Workplace dining enhances employee wellbeing

As a facilities manager, you understand the importance of creating a work environment that supports both the physical and mental wellbeing of your employees. Research increasingly highlights that workplace dining enhances employee wellbeing, playing a crucial role in fostering a happier, healthier workforce.

Vibrant colours and fresh salad on a plate with cutlery

The business benefits of workplace dining

Incorporating functional, nutrient-rich foods into your workplace dining offer delivers tangible benefits for both your employees and your organisation:

A healthier, more engaged workforce – Nutritionally balanced workplace dining enhances employee wellbeing, supporting physical health and mental resilience.
Increased productivity – Foods like omega-3-rich salmon and anti-inflammatory turmeric support cognitive function and energy levels, helping employees stay focused and efficient throughout the day.
A stronger employer brand – Demonstrating a commitment to employee wellbeing through thoughtful food offerings positions your company as a forward-thinking, people-first workplace.

“Improving the quality of food in workplaces and encouraging healthier food choices can enhance employees' health and overall wellbeing.”
Food Biophysics Journal

Functional foods for a healthier workforce

Certain foods are packed with nutrients that offer specific health benefits. Here are some key ingredients that support employee wellbeing:

- Probiotic-rich foods like yogurt, kefir, and miso to promote gut health and immune function.
- Anti-inflammatory ingredients such as turmeric, chia seeds, and matcha help to reduce inflammation and support overall wellness.
- Omega-3-rich options like salmon and walnuts to support cognitive function, heart health, and overall vitality.

By integrating these foods into workplace dining, businesses create an environment where employees feel supported in their health and wellbeing.

Expert-led wellbeing

At BM, we believe great food should do more than just taste good—it should fuel energy, productivity, and long-term wellbeing. That’s why our dedicated nutritionist, Charlotte Mohamed-Newman, works closely with clients to craft nourishing, balanced workplace dining experiences.

Charlotte collaborates on workplace wellness initiatives, hosts Lunch & Learn sessions, and produces our Vitality Podcast—helping businesses prioritise employee wellbeing through food. She also provides expert nutritional services, including:

- Menu planning – Ensuring balanced, inclusive, and allergen-conscious choices.
- Recipe development – Creating nutrient-dense, vibrant dishes, including ‘cakes with benefits’ and healthy impulse snacks.
- Recipe analysis – Maintaining high nutritional standards across our menus.
- Legislation guidance – Advising on food labelling, allergens, and regulations.
- Healthy hospitality food – Recommending meeting-room snacks and meals that boost productivity and energy.
- Training & workshops – Educating BM chefs on best practices in nutrition.
- Health & wellbeing support – Hosting talks and health promotion days on topics like ‘Food & Mood’ and blood sugar balance.

By integrating expert nutrition into our catering, we help businesses create a workplace where employees feel their best—every day.

The bottom line: a healthier, more productive team

When employees are provided with nutritious food choices that support their health goals, they feel more valued and energised. Workplace dining enhances employee wellbeing, leading to higher engagement, improved morale, and better productivity. By offering the right foods, you directly contribute to business success—creating a workplace where employees perform at their best.

Ready to make a more healthy & productive workplace for your teams?

Find out how

Stay ahead with the latest workplace catering trends

Want to learn more about the latest trends shaping workplace catering in 2025? Check out our blog for insights into the future of food in the office: 10 workplace catering trends and themes to look out for in 2025.

Food Biophysics Journal Smith, N.A., Martinez, L.R. & Gettle, L. Being What you Eat: the Impact of Workplace Cafeteria Food on Employee Attitudes.