Illuminated smart fridge in a business space

For HR, facilities and health and safety

Healthy vending
for businesses

Anyone searching for this usually has something to defend: a proposal to HR, a line in a facilities budget, a point in a wellbeing plan. This page sets out what you are realistically buying, where these projects stall inside organisations and what you can track without making numbers up. Want to know first what a machine can and cannot do technically? Read healthy vending.

No health claims Assessed site by site Halal, kosher and vegan as standard

Have your site assessed The technical side

What you are buying

What you are buying:
food within reach

A chilled fridge with fresh food changes one thing for certain: at any hour, a proper meal is thirty seconds from the workstation. You can check that, and no supplier can promise more than that with certainty.

What people do with it, we cannot guarantee. We have no absence or health figures that describe your organisation, so we do not present any. What you do get is visibility of what is actually taken. For your board, that is a stronger argument than a percentage from a brochure.

HR and wellbeing Facilities Multiple sites

Where projects stall

Nobody owns it: HR wants it, facilities manages it
Every site gets the same set-up
Only healthy products, so people buy the rest outside
The hours outside office time stay uncovered
Halal, kosher, vegetarian or vegan is missing on a mixed floor
No follow-up: the range stays the same for a year

Promise and reality

What we do
and do not stand behind

What is often promised	Our position
Lower sickness absence	Not promised. We have no figures that describe your situation.
Healthier employees	Not promised. Nutrition and health policy belongs with your occupational health service.
Higher satisfaction	Plausible where there is nothing now, but we do not measure it for you.
Food within reach at any hour	Promised. That is the core of what gets installed.
Little work for your own people	Restocking, guided by sales data, by your team or a supplier you choose.
Visibility of what really sells	Promised. Sales per product are visible, and the range is adjusted to them.

Multiple sites

How a rollout
usually goes

Sort the sites

Number of people, hours and what is nearby. Those three decide where it pays off and where it does not.

Start where it pinches

The site without a canteen or with shifts first, not head office because it is the most visible.

Range per site

A warehouse eats differently from an office floor, so each site gets its own fill in the same fridge.

Expand on data

Only add units once the first sites show what sells. Those figures are also what you take to your board.

Assessment framework

We assess each site separately on these points and say so when a site does not qualify. A fridge that sits idle is no use to you or to us. What belongs in a budget proposal is covered in the cost factors per option; how to compare proposals, separately.

Frequently asked questions

About healthy vending
in an organisation

Who decides on healthy vending within a company?

It varies by company, which is why projects often stall. HR or the wellbeing team wants it, facilities manages the space and the contract, finance looks at the cost, and the site manager is the only one who knows whether anyone is still around at five. That is why on the first call we always ask who allocates the spot and who signs. It saves weeks.

Do you promise lower absence or better health?

No. We have no figures that describe your situation, and a supplier who promises them usually makes them up. What we can stand behind is availability: that a fresh, high-protein or vegetarian meal is within reach at any hour, even when the canteen is shut. What your organisation does with that belongs with your occupational health service.

Can we roll this out across multiple sites?

Yes, but rarely in one go. Sites differ hugely in number of people, hours and surroundings, and those three decide whether a fridge pays off there. The usual approach is one or two sites first, with the difference built in, and only expanding based on what actually leaves the fridge there.

What can we track once it is running?

What sells per product and at what times. That shows whether the range covers the hours you installed it for, and the mix is adjusted on that basis. For a fridge you buy, rent or lease, that data sits in the fridge’s software.

Do we have to offer it free or subsidised?

No. In most set-ups, employees pay for their own product. If you want to steer, a subsidy per product or category works, for example only on fresh meals. That usually works better than making everything free. A completely free offer increases both uptake and waste at the same time.

Which of your sites qualify?

Eight short questions per site, about the number of people, the hours and what is there now. We will call you back with an assessment per site, including the sites we advise against.

Free site check See the options

Takes about 90 seconds · no obligation · no contact details until the last step

Healthy vendingfor businesses

What you are buying:food within reach

What we doand do not stand behind

How a rolloutusually goes