It is not just patients whose nutritional needs should be considered; it is essential that all staff working in health establishments also have opportunities to eat and drink well. Food, water and rest are basic needs for all and if compromised significantly affect individuals’ health. Evidence highlights that improved patient outcomes can be linked to good staff health and wellbeing; this effect is further enhanced by improved working environments and positive work experience (RCN [62]). A survey conducted by the Royal College of Nursing (RCN) in [61] showed that almost 60% of staff did not take proper breaks (RCN [61]). This was further highlighted in a social media poll by the British Dietetic Association, which showed that one in ten of people who responded always skipped their breaks, and over half sometimes did (British Dietetic Association [4]). A House of Commons Health Committee ([35]) report highlighted that retention is improved when staff can take breaks and refuel with food and drink.

Health and wellbeing within the workplace has increasingly become a priority. The NHS needs to be a beacon of good practice in supporting staff and visitors to make healthier choices when buying food and drink sold on NHS premises (British Dietetic Association [5]). There are various initiatives that have been brought in to support these plans, including a ‘Healthier Food for NHS Staff and Visitors’ commissioning strategy, and voluntary reduction targets to reduce the sale of sugar‐sweetened beverages across the NHS (NHS England [54]). In 2015, the WIN project was set up; this is a healthy weight initiative for nurses (WIN) intended to help them achieve and maintain a healthy weight (RCN [62]).