Oxford Grows

What we eat during the workday affects our energy, focus, and overall well-being, but busy schedules can make healthy choices feel out of reach. This interactive workshop delivered by registered dietitian Alex Chesney from Thames River Melons takes a food systems approach, helping you connect the dots between where food comes from, how it’s prepared, and how to make the most of what you already have.

Participants will explore practical strategies for building a nourishing workday menu by considering seasonal foods, microprepping, and ways to maximize ingredients while minimizing food waste. You’ll learn how small, realistic changes can make your meals more nutrient-dense without adding stress or time to your day.

The session includes a hands-on menu optimization activity, so please bring a typical workday menu (what you usually eat and drink during a workday) with you to the session.

You’ll leave with practical tools, fresh ideas, and confidence to plan workday meals that support your health, reduce waste, and fit your lifestyle.