A team of Sure employees has won the GIAAC Guernsey Dairy 2016 Half Marathon Milk Run team event.
The winning team - ’Sure Thing’ – consisting of team captain Charlotte Dunsterville, Mike Fawkner-Corbett, Stuart Dunne, Stuart Tolcher and Matt Joyce – took home the business team trophy at the event.
Andrew Tabel, general manager of half-marathon sponsor Guernsey Dairy, said: “Congratulations to the Sure team for picking up the business team trophy at the 2016 Milk Run.
“We added a team competition to this year’s event in order to attract more competitors and to give businesses the opportunity of competing against one another. A total of 589 runners competed in the race with Sure emerging as victors. This achievement shouldn’t be underestimated given the standard of the competition. I fully expect team ‘Sure Thing’ to be back next year to defend their title.”
The victory has come at a time when Sure is supporting a wellness initiative– the Global Corporate Challenge – for all staff members. The challenge encourages employees to take 10,000 steps per day.
63 Sure employees are taking part in the challenge, which finishes in September, and the top competitor is currently averaging more than 25,000 steps per day.
Sure is giving prizes to individuals and teams who do well in the challenge that encourage further participation in sports and outdoor activities, such as fitness trackers and outdoor adventure vouchers.
Garry Coutanche, health and safety manager at Sure and organiser of the Global Corporate Challenge for the company, said: “The ‘Sure Thing’ team’s success in the Milk Run has come at an apt time when many employees are looking to get active as part of the Global Corporate Challenge. This is a fantastic achievement from the team and I’m sure taking part in the event gave their step counts a welcome boost as part of the competition.
“We encourage employees to lead healthy lifestyles, and challenges like these are one way we can help. We want to encourage people to increase their levels of activity and make a habit of it and our staff are embracing this more than ever before.”