We believe food should do more than fuel the day. It should support wellbeing, productivity and enjoyment — wherever people work, learn or connect. That belief sits at the heart of our approach to Nutrition, Healthy Catering and Workplace Nutrition.
To bring this to life, we spoke with Amy Teichman, our Nutrition and Development Lead, about how Angel Hill Food Co. is reshaping food experiences through evidence-based nutrition, data-led insight and a deep understanding of how people eat today.
Why Nutrition Matters in Modern Catering
Nutrition is no longer a “nice to have”. Across workplaces, education settings and public-facing environments, people expect food that supports both physical and mental well-being – without compromising on taste.
Our role as a caterer has changed,” Amy explains.
“Customers don’t just want great food – they want reassurance. They want to know it’s balanced, responsibly sourced and aligned to how people actually live and work.
This shift has placed Healthy Catering at the centre of service design. From portion balance and ingredient quality to allergen transparency and dietary inclusion, nutrition now underpins every menu decision we make.
Amy Teichman – Head of Nutrition, Angel Hill Food Co.
Designing Healthy Catering Without Compromise
Healthy Catering shouldn’t feel restrictive or clinical. Our philosophy is simple: nutrition-led food that people genuinely want to eat.
Amy describes the approach as “quietly intentional”:
“We don’t shout about ‘healthy’ on every dish. Instead, we design menus where balance is built in – through cooking methods, recipe development and smart ingredient choices.”
This includes:
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Naturally balanced menus with a focus on whole ingredients
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Reduced reliance on ultra-processed foods
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Thoughtful use of plant-forward dishes alongside quality proteins
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Clear nutritional consideration without sacrificing flavour or comfort
The result is catering that feels indulgent, familiar and exciting – while still supporting healthier choices every day.
Workplace Nutrition: Supporting Performance, Not Just Appetite
The conversation around Workplace Nutrition has evolved rapidly. With hybrid working, changing shift patterns and increased focus on wellbeing, food now plays a critical role in how people perform at work.
“Food impacts energy, concentration and mood more than people realise,” Amy says.
“In workplace environments, nutrition isn’t about restriction – it’s about sustaining people through long days, varied shifts and high-pressure roles.”
Angel Hill Food Co. designs Workplace Nutrition strategies that reflect how different environments operate – from corporate offices and distribution centres to education and high-footfall locations.
This includes:
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Menus that support sustained energy levels
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Flexible food offers aligned to working patterns
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Clear labelling to support informed choice
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Data-led insights to refine menus over time
By aligning food to the realities of the workplace, we help customers create environments where people feel supported, not slowed down.
Turning Nutritional Insight Into Real-World Impact
What sets Angel Hill Food Co. apart is how nutrition translates into delivery. This isn’t theory – it’s practical, measurable and embedded into day-to-day operations.
Amy highlights the importance of collaboration:
“Nutrition works best when it’s integrated – with chefs, operations teams and customers all aligned. That’s how you move from policy to plate.”
Our teams work closely with customers to ensure nutrition supports wider goals, from wellbeing strategies to sustainability commitments and social value outcomes.
A Nutrition-Led Future for Food at Work
As expectations continue to rise, Angel Hill Food Co. remains committed to leading the way in Nutrition, Healthy Catering and Workplace Nutrition – creating food experiences that are thoughtful, inclusive and genuinely impactful.
Because when food is designed with care, backed by insight and delivered with passion, it does more than feed people.
It helps them thrive.
