Top Reasons for #FuellingProductivity

‘Food at the Heart of Culture’

Campaign to highlight the increasing focus on food, nutrition and sustainability; a change that sees “health as the new wealth”. Food can have significant financial and productivity impact.


  • Greater financial investment into food and facilities
  • Support the reduction of mental health issues
  • Demonstrate metric that highlights return on investment of food, facilities and productivity
  • Greater investment into people
  • Greater reliance on seasonal and sustainable products
  • Increase engagement and wellbeing
  • Better design and increased investment in dining facilities

The Top Seven Reasons for #FuellingProductivity

The world is changing and food can play the most important of roles.

Whether restaurants, canteens, hotels, banqueting, grab and go, meetings, leisure attractions, transport, conferences, outdoor and more, change is happening.

Seven reasons on why food must have the ability to fit different preferences:

  1. Health is Wealth – Global long-term trend: there is a consumer demand for nutritional content of food and drinks. People have more knowledge of medicine and diet and the food offer must adapt to suit.


  1. Fads, Fact and Fiction – Opinion varies on research as often controlled trials can’t address the questions we all most want answered. There are always limitations in studying effectiveness, but this is still a powerful tool. If research is conducted by random selection bias, it should result in effective insight. Can we reach general consensus on what is true or conduct own research within the campaign.


  1. The Mental Health Fear- A Kaiser Permanente study found eight out of 10 workers with a mental health condition say shame and stigma prevent them from seeking treatment. As well as a fear of insults, ridicule, and intimidation. Food and design can impact culture and therefore start to work towards solutions.


  1. Agile Working – Research from flexible working experts Timewise found that nearly nine in ten (87 per cent) of the UK’s full-time workforce either currently work flexibly or would like to do so. Further research from HSBC suggests that as many as 89 per cent of UK employees consider flexible working to be the biggest motivator to their productivity levels within the workplace. With automation, cloud and collaboration, these changes mean food must adapt to be flexible, agile and remote.


  1. Veganism Growth – Whilst research varies on the numbers in the UK. Recent reports suggest 7 per cent of Brits are now vegan, a growth of around 10 per cent per year in the last decade.


  1. How we Eat can Affect the Planet – Sharing the knowledge we now have, from the damage to food (from pollution and soil depletion) to the environment (toxicity of growing foods industrially) to ensure current and future care for people.


  1. Design, Art, Environment – Results of the 2018 Work Environment Survey by Capital One found that 3,500 respondents in the US value flexibility and design and the top response to a single onsite benefit, was healthy food and beverage options. Followed by relaxation/social areas, health centre/wellness programmes and quiet, reflection space. Art, in all forms, when combined can play the most important of roles. It offers an emotional experience which may allow people to relax whilst rewarding themselves with food. These spaces can work for accidental and planned catch ups and therefore supports communication.