33 Results Found

Policy actions to improve the nutritional environment include the provision of official food service guidelines. This study aimed to examine compliance with food service guidelines for hot meals as well as self-evaluated focus on food waste reduction...

Many countries and institutions have adopted policies to promote healthier food and drink availability in various settings, including public sector workplaces. However, studies reporting barriers and facilitators experienced by food vendors and cater...

The meat-processing industry had frequent COVID-19 outbreaks reported worldwide. In May 2021, a large meat-processing plant in the UK had an outbreak affecting 4.1% (63/1541) of workers. A rapid on-site investigation was conducted to understand the v...

Current human meat consumption levels contribute to environmental degradation and are a risk factor for non-communicable diseases. Globally, meat-reduction policy interventions are limited. Meat-Free Mondays (MFMs) is a global campaign to reduce meat...

Reducing human meat intake contributes to a reduction in environmental degradation and non-communicable diseases, but meat-reduction policy interventions are limited, and globally, meat intake remains high. Meat-Free Mondays (MFM) is a global campaig...

Understanding the complexity of the elements that constitute organizational food environments and their operating dynamics is essential to improving their healthiness. This study developed a conceptual model of organizational food environments. For t...

We examined temporal changes in consumer attitudes toward broad-based actions and environment-specific policies to limit sodium in restaurants, manufactured foods, and school and workplace cafeterias from the 2012 and 2015 SummerStyle surveys. We use...

Current evidence indicates that workplace health and wellness programmes provide numerous benefits concerning altering cardiovascular risk factor profiles. Implementing health programmes at workplaces provide an opportunity to engage adults towards p...

This study evaluated differences in overall diet quality, diet quality components, and food-related contextual factors between adolescents with food security and those with food insecurity. Mixed methods analysis was conducted on data from three 24-h...

Food waste is a pressing global issue, particularly in urban settings, where substantial amounts of surplus food go unused. In corporate environments, this challenge is compounded by the lack of dedicated platforms to facilitate food sharing and redu...

The Retail Food Environment Index (RFEI) and its variants have been widely used in public health to measure people’s accessibility to healthy food. These indices are purely environmental as they only concern the geographic distribution of food...

In the last decade or so, polychlorinated biphenyls (PCBs) garnered renewed attention in the scientific community due to new evidence pointing at their continued presence in the environment and workplaces and the potential human risks related to thei...

Breakfast is considered an important meal, especially for people who are about to commence a long or demanding workday, and for roles that may involve physical tasks and a requirement to remain alert and vigilant in potentially high-risk situations....

Background/Objectives: Shift work has profound effects on the health and dietary habits of registered nurses, especially in Hong Kong, where cultural and systematic barriers can pose a challenge. This study investigated the dietary habits of shift-wo...

This paper addresses a significant gap in the literature by describing a study that tests the feasibility and efficacy of an organizational intervention to improve working conditions, safety, and wellbeing for low-wage food service workers. The Workp...

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which m...

Objective: To review the scientific literature on the influence of verified nutrition, food and diet interventions on occupational health. Method: This study involved a critical analysis of articles retrieved from MEDLINE (via PubMed), Embase, Cochra...

The aim of this study was to determine the environmental impact, nutrient intake, appreciation and tastiness of three buffet-style lunches served at the workplace, consisting of (1) animal-based foods; (2) plant-based foods; and (3) both animal-based...

Enhancing healthy and sustainable food systems is one of the key goals of the current European Commission policy. In this light, the creation of a food environment where people are properly informed about the healthiness and sustainability of food ch...

(1) Information Technology (IT) Business Process Outsourcing (BPO), the largest employment sector of India, contributes to rapid economic growth. However, the work of IT employees is sedentary, and the food environments of their worksites expose them...

Background: Experiences of discrimination are prevalent among minority populations, although often empirical evidence does not provide depth into the source and types of discrimination, such as racial/ethnic, gender-based, age, etc. The goal of this...

Background: Cooking activities generate pollutants that can cause adverse health effects to occupants. This study aims to characterize the indoor air environment in small and medium food enterprises (SMEs), as studies in this area are scarce. Methods...

This study aimed to investigate the relationship between meal frequency and obesity in Chinese adults aged 18 to 59 years. The data came from the 2015 Chinese Adult Chronic Disease and Nutrition Surveillance (CACDNS 2015) and provincial dietary envir...

The purpose of this cross-sectional study was to determine individual, sociocultural, policy, and economic predictors of overweight/obesity in early care and education (ECE) teachers to identify modifiable opportunities to enhance the health of this...

During the first lockdown period due to the COVID-19 pandemic, from the 17 March 2020 to the 11 May 2020 in France, essential professionals (nursing staff, police officers, supermarket staff, etc.) continued to be physically present at their workplac...

The provision of wellness in workplaces gained interest in recent decades. A factor that contributes significantly to workers’ health is their diet, especially when provided by canteen services. The assessment of such a service involves questions as...

Background/Objectives: Breastfeeding is the best source of food for newborns. Leading health organizations recommend exclusive breastfeeding for the first 6 months of life, followed by the gradual introduction of complementary foods. Evidence shows t...

As campuses wish to stimulate interactions among different campus users, we aim to identify why some locations are successful in fostering unplanned meetings while others are not. This can help campus managers, directors, and other practitioners to o...

Toxic metals are extensively found in the environment, households, and workplaces and contaminate food and drinking water. The crosstalk between environmental exposure to toxic metals and human diseases has been frequently described. The toxic mechan...

This study investigates the relationship between employees’ perceptions of organizational environmental policies (EPs) and two dimensions of organizational citizenship behaviors for the environment (OCBEs), namely eco-civic engagement (ECE) and...

Even before the outbreak of the pandemic, new working environments were considered an important trend in the office landscape, accompanied by modern office coffee solutions and catering concepts. Changes within the office environment have now acceler...

Introduction: Night shift work (NSW) has been increasingly addressed in the scientific literature, as it is considered a probable carcinogen. In this study, we investigated the association of NSW with health problems, unhealthy behaviors, and occupat...

Current evidence indicates that more than half of all antimicrobials are used in the animal food-producing sector, which is considered a significant risk factor for the development, spread, and existence of antimicrobial resistance (AMR) pathogens in...