Idea

Food and the Power of Connection

Kristy Vella

There is something positive to be said about sharing food with people. It’s a universal feeling that food can break down barriers, facilitate conversations, incite debates and prompt people to not only ask questions, but listen and learn.

In a time that is seriously subject to unintentional isolation and fear of stepping too far into a 1.5m personal space, global co-working spaces like Work Club Global are welcoming its members into a place that is designed to create connections with a heavy focus on hospitality.

Work Club is a collection of boutique professional workspaces, with locations all across Australia and the global landscape. With beautiful curated spaces, scandinavian-designed in ethos and execution, Work Club offers individuals, businesses and corporations an opportunity to break free from traditional working styles. Hospitality forms an integral part of that broad offering, with a selection of bespoke bars, restaurants and retail forming the facilities available to members.

A variety of recent data is highlighting that socialising with others over a meal is missed due to the ramifications of the pandemic. When asked about people’s experiences around food and friendship, a recent study asked a group of people how they planned their meals and what their favourite food memories were. The results?

  1. Everyone reported that food played a role in their favourite memories in some way.
  2. People found out about new recipes through their friends. The process of finding new things to cook was organic, fluid, and social.
  3. People were searching for ways to make new and better food.

It’s clear that sharing a meal is a fundamental component to our physical and emotional well-being. The primary function of food is to nourish us, however, the joy we feel when tasting new flavours or watching someone’s first experience with a new dish goes hand-in-hand with savouring conversation and human connection from being seated at a table with stimulating conversation, hearty laughs and nostalgic storytelling.

It’s no wonder that one of the primary offerings of Work Club’s business model is to emphasise hospitality to foster strong connections and a sense of belonging.

“Humans are hardwired for connection with others. When people come together their lives and ideas intersect to create an abundance of possibilities. We’ve learned that developing spaces (workspaces & hospitality destinations) with a people-first mindset helps to foster a heartbeat for the everyday experience of a community – where serendipitous connections, conversations, stories and inspirations begin – spaces which continue to grow through the contributions made by its members”. – Soren Trampedach, Founder of Work Club

Work Club view food and drink as a way that humans connect informally, so they’ve created various establishments within their spaces across Australia – Valhalla Bar (opened March 2020), SAGAS concept retail and cafè, and soon to open restaurant, Freyja, which is the last piece in their eco-system to bring members together around food & hospitality.

Work Club offers more than just a workspace. Their carefully curated spaces, hospitality initiatives and services support and foster authentic connections with all professionals and business who experience it.

“The sharing of food has always been part of the human story. Food is more than survival. With it we make friends, court lovers, and count our blessings” – The Joy of Food by National Geographic Magazine.

The connection between food and people, is quite simply, that it binds us together.