‘Reimagining Workplace Catering: A New Vision for Health, Wellbeing and Sustainability’ brings together expert insights, emerging trends and case studies to illustrate the forces defining the future of B&I catering.
Elior at Work says nutrition has become central to the employee experience, with functional foods, sustainable sourcing and social dining key to wellbeing and engagement.
The report highlights how nutrition impacts physical and mental health, stressing that employers have a responsibility not just to provide sustenance, but to empower staff to make informed choices.
It shows how menus that prioritise digestive health – including support for the gut microbiome, the use of functional ingredients and key nutrients such as omega-3 fatty acids, B vitamins, magnesium, fibre and complex carbohydrates – support mood, energy and stress resilience.
Reimagining Workplace Catering also highlights how social dining initiatives and community-focused dining areas encourage conversation, reduce loneliness and strengthen employee engagement.
Sustainability and ethical sourcing are no longer optional, with organisations under growing pressure to reduce food waste, prioritise locally sourced ingredients and expand plant-based and eco-conscious offerings.
Calum McLaren, divisional managing director for 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.”