Why Plant-Based Eating Fuels Healthier Teams: 2025 Nutrition Trends and Evidence-Based Insights
As we look ahead to 2026 and aim to improve workplace wellness, organisations worldwide are rethinking how the food they offer shapes employee health, productivity, and workplace culture. With wellbeing firmly at the top of corporate agendas, vegan and plant-forward eating is emerging as one of the most powerful, evidence-driven approaches to support healthier, more energised teams. Increased corporate adoption by companies including Google and LinkedIn further underscores this shift, signalling a broader movement toward sustainable and health-conscious workplace practices.
Veganism in the workplace is not about restriction. It is about empowerment, nourishment, and supporting employees to function at their best.
How Plant-Based Eating Enhances Wellbeing and Productivity
Research shows that employees who increase their intake of whole plant foods tend to experience steadier energy levels, sharper focus, improved emotional balance and fewer afternoon crashes. A major workplace intervention found that staff following a plant-based diet reported higher productivity, reduced fatigue and greater overall wellbeing (Agarwal et al., 2015). Another study found improvements in vitality, focus, work quality and reduced sick days after participation in a vegan nutrition programme (Katcher et al., 2010).
The Scientific Evidence Behind Workplace Veganism
Global studies show that plant-based diets are consistently associated with lower risks of cardiovascular disease, type 2 diabetes, hypertension, obesity, certain cancers and all-cause mortality. An analysis in Frontiers in Nutrition found significantly lower mortality among individuals following plant-based diets (Tan et al., 2024). Another umbrella review found strong protection against metabolic and heart-related diseases (Capodici et al., 2024).
Plant-based nutrition also plays a key role in mental wellbeing. High-fibre plant foods support the gut microbiome, which influences mood, stress resilience and cognitive function (Schneider et al., 2022). Fermented foods common in vegan diets, such as kimchi, kombucha, miso and tempeh, are linked to improved emotional balance and reduced inflammation (Balasubramanian et al., 2024).
2025 Nutrition Trends Driving the Movement
· The ‘30 plants per week’ diversity principle
· Anti-inflammatory staples such as berries, turmeric, ginger and flaxseed
Why Vegan-Friendly Workplaces Perform Better
Plant-based offerings help employees by improving physical and mental wellbeing, increasing energy, supporting long-term health and enhancing mood. For organisations, vegan menus strengthen wellbeing programmes, support ESG and sustainability goals, reduce long-term healthcare costs, improve employer branding and boost productivity.
Conclusion and Call to Action
Veganism in the workplace is more than a dietary choice. It is a strategic wellbeing solution that enhances health, productivity, mental resilience and sustainability. As awareness grows, organisations have an opportunity to lead this movement.
If this inspires you, we invite you to join our Workplace Catalyst for Change Programme. We support organisations in designing thoughtful, evidence-based plant-forward initiatives that improve wellbeing and workplace performance.
Article written by Vegan Leaders in Corporate Management volunteer, Olajumoke Fasheru, Food & Nutrition Professional.
References
Agarwal, U. et al. (2015) ‘A multicentre corporate nutrition intervention improves depression, anxiety and productivity’, American Journal of Health Promotion, 29(4), pp. 245–254.
Balasubramanian, R. et al. (2024) ‘Fermented foods and the microbiota–gut–brain axis’, Neuroscience & Biobehavioral Reviews, 156, pp. 1–14.
Capodici, A. et al. (2024) ‘Cardiovascular health and cancer risk associated with plant-based diets’, European Heart Journal Open, 4(2), pp. 1–10.
Katcher, H.I. et al. (2010) ‘A worksite vegan nutrition program improves quality of life and work productivity’, American Journal of Health Promotion, 24(5), pp. 75–82.
Schneider, E. et al. (2022) ‘Fibre and fermented foods: differential effects on the microbiota–gut–brain axis’, Proceedings of the Nutrition Society, 81(1), pp. 45–56.
Tan, J. et al. (2024) ‘Plant-based diets and mortality risk: a global meta-analysis’, Frontiers in Nutrition, 11, pp. 1–12.
