Nutrition in the Workplace: Reflections & Evidence

Written by Lisa Davies (Registered Nutritionist):

Workplaces are major settings for influencing people's health and eating habits. Many adults spend the majority of their day at work, and surprisingly it's estimated that up to 60% of daily energy intake can be consumed during working hours⁽¹⁾. This means that the physical and social environment of a workplace can profoundly shape eating patterns, lifestyle behaviours, and long-term health outcomes.

Public health bodies, such as the National Institute for Health and Care Excellence (NICE) (e.g. Guideline 13)⁽²⁾, recognise the workplace as a key site for health promotion interventions. Yet, modern challenges such as sedentary roles, hybrid working, shift work, and the rise of the gig economy have contributed to a growing burden of type 2 diabetes, cardiovascular disease, and mental health problems.

Drawing on both research and my own reflections, I’ve seen how different occupations shape not only when and what people eat, but also how their food choices are constrained by time, cost, and accessibility.

Reflections from Everyday Work Environments

My Experience:

My own experience as a waitress in a restaurant and late bar highlighted how the nature of shift work directly impacts nutrition and hydration. Breaks were irregular and depended on the shift's level of busyness, often resulting in meals being delayed until late at night or rushed in under 15 minutes. Staff meals usually meant fried foods that had gone cold, such as chips or chicken goujons, unless I had prepared something from home. The long shifts, often finishing at 3am, disrupted sleep and recovery, and late-night eating became the norm.

The physical intensity of walking thousands of steps each shift often left me tired and sore, so I relied on snacks between breaks to keep my energy up. These were usually treats or whatever was quick and available, rather than balanced foods. Hydration was another challenge: the combination of long hours, hot uniforms, and constant movement made me thirsty, yet there was little time or easy access to water during busy periods.

"Overall, the workplace food culture, irregular breaks, and lack of hydration opportunities reflected the health risks of shift work and poor workplace nutrition".

My Observations

I observed several groups of workers in the community and it was clear how their roles shaped not only when and what they ate, but also the barriers they faced in maintaining healthy habits. For example, from observing supermarket security staff, it's clear that the role brings challenges for both eating and hydration. Long hours of standing in one spot offered little structure to the day, and food choices often depended on quick options that were close at hand. With limited opportunities to sit down and eat properly, meals could be irregular or less balanced, and drinking water wasn’t always prioritised. The lack of social connection during shifts may also have reduced the role food plays as a shared or restorative activity at work.

I also observed healthcare staff, who often work long, irregular shifts where breaks are unpredictable and sometimes cut short. This makes it difficult to plan regular meals, often leading to reliance on vending machines, canteen options, or quick snacks brought from home. Hydration is also a common challenge, as busy wards and patient demands mean staff may neglect to drink water consistently. These conditions can undermine energy levels and overall wellbeing, even when healthier choices are technically available.

Another interesting group I observed were bus drivers who face very different barriers. Long or split shifts, combined with the fixed nature of driving routes, limit when and where food can be eaten. Access to healthy food options is often poor, so convenience foods from nearby outlets are the default. Hydration can be particularly tricky, as drivers may avoid drinking regularly due to limited toilet access during routes. These factors highlight how the physical set-up of a job shapes eating and drinking habits, sometimes in ways that compromise long-term health.

From conversations with family and friends in office jobs, I noticed a very different food environment. Many workplaces provided canteens with a mix of healthier and less healthy options, and colleagues often went out for meals together. While this setting offered more choice and opportunities for social eating, it also highlighted the importance of nutrition education and workplace support to help employees make balanced decisions. Comparing this to hospitality, healthcare, retail, and transport roles underlines how diverse occupational demands are, and that no single workplace nutrition strategy will suit every job.

“Across different jobs, the same themes keep coming up: irregular or missed breaks, limited access to healthy and affordable food, physically exhausting or sedentary conditions, and the risks of social isolation or high stress.”

These are not just individual challenges but public health concerns. Poor nutrition, disrupted sleep, and chronic stress contribute to obesity, diabetes, cardiovascular disease, and mental illness, with implications for both individuals and employers.

What Workplace Nutrition Interventions Actually Work?

Evidence shows that workplace interventions can make a measurable difference to someones diet. For example, Geaney and colleagues (2013) found that providing healthier options in workplace canteens improved dietary intake among employees⁽³⁾. A thorough review of scientific literature also confirmed several consistent benefits of workplace dietary interventions which included^(4,5).

• Increased fruit and vegetable intake by around half a portion/day.

• Reduced fat and saturated fat intake when healthier options replace fried or high-fat foods.

• Weight reduction, with losses between –1.0 and –4.4 kg reported in some interventions.

• Improved cholesterol profiles

• Better nutrition knowledge through education and awareness campaigns.

• Evidence of return on investment through improved productivity, staff wellbeing, and reduced absenteeism⁽⁶⁾

Positive Practices in Nutrition-Focused Interventions

The strongest evidence supports multicomponent approaches, where changes to the food environment are combined with education and behavioural “nudges.” Successful strategies include:

• Healthier canteen menus with balanced, affordable options.

• Nutrition labelling or positioning healthier foods at eye level to encourage choice⁽³⁾.

• Protected breaks that allow time for eating properly.

• Workplace campaigns like Meat-Free Mondays or fruit-and-veg promotions, aligning health with sustainability (BDA One Blue Dot).

• Free fruit or discounted healthier items at vending points.

• Co-designing interventions with employees to ensure relevance and uptake.

Looking Forward

Reflecting on my own experiences in hospitality and observing roles in healthcare, transport, and retail, one thing is clear: nutrition in the workplace is not about willpower; it’s about the environment. Workers eat what is accessible, affordable, and culturally accepted in their workplace.

Nutrition interventions in the workplace are therefore not optional “extras”, but essential strategies that improve staff wellbeing, productivity, and health equity. By shaping the food environment, employers can make healthier choices the easier ones.

For me, the key takeaway is simple: supporting workplace nutrition is about levelling the playing field. When every worker, regardless of role, has access to healthy, affordable food and the time to eat it, we can build healthier workplaces and healthier futures.

At HercuWise, we help organisations take practical steps to improve workplace nutrition and overall wellbeing. Our multi-component approach combines evidence-based insights with affordable, flexible digital learning packages that fit the needs of diverse workplaces. By supporting healthier food environments and giving employees the tools to make informed choices, we make it easier for businesses to promote wellbeing, productivity, and long-term health. To explore how HercuWise can support your workplace, contact us at info@hercuwise.com or visit www.hercuwise.com

References

1. Lewis J. BDA Work Ready Programme Supporting Healthier Working Lives through Dietitian-Led Wellness Initiatives. .

2. NICE Guideline NG13: Workplace health: management practices 2015 [updated 24 March 2016.

3. Geaney F, Kelly C, Greiner BA, Harrington JM, Perry IJ, Beirne P. The effectiveness of workplace dietary modification interventions: a systematic review. Prev Med. 2013;57(5):438-47.

4. Panchbhaya A, Baldwin C, Gibson R. Improving the Dietary Intake of Health Care Workers through Workplace Dietary Interventions: A Systematic Review and Meta-Analysis. Adv Nutr. 2022;13(2):595-620.

5. Schliemann D, Woodside JV. The effectiveness of dietary workplace interventions: a systematic review of systematic reviews. Public Health Nutrition. 2019;22(5):942-55.

6. Grimani A, Aboagye E, Kwak L. The effectiveness of workplace nutrition and physical activity interventions in improving productivity, work performance and workability: a systematic review. BMC Public Health. 2019;19(1):1676.