Meat&Poultry - June 2013 - (Page 52)

CEO Series Fit to lead Processing companies realize the benefit of physically fit employees W by kimberlie Clyma hen Jeff Worstell starts looking I’m committed to making sure I get Creature of habit at his watch around lunchtime, physical exercise every day.” Working out has been a part of Wor- it’s not because he is getting hungry A growing proportion of Corpo- stell’s weekly routine for as long as he or bored – it simply means it’s about rate America is putting an emphasis can remember, “It’s always been an time for him to grab his gym bag and on healthy living and many compa- important part of my lifestyle.” make his way to the YMCA down the nies realize executives and manag- Most people at the Cargill offices street for his daily workout. ers who are committed to staying are familiar with Worstell’s lunchtime “If I’m in a meeting at 11:25 and fit make better leaders. Many firms workout regimen. “I’ve done it for so it’s not over yet, I get a bit antsy,” Wor- are showing support by offering dis- long that everyone just knows that’s stell says. counts at fitness facilities, health care where I am over lunch,” he says. The 48-year-old Worstell, who is vice president of Cargill Pork’s live incentives or sponsor corporate fitness competitions. Barring work travel or other schedule-changing commitments, Worstell’s production has been going to the The increasing cost of healthcare routine is set Monday through Friday. Wichita YMCA for his lunchtime in the US is undoubtedly the impe- Each day it takes about one hour and workout with a group of co-workers tus behind the corporate push toward 10 minutes for Worstell to walk to the for more than 10 of the 23 years he’s encouraging and supporting healthy YMCA (just down the street from the worked at the company. lifestyles by its employees. “It makes corporate offices in Wichita), work- “I haven’t gone so far as to block out, cleanup and get back to the office. health and fitness as much as they His weekly workout routine involves but most people in the office know can,” Worstell explains. “Healthier weight training on Mondays and Fri- that’s my daily routine,” he says. “I employees will have fewer sick days days, cardio on Tuesdays and Thurs- think it shows dedication to the peo- and, overall, be more productive. It days and on Wednesdays he does a ple I work with. Everyone can see that 52 sense for corporations to encourage that time out on my daily calendar, benefits everyone.” cardio/strength training combination • Meat&Poultry • June 2013 •

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - June 2013