Table 3

Structured list of barriers and facilitators to healthy eating in cafeterias as perceived by employees of a wire factory in Nepal

Factors	Facilitators		Barriers
Factors	Employee perspective	Operator perspective	Employee perspective	Operator perspective
Environmental	Availability of healthy foods Management commitment to provide healthy food options in the cafeteria Regular monitoring of cafeteria for availability of healthy foods	Support and commitment from factory management Additional human resources to provide more whole grain options	Unavailability of healthy foods Higher price for healthier foods, especially fruits Lack of breaks during office hours Reuse of cooking oil to save cost	Unavailability of healthy food options in the cafeteria No regular monitoring of cafeteria Higher price for healthier food Poor cafeteria infrastructure to store, clean and preserve food
Individual	Employee and cafeteria operator knowledge on healthy eating food options	Training and education on healthy eating and hygiene to cafeteria staff Employee acceptance to change food habits	Taste preference for fried food	Lack of knowledge on healthy eating Preference for oily, spicy and fried foods
Social			Feel powerless to negotiate with factory management to bring changes in the cafeteria	Low income of employees restricting the offering of healthier but more expensive food