Between office desk and kitchen table

: exploring snacking in hybrid work – A qualitative study on differences between workplace environments in Germany

Abstract

Background: Recent years have led to an increase of hybrid work arrangements, leading to changes on how employees structure their workday. Previous studies investigated changes in dietary patterns of remote and hybrid workers during the COVID-19 pandemic, but research on established hybrid work environments remains limited. Snacking greatly affects the overall diet and health outcome, making this topic particularly relevant.
Objective: The study explored differences in snacking behaviour between the office and the home working environment of German hybrid workers, focussing on location-specific factors. Findings should inform workplace health initiatives and contribute to understanding influences of the workplace.
Methods: German hybrid workers (n=9) kept food diary during work hours for one week. Afterwards, semi-structured interviews were conducted and analysed using Braun and Clarke’s reflexive thematic approach.
Results: The study identified four key differences: (1) ready-to-eat provision of snacks in the office triggered consumption compared to mere availability, (2) social dynamics in the office both encouraged and restricted snacking, while these factors were minimal at home, (3) snacks served as a break justification in the office, whereas working from home offered greater autonomy and alternative break options, and (4) regulation strategies differed with a tendency towards preventive measures to reduce availability at home and compensatory strategies in the office.
Conclusion: This study identified distinct location-related differences between the office and home working environment. These findings provide valuable insights for workplace health initiatives, particularly when focussing on hybrid work settings

Date of Award	2024-Dec
Original language	English
Supervisor	Emily Sonestedt (Supervisor) & Viktoria Olsson (Examiner)