FMJ Facilities Management magazine providing industry-specific intelligence to FM and property professionals
DIVERSITY OF DIET
One of the challenges in workplace catering is accommodating the diversity of dietary preferences, needs, and cultural backgrounds found in modern organisations. What’s right for one colleague may not be for another, especially across generational, regional, or cultural differences.
To meet the increasing demand for personalisation, customisable options such as build-your-own stations and flexible salad bars are important, so employees can construct meals that suit their specific, individual requirements. We design menus that span macro- and micro-nutrient needs, from omega-3-rich fish for cognitive function to fibre-packed grains that support gut health, to provide a range of choices that help support mental and physical wellbeing.
Inclusivity means more than a token vegetarian or gluten avoidant dish. Our approach integrates allergen management and cultural needs seamlessly, ensuring everyone feels catered for. Technology, too, plays a role, with digital tools providing ingredient transparency and allergen visibility.
Wellbeing goes beyond the physical. The social dimension of workplace catering is often undervalued but is vital for mental health. Shared meals in communal spaces have been shown to boost morale, encourage informal mentoring, and reduce stress. It is important to create spaces where employees can connect, recharge, and build the relationships that underpin a resilient workplace.
PREPARING FOR THE FUTURE: COMPLIANCE AND OPPORTUNITIES
The regulatory landscape around workplace food provision is tightening, with new requirements on the horizon for nutritional transparency and healthy food reporting. Our comprehensive menu management systems already provide detailed allergen, calorie, and carbon information, helping clients stay ahead of compliance while aligning with broader wellness and sustainability targets. It is critical that future changes are closely monitored, and clients are up to speed.
Forward-thinking caterers recognise that food services are now an integral part of the employee value proposition. By investing in innovative and inclusive catering solutions, organisations can support talent attraction, retention, and satisfaction.
Workplace catering is no longer just about providing sustenance; it is about creating experiences that support the whole person – physically, mentally, and socially. Initiatives like Eatuitive are helping to set new standards for what’s possible, combining nutritional science, education, and easy to access information in ways that genuinely make a difference.
For facilities managers, the opportunity is straightforward: by partnering with catering providers who share their values and goals, they can work together with clients to create a workplace culture that promotes health, happiness, and resilience.
