The study hereby presented is part of a major program led by the Wageningen University and Research Centre (WURC), to which alongside the authors’ institutions also the Louis Bolk Institute (LBI) contributed. The overarching aim of the program is to support healthy and sustainable food choices among both employees and customers in health care and hospitality settings. The present study’s aim is to evaluate employees’ awareness of the healthiness of their food choice both at home and out of home, and the reasons behind these choices.