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.
Healthy State Act (2012)
Model bill to expand healthy choices for government employees and in government institutions.
Healthy food procurement and nutrition standards in public facilities: evidence synthesis and consensus policy recommendations
Synthesis of evidence and consensus conference to inform further policy action on healthy food procurement in Canada.
Healthy School Toolkit (2008)
Describes how healthier changes were successfully made in a group of Philadelphia schools and includes specific nutrition standards.
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.
Sodium Reduction in Health-Care Facilities: B.C.’s Experience (2016)
Describes reducing sodium in food service operations in health care facilities owned and operated by B.C. health authorities and lessons learned.
Developing and Applying a Mixed-Methods Evaluation Framework to Build the Business Case for Healthy Food Procurement at the Local Level
Describes an evaluation by the Los Angeles Department of Health conducted with the goal to help institutional foodservice operators grow their business while also improving the nutritional quality of foods served and sold.
Comparison of Nutrition Standards and Other Recommended Procurement Practices for Improving Institutional Food Offerings in Los Angeles County, 2010–2012.
Reviews and compares nutrition standards and other best practices implemented recently in a large school district, in a large county government, and across 10 municipalities in Los Angeles County. Includes a framework for creating healthier food environments and steps to adopting and implementing nutrition standards.
Pan American Health Organization Nutrient Profile Model
Nutrient thresholds designed for multiple applications, including regulation of marketing, front-of-package labelling, and fiscal policies related to food and beverages.
New York City Food Standards website
Describes comprehensive standards that apply to all food purchased and served by city agencies, including specific standards and implementation guides, along with communications materials.
Toward a Healthier City Nutrition Standards for New York City Government
Describes the development and implementation of required nutrition standards across all New York City agencies that purchase, prepare and/or serve food.
Estimating the Potential Health Impact and Costs of Implementing a Local Policy for Food Procurement to Reduce the Consumption of Sodium in the County of Los Angeles
Uses health impact assessment methods to simulate levels of reduction in the sodium content of food served by Los Angeles County. Analysis predicts that adults would consume, on average, 233 fewer milligrams of sodium each day, if specific food procurement sodium strategies were implemented and models impact on blood pressure, cases of uncontrolled hypertension, and […]
Food Service Guidelines Resources website
Links to U.S. city and state initiatives, including for worksites, cafeterias, vending, meetings, hospitals, faith-based organizations, and community organizations. Includes resources to train vendors
Food Service Guidelines Collaborative website
Resources that support implementation of the US federal nutrition standards in public places.
Food Service Guidelines for Federal Facilities (2017)
Standards for food, nutrition, facility efficiency, environmental support, community development, food safety and behavioral design for use in food service concession and vending operations.
Healthier Food Choices for Public Places website
Resources for improving food and beverage options for vending machines, cafeterias, concession stands, meetings, and events; includes messaging tips, model policies, and implementation resources.
CDC’s Sodium Reduction in Communities Program: Evaluating Differential Effects in Food Service Settings, 2013–2016
Evaluation results on sodium reduction of CDC-funded state and local health departments implementing policies including food standards among institutional food settings.
CDC Sodium Reduction Tools and Training for Health Professionals website
Includes links to implementation and training guidance for implementing sodium reduction in foodservice settings.
City of Philadelphia Nutrition Standards website
Includes links to the city’s Executive Order, nutrition standards, and implementation resources, such as a menu planning toolkit.
CDC Healthy Food Environments website
Resources to support implementation and evaluation of nutrition standards in childcare site, schools, hospitals and workplaces.
CDC Heathy Foodservice Guidelines website
Guide to implementing the US Food Service Guidelines, including cafeterias, concession stands, snack bars, and vending machines; includes link to Smart Food Choices (Assessment Tool, page 30).