Workplace nutrition and its role in occupational health

10-Second Takeaway

Despite growing evidence of its relevance, nutrition remains largely absent from occupational health frameworks. With long-term sickness now a leading driver of economic inactivity in the UK, strategic investment in workplace nutrition brings potential for long term impact. For employers, promoting healthy eating in the workplace is associated with reduced sickness absence and increased productivity, fostering a culture of care that helps attract and retain talent. This article presents some key evidence on the connection between workplace nutrition and health, barriers to healthy eating initiative implementation, and recommendations for integrating nutrition into workforce wellbeing strategy and occupational health policies.

Introduction

According to a 2024 report by The Food Foundation, diet-related ill health is a major driver of long-term sickness and economic inactivity in the UK. Drawing on data from the Global Burden of Disease Study, the report reveals that in 2021, high body mass index (BMI) alone was responsible for over 755,000 years lived with disability and nearly 40,000 deaths. These preventable health issues can significantly undermine workplace wellbeing and productivity, highlighting nutrition as a growing occupational health challenge. Yet a 2024 paper from the Global Alliance for Improved Nutrition (GAIN) reported that nutrition is largely absent from most occupational health and safety frameworks.

How can nutrition help workplace performance?

Optimal nutrition underpins the health and function of every bodily system. Improving workplace nutrition may support workplace performance in a number of ways, including:

Improved stamina

Ensuring consistent intake of balanced macronutrients helps maintain energy levels throughout the working day. Adding healthy sources of protein and fats to sources of carbohydrate reduces the overall glycaemic load of a meal or snack, slowing subsequent glucose absorption, producing a slower, steadier, and more prolonged rise in blood glucose levels. In the long run, consuming predominantly high glycaemic index (GI) or highly processed foods may increase risk of developing obesity or type 2 diabetes, both of which are associated with fatigue and potential impact on work productivity.

Increased productivity

A 2013 study published in the Journal of Occupational and Environmental Medicine followed 20,114 employees at three US based companies. Results reported that those who ate healthily throughout the prior workday were 25% more likely to have high self-rated job performance. Workers who ate five or more servings of fruit and vegetables on four or more days in the prior week were 20% more likely to have high self-rated job performance.

Better mental health

According to the UK Health and Safety Executive’s 2023-24 Labour Force Survey, the largest contributors to new and longstanding cases of work-related ill health (46%) were reported as being due to stress, depression or anxiety. This highlights a pressing need to explore holistic approaches that support mental wellbeing in the workplace. One promising area of clinical research is nutritional psychiatry, an emerging field that examines the relationship between dietary patterns and mental health. For example, recent epidemiological research has observed that adherence to healthy Mediterranean diet patterns is associated with reduced risk of depression. Although a complex relationship with potential for reverse causality, there are number of plausible mechanisms through which food may affect mood, including lower glycaemic load, lower inflammation, and modulation of the gut microbiome and its bi-directional interactions with the brain (the ‘gut-brain axis’) [Gangwisch et al., 2015, Firth et al., 2020, Jacka et al., 2012].

Reduced sickness absence

A 2019 systematic review examining 39 studies on workplace nutrition and physical activity interventions found that 7 out of 14 studies showed statistically significant reductions in absenteeism (defined in the review as “time away from work due to illness or disability”) with health promotion that included components aimed at both the physical work environment and organisational structure.

With chronic health conditions increasingly impacting workforce attendance, supporting healthy eating at work also has the potential for long term benefits. According to The Office for Health Improvement and Disparities 2025 obesity profile commentary, 64.5% of adults in England were estimated to be overweight or living with obesity in 2023-24, with 26.5% of people estimated to be living with obesity. Living with higher body weight is associated with a number of chronic conditions, including type 2 diabetes, cardiovascular disease, and many types of cancer. Data from the UK Census 2021 showed that for people living with long-term health conditions who were in employment, the sickness absence rate in 2022 was 4.9%, compared with 1.5% for those in employment without a long-term health condition.

What does good nutrition look like? Are we achieving it?

Put simply, nutrition encompasses the processes through which we use food to support life. The foods we eat contribute to our nutrition, as do their digestion, absorption, metabolism, and excretion. There is no ‘one size fits all’ for what ‘good nutrition’ looks like, because we all exist in differing environments, with differing requirements, preferences, microbiomes, availability of nutritious food, and underlying states of health and digestive function.

Nutrients are composed of macronutrients (proteins, carbohydrates, fats) and micronutrients (vitamins and minerals). We need all of these in our diets in varying amounts. We also need dietary fibre and essential fatty acids. The gut microbiome further benefits from a wide variety of phytonutrients, fermented foods, and foods containing prebiotic fibre. Phytonutrients are natural compounds in plants that help protect them through antioxidant and anti-inflammatory effects, benefits which extend to us when we consume plant-based foods. Nutrients are best consumed through whole foods, to optimise their absorption within the food matrix. Fortified foods and supplements can be a valuable contributory source, where the former is not possible.

While this may seem relatively simple to achieve on paper, translating these requirements into everyday life can be challenging. Given the food environment in which the majority of us currently live and work, a significant proportion of working age adults in the UK aren’t meeting their daily requirements.

One notable example is Vitamin D, a pro-hormone that supports musculoskeletal integrity and immune function. The latest available results from the UK National Diet and Nutrition Survey (NDNS) showed that for UK working age adults, the average Vitamin D daily intake (including supplementation) was just 69% of the recommended nutrient intake of 10mcg (the level of intake estimated to maintain a serum 25(OH)D concentration above that of ‘deficiency’, for 97.5% of the population). On measurement of serum 25(OH)D levels, an estimated one in every six working age adults had levels consistent with Vitamin D deficiency.

Another example is fibre, for which the 2025 NDNS update reports only 3% of UK working age adults are estimated to be meeting the daily recommended fibre intake of 30g. Sufficient daily intake of fibre provides numerous health benefits including digestive support, regulation of blood glucose and cholesterol, and reduced risk of type 2 diabetes and cardiovascular disease. It is also associated with reduced risk of a number of cancers, most notably colorectal.

Barriers to healthy eating at work

Workplace culture

Workplace culture can have a significant effect on the eating habits of employees. In many workplaces, the value of taking a daily lunch break to consume a balanced meal away from the workstation may not be fully recognised or respected by colleagues or senior staff. Additionally, socially accepted practices, such as office cake culture, can lead to excessive consumption of sugary snacks throughout the week, often reinforced by subtle pressure to join in.

Job intensity

Physical requirements of the job may dictate food choices. For example, if an employee is doing heavy physical work during the day, their energy requirements increase. This may prompt them to favour quick sources of satiety such as refined carbohydrates and sugary drinks. High stress, cognitively or emotionally demanding roles may lead to employees skipping meals altogether, in turn increasing chances of suboptimal food choice or meal timing.

Cost

Less nutritious meals and snacks are often more affordable than fresh, whole food alternatives, making them a more accessible choice during the workday. This challenge is exacerbated for employees in lower wage roles or in workplaces lacking fridge facilities for packed meals. This challenge is further compounded when workplaces are located in areas where healthier food sources are scarce or expensive.

Taste

One of the most immediate and personal barriers to healthy eating in the workplace is taste. For individuals accustomed to ultra-processed foods, healthier alternatives can seem bland or unappealing by comparison.

Setting

The physical environment in which employees work can play a significant role in shaping eating behaviours. If there is no eating area onsite, meals might be rushed, less nutritious, or missed due to lack of space or privacy. If working remotely, there may be greater availability of snack foods on hand, combined with less of the structure that may otherwise be provided by commuting or scheduled breaks.

Motivation

Motivation is one of the most significant obstacles to healthy eating. If an individual feels generally ‘okay’ and is functioning adequately now, they may see little incentive to alter eating habits. This may be particularly so when habits are deeply ingrained and convenient. Rewards such as reduced chronic disease risk may seem intangible and too distant to matter in the present, especially given the perceived effort associated with lifestyle changes. Usually, the perceived benefits need to be personally meaningful in order to focus the mind.

Shift work

Night shift work can disrupt circadian rhythms, in turn affecting appetite, digestion, and metabolism. It may be harder to find appropriate times to shop, prep, and eat fresh food, without disrupting work or rest. When shift patterns are erratic or outside usual business hours, there may be a greater propensity to purchase food on the go. This in turn increases likelihood of purchasing food or snacks at times when healthier options may be less available and vending machines the only option.

Healthy eating at work – what works?

Understanding both the benefits and barriers to healthy eating at work enables employers to promote healthy eating habits more effectively, and to optimise the success of lifestyle interventions. The Society of Occupational Medicine has recently published guidance for employers on selecting wellbeing products and services, the principles of which are relevant to nutrition programmes. Every organisation is different, and some workplace wellbeing needs may be industry specific, so most important initially is to engage with employees to find out what they want or need, and what is most likely to work for them.

Some further tips on how to improve workplace nutrition might include:

  • Survey employees: Where are they at? What do they want or need? Do they feel that health and wellbeing is valued in their workplace? Do they feel they have access to all the knowledge and tools they need to optimise their nutrition? Would they want to participate in a nutrition support programme if it was offered? If so, what form of delivery would work best for them?
  • Design inclusive food environments: Cultural diversity plays a crucial role in workplace nutrition interventions. Employers should account for varied dietary practices and preferences, ensuring any educational materials or onsite menu options are inclusive.
  • Educational events: This might include workshops or educational sessions with a registered dietitian or registered nutritionist covering topics related to nutrition, such as food sources of nutrients, how to optimise their intake, food preparation tips/tools/demos, and job-specific meal planning.
  • Educational materials: ’Bite size’ educational materials are ideal, such as food fact pdfs, healthy eating plate examples, engaging social media posts, or healthy diet posters. Provision of simple recipes and food planning resources can also be helpful, as many people struggle with where to start. As part of their annual Healthy Eating Week initiative, The British Nutrition Foundation have produced some helpful resources for healthy eating in the workplace, including themed activities, posters, recipes, and planning guides.
  • Create a supportive environment: Ensure staff have access to space to eat properly at work. Encourage proper breaks for meals. Foster a culture that endorses nutrition and rest as essential elements of wellbeing, where it is acceptable to block out time in the schedule for lunch.
  • Celebrate ‘healthy holidays’ or awareness days that inspire healthier lifestyles. Examples include Healthy Eating Week, Sugar Awareness Week, Walk to Work Day, and World Health Day.
  • Signpost access to available resources: Make employees aware if they are already able to access nutrition support or health coaching via their workplace, for example through an employee assistance programme.

Conclusion

There are numerous organisational benefits to optimising nutrition in the workplace. Key in finding an intervention that works is to fully understand the needs of employees, their individual and collective barriers to change, overcome the barriers, and gather and act on intervention feedback. Role modelling of healthy lifestyle habits among seniors, and a management culture that both facilitates and embraces the prioritisation of health and wellbeing among employees, all go a long way to setting an organisation up for success.

Key takeaways

  • Healthy eating at work benefits employees and employers. Optimising nutrition supports physical and mental health, work productivity, and helps reduce sickness absence.
  • Barriers to healthy eating at work are multifaceted. They include lack of eating areas, time pressures, shift work, cost, taste preferences, and workplace culture.
  • Employers can support change through engagement and environment. Effective strategies include surveying employees, providing nutrition education, fostering a supportive food culture, and offering resources such as nutrient informational pdfs or recipes.
  • Employers must tailor nutrition initiatives to employee needs. Success depends on listening to employees, understanding their barriers, and adapting strategies to fit specific workplace contexts.

Useful resources

Author Bio

Dr Rebecca Healey is an occupational physician and registered nutritionist with an early career background in economics and financial management. She is a strong advocate for embedding lifestyle medicine principles at the heart of workforce health strategy. To follow Rebecca, head over to her Instagram page @rjhealthwellbeing

Reference List

The Food Foundation. State of the Nation’s Food: Diet-related ill health and economic inactivity in the UK. The Food Foundation; 2024 [cited 2025 Jul 9]. Available from: https://foodfoundation.org.uk/sites/default/files/2024-09/Eating%20away%20at%20productivity.pdf

Xin X, Lok C, Vidianti N. Nourishing the Workforce: Nutrition Integration in Occupational Safety and Health Regulations. Geneva: Global Alliance for Improved Nutrition (GAIN); 2024 Dec [cited 2025 Jul 10]. Available from: https://www.gainhealth.org/resources/reports-and-publications/gain-working-paper-ndeg44-nourishing-workforce-nutrition

Merrill R, Aldana S, Pope J, Anderson DR, Coberley CR, Grossmeier JJ, et al. Self-rated job performance and absenteeism according to fruit and vegetable intake and other health behaviors. J Occup Environ Med. 2013;55(1):53–8. Available from: https://journals.lww.com/joem/abstract/2013/01000/self_rated_job_performance_and_absenteeism.3.aspx

Health and Safety Executive. Health and safety at work- Summary statistics for Great Britain 2024. HSE; November 2024 [cited 2025 Jul 9]. Available from: https://www.hse.gov.uk/statistics/assets/docs/hssh2324.pdf

Gangwisch JE, Hale L, Garcia L, Malaspina D, Opler MG, Payne ME, et al. High glycemic index diet as a risk factor for depression: analyses from the Women’s Health Initiative. Am J Clin Nutr. 2015;102(2):454–63. DOI:10.3945/ajcn.114.103846

Firth J, Gangwisch JE, Borsini A, Wootton RE, Mayer EA. Food and mood: how do diet and nutrition affect mental wellbeing? BMJ. 2020;369:m2382. DOI: 10.1136/bmj.m2382.

Jacka FN, Mykletun A, Berk M. Moving towards a population health approach to the primary prevention of common mental disorders. BMC Med. 2012 Nov 27;10:149. DOI:10.1186/1741-7015-10-149.

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;19:1676. doi:10.1186/s12889-019-8033-1

Office for Health Improvement and Disparities. Obesity profile: short statistical commentary, May 2025. London: OHID; 7 May 2025 [cited 2025 Jul 9]. Available from: https://www.gov.uk/government/statistics/obesity-profile-may-2025-update/obesity-profile-short-statistical-commentary-may-2025

Office for National Statistics. Rising ill health and economic inactivity because of long term sickness, UK: 2019 to 2023. London: ONS; 2023 Jul 26 [cited 2025 Jul 9]. Available from: https://www.ons.gov.uk/employmentandlabourmarket/peoplenotinwork/economicinactivity/articles/risingillhealthandeconomicinactivitybecauseoflongtermsicknessuk/2019to2023

Office for Health Improvement and Disparities. National Diet and Nutrition Survey 2019 to 2023. London: OHID; 2025 [cited 2025 Jul 9]. Available from: https://www.gov.uk/government/statistics/national-diet-and-nutrition-survey-2019-to-2023

Scientific Advisory Committee on Nutrition. Vitamin D and Health. London: The Stationery Office; 2016 [cited 2025 Jul 9]. Available from: https://assets.publishing.service.gov.uk/media/5a804e36ed915d74e622dafa/SACN_Vitamin_D_and_Health_report.pdf

Scientific Advisory Committee on Nutrition. Carbohydrates and Health. London: The Stationery Office; 2015 [cited 2025 Jul 9]. Available from: https://assets.publishing.service.gov.uk/media/5a7f7cc3ed915d74e622ac2a/SACN_Carbohydrates_and_Health.pdf

Walker L, Flannery O. Office cake culture: an exploration of its characteristics and associated behaviours and attitudes among UK office workers and implications for workplace health Proceedings of the Nutrition Society. 2019; 78 (OCE1), E26.

Stern D, Blanco I, Olmos LA, Valdivia JJ, Shrestha A, Mattei J, et al. Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study. BMC Public Health. 2021; 21:973. doi: 10.1016/j.ypmed.2022.107011.

Society of Occupational Medicine. Buyers Guide: Wellbeing products or services. London: SOM; 2024 [cited 2025 Jul 8]. Available from: https://www.som.org.uk/som-buyers-guide-wellbeing-products-or-services

British Nutrition Foundation. Healthy Eating Week 2024 – in your workplace. London: BNF; 2024 [cited 2025 Jul 9]. Available from: https://www.nutrition.org.uk/healthy-eating-week/workplaces/

British Association for Nutrition and Lifestyle Medicine (BANT). Food & Lifestyle Guides – Food for Your Health. London: BANT; 2023 [cited 9 Jul 2025]. Available from: https://bant.org.uk/foodforyourhealth_tools/food-guides/

British Dietetic Association. Work Ready Programme: Supporting healthier working lives through dietitian-led wellness initiatives. London: BDA; 2024 [cited 2025 Jul 9]. Available from: https://www.bda.uk.com/food-health/workplace-health-work-ready.html

British Heart Foundation. Health at Work: Healthy Eating Workshops. London: BHF; 2012 [cited 2025 Jul 9]. Available from: https://www.bhf.org.uk/informationsupport/publications/health-at-work/health-at-work-healthy-eating-workshops

Business in the Community. Physical Activity, Healthy Eating and Healthier Weight: A Toolkit for Employers. London: BITC; 2018 [cited 2025 Jul 9]. Available from: https://www.bitc.org.uk/toolkit/physical-activity-healthy-eating-and-healthier-weight-a-toolkit-for-employers/

Disclaimer

This post is not a substitute for professional medical advice, diagnosis, or treatment. For individual nutrition or medical advice, please consult individually with a registered dietitian, registered nutritionist, or registered medical practitioner.

Share This Article