Resources to support implementation of healthy food guidelines for county agencies, including evaluation tools, model policies, a vending case study, and guidance for hospitals.
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).
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.
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.
A template for organizational food policy guidelines adapted from the CDC
Resources for improving food and beverage options for vending machines, cafeterias, concession stands, meetings, and events; includes messaging tips, model policies, and implementation resources.
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.