Healthy Nutrition for a Productive IndustryTue, 01/22/2013 - 13:24
Q: How has the role of catering services in the oil and gas industry evolved in recent years?
A: The catering industry originally had little to no importance: in an attempt to save money, companies would just buy supplies at the supermarket, and transport them to the location where the operation takes place, and ask managers to organize the preparation of the food. Companies do not usually attribute the necessary importance to feeding their employees in a healthy, hygienic way, and often lack the infrastructure, processes or expertise to do so. They often prioritize cost over employees’ well-being, since they are unaware of the risks that a poor diet can cause for their workforces. We created CHS to help companies make healthy food choices that nourish employees and increase productivity levels, while reducing possible productivity loss due to illnesses. CHS works under the highest quality and hygiene standards, both in food preparation and presentation, and takes pride in the quality certifications that guarantee our work.
Q: What have been the highlights in the development of CHS as a company?
A: CHS started out by supplying medicines, fruits, and vegetables, based on the needs of the industry. During the presidency of Vicente Fox Quesada, the company won its first tender to supply a children development center of Pemex in the Northeast Marine Region. At the same time, CHS won the contract for Pemex’s hospitals in the southern region, where we provided supplies under a diet-based nutrition service. We were awarded the Mesozoic project from 2004 to 2006, which was based on completely dierent logistic: the food was to be produced at a basecamp and distributed to the locations where diverse workforces were executing their operation. In 2007, CHS started to work with contractors, first with Halliburton and currently with Schlumberger. To the latter, we have been providing movable kitchens for on-site food production instead of cooking in a central location and then distributing the food to dierent sites. We have developed exclusive infrastructure for Pemex contractors that complies with all the quality, hygiene, and health regulations necessary for a healthy diet. As part of our quest to innovate, we have established an integrated operations center from which we support on-site service, providing goods and personnel services. We also have a training center, as well as an area dedicated to nutrition where we develop healthy menus. Based on the latest researches on nutrition for field workers, we create our menus with the appropriate caloric intake that, in turn, will contribute to increase personnel productivity. After two decades of experience in the oil and gas industry, we have created a unique method based on flexibility and swiftness to adapt to the particular needs of each client and provide a tailor-made service.
Q: Which dierences have you found in the catering services that Pemex requires from those that international companies such as Halliburton or Schlumberger require?
A: The menu is as diverse as the nationalities working for our clients. To serve an international community such as the oil and gas industry, we oer a wide range of menus since tastes and local cuisines vary between regions and nationalities. The larger the number of diners that we have to serve, the more standard the menu has to be; at the same time, the smaller the operation is, the more tailored the menu can be – even boutique-style. We are convinced that good nutrition has a big influence on the global performance of oil and gas companies.
Q: What are you doing to create awareness of the positive correlation that exists between workers’ performance and healthy diet?
A: Clients should know that the main responsibility they have is to search for facts and trust the information we provide, since that is the first step towards a healthy diet. CHS provides weekly or monthly diet courses through our nutritionists to create a healthy food culture. A clear example of our influence is in the gradual disappearance of the “tortilla and Coke” diet within Pemex. In the end, food consumption decisions are made by company directors. It is their responsibility to transfer a healthy diet culture to all dierent levels of the organization. Our contribution and ever continuing challenge is to provide the necessary information about the benefits of healthy food and the rationale behind investing in greater quality and better processes food products, while lowering costs, to help these decisions become easier for companies.