Promote Whole Foods

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Affordability

Highly processed foods can cost less because they have been formulated to offer a long shelf life and low price. However, the health impacts of processed foods containing high levels of fats, additives, salt and sugar are becoming well documented. Purchasing whole foods need not be expensive – it's just a matter of finding appropriate suppliers.

Cost savings

Your business may not cover employees' medical expenses, but it will bear the costs of decreased productivity from unhealthy or absent workers. Helping employees adopt healthy food habits is an investment in a productive workforce.

Environmental considerations

Eating more whole foods and foods in season is not only better for your health, it saves energy and materials needed to refine, process and package food.

What you need to know

• Whole foods are those that have not been highly processed. An example is a whole apple, instead of a supermarket apple pastry, or a fresh loaf of whole wheat and date bread instead of packaged baked goods produced for a long shelf life. Whole foods are those that are either still in the form that had when they left the farm, or have ingredients that are almost all identifiable as having come directly from the farm. (Another definition is "food our great-grandmothers would recognize as food.")
• Many processed food products contain high levels of salt, refined starches and sugar, including sources some consider to pose health risks, such as high-fructose corn syrup. These can cause a short burst of energy but then a corresponding bust due to the body's effort to absorb the refined sugars. They can rob employees of energy during the work day. Whole grain treats with modest amounts of sugar, such as fresh whole grain muffins or snacks rich in protein (i.e. cheese, nuts) offer a source of more sustained energy.
• Products can seem very similar but be quite different in ingredients and nutritional value. For example, you can make guacamole by mashing an avocado with a bit of garlic and lemon and spices – a whole fresh food. Or you can buy packaged guacamole dip, with added preservatives, oils and thickeners and emulsifiers such as Polysorbate 80. Similarly, plain whole yogurt has a much different ingredient list from yogurt-like foods with zero fat and artificial sweeteners.
• Whole foods generally retain more nutrients because they have spent less time from farm to plate, gone through fewer mechanical processes, have fewer non-nutritious additives and have sat on the shelf less long. Making food from scratch is a great way to learn more about ingredients, local food, and to get the best health benefits from your meals.
• In the workplace, opt for whole fruit and vegetables, salads, whole grain breads, and simple meals and snacks using few canned ingredients. Avoid packaged snack foods, canned foods, or items with long ingredient lists.
• Consider starting a recipe club where people can share ideas about home cooking and healthful food.
• Drinking water or mineral water with fresh fruit squeezed into it or a small amount of essence syrup added for flavour is a great alternative to juices, sugared vitamin drinks and sodas.
• Investigate local restaurants for your catering needs and lunch meetings. Patronize those who use fresh, local, organic or natural ingredients.

FAQ

Many processed foods are "enriched" and have added vitamins – doesn't this make up for those lost in processing?
Many engineered foods have been formulated to replace nutrients that are degraded during processing. However, whole foods – especially those grown in organic soil – contain complex nutritional qualities we are still learning about, such as antioxidants. They also represent a more dynamic relationship with the land (rather than a food laboratory), encouraging both self-care and better environmental practices.