Healthy Food and Drink in NSW Health Facilities for Staff and Visitors Framework (2017)
Best practice guidelines for health facilities to use for cafes/cafeterias, vending machines, convenience stores/newsagents, retail premises, and catering.
Resources for Victoria School Operations: Canteens, Healthy Eating and Other Food Services
Resources to assist schools develop healthy canteens. The website includes links to the policy, evaluating changes, food planners, and educational materials.
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
Sodium Reduction in Communities Program (SRCP) Implementation Guide
Guide to for food service staff and public health organizations to reduce sodium in food service organizations by drawing upon the experiences gained during the Sodium Reduction in Communities Program (SRCP).
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.
Implementation Guide for School Food Standards in Uruguay
Implementation guide for implementing school nutrition standards. Training materials, for food handlers are also available. (Spanish)
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.
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.
National Healthy Schools Canteen Evaluation Toolkit (2010)
Toolkit includes logic model, research framework, and focus group questions to guide process evaluation and short-term impact evaluation.
Legal guide on school food and nutrition: Guide on legislating for a healthy school food environment
Provides practical information and guidance for developing or revising national legal frameworks related to school food and nutrition.
Food Service Guidelines Organizational Policy Template
A template for organizational food policy guidelines adapted from the CDC
Food Service Guidelines Collaborative website
Resources that support implementation of the US federal nutrition standards in public places.
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 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.
Action framework for developing and implementing public food procurement and service policies for a healthy diet
Provides an overview of how to develop, implement, assess compliance with, and evaluate the effectiveness of a healthy public food procurement and service policy. It is intended for government policy makers or program managers working on public food procurement or service, at either a national or a subnational level, including at regional, provincial and city […]