The paper reports on food management systems in France and the United Kingdom (corporate catering and meal vouchers). In conducting a review of the matter, which includes making reference to gray literature, the authors look at the evolution of food practices in both countries. This approach highlights a lesser use of corporate restaurants and consequently a wider desynchronization of meals in the United Kingdom as compared to France. According to the authors, there may be a likely correlation between these results and a higher prevalence of obesity in the United Kingdom.