The provision of wellness in workplaces gained interest in the last decades. A factor that contributes significantly to workers’ health is their diet, expecially when provided by canteen services. The assessment of such a service involves questions as food cost, its sustainability, quality, nutritional facts and variety, as well as employees’ health and diseases prevention, productivity increase, economic convenience vs eating satisfaction when using canteen services. In this paper, a multi-company canteen service dataset is presented and first significant considerations, as well as future directions, are discussed.