Food served Archives

Guide to Developing Nutrition Standards

Nutrition standards guide developed by Resolve to Save Lives that governments can use to ensure food and beverages purchased, served and/or sold in government settings such as schools, public hospitals, childcare or child development facilities, correctional facilities and government workplaces are healthy and low in sodium.

ACT Healthy Food and Drink Choices

Standards for food and drinks available to staff, volunteers, and visitors for ACT Health premises; links to Healthy Food and Drink Choices and Vending Machine Management Policies.

Kaiser Permanente Healthy Picks website

Describes healthy food guidelines and implementation resources for hospital food venues, including patient menus, cafeterias, coffee carts, kiosks, vending and gift shops.

Healthy Workplace Food & Beverage Toolkit website

Includes links to vending machine data collection tools and checklist for meetings and catered meals.

Guía Para Tiendas y Cafetines Escolares (Guide for school stores and cafeterias)

Guide for administrators of school stores and cafeterias to implement the criteria laid out in the national policy for schools. View the technical standards, Implementation Guide (all in Spanish) and summary of the policy on GINA (English).

Healthier and more sustainable catering website

Resources include a description of nutrition principles of healthier catering and a toolkit for serving older people in residential care

Healthy Choices website

Guidelines to help workplaces, hospitals and health services, parks, and sporting centers provide healthy foods and drinks.

India’s School Children Regulation

India’s regulation including restrictions on the advertising, marketing, or selling of food products high in saturated fat or trans-fat or added sugar or sodium on school campuses or to school children in an area within fifty meters from the school gate in any direction.

Healthy Meals in School Programme

Describes program criteria and support available for schools.

Whole-of-Government (WOG) Healthy Food and Beverage Policy

Singapore government whole-of-government policy introduced in April 2017; the site provides links to the Whole-of-Government (WOG) Healthier Catering Policy and WOG Drinks Policy

Sustainable procurement: the Official Government Buying Standards (GBS) for food and catering services

Mandatory product specifications for government agencies; also see: A Plan for Public Procurement: Food & Catering Balanced scorecard (nutrition criteria, page 17).

SNAP Ed Toolkit – Healthy Nutrition Guidelines for LA County website

Resources to support implementation of healthy food guidelines for county agencies, including evaluation tools, model policies, a vending case study, and guidance for hospitals.

Israel Bans Sugary Drinks, Snacks from School Cafeterias

Describes standards to limit sugar, salt, and fat in Israel’s schools and kindergartens.

Seychelles National School Nutrition Policy (2008)

Describes the Seychelles’ efforts to utilize schools as sites for improving the nutritional well-being of all school children. Includes an evaluation tool for schools (page 32).

School Food Plan What Works Well website

Resources for schools to implement healthier food guidance, including a link to the What Works Well RecipeHub.

Pilas con Vitaminas (campaign to support healthier school canteens)

Initiative to improve the healthfulness of food sold at school canteens, consistent with national policy; includes marketing and branding materials; website in Spanish.

Implementation Guide for School Food Standards in Uruguay

Implementation guide for implementing school nutrition standards. Training materials, for food handlers are also available. (Spanish)

NOURISHING Framework

Searchable database of implemented policies to promote healthy diets and reduce obesity. Use Section O (Offer healthy food and set standards in public institutions and other specific settings) to search for public food procurement examples.

NSW Healthy School Canteen Strategy

This website contains a variety of resources for schools implementing the strategy, including webinars, guidance on how to develop menus, sample recipes, portion size guides, etc., as well as a link to the Food and Drink Criteria booklet summarizing the criteria and providing implementation guidance.