OBJECTIVE: To understand healthcare staff perspectives of their hospital food environment and the impact of these perceptions on their food choice, health and well-being. DESIGN: A narrative systematic review. SETTING: Publications were eligible for inclusion if participants were hospital-based staff, and all job roles were eligible, including both clinical and non-clinical staff. Both public and private hospitals in the UK, the USA or Australia were included. PARTICIPANTS: Clinical and non-clinical staff employed in hospitals. RESULTS: A systematic search was carried out across four databases: OVID Medline, CINAHL, PsycInfo and Scopus. Grey literature screening was completed via Google and Google Scholar. Eleven studies were included and were predominantly from the UK. Setting sizes varied or were unknown, and participant numbers varied ( CONCLUSIONS: The current hospital food environment does not facilitate healthy dietary practices and is perceived by staff as a barrier to healthy eating. The hospital food environment requires adaptation to reflect a 24-hour workplace.