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 thefoodchain@bbc.co.uk
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)
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