Sign-on letter to the White House re: Food Service Guidelines for Federal Facilities

The 46 undersigned organizations urge the White House to issue an Executive Order to require implementation of the Food ServiceGuidelines for Federal Facilities (FSG) in all federally owned and operated facilities. Developed by an interagency working group led by the Centers for Disease Control and Prevention (CDC), the FSG are evidence-based, currently voluntary best practices to align food service in federal facilities with the Dietary Guidelines for Americans and advance food safety, facility efficiency, environmental support, and community development.

Comments in response to “Supply Chains for the Production of Agricultural Commodities and Food Products”

While most federal food service and feeding programs do follow at least some nutrition guidelines and some agencies try to purchase locally produced food, the federal government lacks a robust values-aligned food procurement policy and practices. food procurement can be a driver for the just, healthy, and sustainable food system we desperately need. We urge the administration to bring federal food purchasing practices into alignment with its policy objectives to achieve racial justice, fight climate change, support family farms, strengthen local economies, ensure nutrition security, support food and farmworkers, and protect animal welfare.

CSPI letter to Ambassador Rice re: Food Service Guidelines for Federal Facilities

CSPI sent this letter to Ambassador Susan E. Rice in support of a robust, values-driven food procurement and food service policy for federal facilities, and to request a meeting to discuss this matter. The letter also includes comments in response to USDA’s request for comments titled: “Supply Chains for the Production of Agricultural Commodities and Food Products”.

Healthy food service guidelines: An impactful strategy for promoting health in institutions

Various public and private institutions purchase, serve, and sell food to specific populations. Such institutions include schools, universities healthcare facilities, shelters, correctional facilities, and agencies that provide free meals to people with low-incomes. These entities are a consistent source of food for millions of people in the United States, and some disproportionately serve populations that experience inequitable access to healthy foods. They hold significant purchasing power that could be better leveraged to support healthy eating. Implementing healthy food service guidelines is an evidence-based strategy to improve the food environment in these settings. A growing body of research from schools, hospitals, public facilities, and congregate meal sites demonstrates that food service guidelines can lead to positive changes in the food environment, diet quality, and chronic disease risk factors. They also appear to be financially neutral or favorable.

Comparison of nutrition guidelines for vending machines

This chart compares different sets of recommended nutrition criteria for vended beverages, packaged snacks, and entrée-type foods.

Following unanimous committee vote, Atlanta City Council should adopt resolution calling for healthier food in public places

Yesterday, the Atlanta City Council Finance/Executive Committee unanimously voted in favor of a resolution directing the city's Chief Health Officer and Chief Procurement Officer to establish evidence-based nutrition standards for food offered in city-owned or controlled places and vending machines.

Comprehensive food service guidelines Q&A

A roadmap for comprehensive food service guidelines

Examples of policies to increase access to healthier food choices for public places: National, state, and local food and nutrition guidelines

Dunkin’ Brands praised for eliminating dyes

The Food and Drug Administration might be derelict when it comes to protecting children from the behavioral effects of synthetic dyes