Americans eat an estimated one-third of their calories outside the home, and spend almost half their food money on food they don’t prepare themselves.1 Workplaces can either help or hurt our efforts to eat well, be active, and improve our health. Each year, healthier diets could save American society almost $114.5 billion (2012 dollars) in medical expenses, lost productivity, and lost lives.2
(3 pts on CDC Scorecard)
Make most (more than 50%) of the food and beverage choices available in vending machines, cafeterias, snack bars, or other purchase points healthy food items.
- Healthy Meetings Toolkit (Arizona Department of Health Services)
- Healthy Workplace Food and Beverage Toolkit (American Heart Association)
- Guidelines for Offering Healthy Foods at Meetings, Seminars & Catered Events (University of Minnesota)
- Eat Smart Healthy Meeting Guide (Eat Smart, Move More NC)
Provide visible nutritional information (beyond standard food labels) on sodium, calories, trans fats, or saturated fats for foods and beverages sold in worksite cafeterias, snack bars, or other purchase points.
- Dietary Guidelines for Americans 2015-2020 (Office of Disease Prevention and Health Promotion)
Subsidize or provide discounts on healthy foods and beverages offered in vending machines, cafeterias, snack bars, or other purchase points.
(2 pts on CDC Scorecard)
Have and promote a written policy that makes healthier food and beverage choices available in cafeterias or snack bars.
- Sample Healthy Foods Policy (PDF and Word Files)
- The CDC Guide to Strategies to Increase the Consumption of Fruits and Vegetables (Center for Disease Control and Prevention)
- Healthy Eating Guideline Policy (Wellnes AtoZ EatWELL)
Provide and promote free or subsidized lifestyle coaching/counseling or self-management programs that equip employees with skills and motivation to set and meet their personal nutrition goals.
(1 pt on CDC Scorecard)
Have and promote a written policy that makes healthier food and beverage choices available in vending machines or other vending outlets.
- Cafeterias and Vending Facilities: Healthy Food in the Federal Workplace (U.S. General Services Administration)
- Food at Work: Vending Guide (Sample Policy 1) (Sample Policy 2) (Eat Well Work Well Coalition)
Have and promote a written policy making healthy food and beverage choices available in break rooms, during meetings, conferences or company sponsored events when food is served.
- Guidance on Meetings and Events (American Heart Association)
- Checklist and Evaluating Catered Meals and Meetings (American Heart Association)
- Guidance by Food Category (American Heart Association)
Offer or promote an on-site or nearby farmers market or other arrangement where fresh fruits and vegetables are sold.
Provide employees with food preparation/storage facilities and a place to eat.
Provide places to purchase food and beverages.