Marvin OnumonuElior at Work has published a new White Paper setting out its vision for workplace catering which found that health, wellbeing, productivity and sustainability are the main drivers shaping food provision at work.
Employees expect more than basic meals, with nutrition, functional foods, sustainable sourcing and social dining highlighted as key for wellbeing and engagement.
Menus supporting digestive health, using ingredients like omega-3 fatty acids, B vitamins, magnesium, fibre and complex carbohydrates, were found to benefit mood, energy and resilience to stress.
It also found that social dining and community-focused spaces encourage conversation and help reduce loneliness among staff.
Additionally, the research found workplace dining is moving towards personalised nutrition, inclusivity, sustainability and technology.
Employers following these principles benefit from stronger engagement, higher productivity, improved retention and a more positive culture.
Calum McLaren, divisional managing director at Elior at Work, said: “How employees are fed should sit at the heart of workplace strategy.
“It’s not just about serving meals – catering should bring food, space and colleagues together to drive sustainability, health and engagement, making workplace dining a catalyst for wellbeing and organisational success.”
