Table 1 Allocation of FCW interventions across the workplaces and description of interventions

Control (Food & beverage industry)

Control site

Monitored employees eating behaviours.

Education (Health industry)

Nutrition education intervention

Nutrition education consisted of three elements: 1) monthly group presentations, 2) individual nutrition consultations and 3) detailed nutrition information (shopping cards, posters, leaflets and emails), including the application of a healthy eating traffic light coding system to daily menus and vending machines. This displayed the number of calories and nutritional breakdown of the meal or food item.

Environmental (Automotive industry)

Environmental dietary modification intervention

Environmental dietary modification consisted of five elements: 1) restriction of fat, saturated fat, sugar and salt, 2) increase fibre, fruit and vegetables, 3) price discounts on whole fresh fruit, 4) strategic positioning of healthier alternatives and 5) portion size control.

Combined (IT industry)

Combined intervention

All the elements of the nutrition education intervention and the environmental dietary modification intervention were implemented.