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Meeting Well

What is Meeting Well?

Meeting Well™ is a planning tool offered by the American Cancer Society to help companies organize meetings and events with good health in mind. Meeting Well offers companies healthy food ideas and suggestions for physical activity that energize meeting participants and show how easy it can be to live a healthier lifestyle every day.

Employees often eat one or more of their meals at the workplace. The food employees eat and the amount of physical activity they get on a daily basis directly affects their health. By eating well and being active, employees will feel better, have the energy they need to get through busy workdays, and reduce their risk of chronic diseases, such as cancer, diabetes, and heart disease.

How does it work?

By organizing meals and activities for meetings based on the American Cancer Society nutrition and physical activity guidelines, companies can give employees an opportunity to make individual choices that may reduce their cancer risk. From small working-lunch meetings to major company functions, our program offers healthy food ideas and suggestions for physical activity (such as stretch breaks and group walks) to energize employees and make your events more effective. Meeting Well provides health information and tips including:

  • General tips for meals and snacks
  • Suggestions for stocking a healthy vending machine
  • Suggestions for action-packed meetings
  • A healthy meeting checklist
  • The Menu Maker: a simple and colorful tool for planning all meals and snacks
  • Healthy and fun ideas for themed and special events

What can you expect?

Business meetings are much more productive when employees are enthusiastic and engaged. By using the resources available through the American Cancer Society Meeting Well planning tool, companies demonstrate their interest in their employees’ well-being.

For more information about Meeting Well or to get Meeting Well for your organization, call us toll-free at 1-800-227-2345.


Last Medical Review: 03/21/2013
Last Revised: 03/21/2013