Robert Millar, Operations Director at Blue Apple Catering, ex and how a contract catering offering can h

According to The Faculty of Medicine and Health Sciences, what we eat and drink has a direct impact on physical health, mental wellbeing and our overall performance in the workplace. Given that close to a third of our daily calorie intake is consumed while at work, it is paramount that employees be given every opportunity to choose healthy, balanced options wherever possible.

Choosing a healthier diet can increase concentration, reduce stress and provide a welcome boost to energy levels, and this is a desirable outcome – particularly when the statistics are analysed in terms of the effects of a poor diet on productivity levels. A 2017 study (Britain’s Healthiest Workplace) developed by health insurer VitalityHealth, in partnership with the University of Cambridge, RAND Europe and Mercer, showed that each year a staggering 27.5 days of productive time per employee is being lost due to sickness and underperformance.

One of the key contributing factors was poor nutrition, and when the monetary translation equates to £73bn of lost productivity per year it is little wonder that more and more employers are looking into ways to effect positive change in this area.

Fostering a healthier workplace environment Having a catering facility on-site can make a huge difference in terms of employees choosing healthy and nutritionally balanced options. If we take companies that are based on business parks or in more isolated rural areas, for example, they can be removed from the wider choices available to those in town and city centre locations and therefore staff may be reliant upon food trucks or sandwich delivery services that can often be limited where healthy options are concerned. Providing options in-house can eliminate that issue entirely.

“A contract caterer should be able

to tune into the food and beverage requirements of its workforce and create an offering that provides balance and flexibility.”

Even those that have access to the high street may struggle to find what they’re looking for on a regular basis, particularly if they have specific dietary requirements and would like to have some level of variety in the choices they make. Nobody wants to eat the same thing day in day out, and here a contract caterer can also pay dividends.


Through working closely in partnership with a business, a contract caterer should be able to tune into the food and beverage requirements of its workforce and create an offering that provides balance and flexibility. Of course it is nice to have a treat once in a while and those options should always be available - after all, the objective is not to lecture or dictate to people what they should be eating. However, there should also be a variety of well balanced, nutritionally sound options on offer at all times to encourage customers to make healthier choices.

A symbiotic relationship By becoming a part of an organisation, contract caterers have an opportunity to tailor an offering that will work in harmony with its workforce. Menus and grab and go options can be designed to fit in with the ebbs and flows of a business, and through working with expert nutritionists and engaging professional chefs with a passion for fresh ingredients, an offering that appeals to all can be developed.

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