Table 2.

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

		All	Intervention group	Control group
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)	400a
% Women	Median (range)	48.5% (19% – 70%)	56% (19% - 70%)	37%
% Men	Median (range)	51.5% (30% – 81%)	44% (30% - 81%)	63%
Kind of catering facility
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%
Size of catering facility (sales numbers)
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
Catering system (multiple answers)
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
Processing/convenience level of foods/products (two answers/most frequent per organization)
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

^aAbsolute number since N = 1