OVER A QUARTER OF EMPLOYEES FEEL LONELY OR ISOLATED AT WORK

CAN FOOD & DRINK BE THE NEW “SOCIAL GLUE”

The shift to remote work during the pandemic redefined work-life balance and transformed the traditional workplace model. For many it brought flexibility and the ability to balance work and life more effectively, but in turn it has fostered a new level of isolation, where 27% of employees now report feeling lonely at work*. 

Loneliness in the workplace has long been a significant, yet often overlooked issue, and research over the past several decades highlights its profound impact on people’s health and well-being. The absence of in-person interactions means reduced social connections and that sense of community that often comes with a permanent office setting. BMC Public Health states that loneliness carries a mortality risk comparable to that of smoking, alcohol consumption, and physical inactivity, highlighting that social connection isn’t just a nicety—it’s now a necessity.

A recent report titled The Power of Socialisation, initiated by the Global Eating at Work 2023 study, brought home this fact, and has also highlighted how food and drink can play a crucial role as the “social glue” in the modern workplace. Nearly half of employees said they wanted to socialise with their colleagues more often and 92% said workplace events should include food and beverages. With hybrid working models flourishing, employees are increasingly selective about their in-office days, emphasising that these should offer genuine value, especially in fostering social connections.

Bringing it back to the office. 

In this report, employees expressed a desire for more frequent short breaks throughout their working day – wanting to use this time to leverage food and beverage (F&B) facilities to connect with colleagues. There was also a strong preference for a broad selection of culinary options to be provided, to celebrate diversity and encourage inclusivity among coworkers. “Having food and drink facilities at work encourages weekly social lunches for 74% of employees, compared to 48% without F&B amenities”.

(insight piece provided by Restaurant Associates).