Food for Thought: A Review of Food in Organizational Contexts

Authors

Michael J. Matthews, The University of Texas Rio Grande ValleyFollow
Thomas K. Kelemen, Kansas State University
Trevor Watkins, University of Oklahoma
Samuel H. Matthews, University of Wyoming
Mark Bolino, University of Oklahoma

Document Type

Article

Publication Date

1-25-2026

Abstract

For years, organizational scholars have studied the role of human physiology in applied settings. Under this broad umbrella, researchers have recently given specific attention to the interplay between employee food consumption and organizational phenomena. This focus on food is natural, considering that acquiring food is a foundational human motivation and that food is often consumed within the workplace. However, despite recent inroads, research on this topic remains limited, especially studies involving interpersonal and episodic dynamics. As such, we present a framework of employee food consumption and outline individual-, interpersonal-, and organizational-level predictors and outcomes. Additionally, we discuss how the nexus between work and food can be better understood by considering biological, psychological, and social mechanisms. Based upon our review of the literature, we identify new lines of inquiry that can help drive the field forward. We also describe the theoretical and practical implications of our framework.

Comments

Original published version available at  https://doi.org/10.1002/job.70054

Recommended Citation

Matthews, M. J., T. K. Kelemen, T. Watkins, S. H. Matthews, and M. Bolino. 2026. “ Food for Thought: A Review of Food in Organizational Contexts.” Journal of Organizational Behavior 1–18. https://doi.org/10.1002/job.70054.    

Publication Title

Journal of Organizational Behavior

DOI

10.1002/job.70054