Table 3

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

Employee perspectiveOperator perspectiveEmployee perspectiveOperator perspective
  • 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

  • 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

  • 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