On Eating and Belonging

Abstract

Perceptions of belonging and group-membership can have wide-reaching consequences in the workplace, in terms of both individual wellbeing and productivity. This thesis aims to examine the degree to which the presence or absence of dietary restrictions come to impact perceptions of belonging and group-membership in the workplace. The present study was conducted in six organisations across Auckland, using a combination of researcher observations at organisational food events, and in-depth semi-structured interviews with employees. The key findings suggest that rather than perceiving themselves to belong or not belong, individuals can belong at work on different levels, and in different ways. Furthermore, there exist various strategies that the individual, work group and organisation can employ to include or exclude individuals adhering to dietary restrictions in the workplace. These findings contribute to the nascent area of organisational food research, insofar as there has been limited interest in the role of dietary restrictions in the workplace to date. The current findings also add to the commensality literature by presenting a nuanced perspective on the degree to which food-sharing is integral to benefitting interpersonal relationships and social bonds. Furthermore, the current study also contributes to the organisational culture and rituals literature by presenting a contemporary perspective that incorporates experiences from individuals adhering to dietary restrictions. Finally, practical implications for the present study include several specific ways in which the organisation, work group, and restricted individual can contribute to or detract from perceptions of belonging and group-membership at work.