Bosses Want You to Use AI but They’re Not Setting a Good Example, Study Says


Your company’s leadership might’ve told you to start incorporating AI into your work, but that same leadership may actually be hindering AI adoption across the workplace, according to a new report from Microsoft.

Microsoft’s Work Trend Index, published Tuesday, tracks changes in workplace tech, behaviors and culture. This year’s report, based on global survey data and real-world data from Microsoft customers, focuses on how companies are incorporating AI. Many AI users (65%) say they fear falling behind if they don’t adopt AI quickly, but 45% say it feels safer to stick to current goals than to redesign their workflows. Very few (13%) feel rewarded for their AI innovation.

This report highlights a new facet of the debate over how AI could be used in the workplace. For years, executives have been pushing their employees to integrate AI so they can say their companies are on the cutting edge — even in cases where AI hasn’t been proven to be useful or has worsened employees’ work-life balance. Companies have been implementing layoffs under the pretext of replacing employees with AI while also pushing staff to beef up their AI literacy and skills

Now, Microsoft is reporting seeing a “bottoms-up groundswell in AI fluency,” Matt Firestone, general manager of product marketing for Copilot, told me.

Microsoft analyzed more than 100,000 de-identified chats with Copilot and found nearly half (49%) involved employees asking for help with “cognitive work” — tasks like analyzing information, solving problems and thinking creatively.

AI Atlas

The number of AI agents in use has grown 15 times year over year. AI agents are customizable bots that can handle tasks independently. They’re largely seen as the next wave of generative AI and use the most advanced AI models.

We’ve seen AI disruptions across the board, from legacy tech companies to entertainment giants. But promises from leaders like Nvidia CEO Jensen Huang of smaller human workforces overseeing armies of millions of AI agents haven’t yet come to pass. One possible explanation, Firestone said, was based on an old adage: Culture eats strategy for breakfast.

“If you can change processes and culture to unlock [employees’] potential, our belief is that’s how technology will diffuse through an organization a lot quicker,” Firestone said.

Leaders need to set a better AI example

Only 26% of AI users surveyed say their leadership is clearly and consistently aligned on AI. Others report limited capacity or agency — employees may not have the tools or programs they need to implement AI, or they have the skills but can’t use them. A lack of organizational support can also mean that employees who are told to start using AI don’t know quite where to begin.

One of the biggest recommendations in the report is for managers to model effective AI use, showing employees which uses are acceptable and actually helpful. In a 2025 Microsoft survey, managers who modeled AI use led to a 30-point increase in employees’ trust in agentic AI.

“It’s this human instinct,” Firestone said. “If I see someone doing [using AI] and sometimes being successful and not being successful, that experimentation makes me more comfortable about being in the open about it.”

It’s one thing for managers and executives to issue mandates to use more AI — it’s entirely another challenge for employees to find useful ways to do so. Microsoft’s report highlights that some employees want to dive into incorporating AI and agentic AI into their work, but there isn’t the necessary support or resources to do so effectively. That is ultimately a leadership problem, not just a technical one.





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Medically reviewed by Kierra Brown, RD

Canned sardines and anchovies are high in protein and healthy fats, plus they have a long shelf life.Credit: Design by Health; Getty Images
Canned sardines and anchovies are high in protein and healthy fats, plus they have a long shelf life.
Credit: Design by Health; Getty Images
  • The nutritional profiles of anchovies and sardines are very similar.
  • Compared to sardines, anchovies contain slightly more protein and omega-3 healthy fats.
  • However, sardines have higher concentrations of many vitamins and minerals, and usually have less added sodium.

Anchovies and sardines are both small, oily fish that are usually canned or jarred. Despite their similarities, anchovies and sardines do have some nutritional differences when it comes to protein, healthy fats, and micronutrient content.

Which Small Fish Has More Protein?

 While both fish are excellent sources of lean protein, anchovies have a slight edge:

  • Sardines, canned in oil: 6.97 grams in a 1-ounce serving
  • Anchovies, canned in oil: 8.19 grams in a 1-ounce serving

The amount of protein your body needs depends on a number of factors, including age, health status, and physical activity levels.

Healthy adults should consume 1.2-1.6 grams of protein per kilogram of body weight, according to updated federal dietary guidelines.

For example, if someone weighs 70 kilograms (or 155 pounds), they may want to consume at least 84 grams of protein every day. A 1-ounce serving of anchovies canned in oil would get them about 10% of the way toward that daily protein goal.

Protein is critical for cell development and repair, contributing to physical growth and development.

Is One a Better Source of Healthy Fats Like Omega-3s?

When it comes to healthy fats in general, sardines come out on top:

  • Sardines, canned in oil: 2.56 grams of unsaturated fat in a 1-ounce serving
  • Anchovies, canned in oil: 1.8 grams of unsaturated fat in a 1-ounce serving

But if you're looking to boost your levels of omega-3 fatty acids—a specific type of healthy unsaturated fat—anchovies are the better choice. A 1-ounce serving contains 594 milligrams of omega-3s, while the same amount of sardines has 278 milligrams.

Consuming more omega-3s and healthy fats in general may benefit multiple different aspects of your health:

  • Heart health: Omega-3s help reduce levels of triglycerides, or fats in the blood; high triglyceride levels are a risk factor for heart disease and stroke. In general, research has shown that eating unsaturated fats in place of saturated fats—the kind found in full-fat dairy, red meat, and tropical oils—reduces your risk of heart disease.
  • Brain health and cognitive function: Some research suggests that insufficient levels of omega-3s may increase the risk of brain health concerns, including Parkinson's disease, schizophrenia, attention deficit hyperactivity disorder (ADHD), and depression. Another study found that omega-3 supplements could improve mild cognitive impairment, a condition that causes memory and thinking issues that can develop into dementia.
  • Eye health: In some studies, people who ate fatty fish (and more omega-3s) had a lower risk of age-related macular degeneration, a condition that can blur vision. Similarly, there's evidence that diets higher in omega-3s could reduce the risk of dry eye disease. However, more research is needed.

How Do They Compare for Vitamin and Mineral Content?

Along with protein and healthy fats, sardines and anchovies are packed with essential micronutrients. However, they contain different amounts of these key vitamins and minerals:

  • Vitamin B12: Sardines have about 10 times more vitamin B12 than anchovies. This B vitamin supports nerve cell function, red blood cell formation, metabolism, and the creation of DNA.
  • Vitamin D: One sardine has the vitamin D content of about eight anchovies. Vitamin D helps the body absorb calcium and supports bone maintenance and growth.
  • Iron: As compared to sardines, anchovies contain about 60% more iron. This mineral helps form red blood cells, supports muscle and tissue function, and more.
  • Phosphorus: Sardines are nearly twice as rich in phosphorous than anchovies are. In fact, a 1-ounce serving of sardines contains about 20% of the daily recommended intake for adults. Phosphorus is key in creating structures in the body, including teeth, DNA, and cell membranes.
  • Calcium: As compared to anchovies, sardines are a better source of calcium, a mineral which helps support and maintain bone health.

Comparing Sardines and Anchovies

Nutritional content always varies based on packaging and other factors, but here's how a typical 1-ounce serving of anchovies compares to a 1-ounce serving of sardines:

Sardines, canned in oil Anchovies, canned in oil
Calories 59 60
Protein 6.97 grams (g) 8.10 g
Total fat 3.23 g 2.75 g
Carbohydrates 0 g 0 g
Calcium 108 milligrams (mg) 65.8 mg
Iron 0.828 mg 1.31 mg
Magnesium 11.1 mg 19.6 mg
Phosphorus 139 mg 71.4 mg
Potassium 113 mg 154 mg
Selenium 14.9 micrograms (mcg) 19.3 mcg
Sodium 87 mg 1,040 mg
Zinc 0.371 mg 0.692 mg
Vitamin B12 2.53 mcg 0.249 mcg
Vitamin D 1.36 mcg 0.482 mcg

In addition to their relatively similar nutritional profiles, sardines and anchovies share many other commonalities.

Both are considered forage fish, and they're often eaten by larger fish or marine mammals. Sardines are a bit bigger—they're 4-12 inches while anchovies are usually 7-8 inches—but both species' relative small size and low position on the food chain ensures they have low mercury levels.

Once they're harvested, anchovies and sardines are usually jarred or canned in water or oil to make them shelf stable. One difference is that canned anchovies are often salt-cured—this gives them a pink color and a salty flavor (as well as high amounts of sodium).

What To Know Before Adding These Small Fish to Your Diet

Anchovies and sardines aren't naturally high in sodium (or salt), but jarred or canned versions often have a lot of salt added.

For instance, a 1-ounce serving of anchovies canned in oil contains 1,040 milligrams of sodium, which is 45% of the recommended daily limit for adults.

Diets high in sodium raise your risk of developing high blood pressure, heart diseases, artery diseases, heart attack, and stroke.

When purchasing canned fish, check the nutrition label and try to find a product that has lower amounts of sodium.

Sardines and anchovies also usually contain bones. The canning process makes these bones safe to eat, though young children and people with swallowing concerns may want to avoid them.



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