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Corporate Cafeterias get healthier, Now offer Nutri-gourmet

Corporate Cafeterias get healthier, Now offer Nutri-gourmet

CrossFit enthusiast Prashant Soni, 32, does not subscribe to any fancy diet plan to keep his calorie count in check. He gets a healthy bite from his company cafeteria. “Our cafeteria has evolved. The live counter has moved from sandwiches to fresh egg-white omelette and smoothies. Samosas have been replaced with roasted savouries for evening snacks. Super fruits like kiwis have been introduced,” says the business head at logistics solutions firm GreyLink. 

Fitness-conscious professionals are prompting corporates to make nutri-gourmet available in cafeterias, which now serve superfoods and therapy foods like quinoa, kale, millets, avocados and sunflower shoots. 

Jonathan Anchen, 41, senior VP at reinsurance company Swiss Re, who frequently practises intermittent fasting, has his breakfast and lunch at his office cafeteria. 

“My office cafeteria provides raw and boiled leafy vegetables, exotic purple cabbage, baby potatoes, bell peppers and beetroot,” he says. Protein-rich beverages and naturally-flavoured water with apple and lemon infusions are also available. 

Several corporates in the city, including Netapp and Linkedin, are adding value to cafeterias after receiving feedback from employees. Shilpi Pandey, chief people officer at online trucking and shipping marketplace BlackBuck, says, “Wellbeing and productivity go hand in hand. After introducing activities like zumba and yoga, we have embedded health food into our company agenda.” The company has replaced high-calorie food like pooris with brown bread, and tetrapacks with fresh juices, tender coco .. 
 

David Edward Raj, managing partner - culinary development, at corporate food services and banqueting company Elior India, says there has been a 10-15% growth in the number of companies from Bengaluru asking for health food and superfood options. “This is largely from Fortune 500 companies,” he says. 

The article was published on The Economic Times on Feb 20,2019