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Physical food environment;

Facilities, type of food and beverages offered, healthiness and sustainability of food and beverages offered

What facilities and appliances are present to eat or prepare food at the workplace? What type of food and beverages are offered at the workplace for employees? Are the offered food and beverages healthy? Are the offered food and beverages sustainable?

Sociocultural food environment;

Eating behaviours, empowerment, norms and values, beliefs, employers and managers setting an example for employees

Where, with whom, when and how long do employees eat at the workplace? Are there certain regular eating behaviours (such as weekly fries’ lunch) or other behaviours involving food and beverages such as weekly drinks and birthday celebrations? Does the company empower employees to eat healthily and sustainably? What are the norms, values, and beliefs of employees regarding food and beverages? Do the employers and managers of the company set a good example of eating healthily and sustainably?

Policy food environment;

Policy present, procurement policy, informal agreements, vision, initiatives

Is there (procurement) policy regarding healthy or sustainable food and beverages at the workplace? Are there informal agreements regarding food and beverages at the workplace? Is there a company vision for food at the workplace? Are there initiatives to stimulate healthy and sustainable eating at the workplace?

Economic food environment;

Free foods and beverages or food services, discounts, budgets, health promotion programmes

Are there free-of-charge food and beverages or food services available at the workplace (such as the provision of free fruit or lunch)? Are there discounts for food and beverages at the workplace (such as lunch at work for only 1 euro), and if yes how are these financed? Are there health promotion programmes available at the workplace, and if so, how are they financed?

Perceived opportunities, motivation, and barriers in SMEs to promote a healthy and sustainable diet; Opportunities, motivation, barriers

If anything is possible and you want to make healthy and sustainable food choices easier for your employees in the workplace/during working hours. Would you like to act on that? And if so, where would you start? If not, why not? What would it take to make these ideas and plans possible? What problems do you foresee that you will encounter in the implementation?