Elior at Work sets out new vision for workplace catering focused on health, wellbeing and sustainability 

Elior at Work has outlined a new approach to workplace catering, arguing that employers can use food to improve health, wellbeing, engagement and sustainability across their organisations. 

Its white paper, Reimagining Workplace Catering: A New Vision for Health, Wellbeing and Sustainability, brings together expert insights, emerging trends and case studies to show how workforce expectations are changing and what this means for business and industry (B&I) catering. 

According to the report, employees now expect food at work to go beyond basic provision. They want meals that support long-term health, provide energy, reflect personal values and contribute to a positive working environment. Functional foods, sustainable sourcing and social dining are highlighted as central to the modern employee experience. 

The white paper explores how nutrition shapes physical and mental health, noting that employers have a role in helping staff make informed choices. Menus that prioritise digestive health, including support for the gut microbiome, functional ingredients and nutrients such as omega-3 fatty acids, B vitamins, magnesium, fibre and complex carbohydrates, are shown to influence mood, energy levels and stress resilience. 

Social dining also features strongly. The report highlights how community-focused dining spaces can encourage connection, reduce loneliness and strengthen engagement. 

Sustainability and ethical sourcing are identified as growing pressures for employers. Organisations are increasingly expected to cut food waste, use more local ingredients and expand plant-based and environmentally conscious options. Food provision is described as a core part of corporate responsibility and an effective lever for cultural and behavioural change. 

With UK regulations set to introduce mandatory reporting on healthy food provision, the white paper outlines how Elior at Work’s menu management systems offer calorie information, allergen details and carbon-impact data, supporting both compliance and broader ESG aims. 

Inclusive catering is another key focus, with rising expectations for halal, kosher, gluten-free, dairy-free and plant-based options, alongside clear labelling, trained staff and digital tools that support personalised choices. 

Elior at Work argues that the future of workplace dining will bring personalised nutrition, inclusivity, sustainability and technology together, and that employers adopting these principles could see stronger engagement, higher productivity and improved retention. 

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.” 

The full report is available to download from Elior at Work.