Table 1 Description of strategies implemented in the intervention

HEALTHY EATING

1.

Make healthy food/beverage options available.

Availability

Meetings

2.

Increase (decrease) the selection/variety of healthy (less healthy) options.

Availability

Cafeteria

3.

Replace less healthy options with nutritionally better alternatives.

Availability

Meetings

4.

Enhance the placement of healthy options.

Position (visibility, proximity)

Cafeteria

5.

Worsen the placement of less healthy options.

Position (visibility, proximity)

Cafeteria

6.

Serve fruit ready to eat.

Functionality (convenience)

Meetings

7.

Increase perceived variety by serving salad components from individual containers.

Position (visibility), Presentation (attractiveness)

Cafeteria

8.

Use smaller serving dishes for less healthy options.

Size (tableware)

Cafeteria

9.

Use smaller serving utensils for less healthy options.

Size (tableware)

Cafeteria

10.

Use smaller serving sizes for less healthy options.

Size (portion)

Meetings

11.

One plate-policy, i.e., no separate salad/bread plate at lunch.

Functionality (default), Size (tableware)

Cafeteria

12.

Facilitate the recognition of healthy options with the Heart Symbol-nutrition labels at the point of choice.

Information (simplification, prompt)

Cafeteria

13.

Cue better choices with “Follow the heart”-posters that facilitate the recognition of options labelled with the Heart Symbol-nutrition label.

Information (prime)

Cafeteria

14.

Facilitate and remind of drinking water by providing employees with personal, reusable water bottles.

Availability

Personal workstation

15.

Encourage smart packed lunches with a year-long recipe campaign featuring temptingly named and visually attractive packed lunch recipes. The recipes covered various types of packed lunch options, including warm courses, salads, smoothies, and sandwiches with season’s vegetables, fruit, and berries. The recipes met the nutritional criteria of national dietary guidelines but did not mention healthiness. Instead, they emphasised appealing sensory properties or ease of preparation. Campaign materials included one recipe for each week of the year, a poster, and a cardboard stand for printed recipe cards. The campaign slogan encouraged to form a habit of enjoying good packed lunches during breaks and featured a rhyme that encouraged to pick up a recipe card, stop by the store, and prepare, pack, and grab the packed lunch.

Presentation (attractiveness), Information (prompt, social norm)

Coffee rooms, lobbies, info screens, intranet, newsletters

16.

Encourage the provision of fruit at work by promoting and providing the “Fruit Crew”-starter set for forming fruit circles whose members take turns to organise fruit serving at work. The starter set included a poster that asked: “Already a member of the fruit crew?”, instructions and enrolment form, and a recyclable fruit basket.

Self-regulation (commitment, reciprocity), Information (prompt, social norm)

Coffee rooms

DAILY PHYSICAL ACTIVITY

17.

Enable active sitting with balance cushions or wobble stools.

Availability

Common spaces

18.

Encourage stair use with footprints leading to stairs.

Information (prompt), Self-regulation (reminder)

Stairwell

19.

Encourage stair use with the StopDia logo (a stop hand-sign with a heart on the palm) by the elevator.

Information (prompt), Self-regulation (reminder)

Elevator

20.

Encourage movement with posters depicting simple exercises suitable to be performed, e.g., by the copy machine, microwave, coffee maker, or bathroom.

Information (prompt)

Common spaces

21.

Make light exercise equipment available, e.g., gym sticks, balance boards, or hanging bars.

Availability

Common spaces

22.

Enhance the placement of exercise equipment.

Position (visibility, proximity)

Common spaces

23.

Encourage movement with a computer-based break exercise application.

Information (prompt), Self-regulation (reminder)

Personal workstation