In a previous life, I once went swimming with whale sharks off the coast of Mexico in Isla Mujeres. The uneasy anticipation during the rickety boat ride was suddenly supercharged when we arrived at the feeding grounds.

Large black fins sliced through the surface as the sharks emerged to feed. Judging by the size of one fin… this was a big animal. Then I spotted what I thought was another shark swimming closely behind it. It wasn’t. It was the tail of the same creature…they were almost twice as large as I’d imagined.

The slow build of anticipation, coupled with the pure adrenaline of swimming alongside such enormous beings, left me in a heightened state. I climbed back onto the boat entirely breathless, my body alight with the thrill of life.

The adrenaline began to settle on the journey home and gradually transformed into awe. Our tour guide prepared a lunch of fresh aguachile with totopos, alongside a bucket full of frosty Coronas. Nothing has ever tasted better.

But why did it taste so good? Was our guide secretly a Michelin-starred chef? Or was it the salt spray of the ocean seasoning the food somehow? 

What I do know is that if you served me that exact same dish at the desk I’m writing this from, it would taste different.

Well yes, and no. Even if the dish was not molecularly different in any way, I would be. A dish cannot exist in isolation, context is a crucial part of the recipe…so can eating outside make the food taste better?

It comes down to a few factors actually - environmental, psychological and social elements are all at play. So it's a little bit sciency, a little bit vibey...

Let's break it down:

THE ENVIRONMENT

Our experience of food is always contextual and dynamic. Research into “sensory congruence” shows that when an environment aligns with the food, flavour perception intensifies, explains food scientist Joanne Hort, who leads the Food Experience and Sensory Testing at Massey University. Her research shows that when sensory cues are aligned with the food, it can genuinely taste better.

Sights, smells and sounds from being outside can all play a role in how the food tastes. The salty waft of sea air when eating fish and chips on the beach, the sound of a sizzling barbecue as drippings hit the charcoal, the verdant expanse of a public park. Other studies show that even sounds can impact our perception too - the crackling of a campfire just might be making your s'mores even more delicious.

THE PHYSIOLOGICAL EFFECT

But beyond context and ambience, there’s physiology at play. The theory goes that if being outside makes you feel better, your eating experience will probably be better too. 

Studies show that spending just 15–20 minutes outdoors can improve mood and reduce stress. Time in nature has been linked to lower your cortisol (the stress hormone) and increase serotonin and dopamine levels (the feel-good hormones).

Lower stress shifts the body into ‘rest and digest’ mode where digestion works best. So when your nervous system settles, you’re more likely to enjoy the experience of eating more.

Hort also points out that when dining outdoors, there is often a sense of levity at play. You are likely eating outside because the weather is particularly good, you're on holidays or you might be celebrating.

“All of that will play into your emotional response to the food you’re consuming. And if it enhances your emotional response, the food will taste better,” says Hort.

THE EXPECTATION EFFECT

Another thing to note is that expectation is a powerful cognitive bias. Our sense of anticipation can impact our dining experience. Let's say you finally managed to nab a street-side table at that hard-to-book wine bar on a sunny afternoon, your brain is already primed to enjoy that first sip of wine. When we anticipate pleasure, we are more likely to perceive it.

THE SOCIAL EFFECT

Outdoor meals are often shared. It’s not just a meal but a social activity - picnics with friends and family barbecues!

Studies show eating with others:

• Slows consumption

• Increases enjoyment

• Triggers oxytocin (the bonding hormone)

We feel good when we are around people we love, and when we feel good that picnic pasta salad might just taste extra delicious.

So the food itself doesn’t taste different outside, we just experience it differently. So on your next lunch break, take your tupperware out-of-office. Even 15 minutes can recalibrate you, and your microwaved leftovers might just taste better too.