In the absence of almost all face to face interactions in our working lives, it’s amazing how quickly in isolation we have adapted and gotten used to viewing each other as small, slightly pixelated digital beings, via video platforms like Zoom or Teams.
When it feels like we’re living in a Groundhog Day, the task of finding ways to stay positive is becoming a challenge we’re all facing. Whist we’re doing what we should to stay physically healthy, it’s equally as critical we stay on top of our mental health. Laurie Santos, Professor of Psychology and host of The Happiness Lab podcast recently spoke about the ways in which we can boost our well-being during these unprecedented times. Here’s the key take-outs from her most recent Q&A:
Working from home has gifted many of us more time in the day as we no longer need to sit in traffic or commute to our place of work. Whilst some of us choose to have a lie-in, others use the extra time to exercise or even to read a couple of chapters in their current book and enjoy a quiet cup of tea to start the day. Whether out of passion, creativity, stress or boredom it seems the Jellybeans (foodies that we are!) have been spending the extra hours in our day with an apron on. Here we share some of the recipes we’ve been trialling and dare I say, mastering:
Now more than at any other time in recent history, food and drink suppliers, retailers and the whole of the supply chain are in the spotlight as they pull together to feed the nation. For food and drink brands looking to not just survive but thrive through these unprecedented times, now is not the time to step back from trade communications – quite the opposite is true. Stepping up, planning and managing effective trade communications is the right thing to do as it will ensure suppliers are providing retailers, trade press and other key industry stakeholders with the support and information that is desperately needed and so critically important.
With the on-set of UK lockdown and the effective closure of a large proportion of foodservice and hospitality businesses, foodservice focused brands find themselves in a tough position. What is the right thing to do?