Table 2 Baseline characteristics of organizations and their catering facilities, overall and by study arm

Number organizations

N

8

7

1

 Manufacturing and service industry

n

2

2

–

 Administration and offices

n

2

1

1

 University and research institutions

n

2

2

–

 Social service and welfare institutions

n

2

2

–

 Health promotion is part of corporate philosophy

n

6

6

0

Total number employees eligible to participate

N

5794

5394

400

Median number employees eligible to participate

Median (range)

684 (228–1380)

868 (228–1380)

400^a

 % Women

Median (range)

48.5% (19% – 70%)

56% (19% - 70%)

37%

 % Men

Median (range)

51.5% (30% – 81%)

44% (30% - 81%)

63%

 Corporate entity

n

2

2

0

 Outsourced

n

6

5

1

Number luncheons sold per day overall (incl. buffet)

Median (range)

214.5 (128–636)

232 (128–636)

161

 % Plated menus (all kind)

Median (range)

83.9% (76.1% - 91.8%)

85% (76.1% - 93.9%)

76.4%

 % Self-service buffet

Median (range)

16.1% (8.2% - 23.9%)

15% (6.1% - 23.9%)

23.6%

 Small (< 150 luncheons/day)

n

2

2

0

 Medium (150–500 luncheons/day)

n

5

4

1

 Large (> 500 luncheons/day)

n

1

1

0

 cook-serve

n

7

6

1

 cook-hot hold

n

7

7

0

 cook-chill

n

6

6

0

 cook-freeze

n

1

1

0

 level 0 (unprocessed foods)

n

4

4

0

 level 1 (ready-for-kitchen)

n

5

4

1

 level 2 (ready-to-cook)

n

4

4

0

 level 3 (ready-to-end-cook)

n

1

0

1

 level 4 (ready-to-heat)

n

2

2

0

 level 5 (ready-to-eat)

n

0

0

0

Number catering staff

N

139

131

8

 Qualified

n

84

79

5

 Unqualified

n

55

52

3

Catering staff knows

N

60

54

6

 Swiss quality standards for health-promoting communal catering

n

40

35

5

 Recommended salt intake (<  5 g/day)

n

26

23

3