Luxury hotel The Stafford London has achieved a 9% increase in its employees’ resilience to stress as a result of a 60-day wellbeing challenge.
The wellbeing challenge, provided by SuperWellness, was launched in February 2017, with 40 of the organisation’s 148 staff taking part.
The programme, which focused around healthy eating, included presentations on topics such as digestive health, eating for a healthy metabolism, and how to improve sleep using diet and lifestyle, with quizzes at the end of the sessions used to test what employees had learned. Staff were also offered monthly personal body composition checks, and group coaching sessions that included food planning and goal setting. In addition, the staff restaurant provided healthy food options to further support the challenge.
The challenge was communicated to staff via their line managers, as well as on noticeboards where employees could sign up to take part in the programme. Posters on the noticeboards were also used to promote the different monthly topics that were discussed as part of the challenge.
Results at the end of the 60-day period showed that employees’ food cravings had reduced by 9%, and energy and digestive health had both improved by 5%. Two employees who achieved particularly good results at the end of the challenge received Nutribullet blenders as prizes.
The Stafford London is now looking to implement a long-term strategy around employee wellness in order to ensure the lifestyle changes achieved during the wellbeing challenge are maintained and supported. This includes the introduction of a running club.
Stuart Procter, general manager at The Stafford London, said: “[The] programme was a fantastic investment to make; centring on nutrition and fitness, stress and sleep, we really saw a difference in the team’s productivity, happiness and overall health. Furthermore, the group challenges created healthy competition and brought our teams and departments closer together.
“On the back of the programme we have seen the launch of a Stafford running club, as well as the team eating much more healthily in the staff dining room.”