Why Employee Health Fuels Malta’s Food & Hospitality Success

Nourishing Wellness: Why Supporting Employee Health Matters for Malta’s Food & Hospitality Scene

The UK Government’s recent ‘Keep Britain Working’ report, despite its optimistic title, paints a concerning picture of the relationship between health and employment. Led by Charlie Mayfield, former chair of John Lewis, the study highlights a significant rise in the number of individuals unable to work due to ill health and disabilities. Over 9 million working-age adults—nearly 20% of the population—are now “economically inactive,” meaning they are neither employed nor seeking work. Of these, almost 3 million cite long-term sickness as the primary reason, a record-breaking statistic.

The financial implications are staggering. Mayfield estimates that the economic impact of this “quiet but urgent crisis” amounts to £85 billion annually. This includes lost productivity, the strain on healthcare systems, and welfare costs—a burden that he describes as unsustainable. For Malta’s thriving restaurant and hospitality industry, which relies heavily on its workforce, this report serves as a wake-up call. The lessons learned from such findings can be applied locally, especially as Malta continues to promote itself as a hub for wellness tourism and healthy living.

Traditionally, the question of whether someone is too ill to work has been confined to discussions between employee and doctor, with employers playing a passive role. Mayfield’s report advocates for a shift in this dynamic. He proposes a system in which employers, employees, and healthcare providers work in partnership to promote better health outcomes. For the food and hospitality sectors in Malta, this could mean rethinking workplace wellness initiatives, from offering healthier meals for staff to fostering a work environment that promotes physical and mental wellbeing.

Mayfield describes this as a “fundamental reset” in workplace health management. It’s a bold vision, requiring employers to actively support staff in returning to work, even exploring alternative roles for those unable to perform their usual duties. While large corporations may have the resources to implement such changes, smaller businesses—like many family-run restaurants and boutique cafés in Malta—may find this more challenging. However, there’s growing recognition that investing in employee health benefits everyone. Healthy, happy employees are more productive, more engaged, and more likely to stay with their employers long-term.

So, what can Malta’s food and restaurant industry learn from this? First and foremost, it’s about creating a culture of wellness within the workplace. This could include providing nutritious staff meals that align with Malta’s rich Mediterranean diet, which is renowned for its health benefits. Imagine a workplace where employees have access to fresh, locally-sourced meals, packed with heart-healthy olive oil, fresh fish, seasonal vegetables, and whole grains. Not only would this enhance their physical health, but it would also set an example for customers, reinforcing the industry’s commitment to promoting healthy eating.

Secondly, employers in Malta’s restaurant and hospitality sector could explore partnerships with local health providers. This might involve offering discounted gym memberships, organizing mindfulness or stress management workshops, or providing access to mental health support. Given the high-pressure environment of the food industry, initiatives like these could make a significant difference in reducing burnout and improving overall employee wellbeing.

Of course, as Mayfield points out, systemic issues like healthcare accessibility play a crucial role. Delays in receiving treatment for chronic conditions or mental health challenges can leave employees unable to work, which, in turn, affects businesses. In Malta, while the healthcare system is highly regarded, further integration between workplace health initiatives and public health services could streamline support for employees. For instance, could workplaces in Malta collaborate with health professionals to encourage preventative care, such as regular health check-ups or nutrition consultations, particularly for those working long hours in physically demanding roles?

Mayfield’s vision includes the ambitious idea of workplace health schemes being officially accredited and integrated with healthcare apps, potentially reducing the reliance on sick notes altogether. While this may seem a long way off for Malta, especially in the restaurant and hospitality sectors, the principle of proactive health management is worth considering. After all, the industry’s success is built on people—chefs, servers, kitchen staff, and managers—who bring their energy and passion to the table every day.

To truly thrive, Malta’s food and hospitality industry must prioritize the health of its workforce. The benefits of doing so extend far beyond the workplace. Healthier employees mean lower staff turnover, better service, and ultimately, happier customers who will return time and time again. Additionally, as Malta continues to position itself as a destination for health-conscious tourists, the industry has a unique opportunity to lead by example, showcasing the island’s commitment to wellness through not just what’s on the menu, but also how its workforce is cared for.

The challenges are undeniable, especially for smaller businesses already navigating rising costs and other economic pressures. But as Mayfield argues, investing in health is a “win-win” for everyone. For the food and hospitality sector in Malta, this could be the key to not only supporting their teams but also creating a more resilient, sustainable industry that plays a central role in the island’s vision for a healthier future.

By fostering a culture of wellness—both on and off the plate—Malta’s restaurants, cafés, and food businesses can ensure they’re not just feeding the nation, but nourishing it in every sense of the word.