is very important. The modern man spends a lot of time at work, so a healthy diet plays an important role for his health. Today healthy nutrition means ecologically conscious or in another way - sustainable. Sustainable healthy eating in the workplace should be seen as a comprehensive initiative. In today's global climate imbalance, it is nutrition awareness and sustainability that will not only improve health and business performance, but also have an impact on mitigating environmental problems. Awareness of sustainable diets and common dietary practices in the workplace are investigated. The impact of nutritional-ergonomic strategies on physical employment standards, workplace safety and productivity is analyzed. A contemporary approach to nutrition based on informed employer choices in the context of nutra-ergonomics adjusted for environmental sustainability is discussed, helping to optimize employee health and well-being. Recommendations for workplace nutrition interventions to normalize weight and improve employee health are discussed, taking into account the current requirements of the sustainability goals. Practical intra-ergonomic sustainable strategies and recommendations for employee workplace nutrition are offered. The company's eco-initiatives in sustainable nutrition for its employees help not only to show concern within the framework of production activities, but also increase the education of citizens in the issues of eco-sustainability in everyday life. This increases the eco-education of the individual, which creates conscious consumption and minimalist views in all areas of life, both for the employee and possibly for his or her environment - family and friends. Investing in nutrition in the workplace is a high return on investment for the employer, which can improve the health of workers, create comfortable working conditions, increase efficiency and productivity in the workplace. It is a direct pathway to achieving the United Nations Sustainable Development Goals (SDGs), in particular SDG 3 (good health and well-being), SDG 8 (decent work and economic growth), SDG 12 (responsible consumption and production).