Livewell Southwest’s Wellbeing at Work team and their partner organisations were delighted to welcome over 70 businesses to the launch of their new programme on 12th February at Boringdon Golf Club, Plympton.
The event was opened by Livewell Southwest CEO Dr Adam Morris who explained Livewell Southwest’s emphasis on values, quality, skills and outcomes and its approach to employee wellbeing. Adam’s talk was followed by Sarah Lees from Plymouth City Council’s Public Health team. Sarah set the scene for the local picture of workplace health and wellbeing, including the Thrive Plymouth Year 5 context.
A short video presentation from the National Office of Public Health England (PHE) then outlined the benefits of improving workplace health and showcased the toolkits and resources available on the PHE website to support employee health and wellbeing.
The launch of the Wellbeing at Work offer, explaining the services available to businesses, introducing Livewell Southwest’s new workplace awards and the new website www.wellbeingatworksouthwest.co.ukwas covered by Alison Rowntree, Livewell Southwest’s Health Improvement Manager. Alison’s input was followed by an introduction to Wellbeing at Work’s new WorkFit project by Frances Brennan, Strategic Stakeholder Lead from Pluss.
Reflecting on the launch, Alison commented: ‘’The event was well received and the opportunities to network gave a real buzz to the day. The feedback from participants was excellent… as was the lunch! We are looking forward to working with businesses across the City to promote Wellbeing at Work.’’
For further information on the Wellbeing at Work programme:
Visit the website www.wellbeingatworksouthwest.co.uk
e-mail wellbeingat.work@nhs.net
Telephone 01752 437177
And follow the Twitter feed @wellbeing_work
Food Plymouth was delighted to be part of the launch event, joining many partners and colleagues – including the Thrive Plymouth team – who share our interests in health and wellbeing. Look out for updates on the progress of the Wellbeing at Work Programme and Food Plymouth’s work to support it in future editions of this e-bulletin.
