Table 2.

Key goals and examples of associated interventions aimed at reducing physical inactivity and improving the dietary quality of meals at the workplace.

Goals	Actions aimed at promoting and facilitating each of them
	Specific	General
Reducing physical inactivity
Standing work stints	Provide standing work stations	Provide frequent trainings, use health messaging Create a culture of health and promotion of physical activity at the workplace Employee champions Awards
Standing/walking calls	Provide hands-free devices
Standing/walking meetings	Create walkable spaces
Walk breaks
Use stairs	Increase visibility, promote use
Active commute	Infrastructures: make bicycle parking lots available; provide bicycles to employees
Self-monitoring and informal competitions	Provide step counters; gamification of physical activity at the workplace
Formal competitions	Host periodic sports events
Active day breaks	Host periodic retreats including sports and exercise
Improving the dietary quality of meals at the workplace
Cardiovascular healthy choices for meals at the workplace	Make healthy foods available at vending machines and staff cafeterias at affordable cost	Provide frequent trainings, use health messaging Create a culture of healthy eating and drinking at the workplace Limit availability of unhealthy options
Reduce intake of unhealthy snacks and sugary beverages	Make healthy options available at vending machines
	Make mineral water easily available
Active day breaks	Host periodic retreats including healthy cooking activities