How is working from home changing the way people eat?
30 Mar 2022
How is working from home changing the way people eat?

From opting against three square meals to getting more creative in the kitchen, daily food and drink routines have been shaken up as many people have embraced hybrid working. How might these changes create new opportunities for brands around snacking, meal preparation, and forging healthy habits?

Karen Newby

Karen Newby is an experienced nutritionist with over 11 years of clinical experience. She holds a BSc in Nutritional Medicine and is a registered nutritionist with the British Association for Nutrition & Lifestyle Medicine and the Complementary and Natural Healthcare Council. Her main area of interest is women’s health, menopause in particular, and she hosts regular retreats, corporate talks, and workshops. She is author of The Natural Menopause Method, a nutritonal guide to perimenopause and beyond, due to be published by HarperCollins in September 2022.

Christopher Doering

Christopher Doering is a senior reporter at Food Dive. Previously, he covered food and agriculture for USA Today and commodities for Reuters.

Jo Peters

Jo Peters spent 20 years in international agencies working for brands such as Nike and Playstation. Having set up her trend consultancy, Jo volunteered with Samaritans. In 2020, she trained as a coach with the Co-Active Training Institute, helping clients make positive changes in their professional and personal lives. Jo recently studied with Climate Change Coaches, partnering with those wanting to take action on this vital systemic issue. Together with writing on consumer trends and design, Jo loves the big outdoors, from the beach in Shoreham-by-Sea where she lives to MTB on the South Downs.