Nutrition
DISTRIBUTION CENTERS
WHY
Why Nutrition standards are important
At Nike, Nutrition is the fuel we need to power our bodies and is critical in supporting a strong connection to our brand and our work community. This is particularly important within Distribution Centers given they are at the center of ensuring that Nike products get to the hands of all consumers.
This work is demanding and physical in nature, so these standards deliver on how Nutrition as fuel will ensure employees are energized and nourished. Finally, these standards will leverage quality Nutrition services to drive efficiency and effectiveness of employees on the Shopfloor to ultimately better deliver on Supply Chain's consumer promise.
Below are the outcomes the Nutrition Standards will support:
Attract and Retain Talent
Leverage food as a mechanism to attract and retain top talent to Nike.
Power Collaboration
Bring people together to create moments for creativity, teamwork, and innovation.
Fuel Performance
Provide sustenance to our employees to fuel and enhance performance and productivity.
Drive Nike Community
Utilize food to celebrate and create moments of connection across colleagues and departments.
Explore Nutrition Standards:
Nutrition Principles
In order to achieve the intended outcomes listed above, our Nutrition Standards will focus on the following principles:
01
Convenient
A frictionless experience with
convenient access to food at
the right times and locations.
02
Nourishing
Variety of options that provide
sustenance and energy for
different levels of physical work.
03
Affordable
Economical and appropriate
to the local culture and context.
HOW
Process of curating Nutrition offerings
In our Distribution Centers encourage the curation of nutrition services that relate to both the employee demographics and the type of work conducted (i.e. manual labor or more static due to higher level of automation).
To understand employee needs and interests before implementing a Nutrition service, follow these recommended steps:
1. Define
Define the service
2. Implement
Execute the service
3. Measure
Improve the service
- Define service goals
- Establish Stakeholders and Partners
- Define your budget
- Define your service delivery and operation leveraging standards below
- Execute the service leveraging standards below
- Establish tracking and reporting templates and cadence
- Actively monitor implementation
- Leverage reporting and feedback to evolve and improve delivery and operations
As part of this process of curating Nutrition offerings, the following considerations must be taken into account:
| Programming | Programming is required to support the aspiration of leveraging Nutrition services to connect employees and foster belonging (refer standards below). |
|---|---|
| Timing | Align operating hours and programming with employees' shift and break time to enable participation. |
| Partnerships | Build a base of trusted partners / agencies that meet Nike legal standards to deliver Nutrition services. |
| Supporting Capability Standards - Environments | Refer to Distribution Center Enviroment Standards for design requirements for facilites that support nutrition. |
Nutrition service types
Below are the four Nutrition service types that support the specific needs of Distribution Center employees - Employee Dining, Catering, Refreshment, and Surprise & Delight
Employee Dining
Providing foundational on-site eating that support daily sustenance needs
Catering
Providing food and drink for events or social gatherings
Refreshments
Providing drinks and small amounts of food free or for purchase
Surprise & Delight
Providing unexpected, signature nutrition moments
WHat
Nutrition Facilities
In a Distribution Center we offer Nutrition through seven facilities. The Nutrition Standards focus solely on the intended use and operations of these facilities.
For detailed design guidance, refer
Distribution Centre Built Environment Standards
Food Hall
A larger self-serve cafeteria with a dedicated kitchen to prepare food
Self Service Market
Self-checkout market service locations featuring quick and convenient food and beverages
Fuel Station
An area for personal food storage and heating, and serves free water, coffee and tea
BREAKROOM
A break area for short moments of rest or refreshment with access to quick food options, storage for personal food, and equipped with reheat facilities
VENDING MACHINE
A machine that dispenses food or drink
FOOD TRUCK
A motorized vehicle to transport, cook, prepare, serve, and sell food
Guidance for Distribution Center Nutrition Services
The below standards have been developed to guide decision-making when curating Nutrition services for Distribution Centers.
These standards target areas to provide global consistency, however, we recommend that local teams assess specific event needs and where required, tailor outcomes to suit the local context.
Nutrition Facility
Operation
(service type / operating hours)
The Foodhall must be/include:
- The largest Nutrition service provision on-site featuring both self-serve and staffed food-serve models
Hours/Days of Operation
- Food service and catering, service times should be established in line with shift hours and service type should consider specific day/night shift requirements
- Establish daily operating hours that are consistent and support shift hours
- Foodhall seating should be accessible 24/7
The Fuel Station must:
- Serve complimentary coffee, tea and water and has facilities for basic employee food prep / reheat
- Be a support space that exists in addition to a main Foodhall
Hours/Days of Operation
- Perishable goods available day/times to support all shift times
- Non-perishable goods available to employees 24/7
The Self-Service Market must:
- Serve quick and convenient food, snack, and drink options with self-checkout
- Be a support space located in the food hall or independently if needed
Hours/Days of Operation
- Perishable foods available days/times to support all shift times
- Available to employees 24/7
The Breakroom must:
- Serve quick food options, storage for personal food, and equipped with reheat facilities
- Be a support space for shopfloor workers that exists in addition to a main Foodhall
Hours/Days of Operation
- Available to employees 24/7
Vending must:
- Serve non-perishable snacks and drinks
- Disperse evenly throughout Shopfloor and amenity spaces focused on in high-traffic areas
Hours/Days of Operation
- Available to employees 24/7
Food Truck must:
- Be leveraged mainly for special moments/events
- Have offerings that accommodate different food and drink offerings relevant to location/culture
- Support Nike brand guidelines
- Align with Nike food health and safety standards
Hours/Days of Operation
- Driven by local need
Access
Physical and Economical Access
ENSURE ACCESS TO FOOD NEAR OR AT LOCATIONS
Food Proximity
All Distribution Centers should review their food landscape and on-site food options holistically to determine the best approach to providing access to food for employees during work hours while meeting the standards below. At the minimum, provide complimentary coffee, tea, and water.
- On-site food options: Food should be at the max a 7-minute walk for employees
- Off-site food options: There must be food within a 10-minute drive of locations (food trucks, local restaurants, etc.)
ENSURE THE NUTRITION EXPERIENCE IS ACCESSIBLE
Accessibility
Locations must provide accessibility features for all available food concepts to ensure access for all. As updates are made to culinary destinations, incorporate the accessibility features discussed below:
- Food Display: Position of products should be organized in manner that allows for employees to reach foods that meet their needs (e.g., vertical product display, repetition of products, when necessary, etc.)
- Environment Guidelines and Regulation: Collaborate with Environments to align with pre-approved designs and local regulations
- Staff Training: All locations should conduct staff training focused on maintaining a high level of proficiency to serve employees' unique needs
PROVIDE FOOD THAT IS AFFORDABLE BASED ON GEOGRAPHIC LOCATION EXPECTATIONS
Affordability
At the minimum, the food program must provide an economic meal option at any location where food services are provided. Expectations for the affordable option are as follows:
- Local Pricing Considerations: The price should be aligned with local expectations for affordability
- Nutrition Considerations: The meal should be regarded as a nutritionally-balanced choice (meals that provide good sources of essential elements that nourish the body such as proteins, fiber, fats, and carbohydrates)
Comms
Availability and Delivery of Information
COMMUNICATE OPERATING LOCATION, DAYS, AND HOURS AT ALL TIMES
Service Communication Information
Service communications should always be available to employees. Communications include the following:
- Service Operations: Location, hours, and days of operations
- Service Disruptions: Unexpected closures or changes for events
Service Communication Mediums
Service communication and information should be communicated through various mediums to ensure all employees receive necessary updates.
- Digital Mediums: Digital screens, website (Workvivo), Slack, mobile apps, email & newsletters, QR codes, area TVs and kiosks
- Physical Mediums: Printed signage or paper menus
Each location should determine the communication channels to engage with employees, taking into account user activity and technological capabilities.
COMMUNICATE THE MENU, NUTRITIONAL INFORMATION, AND PRICE ACROSS MULTIPLE PLATFORMS WITHIN LOCATIONS SO EMPLOYEES CAN MAKE INFORMED DECISIONS
Menu Information
At a minimum, all Menus must include the following information:
- Food option name and brief description
- Basic nutritional facts
- Pricing of food options
- Allergen information
All menus within locations that are displayed outside of point-of-sale areas, must include the above, as well as more detailed nutrition panels that follow local guidelines for disclosing nutrition information (i.e., Serving size, servicing size per container, calories per serving, protein, total fat, cholesterol, sodium, vitamins)
Additional Considerations
- Highlighted nutritious food option initiatives (e.g., Green Plate, etc.)
- Highlighted dietary restrictions and cultural sensitivities for each menu item
- Incorporate high-quality images and attractive design elements, where applicable, to enhance the visual appeal
Menu Communication Mediums
Menus should always be available to employees at the point-of-sale and through a medium (i.e. Workvivo, App, Newsletter) that allows for preview prior to purchase to make informed decisions. All locations should determine the right communication channel to support the goals and messages they are trying to achieve in all concepts that serve employees best.
Previewing Options
Ability to view the menu in advance of arriving to a food service area
- Digital Mediums: Website, mobile apps
- Physical Mediums: Printed menus, posters, and flyers found outside of food service areas
Point-of-Sale Viewing Options
Ability to view the menu to a food service area.
- Digital Mediums: Digital screens, QR codes, area TVs and kiosks
- Physical Mediums: Printed menus, posters, and flyers found within food service areas
Additional Considerations
There should be preference placed on digital mediums for the accessibility of viewing options for ease of use and cost savings for updates. All digital platforms must meet WCAG (Web Content Accessibility Guidelines). If onsite digital kiosks are not accessible for people with disabilities, staff must be readily available for support.
Menu Communication Cadence
Menus should be available at all times and updated with the current offerings. Each location can determine the frequency of providing menu communication. Below is the recommendation:
- Food Halls: Communicate weekly
- Self-Service Market & Fuel Stations: No communication necessary. Leverage labels when needed to clarity in options
Menu Engineering
Development of Menus
OFFER MENUS THAT PROVIDE LOCALLY-RELEVANT CHOICES ALIGNED WITH NUTRITIONAL GUIDELINES
Menu Design
All menus must be designed to ensure local and nutritious food offerings. Five main factors should be considered for menu design:
- Data Driven Analysis: Regularly research market trends and analyze sales data to identify top-selling items, underperforming items, local trends, and preferences, and opportunities to better serve employee demand and drive participation
- Operational Capabilities: Understand the operational capabilities at a location as menus are designed including production capacity, equipment capabilities, food availability, employee skills and financial constraints when designing an affective menu
- Budget Limitations: Work and fit within the established budget for food services
- Nutritional Guidelines and Regulations: All menus must adhere to nutritional guidelines to ensure alignment with geographic nuances. In the absence of readily available local guidelines, locations should reference established standards such as the World Heath Organization
- Streamlined Selection: All food menus should offer a curated selection of dishes that are informed by demand to help streamline decision-making and reduce time spent placing orders
ROTATE MENUS TO KEEP OUR OFFERINGS FRESH AND EXCITING TO ENCOURAGE PARTICIPATION IN THE PROGRAM
Menu Rotation
Develop a clear cadence of rotation that supports the location working model and meets the demand.
- Leverage static menus (little-to-no change) to create a foundation for your food program and rotating menus to add excitement and drive participation
- At the minimum, menu offerings should be evaluated semi-annually to incorporate seasonal and locally sourced ingredients to maximize freshness, flavor, and sustainability
SOURCE GOODS AND SERVICES THROUGH LOCAL SUPPLIERS WHEREVER FEASIBLE
Local Sourcing
Commit to prioritizing locally-sourced foods to support the local economy. Local suppliers are classified as those who are within 250 miles of a location. When collaborating with local partners:
- Foster partnerships that include local producers, farmers markets, and food cooperatives to ensure a steady supply of fresh, locally grown produce
- Aim to incorporate at least 25% of locally sourced ingredients in all food program offerings
- Implement a transparent procurement process for local suppliers to compete for partnerships
PROVIDE DIVERSE AND APPEALING FOOD OPTIONS THAT ARE INCLUSIVE TO DIETARY NEEDS AND INFORMED BY DEMAND
PROVIDE FOOD OPTIONS THAT REFLECT A SPECTRUM OF SELECTIONS (BUT NOT INFINITE CHOICE)
Menu Inclusivity
- Dietary Requirements: Locations should embed inclusivity in all menus and in all nutrition facilities. They must accommodate various dietary requirements informed by local preferences and demand such as vegetarian, vegan, gluten-free, dairy-free, nut-free, Kosher, etc.
- Cultural Inclusion: Locations should feature a diverse array of cultural food options, ensuring inclusivity and reflecting the rich culinary traditions of different regions, which vary according to geographic location
- Cross-Contact Prevention: To ensure all dietary requirements are adhered to, all locations must implement strict protocols and procedures in food preparation areas to prevent cross-contact. This includes the use of dedicated equipment and utensils, separate storage areas, and thorough cleaning practices (where applicable)
- Customization: Customization is the ability to adapt meal by selecting or removing specific ingredients, toppings, and other options from a menu. Menus must provide some capability for customization and should allow for a consumer to pick food choices to make a meal that fits their personal needs
Op. Excellence
Operational Improvement
Distribution Centers should follow the same Operation Excellence standards outlined in Corporate Nutrition Operational Excellence Standards:
Sustainability
Reducing the Impact of Food Service
See Corporate Nutrition Sustainability Standards Page