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Hannah Locket, Head of Nutrition, Elior at Work describes the benefits of offering a catering service designed to help support employee wellbeing
The workplace is experiencing a profound shift in how we think about food. Once seen as little more than a necessity, catering has become a strategic lever for supporting employee health, wellbeing and engagement. As a foodservice provider, we are uniquely positioned to drive this transformation in partnership with our clients who are keen to support employee wellbeing.
At Elior at Work, we believe food can do far more than satisfy hunger. It can shape workplace culture, boost performance, influence health outcomes and demonstrate genuine care for people.
The expectations of today’s workforce are evolving. Employees want more than just delicious meals, they want to understand how their food choices impact their health, productivity and overall sense of wellbeing. There’s growing demand for workplace catering that aligns with personal nutritional preferences and supports mental and physical health. It is important that caterers work closely with their clients to not only provide variety and quality, but also transparency and information around nutrition and sustainability.
The impact is significant: nutritious workplace meals support energy, focus, and morale, feeding directly into productivity and engagement. A well-designed catering offer can help reduce absenteeism, enhance social connection and provide enjoyable moments that build a positive company culture.
While the physical benefits of good nutrition are widely recognised at work, the impact of food on mental wellbeing is often overlooked. Nutrition can play a key role in supporting psychological resilience, with specific nutrients linked to better mood and stress management. However, employees can struggle to apply scientific nutritional knowledge to their everyday choices.
SMART CHOICES
It is therefore important that employees have access to information which assists them with their nutritional choices. To address this, we have recently introduced Eatuitive – a wellness initiative developed by Elior at Work’s team of dietitians and nutritionists. Its aim is simple: to empower employees to make informed, positive nutrition choices without the confusion or complexity that often surrounds nutrition.
All recipes under the Eatuitive initiative are carefully developed to meet three key nutritional criteria: a minimum of 10g fibre per serving (a third of an adult’s recommended daily intake), a source of protein (at least 12 per cent of calories derived from protein), and low in saturated fat (1.5g or less per 100g). The dishes are clearly labelled with this information, making it easier for employees to identify the most nourishing options at a glance, and to make choices that suit their personal needs.
Eatuitive goes beyond signage, with nutritional information made accessible through QR codes at the point of sale which links to educational content, healthy eating tips, and practical resources. Employees can build their knowledge at their own pace, whether at the counter or on the go. By removing barriers to understanding, Eatuitive helps to educate consumers.
