Have you ever wondered how a construction team’s food system is managed? The first thing that might come to mind is the typical image of New York workers eating a sandwich on a girder, but the logistics to it is actually much more complex.
If you want to know more about how provisions for the Banema team are organized, especially when it comes to international projects, don’t miss out on this article.
The System
At Banema we have a team of chefs who, together with a logistics expert, coordinate supplies and organize workers’ meals. The entire team has breakfast, lunch and dinner so they have enough energy for a full day of work.
All the consumed food is purchased at nearby shops to support local trade and the area’s economy. This way, a principle of circular economy is applied to be as sustainable as possible.
The Food
The menus prepared for the team are adapted to the area they’re currently working in and what each employee likes. The different needs and type of necessary food for a job as demanding as that of the members of the Banema team are also taken into consideration.
For example, it’s pretty common to have rice with most dishes instead of bread, which is usually common in other countries. Fun fact: in Saint Martin over 100 kgs of rice were consumed per week, so the most comfortable option is to buy it in pallets.
This system has been organized since the beginning of 2019 and has evolved from the hiring of chefs to a fully optimized system and that guarantees that each worker receives the nutritional contribution and quality of the fresh and proximity foods that they need to perform, while always respecting their eating habits and promoting a circular economy.
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