like love, also passes through the stomach

At a time when job well -being is a real challenge to put together a company, lunch is a central moment of the day for employees that shouldn’t be underestimated.

At a time when job well -being is a real challenge for corporate integration, lunch is a central moment of the day for employees that shouldn’t be underestimated: productivity can depend on it. employees in the second half of the day. Between junk food, healthy dishes (but not too greedy) and overpriced or conversely too low, it’s not always easy for companies to find the right balance. The collective catering players thus have a card to play in favor of food that works well. According to Victoria Benhaim, founder of Fraîche Cancan, a new collective catering service, let’s not forget that an employee who eats well is a satisfying, efficient… and grateful companion!

Solutions that do not always meet employee expectations

There are several solutions to allow employees to eat during their lunch. Take-away offers (restaurant or supermarket) with employer subsidy in the form of tickets/restaurant cards, collective catering mixed in the workplace with or without employer subsidy, traditional restaurants near the company premises or change the fact of bringing back your own food. Lunch is an important time of the day for an active person, however, it may not always be possible to adapt to the desires, needs and convictions of the majority.

In fact, according to a Yougov study for Fraîche Cancan (formerly I Lunch) conducted in 2021 on the food ambitions of the French in the face of the health crisis, 74% of employees want to eat fresh or home -made and 68% of employees prefer local and seasonal products [1]. Efforts, however, must continue to make these aspirations a true democracy within society. This is where companies have the power to act by bringing these innovations to their employees, to contribute, at their level, to a more sustainable healthy diet, for the planet and for the health of employees. In addition, a recent Yougov study, commissioned by Fraîche Cancan in March 2022, showed that 40% of working people would like, if given the option, to benefit from a nursing service. catering to the company rather than the procurement option. (30%) or lunch at a classic outdoor restaurant (16%) [2]. The accessibility, practicality and commitment of well-made home-made, seasonal, fresh and local dishes will also attract 61% of the workers who are willing to resort to this type of collective catering system blended with ‘business. The demand on the employee side is so far from anecdotal, companies need to take a position to provide the best possible food for their teams.

Fresh and home-made foods, a lever against junk food?

There is no longer a need to prove that food has a direct effect on the health of the French. When we pay more attention to what we eat in our free time, employees are more likely to turn to rich or even processed foods to eat at work. Time, sometimes reduced choice and the wallet can limit the options and favor the panini or industrial tray from the supermarket to be reheated in the microwave. However, these ultra-processed products (usually too fat, too sweet, too salty) are far from risky to health, and in the long term, can cause a variety of pathologies, such as type 2 diabetes or high cholesterol levels. height sometimes leads to hypertension for example. The impact of diet at work should not be underestimated and it is up to companies to make commitments in favor of employee health. They need to position themselves and surround themselves with catering players who are able to address societal issues. Making the nutri-score of each dish visible can be a first step in providing more information to employees to enlighten them on their choice. Eating well can easily become a headache, this initiative will raise the curtain of balance or not on a plate.

Also, eating fresh vegetables is very good, but if they are grown using GMOs and pesticides, what is the health of those who eat them? It is therefore important that collective catering companies have a holistic view of the production chain, from producers to the plate. Finally, a reasonable diet is the first key in favor of better food, for employees and for the planet. After all, don’t we say we are what we eat?

From a commitment to health to a commitment to the environment, there is only one step

Even if EGalim law now requires collective catering companies to offer at least 50% sustainable products, it is important to already offer solutions to restore employees ’aspirations in favor of fresh, local , homemade, zero waste, and of course good, because let’s not forget that food should also be an experience and a pleasure. From a basic trend that has grown over the years, a real need has emerged to consume better and more sustainable. Who is there to face the challenge of collective catering, which has overshadowed the canteen revolution?

1 – Yougov x Lunch Study, 2021

2 – Study at Yougov x Fraîche Cancan (formerly I Lunch)

Leave a Comment