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Organizational researchers studying well-being – as well as organizations themselves – often place much of the burden on employees to manage and preserve their own well-being. Missing from this discussion is how – from a human resources management (HRM) perspective – organizations and managers can directly and positively shape the well-being of their employees. The authors use this review to paint a picture of what organizations could be like if they valued people holistically and embraced the full experience of employees’ lives to promote well-being at work. In so doing, the authors tackle five challenges that managers may have to help their employees navigate, but to date have received more limited empirical and theoretical attention from an HRM perspective: (1) recovery at work; (2) women’s health; (3) concealable stigmas; (4) caregiving; and (5) coping with socio-environmental jolts. In each section, the authors highlight how past research has treated managerial or organizational support on these topics, and pave the way for where research needs to advance from an HRM perspective. The authors conclude with ideas for tackling these issues methodologically and analytically, highlighting ways to recruit and support more vulnerable samples that are encapsulated within these topics, as well as analytic approaches to study employee experiences more holistically. In sum, this review represents a call for organizations to now – more than ever – build thriving organizations.

The purpose of this research is to explore individual and social factors that are associated with children's F&V (fruit and vegetable) intake in order to develop a school‐based intervention to increase their F&V consumption.

Group interviews were conducted with ten groups of Dutch children (n=104), aged 4‐12 years, and two groups of parents (n=28). Additionally, a total of ten parents participated in an interview by telephone. Opinions about the actual F&V consumption, awareness of consumption patterns, attitudes towards F&V, promotion of F&V consumption by parents and F&V intake at school were explored. Transcripts were analysed using Nvivo 2.0.

Several factors that are likely to increase F&V consumption of the participants were identified, such as preferences, modeling of F&V consumption by teachers and parents and availability of F&V in ready‐to‐eat form at home and school. Although both children and parents favoured activities to promote F&V at school, most parents were not willing to participate in these activities.

The present study obtains information from a broad perspective, and not from a representative sample.

This article is a useful source for health promotion planners that are developing food‐related interventions for children.

Information on factors that influence children's F&V consumption is usually acquired through parents. It is questionable whether parents are aware of the factors that influence their children's food choice. Therefore this study combined information gathered among parents with information gathered directly among children.