Managing employees’ health and well-being is the responsibility of any responsibly business in the food sector. UN Sustainable Development Goals three and eight address health, well-being and productive and decent employment for all. All organizations have an obligation to support the good health and well-being of its employees. Progress over the past three decades has been made but continuous improvement, which is the intent of all management systems, is fundamental to continue the food sector’s progress towards improving employees’ lives.
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