Nutritional Balance in Business Lunches: Protein, Plants & Portions

A successful meeting lunch should keep people alert, not send them into a post-sandwich slump. The trick lies in balance: protein for satiety, complex carbohydrates for sustained energy, and colourful produce for vitamins and fibre.

Good caterers plan variety into every platter. Lean proteins like chicken, egg, or chickpeas sit alongside salads, wholegrain wraps, and fruit. 

Portioning is guided by the “balanced plate” approach — roughly one-quarter protein, one-quarter starch, and half fruits and vegetables.Office catering doesn’t need to be complicated. Simple tweaks — like using wholemeal bread, reducing heavy dressings, and adding fresh fruit instead of pastries — improve nutritional value without sacrificing taste.

Ultimately, nutritional balance isn’t about dieting; it’s about keeping minds sharp through the workday. A thoughtful lunch fuels productivity just as much as caffeine.

Further Reading:

More topics available in the Food Knowledge Series hub or on Office Catering Birmingham.