Food and Beverage Goal Options


  1. Improve vending machine beverage options by reducing the number of sugar-sweetened beverages. At least 50% of beverages offered in vending machines should be:
    a. Water (plain, sparkling and flavored) – no more than 10 calories per serving
    b. Fat-free (skim) or low-fat (1%) milk or milk alternatives (soy, almond, etc.) – if flavored, no more than 130 calories/8 fl. oz.
    c. 100% fruit juice with no added sugar/sweeteners (except non-nutritive sweeteners) and:
    – No more than 120 calories per 8 fl. oz. (preferred serving size)
    – No more than 150 calories per 10 fl. oz.
    – No more than 180 calories per 12 fl. oz.
    d. Other beverages – no more than 10 calories per serving
    Note: If company/organization is already at 50%, then the goal should be 75%. If company/organization is at 75%, then the goal should be 100%.
  2. Improve vending machine food options. At least 50% of foods offered in vending machines should meet these standards per label serving:
    Standards for snack foods (other than plain nuts and nut/fruit mixes):
    a. No more than 200 calories
    b. No more than 240 mg sodium (preferably no more than 140 mg)
    c. No more than 1 g saturated fat
    d. No more than 0 g trans fat and no products containing partially hydrogenated oils
    Standards for plain nuts and nut/fruit mixes:
    a. Acceptable nuts are almonds, hazelnuts, peanuts, pecans, pistachios and walnuts
    b. Mixes are nuts and fruit only; no chocolate or candy
    c. Serving size is no more than 1.5 oz
    d. No more than 140 mg sodium per serving (preferably lower; choose products with lowest amount)
    Note: If company/organization is already at 50%, then the goal should be 75%. If company/organization is at 75%, then the goal should be 100%.
  3. Improve onsite and off-site meals provided and paid for by the company/organization by practicing the following:
    a. If served, breads are whole grain. Pasta and other grain products should be whole grain, if available.
    b. Offer at least one fruit or vegetable with every meal, preferably two.
    c. Serve foods prepared using healthier cooking methods (baked, grilled, roasted, steamed, etc.) instead of deep-fried and fried (including chips).
    d. Serve fruit instead of traditional desserts. (See toolkit for guidance on special events.)
    e. Serve water as the default beverage. Beverages provided should meet the beverage standards in the toolkit (and Goal 1 above). Do not offer regular soft drinks or pre-sweetened tea.
  4. Improve the overall food and beverage environment to make healthier choices the easy option by practicing all of the following:
    a. If snacks are offered in common areas and in meetings, offer fruit and vegetables.
    b. If offering packaged snacks, check the Nutrition Facts and choose items consistent with the guidance and nutrition standards in the toolkit (and Goal 2 above).
    c. Discourage high-calorie/high-sugar foods such as donuts, cakes, cookies, pies, and candy. If these foods are offered:
    – Serve small portions.
    – Limit the amount of time they are available (guidance in toolkit suggests limiting to two hours).
    – Limit how frequently they are offered (suggestion is no more than once a month).
    – Always offer a healthy alternative such as fruit.
    d. Provide signage in common areas and at the point-of-purchase (if applicable) promoting healthier choices.
  5. Improve a healthy food and beverage environment by implementing at least one innovative and high impact initiative other than those listed above. Examples include, but not limited to:
    a. Offer on-site farmers markets and/or CSA (Community Supported Agriculture) programs for employees.
    b. Start an on-site company produce garden maintained and harvested by employees.
    c. Regularly provide a free or low-cost catered healthy breakfast or lunch.
    d. Offer healthy cooking classes for employees and their families.
    e. Offer on-going opportunities to engage employees through healthy product samples, tastings, cooking demonstrations, etc.
    f. Price healthier items competitively, offer discounts or subsidize items if needed to help ensure the healthier choices are not more expensive.

Note: We strongly encourage organizations to have addressed goals 1-4 before selecting this goal.

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