The cost of obesity to American businesses is staggering, running into the billions of dollars and impacts all employers through increased rates of health and workers’ compensation insurance. So, how much control, if any, can employers exert over what their employees are eating while on the job?

I received that question and a related request from two readers, all coincidentally in Texas. One, the CEO of a data monitoring facility, and the other a bariatric surgeon — who performs weight-reducing surgery for people who are unable to control their weight otherwise.

Data monitoring CEO’s frustration

“Our company provides monitoring of things like burglar alarms, oil well performance, patient care, to list a few,” ‘Mike’ wrote.

“Employees have high-stress jobs, monitoring data streams of critical information, working in our campus that is ranked as essential, by the U.S. government. We have kitchen and sleeping facilities — and that’s the problem.

“During their off-time, many employees watch cooking shows and then prepare the dishes. Most have gained weight like you can’t believe, some dramatically. To make matters worse, I am required to supply the food!

“Several have developed obesity-related health problems such as high blood pressure and diabetes and are losing time from work. My insurance broker is warning of greatly increased premiums for health insurance and workers’ compensation. One day I got so angry that I yelled at them — and got nasty looks.

“What steps, if any,...

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