Healthier Food Choices For Public Places
Food and Nutrition Guidelines for Government, Worksites, Hospitals & Organizations
Improving the nutritional quality of foods and beverages in worksites and public places is a low-cost public health strategy that can help to change social norms and create healthier food and beverage environments. The resources below can help you to improve food and beverage options served and sold through vending machines, cafeterias, concession stands, meetings, and events.
Make the Case
Background
- Healthy Food Service Guidelines: An Impactful Strategy for Promoting Health In Institutions
- Fact Sheet: Comprehensive Food Service Guidelines Q&A
- Infographic: The Logic Behind Food Service Guidelines
- Fact Sheet: 9 Reasons to Offer Healthier Options at Public Facilities
- Understanding Healthy Procurement: Using Government’s Purchasing Power to Increase Healthy Food (ChangeLab Solutions and NPLAN)
- Fact Sheet: Frequently Asked Questions
- Study: Vending Contradictions: Snack and Beverage Options on Public Property Study
- Vendor Fact Sheet: Why Offer Healthier Options?
- Healthier Food Choices For Hospitals
Finances
- Fact Sheet: Financial Implications of Healthy Vending
- Study: Revenue Increases with Chicago’s 100% Healthy Vending Policy
Messaging
Create a policy
Standards
- How to Choose Nutrition Standards
- NANA Model Nutrition Standards for Grab and Go Food and Beverages
- Comparison of Nutrition Guidelines for Vending Machines
- Comparison of Nutrition Guidelines for Prepared Foods
- Food Service Guidelines for Federal Facilities (CDC)
Model Policies
- Model Bill: Healthy Vending on Government Property
- Model Bill: The Healthy Government Properties Act
- Model Vending Agreement (ChangeLab Solutions)
- Model Healthy Meeting Pledge
Gather support
Implementation: Addressing Challenges
- Tips for Successful Implementation
- Tips for Managing Food Service Costs
- Product list: Snack, Entrée, and Beverage Options that Meet NANA, AHA, and Federal Food Service Guidelines
- Fact Sheet: Healthy Vending and the Randolph Sheppard Act (PHLC and AHA/ASA)
- Fact Sheet: Healthy Product Supply Chain
- Taste-test Protocol
- Pre- and Post-Implementation Survey
- Healthier Vending Marketing Posters
View Healthier Food on State and Local Property in a full screen map
Examples of National, State, and Local Healthy Food Service Guideline Policies
- Examples of National, State, and Local Healthy Food Service Guideline Policies
- Map of State and Local Healthy Food Service Guideline Policies
- Examples of Hospitals with Healthy Food and Beverage Policies
- Case Study Report: The HHS Hubert H. Humphrey Building Cafeteria Experience
- Case Study: Healthy Food Environments Pricing Incentives (North Carolina Prevention Partners)
- Healthy Choices in Hospitals (Public Health Law Center)
Toolkits
- A Roadmap for Comprehensive Food Service Guidelines
- Webinar: Overview of A Roadmap for Comprehensive Food Service Guidelines
- Healthy Meeting Toolkit (NANA)
- Toolkit for Passing Policy: Restock Our Future (Voices for Healthy Kids)
- Exceed: The Tool for Using Healthy Food Service Guidelines (ChangeLab Solutions)
- A Guide for Government Procurement (CDC)
- Making Change: A Guide to Healthier Vending For Municipalities (ChangeLabSolutions)
- Creating Healthy Concessions (Fairmount Park Conservancy)
- Healthy Vending Toolkit (Public Health – Seattle and King County)
- Healthy Beverage Toolkit and Fact Sheets (Public Health Law Center)
- Connecting Public Health and the Food Industry to Reduce Sodium (National Network of Public Health Institutes)