SHRM'S 2010 Healthy Food and Drinks in the Workplace poll surveyed HR professionals about healthy offerings in their organizations. Forty percent of organizations have formal or informal practices and/or policies in place that promote healthy food and drinks in the workplace. Nearly all employees have responded favorably to these organizations’ efforts to promote healthy food and drinks for work-related functions where food is served, in on-site vending machines, in the company cafeteria, etc.

1. August 13, 2010
SHRM Poll: Healthy Food and Drinks in the
Workplace

2. Healthy Food and Drink in the Workplace| ©SHRM 2010
Does your organization have a formal or informal practice and/or policy
in place that promotes healthy food and drinks for work-related
functions where food is served, in on-site vending machines, in the
company cafeteria, etc.?
2
Note: n = 578. Excludes respondents who answered "not sure/not applicable” (3%).
Yes, 40%
No, 60%

3. Healthy Food and Drink in the Workplace| ©SHRM 2010
Does your organization have a formal or informal practice and/or policy
in place that promotes healthy food and drinks for work-related
functions where food is served, in on-site vending machines, in the
company cafeteria, etc.?
• Formal or informal practice and/or policy promoting healthy food and drinks (by staff size): Larger
organizations (those with 2,500 or more employees) were more likely than organizations with fewer than 500
employees to report having a formal and/or informal practice and/or policy promoting healthy food and drinks in the
workplace.
• Formal or informal practice and/or policy promoting healthy food and drinks (by region): Organizations in the
Midwest (49%) were more likely than organizations in the West (29%) to have a formal or informal practice and/or
policy promoting healthy food and drinks in the workplace.
• Formal or informal practice and/or policy promoting healthy food and drinks (by operations location):
Organizations with multinational operations (59%) were more likely than organizations with U.S.-only operations
(33%) to have a formal or informal practice and/or policy promoting healthy food and drinks in the workplace.
3
Comparison by Organization Staff Size, Region and Operations Location
Smaller Organizations Larger Organizations Differences Based on
Organization Staff Size
•1 to 99 employees (28%)
•100 to 499 employees
(36%)
•2,500 to 24,999
employees (49%)
•25,000 or more
employees (65%)
Larger organizations >
smaller organizations

4. Healthy Food and Drink in the Workplace| ©SHRM 2010
How have employees at your organization responded to your
organization’s efforts to promote healthy food and drinks for work-
related functions where food is served, in on-site vending machines, in
the company cafeteria, etc.?
4
Note: n = 207. Asked only of HR professionals whose organizations have formal or informal policies promoting healthy food and drinks in the
workplace. Excludes respondents who answered "not sure” (6%). Percentages do not total 100% due to rounding.
24%
73%
2%
Very favorably Favorably Unfavorably Very unfavorably

5. Healthy Food and Drink in the Workplace| ©SHRM 2010
Does your organization take any of the following steps to help promote
healthy food and drinks in the workplace?
5
Note: Excludes respondents who answered “not sure/not applicable” and “other” response category.
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Ban all outside food/beverage that employees bring to the workplace to share with co-
workers for meetings, parties, events, etc. (n = 550)
Restrict the kind of food/beverages that employees can bring to the workplace to share
with co-workers for meetings, parties, events, etc. (e.g., no high-calorie foods, sweets)
(n = 549)
Provide point-of-purchase nutritional content (e.g., calories, fat content) on cafeteria
menus (n = 319)
Offer healthier vending machine options (e.g., less caloric, no trans fat) (n = 489)
Offer healthier food/beverage options in cafeteria (e.g., less caloric, no trans fat, more
vegetables, fruits) (n = 326)
Offer healthier food/beverage options at company meetings, parties, events, etc. (e.g.,
less caloric, no trans fat, more vegetables, fruits) (n = 538)
1%
27%
52%
58%
64%
100%
99%
73%
48%
42%
36%
Yes No

6. Healthy Food and Drink in the Workplace| ©SHRM 2010
Does your organization take any of the following steps to help promote
healthy food and drinks in the workplace?
• Provide point-of-purchase nutritional content on cafeteria menus (by staff size): Larger organizations (those
with more than 2,500 employees) were more likely than organizations with fewer than 2,500 employees to report
providing point-of-purchase nutritional content on cafeteria menus.
• Offer healthier food/beverage options in the cafeteria (by staff size): Larger organizations (those with 500 or
more employees) were more likely than organizations with fewer than 500 employees to report offering healthier
food/beverage options in the cafeteria.
6
Comparison by Organization Staff Size
Smaller Organizations Larger Organizations Differences Based on
Organization Staff Size
•1 to 99 employees (10%)
•100 to 499 employees
(17%)
•500 to 2,499 employees
(30%)
•2,500 to 24,999
employees (33%)
•25,000 or more
employees (63%)
Larger organizations >
smaller organizations
Smaller Organizations Larger Organizations Differences Based on
Organization Staff Size
•1 to 99 employees (29%)
•100 to 499 employees
(48%)
•500 to 2,499 employees
(61%)
•2,500 to 24,999
employees (74%)
•25,000 or more
employees (80%)
Larger organizations >
smaller organizations

7. Healthy Food and Drink in the Workplace| ©SHRM 2010
Does your organization take any of the following steps to help promote
healthy food and drinks in the workplace?
Differences Based on
Organization Sector
Differences Based on Organization’s
Operations Location
Offer healthier vending machine options
Multinational operations (65%) > U.S.-
based only organizations (47%)
Provide point-of-purchase nutritional content on cafeteria menus
Publicly owned for-profits (42%) >
privately owned for-profits (21%),
government agencies (4%)
Multinational operations (40%) > U.S.-
based only organizations (21%)
Offer healthier food/beverage options in the cafeteria
Privately owned for-profits (86%) >
publicly owned for-profits (70%)
Multinational operations (74%) > U.S.-
based only organizations (51%)
7
Comparison by Organizational Demographics
Note: A blank cell indicates that there were no significant differences in this category.

8. Healthy Food and Drink in the Workplace| ©SHRM 2010
Do you agree that it is HR’s responsibility to regulate the type of
food/beverages provided in the workplace in order to encourage
employees to consume healthy food and drinks at work?
8
3%
33%
48%
15%
Strongly agree Agree Disagree Strongly disagree
Note: n = 570. Percentages do not total 100% due to rounding.

9. Healthy Food and Drink in the Workplace| ©SHRM 2010
Do you agree that it is HR’s responsibility to regulate the type of
food/beverages provided in the workplace in order to encourage
employees to consume healthy food and drinks at work?
Differences Based on
Organization’s Region
Differences Based on Organization’s
Operations Location
Average agreement that it is HR’s responsibility to regulate
the type of food/beverages provided in the workplace
Southeast > Northeast, West
Multinational operations > U.S. based only
organizations
9
Comparison of Average Agreement by Organizational Demographics

10. Healthy Food and Drink in the Workplace| ©SHRM 2010
Demographics: Organization Industry
Industry
Manufacturing—other 15%
Health care, social assistance (e.g., nursing homes, EAP providers) 14%
Services—professional, scientific, technical, legal, engineering 11%
Financial services (e.g., banking) 9%
Educational services/education 7%
Retail/wholesale trade 5%
Government/public administration—federal, state/local, tribal 5%
Insurance 4%
Other services (e.g., nonprofit, church/religious organizations) 4%
Consulting 3%
Transportation, warehousing (e.g., distribution) 3%
10
Note: n = 550. Percentages do not total 100% due to rounding.

11. Healthy Food and Drink in the Workplace| ©SHRM 2010
Demographics: Organization Industry (continued)
Industry
Construction, mining, oil and gas 2%
High-tech 2%
Manufacturing—auto/auto-related 2%
Services—accommodation, food and drinking places 2%
Utilities 2%
Arts, entertainment, recreation 1%
Association—professional/trade 1%
Biotech 1%
Publishing, broadcasting, other media 1%
Real estate, rental, leasing 1%
Telecommunications 1%
Pharmaceutical 0%
Other 6%
11
Note: n = 550. Percentages do not total 100% due to rounding.

12. Healthy Food and Drink in the Workplace| ©SHRM 2010
Demographics: Organization Sector
12
Note: n = 527. Excludes “other” organization sectors.
0%
10%
20%
30%
40%
50%
60%
Publicly owned
for-profit
Privately owned
for-profit
Nonprofit Government
21%
48%
22%
8%

13. Healthy Food and Drink in the Workplace| ©SHRM 2010
Demographics: Organization Staff Size
13
Note: n = 498
0%
10%
20%
30%
40%
1 to 99
employees
100 to 499
employees
500 to 2,499
employees
2,500 to
24,999
employees
25,000 or
more
employees
23%
32%
19%
19%
7%

14. Healthy Food and Drink in the Workplace| ©SHRM 2010
Demographics: Region
14
Note: n = 536
0%
10%
20%
30%
40%
Northeast Southeast Midwest West
16%
26%
35%
23%

15. Healthy Food and Drink in the Workplace| ©SHRM 2010
Demographics: Other
15
Note: n = 572
U.S.-based operations 72%
Multinational operations 28%
Single-unit company:
Companies in which the
location and the company
are one and the same.
31%
Multi-unit company:
Companies that have more
than one location.
69%
Multi-unit headquarters determines
HR policies and practices
43%
Each work location determines HR
policies and practices
5%
A combination of both the work
location and the multi-unit
headquarters determine HR
policies and practices
52%
Is the organization a single-unit company or a
multi-unit company?
Are HR policies and practices determined by
the multi-unit corporate headquarters, by each
work location or both?
Does the organization have U.S.-based
operations (business units) only or
does it operate multinationally?
Note: n = 571
Note: n = 400
• 15% of organizations indicated that
employees at their work location were
unionized.
Note: n = 547

16. Healthy Food and Drink in the Workplace| ©SHRM 2010
SHRM Poll: Healthy Food and Drinks in the Workplace
• Response rate = 23%
• Sample comprised of 598 randomly selected HR professionals.
• Margin of error is +/- 4.
• Survey fielded July 15 – July 21, 2010.
16
Methodology
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