According to the Health Survey for England, 64% of adults in England are currently living with obesity or are overweight, creating a significant burden on the UK workforce and wider economy.
At the same time, research highlights how employees with poor dietary habits are 66% more likely to report a loss in workplace productivity compared to workers who regularly eat balanced meals.
While there are many factors that contribute to dietary health, working adults spend around a third of their waking hours at work. That’s why it’s critical EHS professionals encourage and promote healthier eating practices in the workplace.
How does poor nutrition increase risk and lower output?
Life is busy, and the work week often feels even busier. Demanding schedules and balancing life outside of work often leaves people with little time to prepare nutritionally balanced meals for the work week ahead.
With limited time, it can be easier for people to grab a quick snack before an important meeting, prioritise a coffee between tasks, or order fast food to eat at their desk.
But, ongoing poor workplace nutrition can negatively impact staff’s mood and productivity throughout the day on both an individual and team level:
- Cognitive fatigue – foods high in refined carbohydrates and sugars cause blood sugar spikes and crashes, leading to lower energy, reduced concentration, slower productivity and decision-making, and dips in mood.
- Higher risk of workplace incidents – energy crashes and dehydration can slow reaction times and reduce spatial awareness in operational roles, increasing the likelihood of near-misses and accidents.
- Increased daily stress – a lack of access to healthy food choices can increase the level of stress workers feel and impact their daily performance.
- Less productivity – the International Labour Organization (ILO) suggests up to 20% of global productivity losses can be linked to poor workplace nutrition due to reduced working capacity and lethargy.
- Higher rates of absenteeism – 33.7 million working days were lost in Great Britain in 2023/24 due to work-related ill health. A poor diet can lead to and worsen many health issues, such as type 2 diabetes and sleep apnoea, driving long-term sick leave.
- Economic impact – OECD nations lose an average $863 per capita every year through absenteeism, presenteeism, and reduced employment rates caused by weight-related ill health.
Practical changes to transform food in the workplace
Senior EHS leaders should collaborate with facilities management and HR teams to introduce simple structural changes and foster a healthier food environment.
1. Upgrade food infrastructure to support flexible work patterns
- Action: Offer fresh, ready-meals prepared by chefs that are nutritionally balanced on-site. This can be prepared in-house or through catering services who deliver individually portioned meals.
- Impact: Gives employees continuous access to healthy meal options that can also cater to specific dietary needs no matter their shift pattern, such as plant-based or gluten-free.
2. Improve vending machine and refreshment options
- Action: Conduct an audit of vending machines and snack stations. Replace some snacks with healthier alternatives, such as nuts, low-sugar granola bars and fruit. Instead of replacing the ‘unhealthy’ snacks altogether, have healthier options at eye-level and move confectionery to less prominent places.
- Impact: Encourages healthier snacking choices without restricting personal preference, which may have the opposite effect.
3. Increase access to water stations
- Action: Place mains-fed water dispensers near desks, work zones, high foot traffic areas, bathrooms and main breakrooms. You could also distribute refillable water flasks to the team.
- Impact: Makes it easier for employees to incorporate water breaks within their work routine. For example, if there’s a water station by the bathroom, staff can easily refill their water bottle on their bathroom break – combining two tasks quickly and efficiently!
4. Upgrade rest areas with enough equipment and space
- Action: Upgrade break rooms with clean dining areas, fridges and cooking equipment, such as toasters, microwaves and electric kettles.
- Impact: Allows staff to safely store, prepare and enjoy home-cooked or pre-cooked ready meals during their shift.
5. Include nutrition as part of workforce health programmes
- Action: Share evidence-based resources through internal communications, safety briefings and wellbeing portal to promote lifestyle changes, such as the Eatwell Guide.
- Impact: Establishes an open, supportive workplace culture that complements existing occupational health policies, and empowers employees to make informed decisions about their health and diet both at work and at home.
Conclusion: Supporting long-term employee wellbeing through food
Treating workforce nutrition and wellbeing is a key component of modern health and safety with observable commercial and operational returns. Studies show structured workforce health programmes that address nutrition and actively support employees in building healthier lifestyles achieve significant improvements in absenteeism, as well as in productivity, performance and ability to work.
By proactively promoting better eating habits and encouraging a healthier lifestyle, safety leaders can lower operational risk, reduce absences due to sickness, and, most importantly, foster a healthier and happier team.
