If you’re an office employee, you know the drill. Almost every celebration implies cold drinks, a big slice of cake, and possibly a meal if the crew or managers are bighearted enough. If there are 12 colleagues, chances are you eat cake almost once a month without necessarily wanting to. You may not even be into sugary stuff, but that doesn’t mean you’ll feel at your best refusing a kind, generous gesture that seems to make everyone else happy. You’re not a pariah. However, what if you were choosing a healthy lifestyle and received backing from health gurus who have a pertinent say in these matters?
The cake culture has split people into two camps – those living by the “carpe diem” motto and those with practical enough thinking who try to reduce sources of unhealthiness as much as possible. And in the light of the full-blown office cake culture, some big names challenge the trends. Susan Jebb made the headlines when she drew a parallel between passive smoking and office cake, placing them on par when it comes to the health and well-being impacts. Food Standards Agency chairwoman and professor admitted that office habits are the only reason she consumes cakes; bluntly speaking, she can’t be the only one doing this. In supportive work environments, some unwritten rules guide eating habits—including the poor ones.
With hot-desking on the rise, 1.6 days of work spent in offices, and senior leaders trying to relocate their remote workers back to the office, it’s safe to say that the office cake trend can only stop if the people agree to do so. All of this should happen due to health considerations since there’s rising awareness of the perils of consuming sugar regardless of age.
Healthier alternatives shouldn’t break the tradition or the budget
With the NHS registering over £6BN being yearly spent due to obesity, overweight, and high-mass indexes, the highlight of the cake industry shifts to healthy and nutritious desserts. From gluten-free to sugar-free to plant-based, there are numerous options when it comes to healthier cake alternatives. The low-calorie dessert market has witnessed a massive spike in popularity lately as customers are increasingly drawn to desserts that don’t harm their health. Baking science transforms better treats with next-generation aromas and ingredients, using natural sweeteners and whole grains, among other gods.
In light of the changing trend, it’s essential to draw attention to allergies and intolerances, for the Food Standards Agency discloses that 6% of the UK grown-up population suffers from one or more of these conditions. Restaurants, eateries, and businesses in the food industry take these matters seriously, all the more since harsh laws punish those who neglect customers’ food-related symptoms and syndromes.
Those suffering from an organization’s health condition mistreatment can do justice
If you or a loved one happen to be misled into believing that the received food, drink, or dessert is free of the ingredients that trigger your allergies, you can always access a guide on how to sue for compensation and try to do justice. UK’s compensation solicitors generally assess the cases clients submit, evaluate the odds of winning, and proceed with the complaint when the likelihood is considerable. Here, the chance of winning rises with the more proof you have to demonstrate that you’re innocent and that the party who had a duty of care to protect your health broke it.
There are a few means to prove the injustice you’ve been through, such as food bills, pictures, CCTV footage, and witness statements, to name a few. It’s easier than ever to take the matter into your own hands and reduce the harm suffered unjustly, thanks to the many laws that protect customers’ well-being and safety, so don’t sit quietly if you are mistreated.
Sugar-related obesity, diabetes, and the list doesn’t end here
Recent data discloses that one in six fatalities caused by heart and circulatory conditions are linked with high body-mass indexes. Diabetes is widespread, and even if sugar isn’t the only and main culprit behind the worrying victim problems, it’s safe to say that it contributes greatly to the epidemic. Physical inactivity, obesity, stress, and other difficulties promote insulin resistance and can quietly lead to diabetes, and this is just a common way of developing the illness. For the bulk of employees who associate stress with sugar, workspaces are the main sites of their sugar consumption, with the daunting obesity epidemic and the current obesity epidemic and oral diseases like cavities and gum disease.
It’s rare for offices to break this habit and go with healthier alternatives to maintain the supportiveness of the environment, all the more so since people used to associate birthdays with cakes. There’s a whole industry built around the birthday cake motif and even if there’s a growing trend that implies healthier alternatives, like sugar-free or plant-based creams, the office dessert prevails.
Your true option has to be baked into this tradition
Evidently, you can encourage a healthy lifestyle and cultivate the desire to make better dietary decisions in your colleagues. It’s probably useless to stress how you shouldn’t feel pressured into doing anything you don’t want in the office or during lunch breaks. Still, it’s probably important to mention how you can make an exception from the case without feeling like the party breaker.
If you want to bring change to your office, you’re encouraged to have a talk with your team and upper management to shed light on the problem of excessive desserts. Birthdays can be celebrated in more ways and still maintain the environment’s cooperation, helping you bond and create beautiful memories.
Healthy and delicious treats exist and can cut it.
You can order smoothies, tea, kombucha, turmeric lattes, or fruit-infused water. There are also veggie juices that taste out-of-this-world, such as beet, kale, celery, cucumber, and spinach. These can be mixed with fruits and ensure a high intake of nutrients, antioxidants, vitamins, and so on. With businesses doing their best to cash in on the ever-changing food and drink consumer trends, finding what hits the spot within the office can be a breeze and a blast.
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