A HCHF team member will usually visit the onsite food outlet to photograph the food and drink on offer. The following environmental influences are explored:

• the type, capacity and layout of the outlet
• any existing healthy eating or labelling programs in operation
• menu cycle and the timeline for review
• the nature of the workforce accessing the outlet
• promotion and marketing strategies used in the outlet
• management support for healthy reform in the cafe/canteen/kiosk
• food service staff willingness and motivation to include healthier alternatives workers’ interest and support for healthy change.

As per the process for reviewing onsite food outlets; vending machine assessments usually involves taking a series of photographs of both the vending machine/s exterior and the products contained within. For remote or regional sites, photographs of the vending machines can be emailed, posted or uploaded to the HCHF website for review. The following environmental influences are explored:

• the number and type of vending machines on site
• existing contractual requirements with the vending machine supplier/s
• understand if there have been any previous efforts for healthier alternatives
• management support for healthy vending machine reform
• workers’ interest and support for healthier vending machine items.