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Employee eating a healthy salad at work
Healthy at work

Healthy food
at work

Companies that want to act usually start with the people: a campaign, fruit on Thursdays, a talk about nutrition. A month later the effect has mostly gone, and that is rarely the staff’s fault. At quarter past twelve there is simply nothing there. Anyone without a lunch can drive off, grab something from the machine in the corridor or skip it, and none of the three is healthy. Below: what actually helps.

Fresh meals High-protein meal preps Halal, kosher and vegan
Check your site The three options
Where it goes wrong

What is
within reach

When someone is hungry, their surroundings largely decide. If a fresh meal is thirty seconds away, that is what gets taken. If there is only a bar, it will be the bar, and if they have to take the car, it will be a petrol-station sandwich or nothing. Motivation only comes into play when there is a real choice.

A health campaign without an offer therefore rarely achieves much, while a well-chosen offer without a campaign works surprisingly often. As an employer, you cannot decide what people choose. You can decide what is there, and so how easy the healthy choice is.

Lunchtime Shift change Late and early hours
What usually gets tried
  • Fruit bowl: well meant, but not lunch
  • Campaign or workshop: the effect goes with the poster
  • Water fountains: useful, but you cannot eat them
  • Snack machine: dry items, nothing fresh
  • Meal vouchers: only help if there is something nearby
  • Canteen: works within opening hours
What lasts

Four things that
make the difference

These are the recurring factors at sites where a healthy offer is still going after six months.

01

On the walking route

In the spot everyone passes anyway. Hardly anyone makes the effort for a room they have to go out of their way for.

02

A proper meal

Something that replaces lunch. With snacks alone, people keep driving off at midday.

03

Next to the usual

Healthy and ordinary in the same fridge. Take the crisps away and people buy them elsewhere.

04

Someone who follows up

Restocking weekly and adjusting to what sells. If nobody has that job, it stalls within a few weeks.

The range

Healthy means something
concrete here

Fresh and filling

Salads, bowls, sandwiches and hot dishes that really replace a lunch. Nutrition and allergens on the pack. More in fresh meals.

High in protein

Meal preps with solid protein content for people doing physical work or training. More in high-protein meals.

Usable by everyone

Halal, kosher, vegetarian and vegan options in the range, clearly labelled. More in halal vending.

We do not give nutrition or health advice. The fridge makes a good range available and easy to read; a health policy is something you draw up with your occupational health service.

Healthy lunch in the office
When it pays off

Do you recognise
your site?

Recognise three or more of these? A chilled fridge with fresh meals probably makes sense on your site. None? We will say that on the call too.

How to set it up

Three ways
to arrange it

The unit is yours
01

Buy

You own it

You buy the smart fridge and set the range and prices yourself. Useful when you want to align the offer tightly with your own health policy, or offer it entirely free.

  • Full control of the range
  • A one-off purchase
  • Restocked by your team or caterer
Ask for a proposal More about buying →
02

Rent or lease

Instalments instead of a price

The same smart fridge without buying it, with a fee or instalments over an agreed term. The range and restocking stay in your hands.

  • No up-front investment
  • Term and fee agreed in advance
  • Same unit, same software
Compare the options Renting or leasing →
03

Organise restocking

Your fridge, your supplier

Your own team, your caterer or a local supplier fills the fridge with fresh meals, high-protein meal preps, halal, kosher, vegetarian and vegan options. Sales per product show what to order.

  • Works with the supplier you choose
  • Range tuned to your staff
  • Ordering guided by sales data
Talk it through More about restocking →

What each of the three costs depends on the number of people, the hours and the range. The factors are explained in what a smart fridge costs.

Range of healthy meals
Where it matters most
01
Gym and sports club
High-protein options after training, including hours with no staff on site.
→
02
Care facility
Night shifts and changing breaks, with an offer that replaces a meal.
→
03
Student housing
Affordable fresh meals late at night, halal, kosher, vegetarian and vegan included.
→
Read on
01
Healthy vending
Why a classic vending machine only half handles a healthy range.
→
02
24/7 food at work
Twelve hours of food for twenty-four hours of work.
→
03
Food for staff
All the ways to provide food, compared.
→
What goes inside
High-protein meals Fresh meals Hot meals Salads and bowls Vegetarian meals Healthy snacks Healthy drinks Halal vending Ramadan at work Smart fridge for your business
Approach, delivery and safety
Meal prep for businesses Meal delivery at work Healthy vending Healthy vending policy Allergens Food safety Food waste
Frequently asked questions

About healthy food
at work

Why do workplace health initiatives fail so often?

Usually because the offer and the moment do not line up. A fruit bowl in the corridor, a workshop or a poster changes little about the situation at quarter past twelve, when someone has nothing with them and the choice is between driving off, the sandwich machine or skipping lunch. If the healthy option is within reach at that moment, things do shift, without anyone needing to be convinced.

Should we then get rid of all snacks and soft drinks?

That is almost always counterproductive. As soon as an offer consists only of healthy options, people buy the rest outside and you also lose sight of what is really being eaten. A ratio works better: a good share of fresh and high-protein meals, with the usual snacks and drinks alongside. People keep their choice, and the healthy option is simply as close as the rest.

Do you give nutrition advice or set up a health programme?

No. We make the fridge; what goes in it, with nutrition and allergens on the pack, is chosen by you and your supplier. For individual advice or a tailored health policy, work with your occupational health service or a dietitian, and stock the fridge within their framework.

How do we know whether healthy options are actually being taken?

From what disappears from the fridge. Sales per product show every week what goes and what stays, and that adjusts the range. The first weeks are a test. The opening range is rarely what is in the fridge three months later.

Does this work if we run shifts?

That is exactly where the difference is biggest. Anyone starting at five or finishing at eleven usually finds only a petrol station or a takeaway outside. A chilled fridge that is open day and night is often the only alternative on site at those hours. See also our page on 24/7 food at work.

What is there for you at quarter past twelve?

Eight short questions about your site, including the number of people, the hours and what is there now. We will call you back with a proposal that fits your site, or tell you that a fridge does not pay off for you yet.

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