Want A Healthy Workforce? Start In Your Kitchen
Recent protests regarding harmful additives in food products raise concerns over keeping our current and future workforce healthy
As you all may know, I have a passion for the health and safety of our industry. As a publication dedicated to the roofing and construction industries, sometimes issues arise that deserve attention because of their profound ripple effects on the workforce we rely on.
Recently, consumer advocate Vani Hari, also known as the “Food Babe,” led a protest against Kellogg’s in Battle Creek, Mich., calling for the removal of harmful artificial food dyes from their products. These dyes — banned in many countries but still prevalent in the United States — have been linked to behavioral issues, attention deficits, and other health problems in children. Additionally, the Environmental Protection Agency is currently reviewing a petition, filed in November 2022, to ban Red 3, a dye known to cause cancer. In 1990, the FDA banned Red 3 in makeup because it caused cancer in lab rats, but until recently still allowed it in our food — what took so long? Sadly, it’s just one of many artificial dyes with similar health risks.
Think about it: the kids consuming these brightly-colored cereals and snacks today will be tomorrow’s apprentices, foremen, and industry leaders. The foundation of their health, attention spans, and decision-making abilities are being compromised by something as simple as what’s in their lunchboxes. Studies have repeatedly shown the negative effects of artificial dyes on cognitive and behavioral health, leading to struggles in academic performance, emotional regulation, and social interactions. These challenges, if unaddressed, may follow them into adulthood, impacting their readiness and ability to thrive in demanding, detail-oriented fields like ours.
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PUBLISHER'S
Jill
BLOOM
Many of us in the industry are parents or grandparents, and we need to consider the broader impact of our choices — at home and at work — on long-term health outcomes. What’s more, the availability of healthier options at a reasonable price point could be a critical factor in ensuring that all members of our workforce, present and future, have the mental clarity, energy, and physical resilience required for success.
Moreover, this issue doesn’t just affect the next generation. Many of us in the industry are parents or grandparents, and we need to consider the broader impact of our choices — at home and at work — on long-term health outcomes. What’s more, the availability of healthier options at a reasonable price point could be a critical factor in ensuring that all members of our workforce, present and future, have the mental clarity, energy, and physical resilience required for success.
In January, the FDA issued a ban on Red 3, giving companies up to three years to reformulate their products. According to their website, Kellogg's and Kellanova do not currently use Red 3 but do use Red 40 in some products.
Kellogg’s has yet to fully address these concerns, but this protest is a reminder of the power we hold as consumers and leaders. Supporting calls for cleaner, healthier food options is not just a personal decision but a professional investment in the sustainability and productivity of our industry. Imagine a workforce raised on nutritious foods that fuel their focus and energy rather than sabotage it. That’s not just ideal — it’s achievable if we advocate for it.
Let’s take this moment to think beyond our toolbelts and jobsites. Let’s consider what we can do to support better health, starting with the food in our homes. The healthier we help our future workforce become, the stronger and more capable our industry will be.
Together, we can raise awareness and demand better for our families and our workforce. After all, a strong roof over our heads starts with strong people beneath it.
I’d love to know what you think about this. Reach out to me directly at bloomj@bnpmedia.com so we can continue the conversation.
Jill Bloom
Group Publisher
Roofing Contractor
