Table 5 Suggestions made to management to improve the food court
From: Mixed methods evaluation of an employer-led, free lunch initiative in Northern Ireland
| • Allocate more preparation time and/ or budget to prepare the meals to ensure appropriate quality of food | |
| • Increase variety of foods, e.g. let staff choose between two or more options if the initiative is extended to the larger site | |
| • Reduce food waste, e.g. only provide food for people who indicate they would like to eat that day | |
| • Improve portion control, e.g. limit choice of foods on offer in one day (only the hot meal or sandwich + salads and fillings) and portion out hot food | |
| • Improve hygiene applied by all members of staff, e.g. brief staff on food handling and appropriate hygiene practices | |
| • Make weekly menu available to staff in advance | |
| • Communicate a clear rationale for the food court to employees eating lunch (recommend to focus on wholesomeness and healthiness of meals; minimal preparation time at home; opportunity for staff to interact) |