Table 3

Themes and sub-themes identified through focus group discussions and in-depth interviews

Facilitators of healthy eating	Barriers to healthy eating
Consumers’ perspectives: Individual: education level of employee. Environmental: availability of healthy options; stakeholder’s involvement in promotion of healthy food and healthy eating.	Consumers’ perspectives Individual: food preferences, higher cost of healthy foods. Environmental: unavailability of healthy options, lack of human resources to prepare healthy foods.
Providers’ perspectives: Individual Environmental: stakeholder’s involvement, income of cafeteria, health education about healthy eating to cafeteria staff.	Providers’ perspectives Individual: lack of knowledge and skill for health eating and healthy cooking. Environment: lack of adequate human resources, lack of food supply from local markets.