Wayfair Wellness

A health campaign for millennial employees

I. Campaign Plan: Pages 1- 9

II. Sample Instagram Posts: Pages 10-17

III. Sample Weekly E-Newsletter: Pages 18-20

IV. Event Description for Happy Hour Cooking Classes: Page 21

V. Event Description for Potluck Picnics: Page 22

VI. Sample Printouts: Pages 23-26

VII. Tupperware Mockup: Page 27

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Wayfair Wellness campaign plan Joelle Zaslow

Background Throughout college, students are provided easy access to a wide variety of foods almost 24/7 in the dining hall and rarely have to worry about cooking their own meals. However, once those four years are over, there is an adjustment period as they move into their first apartments, start their first “real” jobs, and transition from the schedule and lifestyle of a college student to that of a working professional. During this period of transition, recent graduates often struggle to balance a healthy diet along with their new adult responsibilities. The behavioral objective of Wayfair Wellness is to increase consumption of healthy lunches and snacks during the workday. The goal is for Wayfair employees ages 21-25 to feel confident in their ability to make healthy choices and have the skills necessary to prepare their own meals and say no to office temptations such as going out for an unhealthy lunch with colleagues. They will have positive associations with healthy workday meals and not feel as if they are making sacrifices, both financially and socially. The target audience will understand how easy it is to make healthy choices and still stay within their budget. Audience profile The target audience is young professionals (both men and women) ages 21-25 who work at Wayfair, a Boston-based home furnishings e-commerce, and live in Greater Boston.

• Wayfair is their first entry-level 9-5 job. • They are finding it difficult to meet new people post-college. They want to befriend

colleagues in their age-range who often go out for unhealthy lunches. Not wanting to appear unfriendly, they join in.

• They are health-conscious but don’t have the skills or knowledge to make informed food choices during the workday. They don’t know how to cook, make a meal plan, or properly shop for groceries. Going out or picking something up for lunch seems easier and more convenient.

• They value saving money to pay off student loans, work-life balance, and maintaining a social life.

• They are connected 24/7. It is important for them to know about the latest ISIS attack as well as who of their friends just got engaged.

• They desire concise, convenient information. They are interested in ‘life hacks’ and how to do things quickly and efficiently.

Campaign Sponsor The campaign sponsor is Wayfair. Place of employment is a centralizing characteristic of the target audience and they spend a majority of their day in the Wayfair office. With Wayfair as the sponsor, the campaign can reach the target audience during the workday and incorporate Wayfair’s strong company culture and values. Wayfair says that they “offer employees exciting work in a fun, dynamic environment that encourages learning and growth. A visit to Wayfair’s office will show that we function in a very team-oriented environment. Employees have ample

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opportunity to participate in activities outside of the office. Whether it’s for a charitable cause or just a night out to dinner, Wayfair employees know the balance between work and play.” This emphasis on work/life balance, teamwork, and fun will be key to the overall strategy of the campaign. The benefits of this sponsorship for Wayfair are that they will promote a healthy workforce, thus lowering healthcare costs for the company, while also improving employee retention. According to the Bureau of Labor Statistics, Millennials stay at a job an average of three years. By engaging new employees and making them feel a part of the Wayfair team, they will feel more connected to the company and less likely to leave in a few years. Ultimately, retaining employees will save Wayfair time and money in hiring and training new workers. Wayfair Wellness is a joint initiative of Wayfair’s upper management and its HR team in collaboration with Wayfair Wellness staff. The campaign provides upper management with an opportunity to reinforce their core company values and demonstrate to employees that they truly practice what they preach. To show their support, upper management will be encouraged to participate in the events associated with Wayfair Wellness (to be discussed in a later section). Campaign Strategy Overall strategy The keywords to this campaign are fun and social. The goal is for the target audience to not feel as if healthy eating is a burden or something that will isolate them from their colleagues or throw off their sense of work/life balance. Messaging will have a positive tone and focus on “life hacks” for eating healthy during the workday. The target audience is already health-conscious and inundated with facts and information. Thus the approach will be encouraging and emotion-based rather than fact-based. The campaign will be mindful of the fact that Wayfair Wellness materials and events will be open to all Wayfair employees. Tactics, messaging, and imagery have been chosen such that they will be most appealing to the target audience while not offending or isolating employees outside of this demographic. Behavior change is encouraged amongst all employees, with the specific goal of creating measurable behavior change in employees ages 21-25. Decisions for this campaign are based on the social cognitive theory. The overall approach and strategy relates to components of this theory as follows:

• Reciprocal determinism: Changing the workplace environment to foster a culture of healthy eating and positive attitudes towards the behavior. At the beginning of the campaign, the Wayfair office kitchen will be updated with a clean, full-size refrigerator, two microwaves, a hot plate, and an electric kettle. Additionally, Wayfair Wellness will work with HR to implement a general policy of ordering healthier catering options for company meetings.

• Behavioral capability: Teaching the skills necessary to menu plan and cook healthy meals.

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• Expectations: Demonstrating that cooking meals is more cost-effective than eating out and not time-intensive, and promoting a cultural change company-wide so they do not feel as if they are isolating themselves by changing individual behavior.

• Self-efficacy: Providing easy to follow recipes and menu plans. • Reinforcements and observational learning: Creating a ritual of healthy eating and an

environment that encourages behavior change without losing work/life balance. Audience engagement The campaign will need to grab the target audience’s attention. They are looking for convenience and affordability, and their current mindset is that healthy eating can be time-consuming and not always cost-effective. The target audience is generally health-conscious but they do not feel confident in their personal ability to lead a healthy lifestyle. Thus the campaign will need to grab their attention and change attitudes in order to motivate behavior change. To grab their attention, the campaign will strategically place messaging in locations (both physical and digital) that Wayfair employees frequent, including:

• Online communication channels (email and e-newsletters) • Kitchen and break rooms

These locations are where the target audience will be most easily reached. They use online communications and visit the kitchen and break room on a daily basis. Messaging will be incorporated into their day-to-day activities as they are brewing a pot of coffee or checking their work email. To keep the audience engaged, there will be a social media (Instagram) component to the campaign, which will allow them to connect with coworkers through sharing photos. The target audience will be encouraged to post their healthy lunches and snacks with the hashtag #WayfairEats. Knowing that this target audience values friendships and relationship building, the social aspect of connecting and sharing will motivate continued participation. Wayfair Wellness will be introduced to employees in April as the weather warms up. Email correspondence from upper management and HR and a matching printed announcement will introduce the campaign to employees and mark the rollout. Throughout the campaign, Wayfair Wellness staff will oversee a Wayfair company email address that employees can direct their questions to. The campaign will continue through the summer months and wrap up in October. Warm weather is an ideal time for the potluck picnic event series (further discussed below) and also coincides with “bathing suit season” when many people are concerned about maintaining or losing weight. Overcoming barriers Barriers for this target audience include:

• Individual level: financial concerns, desire for convenience, lack of skills and knowledge of how to shop for and cook healthy and easy meals

• Institutional level: culture of unhealthy eating amongst coworkers

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Individual barriers will be addressed by demonstrating in written communication materials that bringing food from home is cheaper than buying it. Although it takes more foresight and planning, it is ultimately less expensive. Communication materials will provide menu plans with costs for each recipe. Menu plans and corresponding easy, step-by-step recipes will address lack of cooking and meal planning skills. At an institution level, the current group ritual involves going out for lunch. The social aspect of this ritual is important and it is vital that the campaign address the need for the target audience to participate in group activities. This issue will be addressed by encouraging healthier rituals and positioning healthy eating as a fun activity everyone can participate in together. The Instagram and event series aspects of the campaign will help foster a sense of fun and camaraderie. Tactics & Channels The following tactics and media channels will be utilized:

I. Instagram II. Emailed e-newsletters

III. Happy hour cooking classes IV. Potluck picnics V. Printouts in the kitchen and break room

VI. Branded Tupperware I. Instagram A key piece to the campaign will be photo sharing via Instagram. An Instagram account, WayfairEats, will be set up for the campaign and employees will be encouraged to use the hashtag #WayfairEats and tag the WayfairEats account in photos of their healthy lunches and snacks. The Instagram component of the campaign will be a fun, social way of connecting with coworkers and rewarding positive behavior change through “likes” and comments. When the campaign is first introduced to employees, there will be mention of the WayfairEats Instagram username and employees will be encouraged to follow the account. Use of Instagram will be woven into all of the tactics as they are introduced, including recipes and events. The Instagram account will be managed by Wayfair Wellness staff. They will post photos of recipes from the newsletters as well as shots of participants and foods at the events. Employees will be encouraged to tag their own photos from the events or finished recipes with #WayfairEats. There will be a minimum of one original post from the WayfairEats Instagram account on a weekly basis with more in the days leading up to an event. Photos posted on a weekly basis will continually engage followers without dominating their news feed. There will be more photos in the days before an event to remind Instagramers and promote attendance. Rationale: Instagram was chosen as a key media channel because of its sharing and social networking capabilities. The target audience also frequently uses this platform for personal purposes, is very familiar with its functionality, and it satisfies their need to feel connected. Asking them to follow WayfairEats when it is first introduced is not a huge ask since they are already using the social media platform. Additionally, many Instagramers already take photos of

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their food, thus asking them to continue this behavior does not require much additional effort either. II. Emailed e-newsletters The campaign will utilize this frequently used mode of communication. Weekly e-newsletters will be emailed out each Friday with menu plans and corresponding step-by-step recipes. Emails will be sent out to all employees. Menu plans will include a cost breakout for each recipe. Each recipe will encourage the target audience to post their photos of their finished recipe to Instagram and tag with #WayfairEats. The target audience can see who else made that recipe and will have the opportunity to connect and share tips or other thoughts through Instagram or chat in-person in the office. Newsletters will be sent out on Fridays to encourage participants to do their grocery shopping over the weekend for the following week. The emails will prompt participants to set aside time during their weekend to stop at the grocery store in preparation for the week to come. Cost breakouts will help visually demonstrate to the target audience the cost savings of bringing in meals from home. It is often difficult to abstractly think about how much take-out lunches add up over the course of a week. By showing the low weekly costs associated with the provided healthy recipes, the target audience can see how affordable eating healthy can be. Rationale: Unlike a flyer in their mailbox which may go unread for weeks, the target audience needs to pay attention to their email inbox for work. Because they check their email multiple times a day, this medium can reach the target audience throughout the workday when they are engaged. Additionally, the target audience typically prefers to read materials digitally rather than printed out. III and IV. Happy hour cooking classes and potluck picnics In keeping with the overall themes of fun and social connectivity, the campaign will host a series of events focused on healthy eating. Happy hour cooking classes held on a monthly basis will provide the target audience with an interactive opportunity to learn how to prepare healthy lunches and snacks at home that they can bring with them to work. Healthy beverages will be served as well. Lisa Caldwell, a chef, nutritionist and corporate wellness educator in the Boston area will be hired to run the series. Cooking classes will be hosted in the newly updated office kitchen with the break room providing extra space if needed. Recipes will be simple enough to be prepared in an office kitchen with limited resources. Some foods will require no cooking at all to show a diverse range of lunch options. Recipe cards and shopping lists will be provided at the end of the event, allowing participants to practice their newly learned cooking skills in their own kitchens. In addition to happy hour cooking classes, potluck picnics will be held during the lunch hour on a monthly basis. Employees will be asked to RSVP and will receive three recipe cards of healthy meals to choose from (not all employees will receive the same three recipes). They will select one recipe, prepare it at home, and bring into the office to share with the group. Potlucks will encourage socializing with healthy foods brought from home instead of associating lunchtime with going out to eat an unhealthy meal as a group. The potlucks will take advantage of the

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warm weather and will be hosted outside in nearby Copley Square. Rain dates will be planned out in advance in case of inclement weather. When the Wayfair Wellness campaign is first introduced, employees will be provided a full schedule of all the events for the summer so that they can plan their schedules accordingly. All events will be promoted on Instagram and incorporated into the weekly emails and printouts in the kitchen and break room. During the events, participants will be encouraged to take photos and share them on Instagram with the hashtag #WayfairEats. As previously mentioned, upper management will be encouraged to attend both event series to show their support of healthier eating at the Wayfair office. Happy hour cooking classes will occur the first Thursday of every month and potluck picnics will occur at noon on the third Wednesday of every month. Hosting these event series on a monthly basis strikes a balance between reinforcing behavioral cues to action on a reoccurring basis while not infringing on employees personal time and their busy work schedules. Rationale: It is important for the campaign to provide the target audience with the skills necessary to perform the desired behavior. Hands-on events provide a unique, memorable opportunity to develop cooking and menu planning skills. Additionally, social events satisfy the target audience’s desire to balance work with leisure time and connect with others on an informal level. V. Printouts in the kitchen and break room Printouts will hang on the bulletin board, fridge, and cabinets of the kitchen and break room. These printed materials will provide “health hacks” of how to eat healthy throughout the day, with helpful tips and ideas for incorporating healthier foods into their diets. The printouts will also advertise other components of the campaign such as events and newsletters. There will be new printouts each Monday. PDFs of the “health hack” flyers will be emailed at the end of each week as a second attachment in the weekly e-newsletter. Rationale: The target audience frequents these spaces throughout the workday. They will see these messages as they are waiting for their cup of coffee to brew or chatting at the water cooler, which will reinforce messaging from e-newsletters and events. Additionally, because the target audience is highly technology-savvy, they will want everything downloadable. Although printouts may reach them when they are standing at the water cooler, having a digital PDF copy of these printouts easily accessible in their inboxes will allow them to re-read later at their convenience. VI. Branded Tupperware To eliminate physical barriers associated with bringing in healthy food from home, participants will be given Tupperware to transport their healthy meals. Tupperware will be distributed when the Wayfair Wellness campaign is first introduced in April. Employees can opt out and no one will be refused a Tupperware, even if they are outside the target audience. The hashtag #WayfairEats will be branded on each piece of Tupperware and there will be a place on the lids for employees to write their names to avoid mistakenly taking the wrong Tupperware.

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Rationale: The target audience values convenience. Instead of fishing around their apartment for stray containers or giving up on the desired behavior change because they do not own any Tupperware, the campaign will provide them with an easy mode of transportation for their homemade foods. Health literacy, numeracy, and culture All written materials will be written in the active voice and utilize plain language principles. Nutrition jargon will be avoided and any complicated terms will be thoroughly explained or visually depicted. Conversational tone will be especially important for this campaign to maintain the feeling that information is being passed along from friend to friend. Large fonts, short paragraphs, and thoughtful formatting will help ensure reader comprehension. Wayfair Wellness incorporates both millennial culture as well as Wayfair’s company culture. The millennial generation is immersed in technology and values quick, concise information while Wayfair’s culture focuses on work-life balance, fun, and sociability. The blending of these two cultures guides the campaign’s strategy and has been integrated into all of the above mentioned tactics. Evaluation Both process and outcome methods of evaluation will help assess Wayfair Wellness’ success. Process evaluation will include quantitative measures of number of Instagram followers, number of likes per Instagram post, number of uses of the #WayfairEats hashtag, number of attendees at both event series, and a survey asking number of healthy lunches brought in and usage of grocery lists and recipe cards. The survey will also evaluate outcomes through qualitative measurement of changes in attitudes. Additionally, participants will be asked what they liked about the program and recommendations for improvement to gather insight into development of future workplace wellness programs for Millennials. Specific goals of Wayfair Wellness include: • 50% of Wayfair employees ages 21-25 follow WayfairEats on Instagram. • Each original WayfairEats Instagram post receives at least five likes. • 50% of WayfairEats Instagram followers tag their photos with #WayfairEats at least twice

throughout the duration of the campaign. • 40% of Wayfair employees ages 21-25 attend at least two cooking classes or picnics. • 40% of Wayfair employees ages 21-25 report bringing in at least five healthy lunches

throughout the duration of the campaign. • 30% of Wayfair employees ages 21-25 report using the grocery lists and recipes at least

twice throughout the duration of the campaign. While not quantifiable, Wayfair Wellness will also be considered a success if the survey reveals positive attitude changes towards healthy eating during the workday.

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References Barna Group. (2014, May 21). What Americans are watching in 2014. Retrieved from

https://www.barna.org/barna-update/media-watch/670-what-americans-are-watching-in-2014#.VPDPFfnF-cR

Bonetto, L. (2015, February). Marketing to millennials - US - February 2015. Mintel. Bureau of Labor Statistics, US Department of Labor, Employee tenure in 2014,

(2014). Retrieved from http://www.bls.gov/news.release/pdf/tenure.pdf Food Insight. (2014, October 16). Views toward nutrition and healthful eating among

millennials. Retrieved from http://www.foodinsight.org/MillennialNutritionViews Frank, J. (2012, July). Healthy snacking - US - July 2012. Mintel. Grabowski, G. (2012, September). Vending - US - September 2012. Mintel. Grabowski, G. (2013, February). Millennials' leisure trends - US - February 2013. Mintel. Levesque, S. D. (2012, June). Attitudes toward healthy food- US - June 2012. Mintel. Maier, M. (2011, July). Healthy living - US - July 2011. Mintel. Pew Research Center. (2010, February). Millennials: A report of generation next. Wayfair. (n.d.). About Wayfair. Retrieved from http://www.wayfair.com/about

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Portfolio

1. Sample Instagram posts 2. Sample weekly e-newsletter 3. Event description for Happy Hour Cooking Class 4. Event description for Potluck Picnics 5. Sample printouts 6. Tupperware mockup

WAYFAIR WELLNESS Issue 1

Wayfair Wellness

Week of April 8

IN THIS ISSUE

Wayfair Wellness is here to give you a lunch break upgrade. If you associate healthy eating with a pathetic, bland salad eaten at your computer, think again. This weekly newsletter will provide you with delicious, easy, and cheap recipes that can help you eat well and feel your best. Ditch the expensive takeout and prepare these meals and snacks at home.

This week’s grocery list Chopped chickpea salad, anyone? This week we provide two recipes to get you through the work week + a tasty snack reminiscent of grade school

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Lemon-parsley bean salad Learn how to make this recipe and more!

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Say goodbye to sad desk lunches for good

Wayfair Wellness is here to give you a lunch break upgrade. If you associate healthy eating with pathetic, bland salads, think again. This newsletter provides you with easy, cheap, and delicious ideas for healthy eats throughout the work week. Each Friday you can expect a grocery list and step-by-step recipes that prove eating healthy during the workday can be simple and affordable. Ditch the expensive takeout and prep these meals and snacks at home in as little as ten minutes. Use your #WayfairEats Tupperware for easy transport and remember to tag your healthy lunches on Instagram with #WayfairEats!

WAYFAIR WELLNESS | Issue 1 2

• 2 (14 ounce) cans redkidney beans

• 2 (14 ounce) canchickpeas

• 1 small red onion• 12 stalks celery• 2 cups grape tomatoes• 1 medium cucumber• 3/4 cup sweet corn• 2 large romaine hearts• 1 small avocado• 1 cup pulled cooked

chicken breast• 3/4 cup fresh parsley• 1/3 cup cilantro• 2 tablespoons fresh

dill or mint

1/4 cup olive

• 1/4 cup olive oil• 1/4 cup lemon juice• 3 cloves garlic• 3/4 teaspoon salt• Small pinch red

pepper flakes• Jar of peanut butter• Handful of raisins

and/or almonds

Your grocery list for the week of April 8

Chopped chicken chickpea salad A healthy, delicious salad that's super easy to whip up. Total cost: $15 for 2 lunches. From Ambitious Kitchen

I NG R ED I ENT S • 2 large romaine hearts, washed and chopped• 1 cup pulled cooked chicken breast• 1 (15.5 oz) can chickpeas, rinsed and drained• 1 cup grape tomatoes, sliced in half• 3/4 cup sweet corn• 1/3 cup cilantro, washed and chopped• 1 small avocado, diced

1. In a large bowl add lettuce, top with all ingredients except foravocado. Toss salad gently.

2. Place into cold salad bowls. Garnish with diced avocado and drizzlewith oil and balsamic vinegar if desired.

WAYFAIR WELLNESS | Issue 1 3

SNACK TIME!

Celery + peanut butter Slather 2 spoonfuls of peanut butter on a few sticks of celery. Add raisins or almonds for extra texture.

UPCOMING EVENTS

Potluck picnic Join us in Copley Square next Wednesday at noon for a potluck picnic. RSVP to WayfairWellness@wayfair.com

FOR MORE INFORMATION

Contact WayfairWellness@wayfair.com with any questions or comments.

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Lemon-parsley bean salad

A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. Total cost: $15 for 3 lunches. From Cookie and Katie

I NG R ED I ENT S • 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups

cooked kidney beans • 1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked

chickpeas • 1 small red onion, diced • 2 stalks celery, sliced in half or thirds lengthwise and chopped • 1 cup grape tomatoes, chopped • 1 medium cucumber, peeled, seeded and diced • ¾ cup chopped fresh parsley • 2 tablespoons chopped fresh dill or mint • ¼ cup olive oil • ¼ cup lemon juice • 3 cloves garlic, pressed or minced • ¾ teaspoon salt • small pinch red pepper flakes

1. In a serving bowl, combine the prepared kidney beans, chickpeas,

onion, celery, tomato, cucumber, parsley and dill (or mint). 2. Make the lemon dressing: in a small bowl, whisk together the olive oil,

lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer.

Happy Hour Cooking Classes

Purpose • To engage the target audience in interactive programming that teaches them the skills and knowledge

to eat healthy during the workday. • To provide employees with an informal, fun opportunity to get together with their colleagues. • To build the association between socializing at work and eating healthy.

When/where

• Cooking classes will be hosted in the newly updated office kitchen with the break room providing extra space if needed

• Happy hour cooking classes will occur the first Thursday of every month How will you get people to come?

Why should the target audience come? The cooking classes are an opportunity for them to get to know colleagues in their age-range. They will also learn basic cooking skills while having fun. What do they get in return? They will get free food and drinks, and they will walk away with recipe cards they can use in their own kitchens. What can they expect? They can expect a fun evening. They will socialize, eat free healthy food, and learn cooking tips along the way. What channels/tactics will you use to publicize? Employees will be provided a full schedule of all the events for the summer when the campaign is first introduced in April. In the days leading up to each cooking class, there will be Instagram posts and mentions in the e-newsletters and printouts to remind employees. Everyone will be asked to RSVP to the Wayfair Wellness email address so Wayfair Wellness staff can plan accordingly.

Event schedule 4:45 – Wayfair Wellness staff set up.

5:00 – Participants gather in the Wayfair office kitchen. 5:15 – Chef Instructor provides a brief introduction – introduces Wayfair Wellness and its purpose, and the featured recipe of the evening. 5:20 – Participants team up and are given the ingredients, menus, supplies they will need, and one drink ticket each. 5:30 – 6:15 – Chef Instructor leads them through the recipe as each team prepares it at their stations. During this time Wayfair Wellness staff will be walking around to provide assistance if needed. Staff will also be managing the drinks station and providing healthy alcoholic and nonalcoholic drinks throughout the event. 6:15 – Chef Instructor wraps up the instructional portion of the event and emphasizes how easy healthy cooking can be. 6:15 – 7:00 – Participants are encouraged to stay and mingle, eat the meal they have prepared, and enjoy a drink. 7:00 – Wayfair Wellness staff clean up.

Cost to attend/participate There will be a $5 cost to attend that will be collected at the door. This fee will help offset the costs of buying ingredients and hiring the chef as instructor and host. The $5 fee buys each participant one free drink. Additional drinks can be purchased.

Resources needed

• Ingredients for food and drinks • Chef Instructor’s services • Buy-in from Wayfair management to utilize office space • Wayfair Wellness staff to serve as event coordinators

Potluck Picnics

Purpose • To engage the target audience in interactive programming that provides them an opportunity to practice

their cooking skills and learn new healthy recipes. • To provide employees with an informal, fun opportunity to get together with their colleagues. • To build the association between socializing at work and eating healthy.

When/where

• Potluck picnics will be held during the lunch hour on a monthly basis. Rain dates will be planned out in advance in case of inclement weather.

• Potluck picnics will occur at noon on the third Wednesday of every month How will you get people to come?

Why should the target audience come? The potluck picnics provide an opportunity to get outside during the work day and socialize with colleagues. The target audience will also get to share healthy foods while having fun. What do they get in return? They will get a satisfying, healthy lunch and have fun outside during their lunch hour. What can they expect? They can expect a fun lunch hour spent outside. They will socialize and try new foods. What channels/tactics will you use to publicize? Employees will be provided a full schedule of all the events for the summer when the campaign is first introduced in April. In the days leading up to each picnic, there will be Instagram posts and mentions in the e-newsletters and printouts to remind employees. Everyone will be asked to RSVP to the Wayfair Wellness email address so that recipe cards can be handed out in advance of the event.

Event schedule 11:30 - Wayfair Wellness staff set up tables, plates, napkins, and utensils in Copley Square.

11:45 – Participants gather in the Wayfair office with their prepared healthy meals. 12:00 – Participants walk from the Wayfair office to Copley. 12:10 – Wayfair upper management greets everyone, introduces Wayfair Wellness and its purpose, thanks everyone for coming. 12:15 – Lunch is served. 12:20 – 1:00 – Participants eat lunch and socialize. They are encouraged to take photos and post to Instagram throughout the event. 1:00 – Wayfair management wraps up event, reiterates Wayfair Wellness’ purpose, and reminds employees of other upcoming campaign events. 1:15 – Wayfair Wellness staff clean up.

Cost to attend/participate There will be no cost to attend but participants will need to purchase ingredients to prepare their dish.

Resources needed

• Tables, plates, utensils, and napkins • Approval from Wayfair management for lunch out of the office as well as their attendance • Wayfair Wellness staff to serve as event coordinators

Your weekly health hack brought to you by Wayfair Wellness

Prep your lunches for the work week on Sunday. Your morning routine will thank you.

Check your inbox each Friday for weekly grocery lists to plan out your week!

Your weekly health hack brought to you by Wayfair Wellness

Layer your salad in a jar or tupperware. The options are endless!

Four words: Ten minute fried rice

Do we have your attention? Check your inbox for this week’s lunch break upgrade.

Tag your healthy meals on Instagram with #WayfairEats

The opposite of a sad desk lunch

Join us next Wednesday at noon for a potluck picnic in Copley Square. RSVP to WayfairWellness@wayfair.com