Best practice guidelines for health facilities to use for cafes/cafeterias, vending machines, convenience stores/newsagents, retail premises, and catering.
Resources to assist schools develop healthy canteens. The website includes links to the policy, evaluating changes, food planners, and educational materials.
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).
Resources include a description of nutrition principles of healthier catering and a toolkit for serving older people in residential care
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).
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 implementing school nutrition standards. Training materials, for food handlers are also available. (Spanish)
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.
Describes comprehensive standards that apply to all food purchased and served by city agencies, including specific standards and implementation guides, along with communications materials.
Toolkit includes logic model, research framework, and focus group questions to guide process evaluation and short-term impact evaluation.