Create supportive working environment

When designing the selection and nutritional content of foods and beverages available at the workplace – in staff restaurants, cafeterias, vending machines, recreation rooms, conferences, and any other circumstances in which food and beverages are served – consulting an authorized nutritionist or equivalent professional with a qualification in nutrition and health is recommended.

Physical environment

Means

Description

AVAILABILITY
Staff restaurant

Possibility for employees to eat in a workplace staff restaurant or in an agreement restaurant outside the workplace

Increased selection

Increasing the variety of healthy food and beverage alternatives* available at the workplace, for example, in the cafeteria or vending machines

Improved nutritional quality

Improving the nutritional quality* of food and beverage alternatives available at the workplace

Facilities for having packed lunch

Making kitchen, kitchenware (for example, microwave, fridge, coffee maker, and tableware), and dining area available for the use of employees that eat packed lunch at the workplace to facilitate cold storing, preparing, heating, and eating meals

Healthy options for shift workers

Possibility also for (night) shift workers to buy healthy* food at the workplace, for example, by providing refrigerators filled with a selection of ready meals, such as salads, sandwiches, and/or warm meals

Healthy options on work trips

Enabling employees whose work includes frequent travelling to have accommodation providing food with high nutritional quality*

Water taps

Making sure water taps or dispensers are easily available for all employees

PRESENTATION
Healthy options in separate dishes

Increasing the perceived variety of healthy food and beverage alternatives* available at the workplace, for example, by serving various types of fruit and vegetables from separate serving dishes instead of mixing them together

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
Unhealthy options mixed together

Decreasing the perceived variety of less healthy food and beverage alternatives* such as confectionery available at the workplace by serving all varieties from one serving dish instead of serving all varieties from separate serving dishes

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material

Attractiveness

Displaying healthy food and beverage alternatives* attractively, for example, fruit and vegetables available at the workplace

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
PLACEMENT
Making healthy salient

Placing healthy food and beverage alternatives* available at the workplace on spots that are salient, easy-to-notice, on eye-level, and easy-to-access; for example, first in the sequence of alternatives served on a buffet, in the middle of a serving tray or showcase, and physically closer to the consumer

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
Making unhealthy less salient

Placing less healthy food and beverage alternatives* available at the workplace on spots that are less salient, less easy-to-notice, and less easy-to-access; for example, last in the sequence of alternatives served on a buffet, at the edge of a serving tray or showcase, and physically further away from the consumer

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
Healthy options first on menu

Placing healthy food and beverage alternatives* first on the menu at the workplace staff restaurant or cafeteria

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
LABELLING
Nutritional labels

Labelling food and beverage alternatives available at the workplace prominently and consistently with simple, easy-to-understand nutritional labels that take into account the contents of various nutrients: total amount and quality of fat, added sugar and salt, and fibre. Examples of nutritional labels are health symbols, the Nutri Score label system, and traffic light colour coding. In labelling, it is recommended to consult an authorized nutritionist or an equivalent health care professional with an academic degree in nutrition and health.

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
DEFAULT
Making healthy the default

Making healthy food and beverage alternatives* the default ones, for example, in registration forms used for pre-ordering foods to events and in the serving lines of workplace staff restaurant or canteen

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
CONVENIENCE
Making healthy convenient

Increasing the convenience of selecting and consuming healthy food and beverage alternatives* available at the workplace, for example, by serving these options ready-to-eat and pre-portioned. Fruit and vegetables, for example, can be washed, peeled when needed, and cut into pieces

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material

SIZE

Fruit and vegetables in generous portions

Increasing the portion, package, and unit size of fruit and vegetables available at the workplace

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
Unhealthy options in smaller portions

Decreasing the portion, package, and unit size of less healthy alternatives* available at the workplace

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material

Greater tableware for fruit and vegetables

Increasing the size of tableware used to serve and consume fruit and vegetables, for example, serving trays, bowls, plates, spoons, tongs, and cutlery

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material

Smaller tableware for unhealthy options

Decreasing the size of tableware used to serve and consume less healthy alternatives* available at the workplace, for example, serving trays, bowls, plates, spoons, tongs, glasses, and cutlery

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material

*For more details on healthy food and beverage alternatives with high nutritional quality, as well as less healthy alternatives, refer to Figure 4.

Social environment

Means

Description

Cultivating positive attitudes

Employers and managers can facilitate employees to adopt and maintain healthy lifestyle patterns by cultivating positive attitudes towards wellbeing and health. This way they can contribute to building a social environment in which healthy choices are socially approved, highly valued, and supported by all employees. This starts with using positive words and sharing encouraging thoughts when talking about wellbeing and health.

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material
Approving, encouraging, and showing the way

Employers and managers can facilitate employees to adopt and maintain healthy lifestyle patterns by openly approving of and encouraging employees to act in wellbeing-supporting ways both at work and on leisure time, and by motivating employees to use the opportunities the workplace provides for doing this. In practice, this could mean, for example, encouraging employees to have balanced meals with regular intervals to maintain concentration and vitality – and indeed acting as a role model.

This means is relatively effortless to put into action, meaning that it's execution does not require major investments as regards personnel, time, or material

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