I didn’t mean for this entry to be self-congratulatory. Truly i didn’t. But it’s turning out that way.
Our office fridge is doing pretty well if you ask me. I give it a 7/10.
There’s no ye olde science-experiment, abandoned lunches from 1992. We’ve kept the colours, preservatives, stabilisers, emulsifiers and other wordy additives to a very dull roar.
We’ve got a small selection of fresh veggies and fruit and the sweetest our drinks get is coconut water (whoops almost missed that cheeky San Pellegrino – well everyone needs to party now and then).
We’ve managed a decent nod to both new age proteins – not one but two brands of hommus! – and ‘old skool’ – ham and swiss cheese slices (and none of that plastic cheese either thanks very much!).
The pickled onions are a nice touch too – what we don’t snack on, we can cocktail-party with!
There’s not much in the way of packed lunches, which means we might be eating out a wee bit too much – what are our mums doing!??
And the freeze-over of the freezer needs to be addressed for two reasons – chewing up energy since the fridge is less efficient and, more importantly, putting to bed the chance of a cheeky Ben and Jerry’s “The Late Dough” if we ever get tempted.
There’s also a weird safe-house for abused soy satchels developing in the veggie crisper which should probably be a bit fuller with veggies.
But on balance – great work ladies!
In all seriousness though, we intuitively know that eating well matters – but eating well at work is super-dooper important.
An HBR article* on the subject tells us that eating up to 7 portions of fruits and vegetables a day makes us more engaged, happier and more creative at work since they contain vital nutrients that stimulate the production of dopamine, a neurotransmitter that plays a key role in the experience of curiosity, motivation and engagement – all the vital elements in a buzzy workplace culture.
Send us your fridge pics for an interrogation – you might be surprised!
These wise words come from the brain of Mandy Lawler