The Plant-Based Workplace: Add Profits, Engage Employees and Save the Planet

Autorentext

Gigi Carter was born and raised in Cleveland, Ohio and currently resides in Washington state. She earned her bachelor's degree in economics from John Carroll University and a master's in business administration from Cleveland State University. Over the last 24 years, Gigi's career has been mostly with Fortune 500 companies in financial services and manufacturing leading and driving change. She's held management and leadership positions in finance and accounting, strategic planning, mergers and acquisitions, post-merger integration, operations management, project and program management, and operational and business process excellence. Gigi made a career change in 2016 to pursue her master's in nutrition sciences from the University of Alabama at Birmingham, where she graduated with honors, and launched a wellness coaching and consulting practice, My True Self, PLLC. Gigi is a licensed Nutritionist and certified personal trainer. Her focus area is with chronic disease prevention using plant-based nutrition and other lifestyle management concepts. When she is not working, Gigi enjoys spending time with her husband, Kevin, three rescued dogs and cycling.

Klappentext

The Plant-Based Workplace reveals the hidden health crisis that pervades our modern American workplace food environment. This book galvanizes the conscientious and fiscally astute company to enhance employee well-being, promote environmental sustainability, and revitalize productivity by getting to the root of employee chronic diseases. The Plant-Based Workplace answers three pressing questions:
(1) What does the research have to say about the link between diet, chronic disease, and the urgent environmental issues?
(2) What is the business case for implementing a plant-based workplace?
(3) How can companies apply a change model to engage employees in transforming the workplace food environment?

The Plant-Based Workplace challenges the reader to make it personal, showing how both company leaders and front-line employees can work together to transform not only the workplace food environment, but also the broader community the workplace supports. Readers will come away with accessible and accurate nutritional information, plus a practical set of implementation tools for engaging employees in the plant-based transformation, enabling companies to identify the most ethical and sustainable approach to augment their workforce's productivity and profit potential.