Workplace food provision represents a significant opportunity to improve diet quality among working-age adults. This working paper synthesises cross-country experience from GAIN-supported programmes in Bangladesh, Ethiopia, and Uganda on how improved workplace menus have been assessed, designed, and operationalised.
Across contexts, workplace meals were regular and institutionally embedded, often contributing meaningfully to daily energy intake. However, baseline menus were dominated by starchy staples and limited in dietary diversity and micronutrient density, particularly among women of reproductive age.