logo
What Top Happiness Experts Want Leaders To Know About Quiet Quitting

What Top Happiness Experts Want Leaders To Know About Quiet Quitting

Forbesa day ago

What Top Happiness Experts Want Leaders To Know About Quiet Quitting
Leaders keep asking why so many people are disengaged, but they rarely ask what's keeping others happy. To find out why there is such an increase in quiet quitting, it can help to look to the experts for advice. I've interviewed a leader at a brain health center at a top university, a chief happiness officer who once guided Coca-Cola's global wellbeing strategy, a Google executive who reverse-engineered the formula for joy, a CBS news anchor turned positive psychology researcher, and the psychologist who introduced emotional intelligence to the mainstream. Each of them explained something leaders often miss: happiness at work goes beyond being cheerful, because it involves how people interpret stress, process identity, and make decisions when no one's watching. And when people start quietly quitting, the brain has already checked out long before leaders recognize it.
How Happiness Affects The Brain And Prevents Quiet Quitting
Stephen White, Executive Director of the Brain Performance Institute at the Center for BrainHealth at UT Dallas, told me that happiness activates reward pathways in the brain that boost motivation, attention, and learning. When people feel like their contributions matter, the brain releases dopamine and other neurotransmitters that keep them engaged. But when they feel invisible or powerless, those circuits stop firing. Quiet quitting often begins when the brain no longer anticipates any meaningful return from effort. Stephen said, "You can see it neurologically. When people feel overlooked, they conserve energy. It's the brain protecting itself." Leaders looking to reverse disengagement need to first understand what the brain is reacting to: emotional disconnection, not a lack of skill or ambition.
How Happiness Builds Mental Control And Resilience At Work
Mo Gawdat, former Chief Business Officer at Google X and author of Solve For Happy, told me that workplace happiness depends on whether people believe they have control over their experience. After studying thousands of personal reflections on happiness, he found a pattern: people are happiest when they take ownership of their thoughts. At work, that means recognizing that not every challenge is personal and not every setback is permanent. Mo explained, "If people believe they have no influence, they detach. But if they believe their input can shape an outcome, even a little, they stay engaged." Leaders who create space for questions and reflection are giving people a mental framework for resilience.
Why Identity Drives Happiness And Reduces Quiet Quitting
Silvia Garcia, former Director of the Coca-Cola Happiness Institute, emphasized that real happiness comes from alignment between work and identity. In our conversation, she explained that people need to feel they are welcome as themselves. When they have to edit their personalities, hide their values, or suppress their style, engagement erodes. Silvia told me, "Belonging is about showing up whole. When that's missing, people protect themselves by withdrawing." Leaders sometimes focus on culture fit or team cohesion without realizing the toll it takes on individuality. The happiest employees often stay because they feel seen, not because they feel praised.
How Focus Training Can Improve Happiness And Engagement
Michelle Gielan, a former CBS News anchor turned positive psychology researcher, told me that what people are trained to focus on becomes what they experience. In her research, she found that a few minutes of intentional focus on progress, connection, or gratitude dramatically changes a person's emotional baseline. Michelle said, "If your brain is constantly scanning for problems, it will find them. But if you train it to look for meaning and momentum, it builds emotional resilience." For teams, that might mean starting meetings with wins instead of to-do lists or asking better follow-up questions that reflect individual strengths.
When I asked Michelle what it's like being married to another happiness researcher, she laughed and said that their arguments are probably not what people would expect. Her husband, Shawn Achor, wrote the bestseller The Happiness Advantage and has also spent years studying how optimism affects performance. Michelle said, "We don't fight about being happy. But we do remind each other that the story we're telling ourselves in the moment might not be true." That concept of reframing the story has been at the center of Shawn's work, which focuses on how to train the brain to interpret challenges as temporary, local, and controllable. Together, their research found that happiness is the presence of meaning and mental agility.
How Emotional Intelligence Builds The Foundation For Happiness
Daniel Goleman, psychologist and author of Emotional Intelligence, told me that workplace happiness often depends on one overlooked skill: emotional self-awareness. He explained that people can't feel engaged if they don't understand themselves. Goleman shared that mindfulness is a fast and accessible way to build that kind of awareness because it helps people notice their internal reactions without judgment. "When people train their attention," he said, "they become calmer, more focused, and more resilient to stress." He also pointed out that presence is the starting point of empathy, and that leaders who are fully attentive in conversations build trust without needing to overthink it. For organizations, that means happiness grows through everyday moments of connection.
What Is A Chief Happiness Officer And Why That Role Is Growing
The role of Chief Happiness Officer has gained attention in recent years, not just as a trendy title but as a strategic position focused on emotional well-being at work. These professionals are tasked with helping organizations understand what drives engagement beyond compensation and titles. They look at psychological safety, connection, autonomy, and culture from a human perspective. Silvia Garcia, who held this role globally at Coca-Cola, told me the most important part is aligning people's experience with the values the company claims to stand for. More companies are realizing that tracking performance metrics isn't enough. They need someone at the table who understands how emotions affect decision-making, collaboration, and retention. Happiness has become more measurable, and Chief Happiness Officers are being asked to prove what works.
Conclusion: Happiness At Work
Happiness in the workplace grows from how people are treated, how they interpret challenges, and whether their daily experience aligns with what they value most. The experts I spoke with showed that quiet quitting can be prevented long before it starts if leaders understand the psychology and neuroscience behind motivation. Happy employees stem from environments that protect their attention, recognize their identity, and support their sense of control. That kind of culture is what keeps people thinking, contributing, and staying.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

‘Real Housewives of Atlanta' star Dwight Eubanks say he ‘never thought' about prostate cancer
‘Real Housewives of Atlanta' star Dwight Eubanks say he ‘never thought' about prostate cancer

Yahoo

time35 minutes ago

  • Yahoo

‘Real Housewives of Atlanta' star Dwight Eubanks say he ‘never thought' about prostate cancer

'Real Housewives of Atlanta' star Dwight Eubanks is opening up about his stage 4 prostate cancer diagnosis, saying he never thought it would be him. Eubanks sat down with Channel 2's Karyn Greer for his first TV interview since announcing his diagnosis earlier this month. 'It's still very fresh right now. It's very new,' he said, 'I've had to take in a lot in a short window.' [DOWNLOAD: Free WSB-TV News app for alerts as news breaks] The reality television star and celebrity stylist known for his big personality is using his voice to tell Black men to get tested for prostate cancer. 'The doctors told me then that the chances of me having prostate cancer were slim to none because it was on my mother's side of the family,' he explained. 'So I never thought about it.' At a health fair he organized at his church in January, he decided to get tested. Days later, he learned he had prostate cancer. Further testing in April confirmed the stage 4 diagnosis. TRENDING STORIES Metro Atlanta charity that gives cars to families in need helps one of its own PHOTOS: Thousands of protesters gather across metro Atlanta, north Georgia What are the signs, symptoms of prostate cancer One in four Black men will be diagnosed with prostate cancer, healthcare experts say. '[Georgia is] number five in incidents and number six in mortality in the nation, but in the City of Atlanta, it's worse than even the state of Georgia and the rest of the nation,' Dr. Leigh Ann Burnham said, assistant professor of surgery at Morehouse School of Medicine. Dr. Burnham is also a national expert in prostate cancer in Black men. She says it's important for all men to get the simple blood test because early detection is crucial. 'According to the American Cancer Society, prostate cancer is over 99.9% survival rate five years out, if you detect it early when the cancer is still within the prostate,' she said. Eubanks says he is considering his options for treatment. 'There's new technology, new information out there to help dissolve it, whether it's radiation or chemo. There's a seed that I'm really leaning toward. It's less invasive,' he told Greer. He has also partnered with the nonprofit Zero Prostate Cancer to help more men learn their PSA numbers, which can mean something isn't right. [SIGN UP: WSB-TV Daily Headlines Newsletter]

How long can your cookout spread stay out? Here's what food safety experts say
How long can your cookout spread stay out? Here's what food safety experts say

Yahoo

timean hour ago

  • Yahoo

How long can your cookout spread stay out? Here's what food safety experts say

If chowing down on picnic food isn't the best part of summer, I don't know what is. And as delicious as a juicy slice of watermelon or a snappy hot dog can be, warm-weather fare is even more enjoyable when it's not accompanied by a side of food poisoning. Not to be a Debbie Downer, but leaving your famous pasta salad out of the fridge on a hot day is practically an engraved invitation for illness-causing bacteria to crash the party. So, just how long can barbecue, sides and desserts stay on the buffet table? As a former professional baker, I have a food handler's license, but I wanted to get up-to-date info on preparing, serving and storing food in the most sanitary way. I enlisted two food safety experts to share their insights, and these are their tips for your next summer bash and beyond. Ever been to a barbecue where the mayo-packed potato salad was left outside all day? Yeah, you'll want to avoid that. The window during which it's safe to leave food out at room temperature is likely shorter than you'd think, thanks to something called the (dun-dun-dun): Danger Zone. According to the USDA, the Danger Zone refers to food temperatures "between 40°F (4.4°C) and 140°F (60°C)." Why? "There are certain foods that can cause foodborne illness if allowed to sit in the temperature Danger Zone, because potentially harmful bacteria can grow at these temperatures," says Ellen Shumaker, director of outreach for the Safe Plates program at North Carolina State University. "These include cut leafy greens, cut tomatoes and cut melon, raw and cooked meat and poultry, milk and dairy products, cooked dishes like casseroles, cooked vegetables, beans, pasta, rice and potatoes, as well as baked goods with cream, custard, cheese, meat/vegetable fillings and cream frostings." If you're thinking, "That's so many foods!" — well, you're right. But you can still safely enjoy them as long as you adhere to certain guidelines. Typically, that means keeping food out for no more than two hours, says Amanda Deering, associate professor of fresh produce food safety at Purdue University's Department of Food Science. That said, she adds, "If temperatures are above 90°F, it should sit out for no more than an hour." When it comes to safely preparing food, some ingredients are less straightforward than others. Of course, you'll always want to make sure you're using freshly cleaned hands and tools no matter what you're making, but for meat, there are other factors to keep in mind. "A meat thermometer is going to be your best friend," says Deering. "That's the only true way you can tell you cooked it properly." Shumaker agrees, adding, "With outdoor cookouts and grilling, I always think about making sure that meats are cooked to a safe endpoint temperature to kill off harmful bacteria. Burgers and other ground meat should be cooked to 160°F, and poultry should be cooked to 165°F." Grilling steak? The USDA says to cook beef, pork, veal and lamb steaks to an internal temperature of 145°F and let them rest for at least three minutes. The same temperature applies to fish and shellfish. "Other safety tips to keep in mind are to make sure that people handling and serving food are washing their hands and avoiding cross-contamination (making sure that utensils or cutting boards aren't used with raw meat and then fresh salad)," Shumaker cautions. And you are washing your hands ... right? It probably makes sense that keeping meat out at room temperature for too long isn't a great idea, but what about all of those accoutrements? "People sometimes don't think about fresh fruits and vegetables," says Deering, who advises heeding the Danger Zone guidelines for cut produce as well. To keep your produce fresh for longer, she says you'll want to "wash it under cool, running water and scrub with a vegetable brush, right before you're going to consume it." Rinsing it off too early can encourage the growth of bacteria, so it's best to hold off until you're about to cut it up. As for starchy side dishes? If you're on social media, you may have come across videos about something referred to as fried rice syndrome. Funny name, yes, but it's no laughing matter. "Fried rice syndrome refers to foodborne illness caused by, as the name implies, consuming fried rice," explains Shumaker. "In this case, it is caused by the bacteria Bacillus cereus. Bacillus cereus can be found anywhere. It is usually found in spore form, which is a dormant, or inactive, form of the bacteria. When the right conditions occur, the spore form of bacteria can become active. When some foods, like rice and other cooked dishes, are left sitting out for too long, Bacillus cereus can become active and produce a toxin. That toxin is what causes foodborne illness — specifically diarrhea, nausea and vomiting." (I don't think that's how any of us envision spending our summer...) How to avoid getting sick? You got it: Keep foods like rice, pasta, potato salad, casseroles and even condiments from sitting in the Danger Zone for too long. (At this point, shouldn't someone get Kenny Loggins to rework his Top Gun theme song to increase awareness around food safety?) Oh, and if you're thinking, "I'll just pop this cheesy dip I forgot to put in the fridge back into the oven to cook off that bacteria," guess again. "Bacillus cereus is heat-resistant, so unfortunately, simply reheating a food after it has been temperature abused will not destroy the toxin," Shumaker says. Deering is less concerned about certain types of foods. "Typically, things that are very high in sugar don't support the growth of human pathogenic bacteria," she says. This means your brownies and cookies are less likely to make you sick if they stay out longer. That said, anything creamy or custardy (think: trifles, lemon bars, banana cream pie) needs to be given the Danger Zone treatment. So, you prepare a batch of baked beans the day before a barbecue. What's the best way to keep it fresh? When it comes to hot food, "you want to get it as cool as possible, as quickly as possible," Deering says. Shumaker adds, "Because toxin formation occurs in the temperature Danger Zone, it is important to cool foods quickly." That said, you don't want to place a piping-hot pot straight into the fridge. Why? "It is not recommended to put large containers of hot food in the fridge because the food in the center of the pot will not cool down quickly enough to avoid the temperature Danger Zone," explains Shumaker. "Divide large portions of hot food into shallow containers to allow foods to cool more quickly before putting [them] into the fridge." Deering agrees. "If you have a smaller container that's packed full, that's going to take a long time for that internal part of the food to get cold, so then you risk that you're in that Danger Zone. If you have a bigger container with not as much food, that's going to cool a lot faster." As far as what the container is made of, neither Deering nor Shumaker has a clear preference, though they both stressed the importance of having a good seal to keep air out. That said, concerns about ingesting microplastics are on the rise, you may want to consider using glass containers — especially if you plan on microwaving them or using them for hot foods, which can cause plastic containers to release more of those tiny particles. That was a lot of information — the key takeaways? "Try to keep foods cold as long as possible by using coolers with ice or ice packs, and consider only serving small portions at a time," says Shumaker. "Otherwise, I just make sure my fridge is kept at 41°F or below to maximize shelf life." When in doubt, Deering has an easy-to-remember motto: "Keep cold things cold and hot things hot!" Happy (and safe) eating! If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.) Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.

Why sports dietitians say you shouldn't fast before weightlifting
Why sports dietitians say you shouldn't fast before weightlifting

Yahoo

timean hour ago

  • Yahoo

Why sports dietitians say you shouldn't fast before weightlifting

Happy Friday, everybody. I'm a big fan of the pre-gym snack, and it turns out experts agree that eating before lifting is the right move. But the details are crucial here. Let's jump in! While there are supposed benefits and lots of talk around fasted cardio, experts say it's important to fuel up before strength training. Specifically, experts suggest eating something with carbs and protein. The carbs will become glycogen in your muscles, giving you energy, while the protein breaks down into amino acids, which support muscle growth and recovery. Not eating before strength training could 'lead to quicker muscular fatigue, reduced ability to do work and the perception that the work is harder,' said sports dietitian Laura Kunces. Snack an hour before working out, and skip anything too fatty, as that could impact digestion. Need ideas for what to eat? Here are some options. [Women's Health] What's your go-to pre-gym snack? Let me know. See you next week! About One Small Thing: One Small Thing is a daily health newsletter from Yahoo News.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store