Food for thought: How science-backed nutrition fuels performance at Sanofi

At the heart of the company's global workplace transformation lies a strategic approach to food and beverage provision that treats nutrition as seriously as any laboratory experiment

When Quality Specialist Vaishnavi Indla joined Sanofi's Hyderabad office just over a year ago, she was attracted to her "dream company." What she didn't expect was how the food experience would become the "cherry on the cake" that transforms the workplace into something resembling "a five-star hotel that you are in every day."

Her breakfast routine spans continents, from protein-rich pesarattu dosa made from moong dal that covers protein and fiber needs, to recently introduced English breakfast concepts featuring sausage, omelet, cheese and fresh fruit juice. "Every day you have a new menu," she explains. "You will never get bored with the food, as we have dishes from all over the world."

This variety creates what Vaishnavi describes as "a very lively environment" where "networking" happens naturally around food, and "no one feels left out" because "the provision is always improving" based on feedback from the diverse workforce.

Strategic philosophy meets global execution

Sanofi's approach to workplace nutrition has transformed the daily experience for employees across the globe, from India's festival-themed lunches, which often involve energetic flash-mob dances, to Hungary's comfort-food satisfaction, to the farm-to-table dining in New Jersey, and beyond.

This transformation runs deeper than upgrading cafeteria offerings. At Sanofi, food and beverage provision is a cornerstone of a 360-degree workplace experience strategy rooted in scientific evidence on nutrition's impact on cognitive performance, collaboration, and business outcomes.

"At Sanofi, Food and Beverage play a meaningful role in how we care for our people and bring our purpose to life every day," explains Eric van Hout, Global Head of Food and Beverage. "Our ambition is to create environments that nourish both body and mind, supporting wellbeing, connection, and performance."

This philosophy has been captured in the Sanofi Food & Beverage Guide, built on six core principles: Quality, Health, Technology, Hospitality, Sustainability, and Diversity, Equity & Inclusion.

As a healthcare company, Sanofi takes pride in leading by example, van Hout notes the approach prioritizes nutritious choices, "focusing on whole grains, limiting added sugars, reducing red meat, and minimizing UPF (ultra-processed foods) while ensuring clear nutritional information is always available to help Sanofians make informed choices."

Indeed, several recent scientific research papers show that workforce health and nutrition programmes can significantly reduce employee sickness absence by up to 30%. Further, employees with unhealthy diets are around two-thirds more likely to report productivity loss than those with healthier eating habits.

While not every Sanofi office has reached this standard just yet, this is the direction we’re moving in and the momentum behind it.

"The feedback's been amazing," she says. "Already at 11.30am there is a line for lunch until the entrance door. People are eager to eat here together." The democratic pricing – all main courses cost 1,900 forints (less than five euros) regardless of type – ensures equality across the diverse workforce.

"It feels like luxury to come here," Karolin reflects. The space facilitates what she calls "mingling of departments," creating connections across the rapidly growing hub that has hired over 1,000 people in 18 months. Monthly themed promotions featuring sushi, pasta, and fish market events complement Hungarian staples requested by local teams.

Agnes Konya, Hard and Soft Services System Owner at Sanofi's Czajnik site, experienced dramatic improvements when a new food provider began operations on January 1, 2025, bringing a new restaurant manager and an elevated approach.

"I love experimenting," Agnes says, describing monthly promotions where "they invite star chefs" to train staff and introduce new concepts, and world foods such as sushi and pasta are offered alongside Hungarian staples like goulash soup and lángos, a traditional breakfast bread that production workers specifically requested.

The 400-person facility, operating on shift patterns, now achieves remarkable satisfaction: 52% satisfied and 48% very satisfied, achieving a 100% positive feedback rate.

For Agnes, who is lactose intolerant, transparency matters. "We can see the ingredients. They have lactose-free milk. They are well prepared for dietary requirements." The pricing remains accessible – "not expensive" – while quality has transformed the daily experience.

Unlike Budapest's hub environment, the Czajnik site serves a production facility where "most work in shifts," creating different dining rhythms but equally strong community bonds over shared meals.