The pattern is consistent enough to describe: a reasonable breakfast, a structured lunch, and then somewhere between 3pm and 6pm, whatever's closest. In most Nairobi offices that means crisps, biscuits, or something from a vending machine.
This isn't a discipline problem. It's an availability problem. The options within easy reach during that window are almost entirely ultra-processed high in refined carbohydrates, low in protein and fibre, and designed to be eaten quickly without much thought. Which is exactly when most people are eating them.
The energy dip that follows is physiological. Refined carbohydrates digest quickly, produce a short glucose spike, and leave blood sugar lower than it started. Eating something with protein, fibre, or natural sugars paired with fibre produces a slower, flatter curve and extends the period before hunger returns.
That's the case for a better snack not as a lifestyle choice but as a functional one. What you eat between meals affects concentration, energy, and how much you eat at the next meal. In a long working day in Nairobi, that window between lunch and dinner is too long to ignore and too frequent to write off.
Brio makes snacks for that window. Ingredients with a nutritional purpose, easy to keep in a bag or desk drawer, designed to actually hold you over.