Food for Thought
A Review of Food in Organizational Contexts
Bibliographic Data
| ID | 12169206 |
|---|---|
| Authors | Michael Matthews (0000-0001-6958-1235, University of Texas Rio Grande Valley Edinburg Texas USA, corresponding author), Thomas K Kelemen (0000-0002-3637-2258, Texas Tech University Lubbock Texas USA), Trevor Watkins (0000-0002-6491-9847, University of Oklahoma Norman Oklahoma USA), Samuel H Matthews (0000-0002-6175-7141, University of Wyoming Laramie Wyoming USA), Mark C Bolino (0000-0003-0736-140X, University of Oklahoma), Mark Bolino (University of Oklahoma Norman Oklahoma USA) |
| Year | 2026 |
| Publication date | 2026-01-25 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Organizational Behavior (JOURNAL) |
| Journal identifiers | ISSN: 0894-3796 • E-ISSN: 1099-1379 |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1002/job.70054 |
| OpenAlex | W7125675187 |
| Language | EN |
| References cited | 142 |
For years, organizational scholars have studied the role of human physiology in applied settings. Under this broad umbrella, researchers have recently given specific attention to the interplay between employee food consumption and organizational phenomena. This focus on food is natural, considering that acquiring food is a foundational human motivation and that food is often consumed within the workplace. However, despite recent inroads, research on this topic remains limited, especially studies involving interpersonal and episodic dynamics. As such, we present a framework of employee food consumption and outline individual‐, interpersonal‐, and organizational‐level predictors and outcomes. Additionally, we discuss how the nexus between work and food can be better understood by considering biological, psychological, and social mechanisms. Based upon our review of the literature, we identify new lines of inquiry that can help drive the field forward. We also describe the theoretical and practical implications of our framework
Consumption (sociology · Field (mathematics · Focus (optics · Food consumption · Food systems · Interpersonal communication · Nexus (standard · Behavioral Health and Interventions · Consumer Attitudes and Food Labeling · Workaholism, burnout, and well-being
Lack of sleep and unethical conduct
Daily micro-breaks and job performance
Motivation related to work
Lunch Breaks Unpacked
The Physiology of Willpower
Constructing mystery
Job burnout and depression
Job demands–resources theory
The Job Demands‐Resources model
Instrumental variables estimation
Vegan stereotypes and person perception in a job application situation – differences depending on the type of job and the gender of the candidate
Wellness as virtue
Wellness programme at the workplace promotes dietary change and improves health indicators in a longitudinal retrospective study
Job strain is prospectively associated with a lower frequency of fruit consumption in schoolteachers
You gotta have something to chew on’
When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias
Workforce gender, company size and corporate financial support are predictors of availability of healthy meals in Danish worksite canteens
Frequent use of staff canteens is associated with unhealthy dietary habits and obesity in a Norwegian adult population
The impact of a workplace catering initiative on dietary intakes of salt and other nutrients
The effectiveness of dietary workplace interventions
High need for recovery from work and sleep problems are associated with workers’ unhealthy dietary habits
Successful strategies to increase the consumption of fruits and vegetables
Nutrition is out of our control’
Rate of inappropriate energy and micronutrient intake among the Korean working population
Obesity, diet quality and absenteeism in a working population
Do 20-minute neighbourhoods moderate associations between work and commute hours with food consumption
Working 9‐to‐5? A review of research on nonstandard work schedules
Ingesting the organization
Perception and Role of Fruit in the Workday Diets of Scottish Lorry Drivers
Brisk walking reduces ad libitum snacking in regular chocolate eaters during a workplace simulation
Relationships between tea and other beverage consumption to work performance and mood
Relationship of cravings with weight loss and hunger. Results from a 6month worksite weight loss intervention
I've worked so hard, I deserve a snack in the worksite cafeteria’
Food intake and circadian rhythms in shift workers with a high workload
Who eats with family and how often? Household members and work styles influence frequency of family meals in urban Japan
Impossible meals? The food and meal situation of flight attendants in Scandinavia – A qualitative interview study
Determinants of meal satisfaction in a workplace environment
Shift Related Dietary Intake in Day and Shift Workers
Changes in office workers’ lived experiences of their own eating habits since working from home due to the Covid-19 pandemic
Eating out in Spain
Proximity of snacks to beverages increases food consumption in the workplace
Smell organization
Food restriction and the experience of social isolation
The biopsychosocial approach to chronic pain
Social connections and the healthfulness of food choices in an employee population
A biopsychosocial formulation of pain communication
Employees' perceptions of the impact of work on health behaviours
Undermining Desire
| Citation velocity | historical |
|---|---|
| Highly cited | No |