Resources to support implementation of healthy food guidelines for county agencies, including evaluation tools, model policies, a vending case study, and guidance for hospitals.
Describes the Seychelles’ efforts to utilize schools as sites for improving the nutritional well-being of all school children. Includes an evaluation tool for schools (page 32).
Searchable database of implemented policies to promote healthy diets and reduce obesity. Use Section O (Offer healthy food and set standards in public institutions and other specific settings) to search for public food procurement examples.
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.
Searchable database of nutrition programs, country adaptations and lessons learnt.
Standards for food, nutrition, facility efficiency, environmental support, community development, food safety and behavioral design for use in food service concession and vending operations.
Model policies for policymakers. Website links to resources on creating healthy food service on government property and an infographic on buying food for health and equity.
Resources for improving food and beverage options for vending machines, cafeterias, concession stands, meetings, and events; includes messaging tips, model policies, and implementation resources.