food service guidelines/ procurement · stepwise implementation (start with one agency and expand)...
TRANSCRIPT
www.cspinet.org/nutritionpolicy
Margo G. Wootan, D.Sc.Director, Nutrition Policy
Food Service Guidelines/ Procurement
Food Service Guidelines (Procurement)Growing Movement
• Procurement, plus:– pricing– marketing– placement– menu labeling
Where Foods/Beverages Are Sold or Served
• Federal, state, local governments
• Worksites
• Hospitals
• Assisted-living communities
• Institutionalized populations
• Community‐based organizations (including faith‐based)
• Colleges and universities
• Child care
• School systems
VenuesSettings
Cafeterias
Snack Bars
Vending
Lunch Rooms
Meetings
Conferences
Stepwise implementation (start with one agency and expand)• Delaware: state parks• Palm Beach County, FL: DoH• Portland, OR: parks and rec
Implement policy in all government agencies at once• City-wide vending: Los Angeles, San Francisco, Chula Vista County, Contra Costa County• NYC for food served through programs, childcare, corrections
Provide policy as a model to other workplaces (Seattle/King County)
Phased-in vs. Statewide Policy
Vending Labeling• 5-7 million vending
machines:– 50% beverage machines– 20% snacks– 20% bulk (gumballs, candy)– 10% other (coffee,
sandwiches, ice cream)
•DATA SOURCE: What We Eat in America (WWEIA) Food Category analyses for the 2015 Dietary Guidelines Advisory Committee. Estimates based on day 1 dietary recalls from WWEIA, NHANES 2009-2010.
Food Category Sources of Added Sugars
Food Service Guidelines
Healthy Food Choices in Public Places/Food Standards/Procurement
• Pricing
• Marketing
• Sourcing
• Purchasing
• Preparing
• Serving
• Placement/presenting
• Labeling/nutrition education and promotion
Construct a food environment where the norm is healthy dietary choices
Food Service GuidelinesMessaging
•Avoid nanny state frame: government food standards
•Increase availability of healthy choices
Not limit unhealthy choices
•Build on good food movement
•Support worksite wellness
•Lack of awareness of issue
Vending Contradictions
• Assessed foods and beverages in vending machines on state and local public property
• 37 States
• 853 Machines
• 260 Properties
http://www.cspinet.org/vendingcontradictions.pdf
Vending on Public Property
cspinet.org/vendingcontradications.pdf
Vending on Public Property
cspinet.org/vendingcontradications.pdf
Healthy Food Choices in Public PlacesState and Local Nutrition Guidelines
• Little controversy or cost
• Send right message, don't undermine obesity efforts
• Appropriate use of government funds
• Support health of employees, visitors, program participants, institutionalized people
• Drive demand for healthier products, spur reformulation
Healthy Food Choices in Public PlacesA low or no cost approach
• High level interest in healthier snacks
– 74% trying to eat healthier
– 65% eating specific foods to lose weight
– 61% eating to manage specific health condition
• Healthier snack sales growth outpacing traditional snacks 4 to 1
• Cities and states implementing policies without losing money
– Missouri Department of Health and Senior Services
– Chicago Parks District
– Baldwin Park, California
– Rady Children’s Hospital, San Diego, California
http://www.cspinet.org/nutritionpolicy/foodstandards.html
Healthy Hospitals
• http://cspinet.org/nutritionpolicy/healthy-hospitals.html
Which Nutrition Standards?State and Local Food Service Guidelines
• Nutrition:– Most limit calories, saturated and trans fats, sugars, sodium
– Some address positive nutritional value
• School nutrition standards—based on USDA’s Smart Snacks – Product list: Alliance for a Healthier Generation
• Other cities/states
• American Heart Association
• U.S. Department of Health and Human Services (HHS) and General Services Administration’s (GSA) – Health and Sustainability Guidelines
• National Alliance for Nutrition and Activity (NANA)
Healthy Meetings
• National Alliance for Nutrition and Activity Healthy Meeting Toolkit
• Healthy Meeting Pledge
• www.healthymeeting.org
For More Information
• Model standards
• Fact Sheets– General
– Randolph-Sheppard
– Financial Impact
• Toolkits
• Promotional/educational signs and materials
• Model legislation
http://www.cspinet.org/nutritionpolicy/foodstandards.html
CDC Food Service Guidelines Webpage: Resources
www.cdc.gov/obesity/strategies/food-serv-guide.html
