In January, GSS hired a certified nutritionist, Ms Clara Soriano, to provide menu-planning advice and nutritional training services to GSS chefs, kitchen personnel, and client staff.

Scientific studies confirm that poor eating habits and nutrition contribute to obesity and overall poor health. By training GSS and client personnel in the health consequences of poor eating habits, and by demonstrating that healthy food can still be delicious and appetising, the goal of the GSS programme is to reduce the risk of cardiovascular diseases, such as heart attacks and strokes. Such risks are of particular concern in high- stress and high-risk oil and gas sites, making this initiative a Health, Safety and Environment (HSE) imperative. It is therefore necessary to have an interdisciplinary approach with GSS food services, as well as client HSE and medical personnel involvement, in improving the overall health and well-being of site personnel to decrease the risk of incidents on-site.

This initiative directly falls under BMMI’s Nourishing Life sustainability policy, which outlines the Group’s commitment to the well-being of its people and its clients, as well as spearheading education and training initiatives in the communities in which it operates. GSS will provide this service free of charge at all its sites, and will work closely with client management and medical teams to provide training and advice to client personnel. The following are highlights of GSS’ approach to nutrition:

• GSS chefs and kitchen personnel will be trained to improve the nutritional content of menu plans and improve the cooking methods used to prepare meals, all while accounting for the availability of food products and respecting local culture.
• Healthy, nutritious items will be integrated into menu plans, with client input and approval.
• Client personnel will be educated on the importance of a balanced diet, the appropriate balance of proteins, carbohydrates, and fats that make up a balanced meal, and the health consequences of poor diet and nutrition.
• GSS proposes to collaborate with clients’ medical teams to identify clinical cases according to body mass index (BMI) and to establish individual action plans for dietary management, with the consent of the employee.