How do organisations promote the nutritional health of food manufacturing employees? A scoping review and industry survey

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Abstract Objective: To explore the current provision of diet and well-being interventions in UK food manufacturing businesses and identify barriers and enablers to implementation. Design: A systematic scoping review and UK industry survey were conducted. Five databases were searched (2000–2025), alongside grey literature and open-access case studies. Screening and data extraction were performed in duplicate. Intervention components were mapped to the behaviour change technique (BCT) taxonomy. An online survey (Mar–May 2025) supplemented the review by capturing current practices in UK food and beverage manufacturing. A narrative synthesis was undertaken. Setting: Food and/or beverage manufacturing sites. Results: Nineteen peer-reviewed studies (UK n 6, 32 %) and twelve case studies met inclusion criteria. Common BCT included ‘association’ (e.g. prompts/cues, 52 %), ‘antecedents’ (e.g. food environment restructuring, 48 %) and ‘shaping knowledge’ (e.g. nutrition education, 37 %). Most evaluations focused on dietary intake (63 %), with 47 % reporting positive changes. Key barriers were at the employee level (e.g. engagement, language and resistance to change; 42 %) and organisational level (e.g. time, staffing, funding, space; 33 %), with 25 % citing both. Survey responses ( n 11; 82 % from large organisations) indicated interventions most often targeted ‘antecedents’ (62 %), followed by ‘shaping knowledge’ and ‘association’ (both 21 %). Budget availability and senior management support (both 45 %) were the most cited enablers in the survey. Conclusion: Evidence on nutrition and well-being interventions in UK food manufacturing is limited. Addressing implementation barriers may support wider adoption of effective behaviour change strategies.

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