Four Food Trends Influencing Workplace Restaurant Menus in 2025

General Topics - Blogs and News Health Workplace Experience
Jan. 17, 2025
4 min

Eating is an essential part of the working day wherever you are in the world.

Whether it’s a snack or a main meal, taking a moment to re-fuel, relax and reflect during the working day is really important. It helps us to be more productive, creative and happier!

Over 1500 Canadians were polled for the Canadian Food Understanding what and how the workforce likes to eat helps us to develop delicious dishes for our consumers all over the world.

Sodexo recently released its Second Sustainable Food Barometer, a treasure-trove of information regarding how and what people are eating around the world. In complement to the global survey, Sodexo Canada polled 1500 Canadians to see how Canada eats, and how our eating habits compare to the rest of the world.

Here are the big food trends which are shaping our menus in Canada and across the globe in 2025:

Convenient food

Above all, food at work needs to be convenient!

The global Sustainable Food Barometer research showed that whilst working, food is seen as a moment to connect and socialize, a source of energy and convenience as well as something which has health and sustainability attributes. This is as true across the world as it is for Canadians.

Global research likewise showed that in the workplace, breakfast and snacking represent 53% of all eating occasions. Lunchtime is no longer the only time the workforce is choosing to eat.

A workplace restaurant needs to cater to this need for all day convenient food. This means not only offering food throughout the day but also ensuring that the environment, space design, and service are welcoming. This allows consumers to satisfy the wish to connect and socialize while eating at any time of day.

Sustainable food

This trend may not be a surprise, but sustainable food isn’t as straightforward as it sounds - it means different things to different people, especially across the world.

For example, the belief that sustainable equals being meat free is far from the truth. Reducing consumption of animal products is more common, likely and sustainable than widespread veganism. On a global scale, 30% of consumers self-identify as flexitarian whilst just 3% identify as vegan.

Furthermore, this trend of eating sustainably is fundamentally linked with the next trend around health as the global survey shows that health benefits are the main motivation for eating sustainably for well over 50% of global respondents – but on the Canadian side of things, the report showed that the top factors for Canadians when making sustainable food choices are price, taste, and then nutritional value.

Healthy food

Half of Canadians associate sustainable food with improved health through a healthier, more balanced diet. Healthy food is another topic which means different things to different people. One person’s version of healthy could be seeking to increase their protein intake while another person could be focused on reducing saturated fat in their diet.

There is a real concern around ultra-processed foods. An average of 71% of consumers identified through global food reports across corporate, healthcare and education industries believe there is a health risk associated with ultra processed foods.

When these same industries were asked what the main factors were which made a meal healthy the common responses were: fresh ingredients, including fruits and vegetables, minimal processing, absence of additives or preservatives as well as being varied and balanced.

It’s clear from the wide range of objectives a person could have when looking for a ‘healthy’ meal that one dish would not be able to satisfy this criterion. A wide range of options should be available to address a variety of health needs.

And food from home

Bringing food from home, or ‘brown bagging’ is the most common way for workers all over the world to eat during their working day.

Our global food tracker research revealed that the reasons why people choose to bring food from home vary a great deal. While 65% of people polled in the global report choose to do this because it’s less expensive, 48% also stated they choose food from home because they feel it’s healthier and 45% say it’s more convenient.

These figures indicate that workplace restaurants need to enhance their offerings in ensuring convenient, sustainable and healthy food is offered throughout the working day. All in an environment which welcomes socializing and connecting with colleagues over food.

How is Sodexo responding to these trends?

We prepare and serve convenient, healthy and sustainable food all over the world every single day.

From delicious meals that are as healthy for you as they are for the planet, robotic kitchens making hot food available 24/7 in a hospital and an office space that is achieving farm to fork under one roof with an entire floor dedicated to wellness.

Look out for articles featuring examples of how we are preparing and serving convenient, healthy and sustainable food all over the world on our blog over the next few weeks: Our Everyday Stories.

Four Food Trends Influencing Workplace Restaurant Menus in 2025

Convenient food

Sustainable food

Healthy food

And food from home

How is Sodexo responding to these trends?

Loading component...

Sustainable food

Healthy food

And food from home

How is Sodexo responding to these trends?