A Report and Recommendations by the Workgroup on Food Procurement Guidelines

New York State Council on Food Policy


This document provides a report and recommendations developed by the New York State Council on Food Policy workgroup for food procurement guidelines for New York State agencies. Guidelines refer to food purchased, provided, or made available, and requires that key nutrient levels either meet, or do not exceed, certain standards established as part of these guidelines.

CHSC Priority Area(s):

Food Standards/Procurement



Area(s) of Expertise:

Food/Beverage Procurement


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