An alarming trend is on the rise for our beloved Aussie tradies that could be damaging their health.
New data reveals that a whopping 1.9 million tradesmen and women across the country are skipping lunch while on the job, with a third skipping most days.
The main reason is a sheer lack of time amid the constant grind of their day-to-day hustle.
Builder, Martin Nguyen, says that his focus is on deadlines. Not his dietary needs.
“Lunchtime’s probably a bit of a pastime,” Mr Nguyen told news.com.au.
“You try to skip it just because of how inconvenient it can be, and obviously, when you’re trying to meet timelines. It’s very hard to leave site and go to buy food. When you do it’s often super unhealthy.”
The 29-year-old from Victoria’s Mornington Peninsula is constantly on the go.
As Director of Kubra Building Services, he is constantly running between job sites, often hitting two or three locations in a single day to manage his team and subcontractors.
“You know, generally lunch would just be pies or takeaway. We send one of the apprentices down to go get fast food for everyone,” he explained.
Mr Nguyen describes a typical day starting with a “big breakfast pie in the servo,” followed by “Dare Iced Coffees” and energy drinks to keep the momentum going. By the time he clocked off around 3:30pm, the hunger would hit hard.
“It’s generally Maccas’ or KFC drive-through,” he revealed as his drive home feed.
“My wife would come in my car on the weekend, and the passenger seat would just be full of McDonald’s and KFC wrappers. I didn’t think I had a problem. I thought I was just being efficient.”
He’s not the only tradie with a car like this. He calculates that from the tradies he encounters, over 70 per cent of those he meets mirror his eating habits.
It’s a lifestyle that has already led to health impacts.
Mr Nguyen admits that since getting “on the tools” as an 18-year-old apprentice, he has gained between 25 and 30 kilograms.
“I loved fitness and I loved, you know, just being really healthy when I first started,” Mr Nguyen explained.
“When I just started, I had a six-pack, and now I’ve got the full typical dad bod.”
It’s hit his self-image when it comes to his body, which may come as a shock to those who view tradies as rugged, confident, and unbothered by vanity.
“Even just someone that’s very, you know, confident… going to the public pools or the beach and that, you’re always second-guessing,” he admitted.
“It’s a bit of a surprise both mentally and physically.”
The heavy diet and lack of proper fuel left him feeling “sluggish” and tired, impacting his energy for his three children under the age of three.
His youngsters have inspired him to change.
“You think you’re just going to be young forever. It’s easy to lose weight, but it’s only recently that I’ve actually started to try to seriously do something about that,” Mr Nguyen said.
According to new research conducted by Youfoodz, the numbers are shocking.
The data reveals an industry-wide “skip to slog” phenomenon, where missing a meal is a daily occurrence for many, and when they do eat, the “tradie diet” stereotypes ring true.
If the average tradie eats just three meat pies a week, the industry is consuming a staggering 283 million pies a year.
And time isn’t the only contributing factor. It’s also a deep-seated exhaustion known as “toolbelt tiredness.”
The aversion to cooking after a long shift is so intense that 36% of tradies say they would rather sit through the worst first date of their life than meal prep for the rest of it.
Nutritionist, Kiara Hardy, says there are many concerns when it comes to skipping lunch.
“Taking a proper lunch break supports better focus, productivity and overall performance. Skipping meals can cause blood sugar levels to drop, which may lead to fatigue and reduced alertness. For tradies working in high risk environments this is something to be cautious of,” Hardy told news.com.au.
She says people in physically demanding jobs, such as Mr Nguyen ’s, are more likely to skip their midday meal.
“People working in trades or other physical demanding industries need to be more intentional about their nutrition because of long work hours, limited access to food outlets and higher energy levels,” she said.
“Preparation becomes essential. Planning meals removes the guesswork of deciding on what and where to eat… remember hydration is key too.”
Mr Nguyen has recently found a solution that doesn’t require hours in the kitchen or rely on a microwave.
He has switched to high-protein, pre-made salads.
“I was a bit hesitant at the start, but it’s actually got heaps of meat, and you feel like you’re having a proper meal that’s not frozen,” he said.
“It’s been the only thing for me as a tradie that I’ve actually been able to consistently do.”
He urges other tradies stuck in the fast-food cycle to give the healthier alternatives a go.
“Just try it once. That’s all I’m gonna say. Try it once, and you’ll be a changed person.”