Conscious
living
in the workplace
Photo by Brooke Lark on Unsplash
Wellness
28
If you want to grow into the wellness space, then your message to staff and clients should be clear – optimal health and wellness begins with a health-promoting way of eating and living, writes Mimmie Lancaster here is no doubt that we have been in a vulnerable place for more than half of the year due to the COVID-19 pandemic and lockdown. On a personal level, it allowed most of us time for reflection and introspection, while on a business level, it forced us to come up with creative ideas and concepts to sustain our businesses and even more than that, allow for growth for each individual in our team. A positive outcome of COVID-19 is surely the fact that we, on the whole, have become more aware of each other’s needs. As wellness professionals, we are perfectly positioned to show we care and have a positive impact on the wellbeing of our co-workers and clients. In speaking to a variety of people – from educators to spa and salon owners, therapists and consumers alike – there are clear signs that there is a huge shift towards a
healthier way of living. For many of us, this has been a reality for quite some time now, and I trust that we have allowed not only our clients, but also our co-workers, to benefit from this reality. As business owners or managers, we know that change implemented at the top filters through the entire organisation. By slowly and steadily embracing the idea of conscious living, it will begin to take greater shape in your life, the life of your business, staff members and your clients’ lives. Conscious living involves making intentional decisions about the daily choices we make in life.
Nutrition principles I recently had the opportunity to work as part of the executive team at a wellness retreat, with doctors and scientists. This was a real eyeopener and great learning experience. The retreat’s food principals were geared towards true wellness,
hence all members of staff had to adhere to the no sugar, no gluten, no dairy, only natural, healthy food policy.
As business owners or managers, we know that change implemented at the top filters through the entire organisation. Because massage and body therapy was a big focus, we had to guard against inflammation in the wrists and backs of our massage therapists. A regular drink in the staff room consisted of hot water with fresh lemon and ginger. Snacks consisted of seasonal fruit, nuts and seeds. Pure, filtered water, infused with fruit and vegetables, formed part of the daily drinks. To ease the occasional headache, therapists knew that they could work with
