Table 2.

Participant demographics (n = 21 participants).

Demographic characteristics	Response	n (%)
Role	Foodservice/hospitality/catering staff Dietitian Hospital executive Sustainability staff Nutrition department director Health promotion director Community member with specialized knowledge Sustainable food coordinator	8.5 (40) 5 (24) 2 (10) 2 (10) 1 (5) 1 (5) 1 (5) 0.5 (2)
Years in role (years)	0–5 5–10 10–15 15–20	12 (57) 3 (14) 4 (19) 2 (10)
Employment status	Full time Part time	19 (90) 2 (10)
Gender	Female Male	12 (57) 9 (43)