Wellbeing at Work: The Dietitians Behind Your Experience

Most people walk through a workplace café, grab their lunch, and move on. What they don’t see is everything that happened before they got there.

Food with Purpose, Eurest’s wellbeing and sustainability platform, is built on a simple but powerful idea: that the food people eat at work can genuinely improve their health, mood, and even their relationships. And the dietitians behind it are working every day to make that a reality — long before a single dish hits the line.

And their reach goes well beyond the kitchen. Dietitians host Teaching Kitchens and Lunch-and-Learns, create recipes guests can shop and recreate at home, and show up on the marketplace floor to answer questions. The goal isn’t just to put good food in front of people — it’s to help them understand it, enjoy it, and carry those habits beyond the workplace.

“As a dietitian, I used to do one-on-one counseling,” said Suzanne Landry, vice president of wellbeing & sustainability. “But now what’s so motivating is that we can have that same impact at scale. When people come into our spaces, we can support their wellbeing journey wherever they are — both at work and at home.”

That sense of scale is what makes the role so significant. A single dietitian working in a corporate dining environment influences the daily food choices of hundreds, sometimes thousands, of people.

The sustainability piece is just as important. As Stop Food Waste Day is celebrated every April, Eurest dietitians are already deep in that work — developing low-food-waste recipes, partnering with culinary and operations teams to make smarter sourcing decisions, and helping reduce what gets left behind. They also champion local and seasonal ingredients, a choice that benefits guests nutritionally while supporting nearby farms and communities.

“We’re sourcing local, and when we do that, we get fresh, delicious ingredients full of nutrition — and we’re supporting the local environment and the local economy,” said Michelle Sadlowski, senior director of wellbeing & sustainability. “We know what we’re putting on a guest’s plate is good for them and good for the planet.”

Learn more about Food with Purpose.