Nourishing productivity: How nutrition at work benefits businesses and societies

Daily meals play a pivotal role in shaping physical health and mental well-being, influencing our overall quality of life. In the aftermath of the severe food shortages during and after World War II, Japan underwent rapid economic growth, which significantly improved the availability of food.

Today, food scarcity is rare in the country. Yet, despite an adequate calorie intake, there is growing concern about the rise of “modern malnutrition,” characterized by deficiencies in essential nutrients.

Pre-prepared foods at restaurants and 24-hour convenience stores are increasingly favoured over home-cooked meals. A recent survey found that nearly half of respondents purchase meals from a convenience store every other day, with 17.7% of those living alone doing so daily.

The National Health and Nutrition Survey further highlights that more than 20% of men and women in their 20s-50s consume ready-to-eat food at least two to three times a week, including what is known as "nakashoku" (takeaways).

Dining out is also prevalent, especially among men in their 20s-40s. This suggests a growing reliance on ready-to-eat meals and eating out, particularly among working-age people.

While purchasing a whole meal is convenient, concerns over their nutritional quality are growing. A study of 70 meals purchased at convenience stores revealed a trend of excessive salt content.

Even when adding a vegetable-based side dish to the main meal, consumers may still fall short on vegetables and essential nutrients. Research also highlights a concerning link between frequent reliance on ready-to-eat meals and dining out and a noticeable decrease in vegetable intake.

An unbalanced diet not only contributes to lifestyle-related diseases but is also reportedly linked to reduced labour productivity. Recently, employee benefits, including meal support, have become increasingly important factors in job selection.

In response, public and private sectors in Japan are implementing initiatives to improve nutritional balance among working generations, ultimately seeking to enhance productivity, secure talent and promote employee retention.

In recent years, many companies have started offering meals and food options, prioritizing nutritional balance, recognizing the direct link between employee nutrition and workplace productivity.

Larger companies with in-house cafeterias are shifting toward healthier menu choices, while small- and medium-sized enterprises (SMEs) without such facilities are turning to services known as “oki-shashoku”.

Oki-shashoku involves equipping offices with refrigerators stocked with healthy food items for employees, with costs typically ranging from just a few tens of thousands of yen per month.

KOMPEITO, a startup offering such services, saw a 6.5-fold increase in refrigerator installations for oki-shashoku over the three years leading up to 2024. The company’s OFFICE DE YASAI service, which provides vegetables and salads, expanded its reach in regional areas from 19% to 52% over the four years until August 2024.

Some companies are taking a step further by investing in educational initiatives to promote a deeper understanding of health and nutrition among employees.

At HARIU Communications, for example, an “office meal day” is held twice a month, where members of the general affairs department and company executives prepare meals together in the office kitchen and then serve them to the employees.

These shared meals offer opportunities to learn cooking techniques and the nutritional value of ingredients and enhance workplace relationships by fostering open conversation and collaboration around the table.

Government bodies and local municipalities are supporting these corporate initiatives as well. At the national level, discussions are underway to raise the tax-exempt limit for employer-provided meal benefits, currently set at JPY 3,500 per employee per month.

Increasing this threshold could make it easier for companies to scale up their food support programmes.

In Tokyo, the metropolitan government offers subsidies of up to JPY 500,000 to SMEs that provide food services to employees to attract and retain young talents. Companies can also access expert support, including up to three on-site visits from specialists to help design and implement effective nutrition initiatives.

As outlined in the Ministry of Health, Labour and Welfare’s report, Trends in National Nutrition Policy, nutrition is “the foundation for people to live well throughout their lives and an essential element in building a vibrant and sustainable society.”

The World Economic Forum also notes that “conditions related to excess body weight now kill more people than hunger,” underscoring the critical role that balanced nutrition plays in enhancing health and resilience.

Nutrition supports more than just individual well-being as it underpins the health of society and the economy. Improving nutritional balance can enhance productivity and reduce healthcare costs, resulting in a positive economic impact.

By working together, individuals, companies and governments can shape forward-looking nutrition policies that lay the groundwork for sustainable economic growth and a healthier, more resilient society.