Therme Manchester, the landmark wellbeing resort currently under development at TraffordCity, is setting a new standard for the construction industry with a unique initiative focused on the health and wellbeing of its on-site workforce.

This new wellbeing approach follows Therme Manchester’s Beyond Groundbreaking launch event, held on Friday 12 September at the resort site, which brought together local leaders, international representatives, project partners and community members, all underlining the importance of collaboration and community benefit as the project takes shape.

Guided by its core values of health and wellbeing, Therme Manchester is ensuring that care begins on the construction site itself by offering balanced, protein-rich, and nutrient-dense meals designed to support the long-term wellbeing of the team.

placeholder image — Therme Nourish Box food | Therme

At the heart of this initiative is the on-site staff restaurant, Nourish Box. Through this space, Therme Manchester aims to redefine workplace wellbeing and set a new benchmark for staff dining in the construction industry.

Nourish Box offers food developed in collaboration with registered nutritionists and chefs, with the majority of dishes designed to be high in fibre and protein, rich in plant-based ingredients, portioned for construction workers.

All takeaway packaging is VegWare compostable and made from plants, reclaimed furniture is supplied by SUEZ in Trafford, creating tables upcycled from scaffolding and reclaimed wood, while the chairs - originally from the set of Coronation Street - have been reupholstered in brand colours by their in-house apprenticeship scheme.

"In the dynamic landscape of construction, we face a challenge that goes beyond bricks and mortar," said Professor David Russell, CEO of Therme UK. "Construction workers are the backbone of our nation's growth, yet their wellbeing – particularly their nutrition – is often overlooked. We believe we can do better, and that starts with what’s on the plate."

This initiative is part of a wider commitment by Therme RPC, the development team behind the project, to improve nutrition standards across the construction sector.

“We’re not just building a wellbeing resort for future visitors,” Charlotte Harbour, Registered Nutritionist (RNutr) and Head of Food and Nutrition at Therme RPC at Therme UK added. “We’re embedding wellbeing into the build itself, starting with the people who are making it happen.”

Mark Andrews, Managing Director, Commercial Sector, Sir Robert McAlpine, the principal contractor on the project, said: “At Sir Robert McAlpine, we are deeply committed to creating working environments where people feel valued, supported and at their best. This partnership with Therme Manchester aligns perfectly with our focus on health, safety and wellbeing across all our sites. Providing nutritious food on-site is a simple but positive way to show care for our workforce - and a step towards a healthier and more sustainable construction culture.”

This new initiative is a collaboration with nutritionists, chefs and wellbeing experts. Menus will rotate regularly and be tailored to support the physical demands of construction work. It has the potential to be replicated across other projects in the future, offering a new model for construction sites built on the foundations of health and respect.