Operationalizing Food Service Guidelines to Create a Healthier Food Environment with Joel Kimmons


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Operationalizing Food Service Guidelines to Create a Healthier Food Environment with Joel Kimmons

  1. 1. Operationalizing Food Service Guidelines to Create a Healthier Food Environment Joel Kimmons, Ph.D. Centers for Disease Control and Prevention Division of Nutrition, Physical Activity and ObesityThe conclusions in this presentation are those of theauthor and do not necessarily represent the views of the Centers for Disease Control and Prevention.
  2. 2. • Food Service Guidelines at the Department of Defense • Jennifer Wallinger, Navy DoD• Healthier Food Choices for Public Places • Katherine Bishop, Center for Science in the Public Interest• Part of the Solution: National Association of Blind Merchants • Kevan Worley, National Association of Blind Merchants
  3. 3. Making Healthy Choices… Default, Convenient, Easy, ImmediateIndividual and Family EnvironmentExposure, norms Policy AccessSkills, knowledge Legislation AdvertisingUse of time Economics AffordabilityIndividuality Healthy eating and physical activity Social structures, cultural norms, values
  4. 4. Food Service Guidelines Definition PurposeFood and beverage standards Construct a food environmentand other information for where the norm isoperating institutional foodservice • Healthy dietary choices • Sourcing • Enviromentally sustainable • Purchasing and ethical methods • Preparing • Equity throughout • Presenting • Serving • Selling
  5. 5. Health and Sustainability • Atmosphere • Building design and facilities • Architecture • Energy use • Cleaning • Waste • Serving ware • Cleaning materials • Cooking methods • Packaging • Foods offered • Serving ware • Sourcing of foodsA sustainable food system—  Integrates production, processing, distribution, and consumption  Regenerates rather than degrades natural resources  Is socially just and accessible  Supports the development of local communities
  6. 6. Apply Where Food is Sold, Served, or ConsumedSettingsFederal, state, local governments TargetsSchool systemsWorksites CafeteriasHospitals Snack barsInstitutionalized populations VendingAssisted-living communities Lunch roomsColleges and universities MeetingsCommunity‐based organizations Conferences(including faith‐based)Day care centers
  7. 7. Developing Standards for Food Service Guidelines• Food • Nutrient levels • Other aspects of foods (ingredients, contents, contaminants, adulterants, additives, etc) • Methods of production (organic, local, ethical) • Method of preparation (frying) • Required Percentage of foods offered• Marketing• Pricing strategies• Cafeteria layout, food presentation, choice architecture• Menu labeling• Other
  8. 8. Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines)• Increase healthy and sustainable food and beverage choices and practices at federal worksites• Collaborative team: Health and Human Services (HHS) and General Services Administration (GSA)• Translate evidence-based recommendations into food service practices – Align food choices with the Dietary Guidelines for Americans, 2010• http://www.cdc.gov/chronicdisease/resources/guidelines/food- service-guidelines.htm
  9. 9. Operationalizing Food Service GuidelineHow do we establish standards as part of the basic operation of food service?• Guidelines? standards? policy?• Rate and methods of implementation—Gradual, gentle, flexible• Increasing access to and choice of healthier foods • Food vs. nutrient level • Choice vs. restriction• Choice architecture • Pricing strategies • Menu labeling • Marketing campaigns• Increase on-site access – farmers markets, CSAs• Working with stakeholder • Appropriately targeted for population and setting • Organizational support
  10. 10. Operationalizing Food Service GuidelinesStakeholders—producers, suppliers, managers,contracting officers, vendors, dietitians, employees, andconsumers • The health case• Size • The business case• Culture • Economic situations• Nature • Societal needs• Management structure • Cultural acceptability • Environmental issues • Overall sustainability
  11. 11. HHS/GSA GuidelinesNational Prevention Strategy • Achieving access to healthy, affordable food within National Prevention Council departments and (voluntarily) with partners as appropriate • 17 federal agencies Including the DODStates, cities, and communities • CTG • CPPW • Currently model guidelines for at least 12 statesHighlighted in the HHSinnovates award programFull report on the development and initial contracts available
  12. 12. HHS/GSA GuidelinesFirst contract: HHS Humphrey Building Cafeteria, Washington,D.C. • Revenues are upNationwide: In the contracts at 28 facilities managed by GSA bythe end of 2013. Additionally, 25 GSA commercialcafeteria operators are voluntarily using guidelines.GSA National Capital Region: More than 20-millionannual transactionsCDC facilities in Atlanta are mostly in line with the guidelines
  13. 13. Implementing HHS/GSA Guidelines at CDC Connecting the right people LeadershipOffice of Sustainability Staff, Go Green Get Healthy Customers Management Analysis, Service Operations
  14. 14. Health and Sustainability Guidelines for Institutional Food ServiceDirect • Influence individuals by changing the food environment • Adults spend considerable time at work as do children in school • More than 100 million Americans eat at work daily1,2Indirect • Influence family behavior and community normsSystem • Couple the production and demand of healthy foods • Develop social structures and cultural norms and values 1 Bureau of Labor Statistics 2 Linnan L, Bowling M, Childress J, et al. Results of the 2004 National Worksite Health Promotion Survey. Am J Public Health. 2008;98(8):1503-9.
  15. 15. ResourcesHHS and GSA Health and Sustainability Guidelines for Federal Concessions andVending Operationshttp://www.cdc.gov/chronicdisease/resources/guidelines/food-service-guidelines.htmGSA: Concessions and Cafeterias: Healthy Food in the Federal Workplacehttp://www.gsa.gov/portal/content/104429www.health.gov/dietaryguidelineshttp://www.cdc.gov/nutritionreport/www.nutrition.gov
  16. 16. DoD Food Service Guidelines Menu Standards Food Acquisition Standards Color-coding Food Identification Nutrition Environment Assessment • Action Plan Toolkits
  17. 17. Color-coded Food Identification 17
  18. 18. Healthier Food Choices for Public Places Katie Bishop, M.S., M.P.H. Nutrition Policy Associate www.cspinet.org/nutritionpolicy
  19. 19. What is healthier food choices for public places?• Implementing food and nutrition standards for food sold or served in public places• National, state, and local government property – Government buildings, parks, high rest stops, libraries – Corrections, child care, senior centers, homeless shelters• Workplaces, hospitals, universities
  20. 20. Why get healthier food in public places?• Two-thirds of Americans are overweight or obese, which contributes to heart disease, diabetes, cancer, etc.• Diet-related diseases, such as diabetes, stroke, and osteoporosis, are leading causes of disabilities. – For example, nationally, 12,000 to 24,000 people with diabetes become blind each year. • Americans not as healthy as they could be
  21. 21. Why get healthier food in public places?• Helps makes healthier options available• Emerging as a promising low cost public health strategy• Model for healthy eating• Help shape social norms• Helps governments and organizations to “walk the walk”• Ultimately impact food manufacturers
  22. 22. What Does CSPI Do?• Provide support and technical assistance to state, localities, and other venues to implement policies for healthier food choices for public places• National Alliance for Nutrition and Activity (NANA) developed Model Vending Standards – Includes nutrition, labeling, pricing, placement, and promotion standards – List of products the meet the standards – Gathering revenue data
  23. 23. Future Plans• Guidelines for meeting and conferences• Nutrition standards for concessions and cafeterias
  24. 24. For More Information• http://www.cspinet.org/nutritionpolicy/foodstand ards.html – Model standards – Model policies – Our resources – Links to resources• Email: kbishop@cspinet.org
  25. 25. National Association of Blind Merchants• National Association of Blind Merchants (NABM) – Membership organization of blind persons employed in either self-employment work or the Randolph-Sheppard Vending Program. – NABM provides information regarding rehabilitation, social security, tax, and other issues which directly affect blind merchants and their vending businesses.• NABM intends to work with stakeholders and be at the forefront of healthy concessions initiatives.• www.blindmerchants.org