Cafeteria Including a serving of fruit and/or vegetable with every meal purchased in the cafeteria Offering a number of convenient fruit and vegetable options, such as: Bananas, apples or grapes Freeze-dried fruit packages Bagged baby carrots Canned fruit cups packed in 100% juice Pre-cut pepper strips packaged with dip Stocking a plentiful variety of fruits and vegetables on the salad bar Providing fruit salads and/or fresh fruit as one dessert option Providing whole grain bread choices, a variety of vegetable toppings (banana peppers, red peppers, spinach, tomato slices, etc.), and fruit/vegetable sides for sandwich areas Preparing low-sodium broth-based soup selections with an abundance of vegetables 2. Explore a pricing strategy to promote healthier food selections Investigate the option of changing the pricing strategy of healthier foods to be less expensive than less nutritious food, either every day or some days. Consider making fruits and vegetables part of the cafeteria meal price versus a separate side dish. Offer coupons to encourage healthy food choices. 3. Consider priority placement of healthier food options Ensure that the healthier food options are placed in a convenient visual spot in the cafeteria. Consider the size of the display areas of fruits and vegetables. Is the display area equal or larger in size to the display areas of less nutritious foods? Consider placing: Fruit at the cash register versus the super-sized or regular-sized cookies The salad bar in a convenient place in the cafeteria that employees can access and move around easily Sides of fruits and vegetables along with entrée options Fruit next to other desserts 4. Promote healthier food selections To ensure on-going awareness: Provide all employees with a list of the healthier food selections Promote the new pricing structure of healthier food items Consider new, attractive labeling for healthier food selections Feature healthier food selections through chef demos, food samplings and/or taste testing panels Introduce all new employees to the healthier food options through new employee orientations, interviews and/or cafeteria tours Be aware of the level of promotion for competing less nutritious foods
Vending Machines Consider the following selections: Fresh fruit (bananas, apples, oranges, etc.) Fresh vegetables (bagged carrots, cut-up broccoli florets and pre-cut and packaged vegetables with low-fat dip, etc.) Trail mix with dried fruit 100% fruit leathers 100% fruit and vegetable juices Fresh vegetable salads with low-fat or non-fat dressings Frozen 100% fruit bars Canned fruit cups packed in 100% juice 2. Explore a pricing strategy for healthier food selections Investigate the option of changing the pricing strategy so that healthier foods are less expensive than less nutritious food. Offer incentives to encourage the selection of the healthier vending selections. 3. Consider priority placement of healthier food options Ensure that the healthier food options are placed at eye level in the vending machine. Don t hide them at the very bottom or top of the machine. Talk with your vending company to ensure that the machine is restocked consistently with the healthier food options placed at eye level. 4. Promote healthier food selections To ensure on-going awareness: Provide all employees with a list of the healthier food selections through e-newsletter, email communications and/or a letter from upper management Promote the new pricing structure of healthier food items Consider new labeling for healthier food selections Feature healthier food selections through food samplings and taste testing panels Introduce all new employees to the healthier food options at new employee orientations, interviews and/or at staff meetings Be aware of the level of promotion for competing less nutritious food selections
Break Rooms and Individual Work Spaces Providing large baskets of fruit in work spaces Stocking the break room with 100% fruit and vegetable juices instead of soda Offering many convenient fruit and vegetable snack options such as: freeze-dried fruit packages bagged baby carrots canned fruit cups packed in 100% juice 100% frozen fruit bars 100% fruit leathers and dried fruits such as raisins Stocking the break room refrigerator with fresh salads, sandwiches made with whole grain bread and topped with vegetables and/or fresh fruits and vegetables 2. Encourage employees to replace candy dishes with fruit bowls Use existing communication channels (newsletters, email communications, staff meetings, direct mail pieces, letter from upper-level management and/or the intranet) to encourage employees to surround themselves with healthy food selections. This will make healthy food selections easier, as well as discourage mindless eating of low-nutrient foods. 3. Support employee group purchases of fruits, vegetables and other healthier snacks for work areas and/or break rooms Consider organizing a corporate discount for department purchases of fruits, vegetables, 100% fruit juices, 100% vegetable juices, water or other healthy snacks from the cafeteria and/or other local retail outlet. Provide a refrigerator to store fruits and vegetables during the work day. 4. Promote healthier food selections available in break rooms and individual work spaces Provide all employees with a list of the healthier food selections available Introduce all new employees to the healthier food options through new employee orientations, interviews and/or department tours Encourage all managers to model healthy behaviors by replacing candy dishes with fruit bowls, choosing healthier food selections from break rooms and/or choosing healthier beverage selections made available through work Encourage consuming fruit and vegetables as snacks Consider promoting fruit and vegetable options during key snacking times (mid-morning and mid-afternoon)
Other onsite vendors 1. Work with existing onsite vendors (snack shops, company stores, etc.) to provide healthy food options for employees Reviewing vendor contract to identify potential areas of improvement for promoting healthy options Asking all vendors to offer fruit and vegetable options Offering convenient fruit and vegetable options (bananas, apples, grapes, freeze-dried fruit packages, bagged baby carrots, canned fruit cups in its own juice, and pre-cut pepper strips packaged with dip, instant oatmeal) Investigating changing the price of healthier foods to be less expensive than (or at least equivalent to) the competing food selections Providing fresh fruit salads alongside desserts Offering a daily vegetarian entrée option Labeling healthier food selections Providing 100% fruit juices, 100% vegetable juices and water alongside soda Including a serving of fruit and/or vegetable with each meal served Honoring coupons for identified healthy food and/or beverage selections 2. Create a weekly onsite farmers market To increase employee access to fruits, vegetables and other locally grown food options at work, consider creating or partnering to offer a farmers market onsite. To get started: Work with your local farmers market association to coordinate the logistics Use the following as a resource to plan, promote and evaluate your efforts http://www.cdc.gov/nccdphp/dnpa/hwi/toolkits/gardenmarket/index.htm Consider subsidizing the cost of the foods for employees or offering coupons 3. Offer Community Supported Agriculture (CSA) farm shares to employees By making a financial commitment to a farm, individuals become members, shareholders or subscribers of the CSA. Typically employees pay for the season in advance. To get started: Go to www.localharvest.com/csa to find a local farm Think about subsidizing the cost for employees to participate Arrange for the produce drop-off to be onsite at your place of work 4. Consider contracting with offsite vendors to offer employees healthier foods When working with nearby restaurants consider: Featuring healthy menu items onsite through cooking demonstrations and taste tests Offering coupons or other discounts for healthier foods Using healthier menu items at catered events Including at least one fruit and/or vegetable with every meal
When working with food vendors consider: Offering taste tests of foods onsite Offering coupons or other discounts for healthier foods Using healthier food items onsite at meetings, catered events and/or in work areas Ensuring at least one fruit and/or vegetable serving is offered with each meal Ensuring that convenient fruit and vegetable selections are available for snacks