The office lunch disrupters

世界
2 min read
2026-05-16
Guide
对于都市上班族而言,午餐时间总在味蕾与效率的天平上摇摆——是忍受便利店速食的单调,还是为一份现做简餐排上半小时?在英国,当传统快餐巨头逐渐沦为“将就之选”,伦敦金丝雀码头正掀起一场饮食革命:主打“零加工”和“肠道健康”概念的窗口里,用全谷物、烤鸡胸肉和发酵蔬菜的组合,将健康饮食理念融入工作日午餐。当职场人开始用“膳食纤维摄入量”取代“卡路里”,这场始于午餐盒的变革是否会重塑整个餐饮生态?今天,让我们和 Natasha 一起回顾这篇首次发布于 2025 年 4 月 18 日的文章吧。
Poster

At lunch time in London's Canary Wharf, office workers are queueing round the block for salads.

"It's nice to have a treat, " says civil servant Rachel, one of a dozen people waiting in line for Farmer J's build-your-own "field trays" of grains, greens and toppings such as chermoula chicken and miso tofu. "Not many people are happy to settle for the same sandwich these days."

In London, healthy new takeaway outlets are expanding fast, fuelled by City workers with high expectations of nutrition and a desire to make the most of their days in the office.

"Ten years ago, something was defined as a healthy option if it had a bit of green in it, " says Stuart Fyfe, managing director of retail leasing at Canary Wharf Group. "Now customers are much more literate about things like gut health and processed foods."

Industry analyst Simon Stenning compares these brands to one-time disrupter Pret. When he worked for the now ubiquitous lunch outlet in the 1990s, it was the "new kid on the block that everyone wanted to emulate". It now has more than 690 shops internationally. But Stenning argues it is "less premium, more mainstream".

That means opportunities for disrupters, which are often basing themselves in smaller, cheaper, takeaway outlets. The Salad Project has grown to seven branches since 2021 and hopes to nearly double its roughly £13mn 2024 revenue to £22mn this year. It is a tiny proportion of the overall market but Stenning says the growth potential is strong.

"They're up against a huge market, but there's fantastic scope to build on that if they get the formula right, " he says. "I think some of them are really well placed to grow exponentially."

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ECHO

The office lunch disrupters

2026-05-16

对于都市上班族而言,午餐时间总在味蕾与效率的天平上摇摆——是忍受便利店速食的单调,还是为一份现做简餐排上半小时?在英国,当传统快餐巨头逐渐沦为“将就之选”,伦敦金丝雀码头正掀起一场饮食革命:主打“零加工”和“肠道健康”概念的窗口里,用全谷物、烤鸡胸肉和发酵蔬菜的组合,将健康饮食理念融入工作日午餐。当职场人开始用“膳食纤维摄入量”取代“卡路里”,这场始于午餐盒的变革是否会重塑整个餐饮生态?今天,让我们和 Natasha 一起回顾这篇首次发布于 2025 年 4 月 18 日的文章吧。