It hurts less. WHO Advice for Healthier Work Meetings

Work meetings abandon us. Too much sitting and a high level of stress have had negative effects on the health of an increasingly sedentary society. That is why the World Health Organization (WHO) is proposing in the new report on "Planning Healthy and Sustainable Meetings" tips to make these work times more conducive to health.

Breaks for relaxation or physical exercise, fruits and vegetables of the time, abundant water, changing chairs and even a kickboxing movement. Gone are the days of meetings where the formality of the chairs was organized face to face. Contact between colleagues is recommended in the WHO report.

The World Health Organization warns that not all meetings require food, but stresses that preference should be given to foods containing unsaturated fats such as olive oil, Sunflower oil, fish, avocado and nuts. . Therefore, avoid foods like meat, butter, palm oil or coconut and cheese and completely eliminate processed foods.

The institution also recalls that "vegetable proteins for vegetarians such as lentils, tofu, walnuts, almond butter and beans" should be incorporated into the workplace .

Still on the best foods to consume, the WHO suggests warning companies or people who make food to reduce the use of salt, soy sauce and fish. At the expense of these spices, herbs, pepper and acidic substances, such as vinegar and lemon juice, should be favored.

Abundance is not synonymous with quality for the World Health Organization, which encourages the reduction of portions served by cutting snacks into pieces, to avoid overeating and waste. Serve with disposable plates or napkins to limit the amount of food eaten is another indication in the report.

The water should be served throughout the meetings, whether in nature or with rolled fruits like citrus, fresh mint or even ginger, to add flavor.

Exercise of Mind and Body

Working meetings can be a time of great anxiety and the WHO believes that physical exercise can help raise the level of concentration and reinforce the spirit of unity in business.

The organization created in 1948 to improve global health encourages employers to explain to workers that they can and should move in the meeting spaces. Offering them physical activity monitoring bracelets so that they are aware of the exercise that they are doing is also a step to put in place, according to the WHO, which advises each person to go through a minimum of 10,000 steps.

Having yoga, tai chi, dance or stretching classes on the agenda before or after the meetings will help you relax after or start brainstorming. This is also why the WHO proposes to change breaks to eat during exercise breaks, during work meetings and to play music during these breaks.

If meetings last less than four hours, the World Health Organization recommends the inclusion of breaks of three to five minutes at the end of each hour or five to ten minutes every two hours .

If the duration is more than four hours, a 30 minute break in the middle should be followed for a more complete physical exercise, with stretching, walking or relaxing.

The World Health Organization envisages, as part of a series of desirable policies, that some meetings may be held on foot if the participants are physically fit to remain in that position and the workers keep your arms up and stretched for 30 days. 60 seconds, to improve blood circulation.

An Ecological Work Environment

In a sustainable work environment, tobacco and alcohol do not enter, according to the WHO report on planning healthy and sustainable meetings.

Another suggestion is to avoid the unnecessary printing and waste of paper, choosing to work with digital versions of documents wherever possible.

Regarding the distribution of food, it is also necessary to confirm the amount of food needed to prepare meals, avoid waste and, if possible, redistribute excess food.

Work meetings should preferably take place in places accessible by public transport and with natural light to avoid electricity costs. The WHO also recommends the use of reusable cups and the reduction of promotional materials.