cover of episode How work changed lunch

How work changed lunch

2024/11/7
logo of podcast The Food Chain

The Food Chain
People
A
Abigail Gunning
D
Denise Williams
F
Fabrizio Bucci
M
Megan Elias
O
Olivia Beck
北
北欧大使馆员工
Topics
Abigail Gunning：工作场所的餐饮设施不仅是员工福利，也是吸引顾客和提升公司形象的重要组成部分。虽然目前并非主要收入来源，但公司计划重新开放餐厅，将其作为新的收入来源。 Kenneth：北欧大使馆的餐厅对公众开放，旨在推广北欧美食文化，为员工提供健康、多样化的食物，并提供良好的社交场所。 Megan Elias：现代意义上的正式午餐休息时间起源于工业革命，快节奏的工作生活催生了便捷且廉价的午餐食品。20世纪的办公室文化导致了午餐时间的缩短，甚至出现了在办公桌前匆匆进食的现象。新冠疫情也改变了人们的午餐习惯。世界各地午餐习俗反映了不同的文化和历史。 Denise Williams：由于公司食堂关闭，员工的午餐选择非常有限，大多是不健康的食品。 Fabrizio Bucci：尽管公司规模较大，但没有食堂，员工通常在办公桌前吃自己准备的午餐。 Olivia Beck：工作场所是影响饮食习惯的重要环境，雇主有责任为员工创造健康的饮食环境，无论员工是在办公室还是在家办公。投资员工的健康和福祉对雇主来说是有经济效益的，例如可以减少缺勤率，提高员工留存率。在工作场所适度地享用不健康的食品，有助于团队建设和社交。

Deep Dive

Key Insights

How has the concept of lunch evolved over time?

Lunch has transitioned from being the main meal of the day to a quick sandwich eaten at the desk, reflecting changes in work culture and societal priorities.

Why did workplaces start providing canteens or cafeterias?

Employers began offering canteens to keep staff on-site and maintain productivity, preventing them from leaving the building during lunch breaks.

What role did the Industrial Revolution play in shaping modern lunch habits?

The Industrial Revolution standardized work hours and introduced the concept of the lunch break, leading to the emergence of quick, portable foods like sandwiches.

How does workplace food impact employee health and productivity?

Healthy food options can reduce absenteeism and improve morale, while unhealthy choices may negatively affect focus and well-being.

Why did the Department company in Manchester decide to reopen its restaurant?

The company reopened the restaurant to attract public footfall, as the area had become livelier, making it more sustainable to operate an all-day dining experience.

What challenges do employees face when eating at work?

Employees may face limited options, high costs, or the need to balance healthy eating with social interactions, especially in hybrid work environments.

How has the pandemic affected workplace food services?

Many workplaces closed their cafeterias during the pandemic due to reduced on-site staff, and some have not reopened them despite employees returning to the office.

What are some common lunch options in modern workplaces?

Common options include sandwiches, salads, microwavable meals, and snacks from vending machines, often reflecting the need for quick and convenient eating.

Why do some employees prefer to eat at their desks?

Some employees choose to eat at their desks for convenience, especially if they are busy or if the communal eating area is less comfortable.

How does the Nordic Canteen in Berlin reflect cultural values?

The Nordic Canteen showcases Nordic food and culture, emphasizing healthy, homemade options and fostering social interaction among staff and visitors.

Chapters
Historian Megan Elias discusses the origins of the lunch break, tracing its evolution from the Industrial Revolution to the rise of quick, convenient foods like sandwiches and pasties. The standardization of work and time during the Industrial Revolution led to a need for quick and affordable lunches.
  • The lunch break as we know it emerged with the Industrial Revolution.
  • The standardization of work time influenced the type of food people ate.
  • Sandwiches and pasties became popular due to their convenience.

Shownotes Transcript

How do our work habits shape what we eat?

In this programme Izzy Greenfield discovers the history of the workplace lunch and the ways in which society has reshaped it.

Historian Megan Elias of Boston University in the US explains how lunches have evolved from the factories of the 19th century Industrial Revolution to sandwiches eaten at the desk in 20th century offices.

Izzy visits an office and co-working space in Manchester, run by Department, a company that operates office spaces in the North of England. Abigail Gunning, Operations Director, explains why it makes sense for the company to open the building’s cafe and restaurant to the public as well as staff.

And how does workplace food impact our health? Olivia Beck, registered nutritionist at Food Choices at Work in Cork, Ireland, explains why it’s in employers’ interests to create a healthy food environment for all staff, whether in the office or at home.

If you’d like to contact the programme you can email [email protected]

Presented by Izzy Greenfield.

Produced by Beatrice Pickup.

Additional reporting by James Jackson.

(Image: a man eating a burger with a glass of juice at his desk in front of a computer screen. Credit: Getty Images/BBC)