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.
Resources include a description of nutrition principles of healthier catering and a toolkit for serving older people in residential care
Guidelines to help workplaces, hospitals and health services, parks, and sporting centers provide healthy foods and drinks.
Case study on the development and implementation of a healthy public food procurement 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).
Describes comprehensive standards that apply to all food purchased and served by city agencies, including specific standards and implementation guides, along with communications materials.
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
Resources that support implementation of the US federal nutrition standards in public places.
Includes links to implementation and training guidance for implementing sodium reduction in foodservice settings.
Includes links to the city’s Executive Order, nutrition standards, and implementation resources, such as a menu planning toolkit.