Compass Ireland has released new insights from our Global Eating at Work 2025 report, carried out by Mintel, revealing how changing work patterns are reshaping when, where and how employees eat during the working day.
The working day looks different to how it did even a few years ago. The findings point to a shift in daily routines, with shorter, less frequent breaks, rising expectations of workplace dining, and a growing role for food in supporting employee wellbeing. Here’s a bitesize breakdown of some of the key findings from the most comprehensive report in the food at work industry.
Workplace breaks are under pressure, but more important than ever…
One of the clearest findings is the continued decline in both the length and frequency of breaks. Globally, the number of employees taking breaks 3–5 times per week has fallen from 68% to 57% since 2023. In Ireland, 50.9% of employees report their main break is 30 minutes or less.
Despite this, breaks remain an important part of the working day, supporting mental reset, focus and overall wellbeing. The report suggests that as time becomes more limited, how these moments are used becomes increasingly important.
Food plays a broader role in the working day
The research reinforces that food at work is not just about nutrition.
- 63% of employees eat or drink during their breaks
- 66% choose familiar foods because they are comforting
Food is increasingly part of how employees manage energy, mood and connection during the day.
At the same time, only 39% of employees say they socialise during breaks, suggesting there is still an opportunity for workplaces to better support informal interaction.
Expectations of workplace dining continue to rise
Workplace dining is no longer compared to other workplace dining. Employees now expect the same variety, quality and atmosphere they experience outside of work. 61% say workplace restaurants should match the experiences found on the high street, reflecting broader exposure to retail food innovation and variety.
That expectation is shaping everything from menu design to the layout of social spaces, particularly as younger employees continue to favour more frequent, informal eating occasions.Shorter breaks are also influencing behaviour:
- Snacking is becoming more frequent
- Smaller, more flexible food options are increasingly important
Convenience and speed are key drivers. This is particularly evident among younger employees, who are more likely to snack multiple times throughout the working day.
Convenience matters: but so does human interaction
Ease and efficiency remain central to food choices at work.
- 52% of employees cite speed of service as a key factor
- 49% cite location
However, the research highlights that technology alone is not the solution, as 52% of employees still prefer human interaction when collecting food. Digital tools such as mobile ordering and pre-pay are widely welcomed where they save time, but there remains a clear preference for a balance between convenience and personal service.
The workplace is becoming a platform for healthier habits
The report also shows that many employees are more intentional about their food choices during the working week. Employees report eating more balanced diets during working days, suggesting that structure and access play an important role.
- 73% eat food from across different food groups on working days
- 70% say they get the vitamins and minerals they need during working days
This suggests the workplace can play a positive role in supporting healthier routines. At the same time, challenges remain, as 59% say they feel overwhelmed by the amount of healthy eating advice available. Clear, accessible information and balanced food options are therefore becoming increasingly important.
Sustainability remains important, but expectations are shifting…
While sustainability continues to matter, it is no longer a primary driver for most employees when choosing where to eat. Only 13% prioritise ethical or sustainable credentials. Instead, employees respond more strongly to practical, visible actions such as:
- Reducing food waste
- Minimising packaging
- Supporting local sourcing
These areas are seen as more tangible and directly impactful in everyday life.
Supporting the evolving workplace
The findings reflect a broader shift in how the working day is structured and experienced. For organisations across Ireland, they highlight the importance of:
- Making the most of shorter break moments
- Balancing convenience with human connection
- Supporting consistent, realistic health habits
- Focusing on practical, visible sustainability actions
As workplace expectations continue to evolve, food and drink provision is playing an increasingly important role in shaping employee experience.
