Table 1 Factors influencing a transition towards a healthy and sustainable hospital food environment
Main theme | Subtheme |
|---|---|
The outer setting This theme includes several factors and societal developments outside the hospital boundaries that affect the realization of a healthier and more sustainable food environment within hospitals | Momentum for change Government-established policies and guidelines Collaboration and networks outside the hospital Caterers’ and suppliers’ food offerings, interests, and contracts |
Innovation domain This theme describes factors concerning the implementation of a healthy and sustainable food environment, supported by the TEH program (A Taste of Excellent Healthcare) | Familiarity with the TEH program Compliance with the TEH program |
Support at all levels This theme describes factors related to support for a healthy and sustainable food environment | Achieving organizational buy-in End user interests Communication as a strategy for gaining buy-in |
Inner setting This theme describes factors related to the hospital setting in which a healthy and sustainable food environment is implemented | Key priority in policy and having a vision Available resources Infrastructure within the hospital Ambassadors Gradual process with continuous effort |
Individual domain This theme describes influences and roles of individuals involved in the implementation of a healthy and sustainable food environment in hospitals | Personal drive |