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The purpose of this paper is to discuss how eating, the built environment and social relations are related through the concept of a meal, in the hope that workplaces managers will consider more than nutrition and exercise in their future health strategies.

The paper is based on the findings of a sociological empirical study on workplace eating habits and an architectural theoretical study on the impact of built environment on meal experiences in general.

Together, the findings of the two studies imply that management considerations on healthy workplace eating should be supplemented with more conscious architectural and social considerations on how built environment stages certain meal behaviors and facilitate bonding among employees.

More research needs to be done in order to better understand the relationship between intentional staging of the meal and health aspects in workplaces. This must include both developments within research methods, a larger sample of workplaces, as well as the possibility to make interventions within this particular area.

The paper argues that contemporary workplaces have lost their ability to fully stage meals, and proposes that a research strategy should be developed, broadening the healthy workplace meal approach with that of social science and architectural design.

This exploratory effort to combine sociological perspectives in the study of the meal at work with theories from architectural design has been fruitful in comprehending the full complexity of providing opportunities for healthier meals at work. The paper is of value to workplace managers, suggesting they consider more than nutrition and exercise in their future health strategies.

Employees eat at least one meal per day in the workplace on a regular basis, carrying implications for their physical and emotional well-being. For migrants, this can be challenging, owing to food culture differences. This study explores migrant workers’ perceptions of the food eaten in the hospitality workplace.

Eleven in-depth, face-to-face, semi-structured interviews were carried out with migrant workers in three- and four-star hotels in the southwest of England.

The findings show that the food eaten in the workplace is perceived as unhealthy and fattening and therefore unappealing. This partly informs a decision to eat home country food away from work.

Further research is needed across many more organisations to investigate whether this would actually have the positive impact on employee well-being (migrant or home national) and employer reputation.

Providing additional “off-menu” meals for migrant employees is recognised. However, staff turnover within the hotel environment may mean that dishes acceptable to one nationality may not be acceptable to another. Alternatively, it may be that attention to such details and the provision of a food offering that is seen as fit for purpose by staff may reduce turnover and demonstrate “care” on the part of the employer. An annual staff survey could be conducted to gauge employee opinion.

This study helps to show the significance of food for migrant well-being. It highlights that in increasingly globalised workplaces, food provision is important for both emotional and physical health. The study's findings have relevance to other multicultural workplaces where the food provided to staff may have consequences for employee well-being.

Little research has focused on the link between the food consumed in the hospitality workplace and migrant worker well-being. This study therefore makes an important contribution to knowledge by exploring feelings about the food eaten at work from the perspective of migrant workers themselves.

This study aims to examine the availability of worksite canteens to Finnish employees, and the associations between canteen availability and the employee's sociodemographic background and workplace characteristics. A further aim was to study the employees’ lunch place choices according to the sociodemographic factors of the employees and the characteristics of the workplace when a worksite canteen is available.

Data were obtained from cross‐sectional health surveys among Finnish adults in 2005‐2007. A total of 2,659 male and 2,926 female employed Finns – except farmers – ranging in age from 19 to 64 were chosen for the analyses from the surveys. The data were analyzed by multiple logistic regression models.

A worksite canteen was available for 70 percent of female and 60 percent of male employees, and more often to employees with higher education and in a higher occupational class and to those working at bigger workplaces. If a canteen was not available, employees mostly ate packed lunches. Roughly 50 percent of those who had a worksite canteen available ate there; employees in a higher occupational class did so more often than the others. Even when a canteen was available, people with lower education or in a lower occupational class preferred packed lunches.

The frequency of using worksite canteens could be influenced not only by means related to individual choices, but also by improving the structural conditions at work – like unavailability of worksite canteen – that is found to pose barrier to canteen use.

No previous study of this kind has been done, even though it has been observed that worksite canteen meals are important for the nutrition, health, and productivity of Finnish employees.

Explains current developments in the promotion of healthy eating in Ireland. In particular, shows how the various initiatives involving Government, hospitals and voluntary organizations are reaching out into the community.

This study explores the relation between workers' choices of food outlets for lunch during the workday and their time constraints.

A cross-sectional survey was conducted among 1,132 French wage-earners in order to identify the dimensions indicative of lack of time among workers and to examine their associations with the likelihood of different food outlet choices.

Exploratory factor analysis revealed four dimensions indicative of lack of time. Binary logistic regressions revealed that each dimension was linked to at least one food outlet choice. This research suggests that the dietary practices of workers are associated with their time constraints.

Time constraints play a role in attendance of food outlets for lunch and should be taken into account when promoting healthier lunch behaviors among employees.

This is the first research investigating the links between time constraints and attendance of food outlets in the context of lunch during the workday.

The purpose of this paper is to explore the characteristics of office cake (OC) consumption and the associated attitudes and behaviours among UK office workers to gain insight into the implications for workplace health.

A cross-sectional online questionnaire was completed by 940 respondents. Data were analysed using descriptive statistics and cross-tabulation with χ² tests for between-group difference.

Respondents reported both positive social and negative health-related consequences of OC. OC influenced eating behaviour through increased salience and availability, and the effects of social influencing. Almost all (94.8 per cent) reported ideal OC frequency to be once/week or less. Gender and age significantly affected attitudes and behaviour.

The questionnaire was not validated so data accuracy could have been diminished or biased. Portion size was not examined and consumption data were self-reported which could have resulted in under-reporting. Only office workers were investigated therefore results may not be applicable to other workplaces.

OC appears to influence both the workplace eating environment and employee eating behaviour. It could therefore affect employee health and workplace health promotion programme efficacy. However the findings suggest that nudge-based initiatives could reduce OC consumption to make workplaces healthier while retaining social benefits.

The present study provides the first data on OC culture and insights on how to address it sensitively. It also highlights that sweet treats used for celebration and employee recognition should be considered a relevant part of workplace food provision alongside canteens and vending.

The purpose of this study is to respond to calls to increase levels of theory application and extend understanding beyond individuals ensuring social and structural environmental considerations are taken into account. Social cognitive theory (SCT) was applied across two settings to examine its potential to explain breakfast eating frequency.

A cross-sectional survey was conducted in two institutional feeding populations [military (n = 314) and mining (n = 235)]. Participants reported key SCT constructs including breakfast eating behaviour (self-efficacy, skills, practice), cognitive aspects (knowledge, attitude, expectations) and their perceptions regarding environmental constructs (access, social norms, influence). These were measured and analysed through SPSS and structural equation modelling (SEM).

Results indicated that 71% males and 90% females in the military do not eat breakfast at work, and in the mining, 23% males and 24% of females do not eat breakfast at work. Furthermore, SEM modelling found only a satisfactory fit for SCT as operationalised in this study. Within the models, behavioural aspects of self-efficacy, skills and practice were significant influences on breakfast eating. Cognitive influences and perceptions of environmental influences exerted little to no effect on breakfast eating. Study results indicate that SCT, as measured in this study using a selection of environment, cognitive and behavioural constructs, does not offer sufficient explanatory potential to explain breakfast eating behaviour.

The value of this paper is to deliver a complete application of Social Cognitive Theory, ensuring multiple constructs are measured to examine the explanatory behaviour of breakfast eating frequency in workplace institutional settings.

The purpose of this paper is to review national experiences and policy initiatives within worksite eating in four Nordic countries, in order to compare the experiences and identify important lessons and needs for future research, experiments and governmental regulation.

The paper is based on national reviews of analyses of worksite eating and initiatives regarding policy, research and experiments in relation to worksite eating. The national experiences are compared.

The paper shows awareness in all four countries about the role of the worksite in the shaping of dietary habits of the employees and some experiments with healthier worksite eating schemes. Blue‐collar employees, employees with working hours outside normal working hours and employees with shifting worksites are likely to be offered less organised and less healthy food schemes. Worksites' experiments with healthier worksite eating schemes based on employee participation can change worksite eating substantially, including at blue‐collar worksites. However, the generalising of findings to other worksites not participating in the experiments seems limited. There is need for more research in the embedding of experiments.

The paper has value as the first cross‐national review covering four of the Nordic countries in the area of worksite eating and attempts to create healthier worksite eating. By combining research findings and policy initiatives from four countries, the paper gives access to a big pool of knowledge, which can inspire future research and policy initiatives, including future experiments and future governmental regulation.

The purpose of this paper is to define the potential to promote healthy nutrition in workplaces in the Baltic States and to provide the strategic structure for health promotion at national level.

A survey, using the telephone questionnaire method, was conducted among the adult population in the three Baltic countries in 2007, to compare the general eating habits of the residents in those states. The sample for the survey was random, with 500 (or slightly more) consumers between the ages of 15 and 74 in all three countries surveyed.

The survey showed that eating habits in Estonia differ from other Baltic countries. Estonians are the most urban consumers, who eat their lunch outside of the home; they use a broader selection of ready‐to‐eat meals than Latvians and Lithuanians. The lunch choice made by Estonians is therefore more influenced by what is offered in their workplaces. Estonian National Strategy for the prevention of cardiovascular disease (CVD) and Estonian health are the main national public health policy documents. The development of the Network for Workplace Health Promotion is one of the actions carried out within above‐mentioned strategies, as are county‐based health councils, responsible for management and coordination of implementation of the strategies at local level, including cooperation with local workplaces.

The paper presents useful, practical examples of where changes in the composition of food in catering have improved not only workers' eating habits, but also their satisfaction and commitment to work. There have been positive changes in CVD mortality in Estonia. Still, the mortality rate in Baltic countries is considerably higher compared to the other EU countries and this calls for the direction of the health promotion activities in workplaces in other Baltic States also.

The critical role of diet in climate change mitigation has raised behavioural approaches to the top of the agenda. In this paper, the authors take a critical look at these behavioural approaches and call for a more dynamic, practice-oriented understanding of long-term changes in sustainable food consumption and supply.

This approach is based on the experiences from a long-term experiment promoting sustainable eating in a workplace lunch restaurant using a series of informational and nudging techniques. In the experiment, the authors found that focussing solely on eating behaviours did not help to capture the multi-level change processes mobilised. The authors therefore propose a more dynamic, practice-oriented methodology for examining long-term changes in sustainable eating. The emprical data of the experiment are based on qualitative and quantitative data, consisting of customer survey, customer and kitchen personnel focus group discussions and monitoring data on the use of food items in the restaurant and their climate impacts.

The results draw attention to a series of practical challenges restaurants face when promoting sustainable eating. Directing analytical attention to tinkering helped to reveal the tensions brought about by labelling and nudging in menu planning and recipe development. The results show how tinkering required attentiveness to customers' wishes in both cases. Nudging offered more freedom for the restaurant to develop menus and recipes. In the case scrutinised, however, nudging customers towards tastier and more satiating vegetarian dishes included the use of dairy. This partly watered down the climate benefits gained from reduced meat consumption.

Rather than looking separately at changes in consumer behaviour and in the supply of food, the authors show how we need analytical concepts that enable the evaluation of their mutual evolution. Tinkering can assist us in this endeavour. Its adaptive, adjustive character, however, calls for caution. The development of praxis in food services and catering requires critical companions from the transdisciplinary research community. Research can provide systematic knowledge on the impacts of labels and nudges on kitchen praxis. However, research itself also needs to tinker and learn from experiments. This necessitates long-term speculative research strategies.