VP, Nutrition & Wellness
COMPASS GROUP • Wellness by Design
This round table will focus on two areas of discussion related to corporate dining and food environment. First, we will focus on opportunities to design café space, micro-markets and other food and beverage destinations as “hubs” for well-being by employing Teaching Kitchens, behavioral economics, retail design and choice architecture tactics to influence and nudge associates to make health promoting choices and to engage fully in integrated well-being opportunities. Secondly, we will discuss data driven well-being through the use of consumer data analytics to drive menu design that promotes an increase in purchases of healthy foods and beverages.