Supporting employee wellbeing through workplace catering 

By Hannah Locket, head of nutrition, Elior at Work

The workplace’s relationship with food is undergoing a profound shift right now. Once little more than a necessity, catering has become a strategic asset for supporting employee health, wellbeing and engagement. And that’s because food does far more than satisfy hunger – it can shape workplace culture, boost performance, influence health outcomes and demonstrate genuine care for people. 

Meeting evolved employee expectations

Many in today’s workforces crave more than a filling meal – they want to understand how food choices impact their health, productivity and overall sense of wellbeing.

McKinsey & Company estimates that in the US alone, wellness spending amounts to $500 billion and is growing at a rate of four to five per cent each year. This highlights just how important it is for workplace catering provisions to be geared towards supporting mental and physical health. Contract caterers need to operate closely with their clients and dining guests to offer greater variety, quality and transparency.

Doing this can result in significant health-related impacts. Promoting better eating habits at work can lower rates of absenteeism, improve concentration, creativity and memory, and promote better resilience to everyday challenges. Well-designed catering not only enhances employee satisfaction and overall corporate culture, but also has the potential to improve operational performance.  

Empowering informed choices 

While the physical benefits of nutrition have long been understood, its impact on mental wellbeing is only now being appreciated. Good nutritional balance supports psychological resilience, with specific nutrients linked to better mood and stress management. As reported by Harvard Health, consistently following a healthy ‘traditional’ diet – such as those common in many Mediterranean countries – rather than a highly processed one, can reduce the risk of depression by 25-35 per cent. 

Yet, it seems many employees are struggling to translate these insights into their everyday meal choices. In 2024/25, stress, depression or anxiety contributed towards 22.1 million of the 35.7 million working days lost to work-related ill health in the UK, as reported by the Health and Safety Executive. 

Improving access to credible nutritional information can help us overcome such trends. With expert input from their dieticians and nutritionists, contract caterers can start developing mindful menus and recipes, along with supporting materials to promote learning. Dishes that are carefully created around core nutritional criteria should be clearly labelled with this information, making it easier to identify the most nourishing and suitable options at a glance.

Dietary diversity 

Accommodating a wide variety of dietary preferences, needs and backgrounds is another key challenge in modern workplace catering. What suits one colleague may not suit another, particularly in the context of generational, regional or cultural differences. 

Truly inclusive catering provides the answer here, which extends far beyond the addition of token vegetarian or gluten-free dishes at the end of buffet counters. Customisable options, such as build-your-own stations and flexible salad bars, allow people to construct meals around their personal requirements, while fully integrating allergen management and cultural needs into a menu’s core recipes helps everyone feel more valued and catered for. Accessible digital tools can also play a role here, too, in facilitating ingredient transparency and allergen visibility. 

Creating community 

The huge influence that social interaction has on our mental and physiological health shouldn’t be left out of the conversation. The World Health Organisation reports that loneliness and social isolation increase the risk of stroke, heart disease, diabetes, cognitive decline and premature death, as well as doubling the likelihood of depression. 

Where we eat can be just as important as what we eat – and the practice of communal eating is heavily associated with better mental health. Research by the World Happiness Report shows that, on average, individuals who eat more meals with others report higher self-evaluations of overall wellbeing. Considering the increasing number of hours spent on phones, laptops and other devices each day, viewing mealtimes as opportunities for genuine connection is arguably more important than ever. These moments offer respite from stressful daily schedules – and a rare chance to fully switch off from emails and social media feeds. 

 Caterers should therefore be working with clients to encourage connection and recharging in their communal eating spaces. They should think beyond the food by incorporating experiential aspects into their offerings.

Looking ahead: compliance and opportunities 

The regulatory landscape around workplace food provision is quite rightly tightening, with new requirements being introduced around nutritional transparency and reporting. From 2022 onwards, for example, businesses with 250 or more employees were legally required to display calorie information for all non-prepacked food and soft drinks.

This reinforces that workplace catering is no longer solely about sustenance. Instead, experiences that support the whole person – physically, mentally and socially – through innovative recipes, menu choices and communication strategies will characterise the industry’s future. By combining nutritional science with ongoing education and accessible information, contract caterers can raise the bar for what’s possible within workplace canteens.  

Catering should be viewed as an integral part of the employee value proposition. Organisations that invest in innovative and inclusive catering services will be well positioned to attract, retain and satisfy top talent going forward.

Reference list:

McKinsey & Company. The Future of Wellness trends survey 2025. 2025. Available from: https://www.mckinsey.com/industries/consumer-packaged-goods/our-insights/future-of-wellness-trends

Healthy Working Wales. The benefits of healthy eating at work. Page last reviewed 25 March 2025. Available from: https://healthyworking.wales/topic/healthy-eating-in-the-workplace/the-benefits-of-healthy-eating-at-work/

Harvard Health Publishing. Nutritional psychiatry: Your brain on food. 2015. Available from: https://www.health.harvard.edu/blog/nutritional-psychiatry-your-brain-on-food-201511168626

Health and Safety Executive. Working days lost in Great Britain. Available from: https://www.hse.gov.uk/statistics/dayslost.htm

World Health Organisation. Social connection linked to improved health and reduced risk of early death. 30 June 2025. Available from: https://www.who.int/news/item/30-06-2025-social-connection-linked-to-improved-heath-and-reduced-risk-of-early-death

World Happiness Report. Sharing meals with others: How sharing meals supports happiness and social connections. 2025. Available from: https://www.worldhappiness.report/ed/2025/sharing-meals-with-others-how-sharing-meals-supports-happiness-and-social-connections/

Department of Health and Social Care (GOV.UK). Calorie labelling in the out of home sector: implementation guidance. Published 17 September 2021; Regulations in force from 6 April 2022. Available from: https://www.gov.uk/government/publications/calorie-labelling-in-the-out-of-home-sector/calorie-labelling-in-the-out-of-home-sector-implementation-guidance

Disclaimer: The views expressed in this opinion piece are those of the author and do not necessarily reflect the views of The Well Crowd. This content is for information and discussion purposes only and should not be taken as medical, health, or professional advice.