Food Is Medicine, Part 2

In part 1, we explored how the Food Is Medicine concept is gaining momentum in the clinical space but has yet to be fully embraced in the workplace. In fact, food is one of the most powerful, underutilized tools employers have to support employees’ health, resilience and performance. It’s not about restriction or short-term fixes — it’s about building a food environment that supports sustained energy, cognitive function, emotional balance and social well-being.

Starting with what’s on their plates, we have a unique opportunity to co-build the foundation of employee wellness. For full-time employees who eat two meals and a snack at work, the workplace becomes one of their most influential food environments, shaping not only 60% or 70% of their weekday intake, but also their habits, preferences and relationship with food. When that environment prioritizes whole, nourishing and inclusive food options, it reinforces health-promoting behaviors that extend far beyond working hours. It also supports better sleep, enhanced immunity and more stable energy levels. Food becomes more than a workplace perk — it becomes a powerful driver for long-term well-being and productivity.

Below are a few ways organizations can implement a Food Is Medicine approach and bring the concept to life for their employees:

1. Re-think Snacks

Employees with food available at their workplaces do tend to eat more calories than those who do not. Being surrounded by so many easily accessible snacks can create habits that otherwise wouldn’t have happened. This can have a major impact on the overall quality of an employee’s diet over time if available options tend to be ultra-processed. However, this can also be a great opportunity to add more whole foods into one’s diet.

That’s where our Bright Bites program comes in. Rather than the usual packaged snacks that tend to be higher in added sugars, calories and sodium, Bright Bites features house-made, whole-food snacks designed by our culinary and nutrition teams to support focus, mood, energy or tranquility. 

Each bite is labeled with its functional benefit, making it easier for employees to align their food choices with how they want to feel. 

2. Keep Education Fresh

To successfully implement a Food is Medicine approach in the workplace, education should do more than just inform — it also has to be engaging. Employees aren’t looking for textbook nutrition facts or recycled wellness tips. Messages like, “Did you know oranges have vitamin C?” might be accurate, but they’re unlikely to drive action. Modern workers are savvy, overwhelmed and looking for relevance. 

Educational messages should pique curiosity, inspire reflection and offer something new. That could mean re-framing ingredients around how they can make you feel, tying meals to performance outcomes or sharing behind-the-scenes stories from the kitchen. When education is fresh, thoughtful and woven into the everyday food experience, it reinforces health-supportive behaviors in a way that sticks. 

3. Make Nutrition the Default

Rather than spotlighting “healthy options” as separate from the rest, make them the central focus. Offer flavorful, plant-forward meals as the core of your menus and ensure that meetings and events consistently reflect your commitment to well-being through food. When employees experience nourishing foods as a natural part of workplace culture, not just as an occasional initiative, they’re more likely to internalize those habits and carry them into their lives beyond the office.

Embracing a Food Is Medicine approach in the workplace isn’t about trendy diets or one-off wellness events. It’s about building a culture where food actively supports how people feel, think, connect and perform. When used strategically, food opens the door to deeper impacts like increased productivity, better mental clarity and positive habits that transcend the workday.