In this deliverable of the PPP projectImplementatie van voedingsinterventies in intramurale zorginstellingen en horeca an overview is made of the role of staff in conducting interventions promoting healthy and sustainable food choices in out-of-home and health care settings. This deliverable provides insight into the role of the staff in behavioural interventions and what the barriers and supporting factors are for the staff to implement the intervention in these settings. The overview is based on 17 studies in total, that were found by doinga literature search in the database Web of Science. Results show that in the health care setting most studies are conducted in either a hospital or a nursing home. The role of the staff in the intervention was mainly that they had to undergo training, coaching and/or education. Main barriers of the staff to implementthe intervention are a lack of time, a lack of staff capacity and inflexibility of the food service system. Main supporting factors are satisfaction of the staff with the intervention and the involvement with patients as a result of the intervention. In the out-of-home setting most studies are conducted in a school setting. The role of the staff was mainly training in how to promote and prepare healthy food and educating about the consequences of unhealthy cooking. Main barriers for staff to implement the intervention are a lack of time, having to participate in a training, lack of communication from the managers to the staff and amongst staff members about execution of the intervention and negative perceptions of the staff towards the intervention. Supporting factors are positiveperceptions towards the intervention and knowledge of the intervention and the benefits for the target group.