Food Culture and Sustainability in the Digital Age
For Modern Recipe, workplace dining is more than a quick bite to eat between meetings — it's an opportunity to pause, connect and rediscover the joy of sharing meals together. From energizing breakfasts that kickstart the day to vibrant lunch gatherings that spark collaboration, every dish is crafted to feed employees’ best selves, using seasonal ingredients sourced ethically and responsibly with the health of the planet in mind.
The intersection of food culture, well-being and sustainability in the digital age has been a career-defining fascination for Eve Turow-Paul. As an author, founder of Food Climate League and Modern Recipe ambassador, she brings insights into how we can create meaningful connections through food in our tech-driven world. We recently caught up with Eve to explore her journey in food culture research, the impact of technology on our well-being, and her vision for the future of workplace dining.
Q. What sparked your interest in food culture research?
A. My journey into understanding food culture began in New York City in 2010 as a recent college graduate, where I found myself, like many Millennials, spending whatever discretionary time and income I had on food and food media. Everyone around me was doing the same thing, and once I started to dig into the why behind it, I became so endlessly fascinated that I’ve written two books about it, and I'm still researching it today.
Q. What common misconceptions have you encountered in your work?
A. These last few years, through my work consulting for large food companies and hospitality groups, I kept hearing the same refrain: “Young people don't care about sustainability.” But my global research told a different story. The problem isn't lack of interest — it's how we frame sustainable eating. Too often, it's presented as a sacrifice, making people feel like they'll be eating nothing but tofu for the rest of their lives. But when I dug deeper into sustainable eating practices, studying publications like EAT-Lancet Commission’s The Planetary Health Diet and Future 50 Foods, I realized something crucial: sustainable eating isn't at odds with foodie culture. It's perfectly aligned with it.
Q. How do you think today’s technology affects our mental health?
A. In my research, I've found that our minds didn't evolve to handle the constant stream of information we face today. We were meant to manage threats within our immediate tribe, maybe the tribe next door, but not every crisis happening worldwide simultaneously. This cognitive overload, combined with the substitution of digital interactions for real human connection, has created a mental health crisis. If I were to pinpoint a something that has been introduced to human society that is driving our mental health crisis? It's technology. It's social media. It's our phones.
Q. What role can workplace food services play in addressing these challenges?
A. Organizations like Modern Recipe play a crucial role because they have a unique opportunity to facilitate genuine human connections during mealtimes. What's really important is to not just look at what ingredients are on the plate, but also how people are interacting with each other over those meals. The trends I've observed over the last decade point to people's hunger for connection: the rise of community dining, shared plates, open kitchens. We're seeing a return to heritage and cultural diversity in food choices. Through thoughtful design choices — communal tables, shared plates, even board games or conversation prompts — organizations can create environments that nurture the community building that is so integral to our sense of well-being.
Q. How did the COVID-19 pandemic influence people's relationship with food?
A. The COVID-19 pandemic, surprisingly, became a catalyst for reconnection to our food system. People suddenly asked themselves, “Where does my food come from?” They sought out local farmers, joined community-supported agriculture programs and started growing their own herbs on windowsills. There was a rush on buying chickens. People started to learn how to make sourdough bread themselves. The pandemic also sparked a renewed appreciation of nature. People purchased bikes, invested in hiking gear and discovered the joy of birding. This wasn't just about finding safe outdoor activities; it was about rediscovering our innate need to connect with the natural world.
Q: Why is biophilic design, the practice of bringing natural elements into built environments, important in workplace dining spaces?
A. In my research, I've found this connection to nature is crucial for mental well-being, especially as an antidote to our screen-dominated lives. When we can't be in nature, we can bring nature to us through thoughtful design that mimics the natural world — using wood and plant elements, incorporating natural light, creating organic flowing spaces with curved walls and undulating surfaces. The research is clear: These elements improve workplace productivity and creative thinking. More importantly, they help satisfy our deep-seated need for natural connection in an increasingly artificial world.
Q. What's your vision for the future of workplace dining?
A. Through responsible and transparent sourcing, biophilic design and community-focused experiences, corporate food services have the power to create daily moments of genuine connection. These spaces can become sanctuaries where digital natives rediscover the simple pleasure of sharing a meal, where sustainable choices feel natural, and where the anxiety of our always-on world melts away in favor of the joy of the present moment.
Q. How can food address current mental health challenges?
A. The issues of anxiety, stress, loneliness and depression aren’t going anywhere — but we can use food as a way to facilitate a reconnection with our bodies, with the natural world and with one another. As I continue my research and work with forward-thinking organizations like Modern Recipe, I'm increasingly convinced that this human-centered, sustainable food future isn't just possible — it's already taking root in kitchens, dining rooms and communities across the globe.
At Modern Recipe, we're bringing this vision of mindful and sustainable workplace dining to life. Each thoughtfully crafted dish and welcoming space create opportunities for teams to step away from their screens, share ideas over a delicious meal and foster connection with one another. In an increasingly digital world, these moments are more than just breaks in the workday — they're the foundation for a thriving workplace culture. Because when we eat well together, we strengthen mind, body and team spirit.
Ready to transform your workplace dining experience? Contact us to learn more.